Chocolate Éclair

Chocolate Éclair



45g unsalted butter softened

50g water

50g milk

1g salt

2g granulated sugar

55g cake flour

8g cocoa powder

110g eggs



100g cream cheese softened

12g sugar

30g blueberry sauce

200g heavy cream


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.




  1. Heat and boil water, milk, butter, sugar, and salt.
  2. Turn off the heat, add in cake flour and cocoa powder; stir hard until all the ingredients come together. Turn on the heat (keep it medium low), and keep stirring until some thin film forms on the bottom of the pan.
  3. Transfer the dough to a clean bowl, let it cool down a little bit, and then use a hand mixer to beat while adding egg in to the batter until it gains a very smooth and silky texture. Cover the batter with plastic wrap and let set in the fridge to cool for 30 minutes.
  4. Put the batter into a pipping bag (attached with a piping tip) and start to pipe out eclairs.
  5. Dust them with powdered sugar. (3 times)
  6. Preheat the oven to 374℉(190℃) and let bake for 20 minutes; then set the oven to 347℉(175℃) and bake for 20 minutes. Take the cream puffs out of the oven; let them cool down on the cooling rack.



  1. In a clean bowl, soften the cream cheese; add in sugar and blueberry sauce and use a hand mixer to beat until smooth and well combined. Add in heavy cream and keep beating until thickened. Put them all in a piping bag, and fill the éclairs or any cream puffs with it.
Back to blog

Baking Tools

1 of 22