Description
Indulge in these delightful chocolate éclairs filled with rich pastry cream and topped with luscious chocolate sauce.
Ingredients
Scale
- 250 g water
- 70 g unsalted butter (cubed)
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 150 g bread flour
- 4 large eggs (room temperature, approximately 55g each)
- 1 batch of chocolate French pastry cream
- 1 batch of vanilla French pastry cream
- 1 batch of Chantilly cream
- 1 batch of chocolate sauce
- 75 g powdered sugar for dusting
Instructions
- Make the Choux Pastry: In a saucepan, combine water, butter, sugar, and salt over medium heat. Once the butter melts, add the bread flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Cool and Add Eggs: Transfer the dough to a mixing bowl to cool slightly. Add eggs one at a time, mixing until fully incorporated before adding the next. The dough should be glossy and pipable.
- Pipe and Bake: Preheat your oven to 200°C (about 400°F). Using a piping bag, pipe long strips of dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden and hollow inside.
- Fill the Éclairs: Once cooled, fill each éclair with the chocolate French pastry cream. You can use a piping bag for precision.
- Glaze: Drizzle with chocolate sauce and dust with powdered sugar for garnishing.
Notes
Serve fresh for the best taste. Pair with vanilla ice cream or espresso for an elevated experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: chocolate, éclairs, dessert, French pastry, baking