Description
French pastry enthusiasts find pure bliss in this triple chocolate eclairs recipe, showcasing delicate choux pastry filled with rich chocolate cream. Elegant chocolate glaze crowns these classic desserts, promising an indulgent experience for passionate bakers.
Ingredients
Scale
- 2 oz (56 g) semi sweet chocolate, chopped
- 6 tbsps (85 g) unsalted butter, cut into cubes
- 1 ½ cups (360 ml) heavy whipping cream
- ¾ cup (180 ml) water, boiling
- 3 eggs, room temperature
- ¾ cup (90 g) flour
- 3 tbsps powdered sugar
- 1 tbsp unsweetened cocoa
- 1 tbsp cocoa powder
- 1 tbsp sugar
- 1 tsp chocolate extract (optional)
- ¼ tsp salt
Instructions
- Pastry Preparation: Ignite the oven to 425°F (218°C) and line a baking sheet with parchment paper, creating a pristine surface for piping choux pastry.
- Dough Foundation: Combine water, butter, sugar, and salt in a saucepan, bringing to a vigorous boil, then swiftly integrate flour until a uniform dough emerges.
- Dough Refinement: Return pan to low heat, stirring the dough to eliminate moisture and develop a compact texture, then transfer to a mixer bowl and cool briefly.
- Flavor Infusion: Incorporate chocolate extract and eggs systematically, mixing until the dough transforms into a silky, glossy consistency.
- Piping Technique: Load the choux pastry into a pastry bag with a large round tip, carefully piping 4-inch long strips onto the prepared sheet.
- Baking Process: Commence baking at 425°F for 5 minutes, then reduce temperature to 350°F and continue for 30 minutes until achieving a golden, crisp exterior.
- Cooling Technique: Allow eclairs to rest in the turned-off oven for 10 minutes, ensuring a perfectly crisp shell.
- Cream Preparation: Whip chocolate whipped cream using a stand mixer until light and fluffy with defined peaks.
- Ganache Creation: Melt chocolate and cream in microwave, stirring between 30-second intervals until achieving a smooth, glossy consistency.
- Assembly Artistry: Slice cooled eclairs horizontally, dip tops in ganache, fill bottoms with chocolate whipped cream, and reunite the halves to create decadent triple chocolate eclairs.
Notes
- Precision Matters: Use room temperature eggs to prevent curdling and ensure smooth pastry dough consistency.
- Piping Perfection: Practice steady hand movement when piping choux pastry for uniform eclair shapes and professional appearance.
- Temperature Control: Strict oven temperature management is crucial for achieving crispy, golden exterior and hollow interior of eclairs.
- Cooling Technique: Allow eclairs to rest inside turned-off oven to prevent sudden collapse and maintain structural integrity.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 204
- Sugar: 5 g
- Sodium: 54 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 88 mg