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Photo of Triple Chocolate Eclairs by Bhavita Singh at BetterButter

Triple Chocolate Eclairs

Bhavita Singh
10 minutes
Prep Time
60 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Triple Chocolate Eclairs RECIPE

Super chocolatey eclairs; with a chocolate pastry base, soft fluffy chocolate cream filling and a rich dark chocolate ganache glaze.

Recipe Tags

  • Non-veg
  • Medium
  • Kids Recipes
  • Whisking
  • Baking
  • Boiling
  • Dessert

Ingredients Serving: 8

  1. For the choux pastry:
  2. Butter (unsalted) - 70 grams
  3. Water- 150 ml
  4. All purpose flour/maida- 100 grams
  5. Eggs- 2
  6. Cocoa powder- 1 tbsp
  7. For the filling:
  8. Whipping Cream- 150 ml
  9. Cocoa powder- 1 ¼ tsp
  10. Powdered sugar/ icing sugar- 2 tbsp
  11. For the ganache:
  12. Dark chocolate- 150 grams
  13. Whipping cream/ heavy cream- 100 ml


  1. Preheat oven to 200 C. Lightly grease a baking tray with butter or baking spray and keep aside.
  2. In a saucepan, add water and butter and heat gently till the butter melts. Bring to a rolling boil and take the saucepan off the heat.
  3. Immediately, add the flour and cocoa powder all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball. Keep aside to cool slightly.
  4. Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition. It will take a little time for the egg to mix in with the flour mixture, just keep at it ill you have a smooth mixture.
  5. Spoon the mixture into a disposable piping bag fitted with a 1 cm nozzle or with a pair of scissors cut the pastry bag to get an opening about a cm wide.
  6. Lightly sprinkle the baking tray with a little water. Pipe eclairs about 3 inches long, leaving a gap of about an inch in between each eclair.
  7. Bake in the preheated oven for 30-35 minutes or until the eclairs are nice and crisp. Remove from the oven when done and make a slit (on the side) in each one to let the steam escape. Let the eclairs cool before filling.
  8. Whip the cream till soft peaks form; add the sugar and cocoa powder and mix to combine.
  9. Chop up the chocolate into fine shards or tiny pieces and keep in a heat proof bowl. Heat the cream till almost boiling and add it to the chocolate. Let sit for 2-3 minutes and then stir gently till you have a smooth ganache.
  10. If any chocolate pieces remain, put in the microwave for 30 seconds or so. Let the ganache cool before using.
  11. To fill the eclairs, you can either split each eclair length wise all the way or make a slit long enough to easily fill with whipping cream.
  12. Once filled, cover the eclairs with the chocolate ganache. Pour or spoon over the chocolate to cover the top of the eclairs.

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