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Nigella Lawson's Chocolate Éclair Recipe

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Description

If you’ve ever had the pleasure of indulging in a classic French éclair, you’ll know that the combination of fluffy choux pastry and rich, creamy vanilla custard is a delightful one. This chocolate éclair recipe from Nigella Lawson takes the classic éclair to the next level by infusing it with rich, velvety chocolate for a truly decadent experience. Not only does this recipe look beautiful, it also tastes amazing - the perfect treat to impress your friends and family.

This recipe is easy to make and can be whipped up in no time. The choux pastry is made from basic ingredients like butter, sugar and flour, and the custard filling is thickened with cornflour for a smooth, creamy texture. To finish, the éclairs are coated in a glossy chocolate glaze and sprinkled with chopped hazelnuts for a little crunch. If you’re feeling adventurous, you can even try adding some other flavours to the glaze, such as coffee, orange or peppermint.

Ingredients

  • 125g butter
  • 150ml water
  • Pinch of salt
  • 125g plain flour
  • 4 large eggs, beaten
  • 50g caster sugar
  • 150ml milk
  • 50g caster sugar
  • 2 tablespoons cornflour
  • 2 large egg yolks
  • 200g dark chocolate, melted
  • 50g hazelnuts, chopped

Instructions

1. Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking parchment.

2. Put the butter, water and salt into a medium-sized saucepan and heat until the butter melts. When it begins to boil, remove the pan from the heat and stir in the flour, using a wooden spoon. Stir continuously until the mixture forms a ball and leaves the sides of the pan. Allow to cool for a few minutes, then add the beaten eggs, a little at a time, stirring continuously until the mixture is smooth and glossy.

3. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 10cm lengths of choux pastry onto the prepared baking tray. Bake in the preheated oven for 30 minutes, or until golden brown and crisp. Allow to cool completely.

4. Meanwhile, make the custard. Put the milk and sugar in a medium-sized saucepan and heat until almost boiling. In a small bowl, mix together the cornflour and egg yolks, then pour into the hot milk, stirring continuously. Cook for a few minutes until the custard thickens. Allow to cool, then pipe or spoon into the cooled éclairs.

5. To make the glaze, melt the dark chocolate in a bowl over a pan of simmering water. Dip the tops of the éclairs into the melted chocolate, then sprinkle with chopped hazelnuts. Place on a wire rack to set.

6. Serve the éclairs chilled or at room temperature, or store in an airtight container in the fridge for up to 3 days.

Notes

If you don’t have a piping bag, you can spoon the choux pastry onto the baking tray instead. Just make sure that the shapes are even and uniform.

If you don’t have any hazelnuts, you can use any other type of nuts, such as almonds, walnuts or pecans.

You can also try adding other flavours to the custard filling, such as coffee, vanilla or orange.

Nutrition

This chocolate éclair recipe from Nigella Lawson makes 10 servings. Each serving contains approximately:

  • Calories: 522
  • Protein: 8.4g
  • Carbohydrates: 53.6g
  • Fat: 29.2g
  • Fibre: 2.3g
  • Sugar: 28.1g

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