Chocolate Éclair Recipe

Chef Jean-Sébastien Navarro loves to revisit classic French and international recipes for his generous and cosmopolitan menu. Here he presents a doubly chocolatey version of the traditional éclair, where cocoa also finds its way into the choux pastry. To be enjoyed on the terrace of COTé restaurant near Lyon’s Eurexpo exhibition centre, or to try at home as a way to impress your guests!

Choux pastry:

• 250ml water
• pinch salt
• 20g caster sugar
• 200g butter, cubed
• 200g plain flour
• 100g cocoa
• 4 eggs

Chocolate filling:

• 500g chocolate
• 500ml double cream

Making the choux pastry: In a saucepan, combine the water, salt, sugar and cubed butter. Bring to a boil to melt the butter. Remove from heat and stir in the flour and cocoa. Return the saucepan to medium heat and vigorously beat the dough for 1 minute to let some of the water evaporate. Beat in the eggs one at a time. Form éclairs on a baking sheet and bake for 22 minutes at 180°C.

Making the chocolate filling: Heat half of the cream, then incorporate 1/3 of the chocolate at a time. In a separate bowl, whip the remaining cream until firm peaks form. Fold enough of the whipped cream into the chocolate mixture until the desired consistency is obtained.

To serve, cut each éclair in half lengthwise, transfer the filling into a pastry bag and pipe it into the éclair.

For the filling, choose the type of chocolate you prefer: 70% to 85% cocoa will produce an aromatic and full-bodied dessert, while 40% to 60% cocoa will add more sweetness.

If you'd like to accompany your dessert with a glass of wine, we suggest an assertive red, which perfectly bolsters the aromas of cocoa. Prefer to conclude the meal with a sweeter option? The fruity and chocolatey notes of a Maury wine or the mellowness of a Muscat pair very well with chocolate pastries.

Enjoy!