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Chocolate Puff Eclairs

The perfect no fuss chocolate eclair in the shape of a puff.
Prep Time30 minutes
Cook Time45 minutes
Author: Philippa Cameron

Ingredients

Puff

  • 1 cup cold water
  • 100 grams butter
  • 1 cup plain flour
  • 3 eggs

Filling

  • 1 packet butterscotch instant pudding (70 gram packet)
  • 1 cup cream
  • 1 cup milk

Topping

  • 250 grams good quality chocolate (you could choose either dark or milk chocolate)

Instructions

Puff

  • Preheat the oven to 200℃ and prepare you oven trays.
  • Place the water and butter in a pot and bring to a rolling boil (a vigorous bubbling boil).
  • Remove from the heat and immediately add the flour using your dough whisk to beat the mixture until it creates a ball and leaves the side of the pot.
  • Leave to cool for 5 minutes. This is a good time to make the filling and place in the fridge to set.
  • Once the mixture the pot has cooled add the eggs one at a time. Beating well after each addition (the mixture should ball and leave the pot sides before adding the next egg.
    It's a good arm workout!
  • The mixture is ready when you hold it up to the light and see a smooth glossy texture.
  • Depending on what size puff you desire - use either pudding spoons or teaspoons to spoon the mixture onto lined trays.
  • Dip your spoons into a cup of cold water every now and then to stop the mixture sticking to your spoon.
  • Bake for 30 minutes (set your timer) at 200℃.
    Then turn down to 100℃ for a further 15 minutes.
  • Remove from the oven and rest on the tray for 5 minutes.
    Then transfer to a cooling rack and poke a hole in the bottom of each puff. You want your hole to be about 1cm in circumference (big enough to stick the piping tip into).
  • Leave to cool until completely cold to touch and prepare the topping.

Filling

  • To make the filling, pour the cream and milk into a medium sized bowl.
  • Open the sachet of butterscotch instant pudding and sprinkle over the surface.
  • Whisk until it begins to thicken and place in the fridge to set.

Topping

  • Use the 'double boiler' method to melt your chocolate for the topping.
    Place the chocolate in the bowl over the water and stir until melted.
  • Using clean hands dip the top ⅓ of each puff into the chocolate and place back on the drying rack to set.

To Complete

  • Once the chocolate is set on each puff - place the filling into a piping bag and fill each puff with the delicious filling.
  • Place onto your serving plate with the chocolate at the top.
  • Makes 10-20 puffs (depending on your spoon size and your desired puff size)