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Chocolate Éclairs

Prep

35 Mins

Bake

25 mins

Serves

8

Difficulty

Hard

About

Everyone’s favourite French finger cake, these chocolate eclairs come with a little twist - a deliciously sweet tablespoon of runny honey!

made using

Golden Caster

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Instructions
Ingredients
Reviews

Chocolate Éclairs Recipe

Step 1

Preheat the oven to 200°C.

Step 2

Fold a small piece of non-stick baking paper in half, open out and then sieve the flour onto it, add the sugar and set to one side.

Step 3

Place 150ml cold water and the butter into a pan over medium-low heat and leave until the butter has completely melted.

Step 4

Begin to boil, as soon as it reaches boiling point, remove from the heat.

Step 5

Tip in the flour all at once (using the baking paper to help) and beat hard with a wooden spoon until the mixture forms a ball and then set aside to cool completely.

Step 6

Once cool, add the eggs one at a time, beating thoroughly between after you add each egg, you will end up with a smooth glossy paste.

Step 7

Fill a piping bag fitted with a plain 1cm nozzle. Pipe 8 eclairs onto a baking sheet lined with baking paper, leaving a medium-sized gap between each one.

Step 8

Place in the preheated for 10 minutes.

Step 9

Turn up the heat to 220°C and bake for another 15 mins.

Step 10

Take your eclairs out of the oven and cool on a wire rack.

Step 11

Make a small hole using a skewer in the side of each one, allowing the steam to come out and cool.

Step 12

To make the filling, whisk together the double cream, icing and vanilla seeds until it forms soft peaks and spoon into a piping bag fitted with the same nozzle as before.

Step 13

For the chocolate topping, melt the butter together with the chocolate and honey in a small bowl that fits snugly over a pan of simmering water.

Step 14

Remove from the heat, beat in the sifted icing sugar and leave to cool for 20 mins until thickened.

Step 15

Pipe the whipped cream into each cooled éclair, spooning the chocolate coating over the top.

Step 16

Leave to cool and serve once the chocolate has cooled.

Ingredients – 10 items

Serving

1

Flour

Plain flour

60 g
Fairtrade Golden Caster

Golden caster sugar

2 tsp
Butter

Butter

50 g
Eggs

Medium eggs

beaten

2
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

sifted

1-2 tbsp

Vanilla pod

seeds scraped

1
Chocolate

Dark chocolate

broken into squares

100 g
Butter

Unsalted butter

25 g

Honey

runny

1 tbsp
Cream

Whipping cream

300 ml

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Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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🍩 Leeds Doughnut Shop
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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

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We wouldn't usually recommend reaching for the vodka bottle. But this is one exception!

Unlike water, vodka doesn't help with the formation of gluten, a key culprit in turning pastry hard and leathery.

Plus, it (thankfully) doesn't effect the flavour!

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