Chocolate Éclair

IFB Spice Secrets

Chocolate Éclair

By IFB | September 27, 2021

Prep Time: 30 mins

Cooking Time: 40 mins

Servings: 4


  • 1 cup water
  • ½ cup butter, cubed
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature

Custard Filling:

  • 2½ cups cold milk
  • 30 gms instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • 1 tsp vanilla extract


  • 250 gms milk chocolate
  • 2 tbsps butter
  • 1 cup castor sugar
  • 2-3 tbsps hot water


  1. In a large bowl add water, butter and salt; heat this for 6 mins at 100% micro power level. Add flour all at once and stir until a smooth ball forms and let it stand for 5 mins.
  2. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  3. Use a piping bag with large round tip, form dough into nine strips (each 2 inches) on a greased baking sheet.
  4. Bake for 30 mins at 180°C until golden and immediately split éclairs open; remove tops and set aside. Discard soft dough from inside and cool éclairs.

For Custard:

In a glass bowl, add milk and custard powder; heat at 100% micro power level for 4 mins stirring after every 1 min. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into cold pudding. Fill éclairs and keep aside.

For Frosting:

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly and cover top of the éclairs. Store in refrigerator and serve chilled.

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