350g       Milk (A)

100g       Cream

100g       Caster sugar

50g         Milk (B)

125g       Egg yolks (approx. 6-7)

30g         Cornflour

345g       Callebaut dark chocolate 2815



  1. Combine the milk (A), sugar and cream in a medium heavy bottomed saucepan and start to heat over a medium heat.
  2. Mix the milk (B) with the cornflour and egg yolk, to a smooth paste.
  3. Bring the contents of the saucepan to a boil and pour onto the 2nd Mix well and return the entire contents back into the pan.
  4. Use a spatula to stir and cook until it until the mixture starts to boil. Mix constantly and cook for 1 minute.
  5. Remove from the heat and add the chocolate, mix well and transfer to a container. Cool in the fridge for a minimum of two hours or until totally chilled.
  6. Hand blend to smooth before transferring to a piping bag fitted with a small plain nozzle.
  7. Fill and finish the Classic Chocolate Eclair (see ebook 'Eclairs').

Recipe excerpt from 'Eclairs' an eBook by Darren Purchese

Click here to order your copy for the full recipe to this classic chocolate eclair. The book also contains instructions and photography for nine more  awesome eclair creations.




Previous Article Next Article
Sign up for our newsletter
We’ll be sharing recipes and cooking class news and letting you know about new additions to our menu.
No thanks