Delicious Chocolate Eclairs Recipe
Chocolate eclairs are a classic French pastry that’s made with a light and airy choux pastry. The pastry is filled with a sweet custard or cream, then topped with a rich chocolate glaze. It’s one of the most popular French desserts and can be enjoyed any time of year. In this recipe, we’ll show you how to make perfect chocolate eclairs using a choux pastry dough.
Ingredients:
- 1/2 cup (113g) unsalted butter
- 1 cup (240 ml) water
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, chopped
- 1 teaspoon espresso powder (optional)
Instructions:
Step 1: Choux Pastry Dough
The first step to making chocolate eclairs is to make the choux pastry dough. Begin by preheating your oven to 425°F (218°C). In a medium saucepan, melt the butter over medium heat. Once melted, add the water and bring to a boil. Once boiling, remove from the heat and add the flour, salt, and sugar. Stir quickly with a wooden spoon until combined. Return the pan to low heat and continue to stir for a few minutes until the dough forms a ball.
Remove the pan from the heat and transfer the dough to the bowl of a stand mixer. Beat the dough for a few minutes to cool it down. With the mixer on low speed, add the eggs one at a time, making sure to fully incorporate each one before adding the next. The dough should be thick and glossy.
Transfer the dough to a pastry bag fitted with a large round tip. Line a baking sheet with parchment paper. Pipe the dough onto the baking sheet in long strips, about 4-5 inches long and 1 inch wide. Smooth down any peaks with a wet finger. Bake for 25-30 minutes until golden brown. Allow to cool completely before filling.
Step 2: Cream Filling
Once the pastry is completely cooled, it’s time to fill them with a delicious cream filling. In a medium bowl, whisk together the cream, sugar, and vanilla until light and fluffy. Cut the cooled choux pastry in half lengthwise and pipe or spoon the cream filling into the bottom half. Place the top half of the pastry over the filling and press down gently to seal.
Step 3: Chocolate Glaze
To make the chocolate glaze, melt the chocolate in a double boiler. Once melted, stir in the espresso powder (if using). Dip the top of each filled pastry into the melted chocolate and allow to cool and set. Serve immediately or store in an airtight container for up to 3 days.
Nutrition:
Each chocolate eclair contains approximately 250 calories. It has 17.3g fat, 26.3g carbohydrates, and 4.3g protein.
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