Chocolate Eclairs with Gold Dust

    1 hour 20 minutes

    These chocolate eclairs have been made a little more decadent with the addition of edible gold dust. Surprise your loved ones by serving them as an after dinner treat.

    2 people made this

    Makes: 12 eclairs

    • 50g butter, chopped
    • 1/2 cup (75g) plain flour
    • 2 eggs
    • 300ml thickened cream
    • 2 tablespoons icing sugar
    • 1 vanilla bean, split, seeds scraped
    • 100g good quality dark chocolate, grated
    • 75g good quality dark chocolate, melted
    • edible gold lustre, to decorate

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour20min 

    1. Preheat oven to 220 degrees C. Grease two baking trays and line with baking paper.
    2. Combine butter and 1/2 cup (80ml) water in a small saucepan over high heat and bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from the side of the pan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
    3. Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 7cm logs, about 5cm apart, onto prepared trays. Bake for 10 minutes. Reduce temperature to 180 degrees C. Bake for a further 15 minutes or until golden and crisp. Cool on trays for 10 minutes before transferring to a wire rack to cool.
    4. Meanwhile, using electric beaters, whip cream, sugar and vanilla seeds until firm peaks form. Stir in grated dark chocolate.
    5. Cut éclairs in half lengthways and fill with cream mixture. Spread melted chocolate over top of éclairs and refrigerate until chocolate is set. Dust with gold luster to decorate. Serve.


    Find gold lustre at stores that have cake decorating supplies. Eclairs can also be decorated with gold leaf or just with the melted chocolate.

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