How to Make Belgian Chocolate Eclairs

Embark on a journey of culinary delight with this recipe for four exquisite choux pastry éclairs, generously filled with sweetened cream and adorned with a luscious Belgian chocolate fondant. The combination of crisp choux pastry, velvety cream, and rich chocolate creates a symphony of textures and flavors that is nothing short of heavenly. Whether you’re celebrating a special occasion or simply treating yourself, these éclairs are sure to impress and satisfy your sweet cravings.


Choux Pastry

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs
  • A pinch of salt

Sweetened Cream Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Belgian Chocolate Fondant

  • 4 ounces Belgian chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup


  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Choux Pastry: a. In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. b. Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough. c. Continue stirring for an additional 1-2 minutes to cook the flour. d. Remove the saucepan from heat and let it cool for a couple of minutes. e. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. f. Transfer the dough to a piping bag fitted with a round tip. g. Pipe four oblong shapes onto the prepared baking sheet, leaving space between each éclair. h. Bake for 25-30 minutes or until the éclairs are golden brown and puffed. Allow them to cool completely.
  3. Sweetened Cream Filling: a. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. b. Transfer the whipped cream to a piping bag fitted with a long, narrow tip. c. Once the éclairs are cooled, carefully fill each éclair with the sweetened cream by inserting the piping tip into one end.
  4. Belgian Chocolate Fondant: a. In a heatproof bowl, combine the chopped Belgian chocolate, heavy cream, butter, and corn syrup. b. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. c. Allow the chocolate fondant to cool slightly before spooning it over the filled éclairs.
  5. Assembly: a. Drizzle the chocolate fondant generously over the top of each éclair, ensuring a smooth and even coating. b. Allow the chocolate fondant to set for a few minutes before serving.
  6. Serving: a. Place each éclair on a serving plate, creating a visually appealing arrangement. b. Optionally, dust the éclairs with a light sprinkling of cocoa powder for an extra touch of elegance. c. Serve the éclairs immediately and savor the divine combination of delicate choux pastry, sweetened cream, and indulgent Belgian chocolate fondant.

These choux pastry éclairs, filled with sweetened cream and adorned with Belgian chocolate fondant, are a true culinary masterpiece. The delicate balance of textures and flavors creates a dessert that is both visually stunning and incredibly satisfying. Whether shared with loved ones or enjoyed in solitude, these éclairs are a delightful treat that elevates the art of pastry-making to new heights. Indulge in the luxury of homemade éclairs for a memorable and delicious experience.

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