
Ruby Chocolate Eclairs
Prep
45 mins
Cook
1 hr
Servings
8
Difficulty
Easy
Ingredients
- 250 gall-purpose flour
- 100 gbutter
- 200 ggranulated sugar
- 400 gruby chocolate chips
- 150 mlheavy cream
- 4 nulllarge eggs
- 20 gunsalted butter, melted
- 1 mlvanilla extract
- 50 gruby chocolate syrup
- 50 gicing sugar
- 50 gconfectioner's sugar
- 5 gred food coloring
- 50 gpiping gel
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For even baking.
- 2
In a medium saucepan, combine the flour, butter, and sugar. Mix until the mixture resembles coarse crumbs.
Tip: Use a pastry blender or your fingertips.
- 3
Gradually pour in the ruby chocolate syrup while mixing the dough with a fork until it forms a ball.
Tip: Be patient, it may take a few minutes.
- 4
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Tip: This will help the dough firm up.
- 5
Roll out the dough on a lightly floured surface to a thickness of 3mm.
Tip: Use a pastry cutter or a knife.
- 6
Cut out long, thin rectangles of dough. You can use a pastry cutter or a knife.
Tip: You can also use a cookie cutter for a fun shape.
- 7
Pipe a small amount of ruby chocolate filling onto one half of each rectangle, leaving a 5mm border around the edges.
Tip: Use a piping bag and a round tip.
- 8
Fold the other half of the dough over the filling and press the edges to seal.
Tip: Use a fork to crimp the edges.
- 9
Brush the tops of the eclairs with the melted butter and sprinkle with icing sugar.
Tip: Optional, but adds a nice texture.
- 10
Bake for 20-25 minutes, or until golden brown.
Tip: Check for doneness after 18 minutes.
- 11
Allow the eclairs to cool completely before filling with ruby chocolate buttercream.
Tip: This will help the buttercream set properly.
- 12
To make the ruby chocolate buttercream, beat the heavy cream until stiff peaks form.
Tip: Be careful not to overbeat.
- 13
In a separate bowl, melt the ruby chocolate chips in the microwave in 10-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 14
Beat the melted chocolate with the heavy cream until smooth and creamy.
Tip: Add the vanilla extract and ruby chocolate syrup.
- 15
Frost the cooled eclairs with the ruby chocolate buttercream.
Tip: Use a piping bag and a round tip.
Recipe Variations
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