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Dessert

Chocolate Eclairs

Chocolate eclairs are oblong pastries made from cream puff dough, filled with chocolate cream, and topped with chocolate frosting or melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Eclairs

Ingredients

Directions

Prepare

  1. Prepare the dough mixture as you would for cream puffs.

  2. Shape the dough into oblong forms on a baking sheet, preferably using lady finger tins.

  3. Bake until puffs are done.

Fill and finish

  1. Using a sharp knife, open each eclair to create a space for filling.

  2. Fill with chocolate cream filling.

  3. Top each eclair with chocolate frosting or dip in melted dipping chocolate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dough mixture for cream puffs
Forms a hollow, airy shell that rises in the oven and holds the filling.
Chocolate cream filling
Adds moisture and rich sweetness inside the shell.
Chocolate frosting or melted dipping chocolate
Adds a glossy chocolate coating and a contrasting sweet layer on top.

The step that matters

Baking the shaped dough until done. Under-baked shells are moist and collapse as they cool, while the steam from the dough must fully set the walls to keep them hollow for filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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