Description
Experience the perfect blend of light, flaky choux pastry and rich, creamy dark chocolate filling with these irresistible Chocolate Eclairs Choux. This classic French dessert offers an elegant treat suitable for any occasion, combining straightforward baking techniques with decadent flavors and a stunning presentation.
Ingredients
Scale
Choux Pastry Dough
- 1 cup water
- 8 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 4 large eggs, room temperature
Chocolate Cream Filling & Glaze
- 1 cup heavy cream
- 6 ounces dark chocolate, chopped
- 2 tablespoons sugar
Instructions
- Prepare the Choux Pastry Dough: Start by heating water, butter, and a pinch of salt in a saucepan until the butter melts completely. Remove from heat and quickly stir in the flour, mixing until the dough pulls away from the sides. Cook for an additional minute on low heat to dry out the dough slightly.
- Incorporate the Eggs: Transfer the dough to a bowl and beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, shiny, and pipeable but not too runny.
- Pipe the Eclairs: Using a piping bag fitted with a large round tip, pipe uniform strips of dough onto a baking sheet lined with parchment paper. Space them evenly to allow expansion during baking.
- Bake Until Golden and Puffy: Bake in a preheated oven at 400°F (200°C) for about 20 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes until beautifully golden and crisp. Avoid opening the oven door to prevent collapsing.
- Prepare the Chocolate Cream Filling: Heat heavy cream just until simmering, then pour over chopped dark chocolate. Let stand a minute before whisking until smooth and glossy. Chill to thicken slightly, then whip until fluffy.
- Fill and Glaze: Once pastries have cooled, slice or poke holes to pipe the chocolate cream inside. Finish by dipping the top in a silky chocolate glaze or drizzle with melted chocolate for that signature finish.
Notes
- Dry the dough properly: Cooking the flour mixture enough ensures the pastry puffs perfectly without sogginess.
- Beat eggs gradually: Adding eggs slowly helps achieve the ideal dough consistency for puffing.
- Use room temperature eggs: They incorporate better into the dough for a smoother texture.
- Don’t open oven too early: Sudden temperature changes can cause the eclairs to collapse.
- Chill the filling: Cooling the cream before whipping keeps it airy and helps it hold shape inside the pastry.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Chocolate Eclairs, Choux Pastry, French Dessert, Creamy Chocolate Filling, Baking, Gluten-Free Option