The Perfect Triple Chocolate Eclairs Recipe: Heavenly Bites of Bliss

Rich triple chocolate eclairs represent a decadent dessert that seduces even the most discerning sweet enthusiasts.

Pastry chefs consider these elegant treats a pinnacle of culinary craftsmanship, blending delicate textures with intense chocolate flavors.

Delightfully crisp choux pastry forms the foundation for this luxurious confection, creating a perfect vessel for multiple chocolate experiences.

Each carefully constructed eclair promises a symphony of chocolate sensations that dance across your palate.

Silky smooth chocolate components interweave, offering layers of complexity that elevate a simple pastry into an extraordinary indulgence.

Sophisticated yet approachable, these eclairs balance technical skill with pure sensory pleasure.

chocolate lovers will find themselves captivated by this irresistible dessert that elevates home baking to an art form.

What You’ll Need to Load the Chocolate

• Water, Butter, Sugar, Salt: Essential for creating a classic choux pastry base with rich flavor and smooth texture.
• Flour: Provides structure and helps create the signature airy eclair shell.
• Chocolate Extract: Optional flavor enhancer that adds depth to the pastry.
• Eggs: Crucial for binding and giving the pastry its characteristic glossy and light texture.

• Heavy Cream: Creates a light, fluffy base for the chocolate whipped cream.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Cocoa Powder: Adds rich chocolate flavor to the filling.

• Dark Chocolate: Provides a rich, smooth ganache coating with deep chocolate flavor.
• Heavy Cream: Helps create a silky, glossy chocolate ganache.

How to Pipe, Dip, and Fill These Beauties

Step 1: Prepare Baking Setup

Preheat oven to 425°F. Line a baking sheet with parchment paper. Gather all ingredients and equipment.

Step 2: Create Choux Pastry Base

• Water
• Butter
• Sugar
• Salt

Bring mixture to a rolling boil. Remove from heat and quickly stir in flour until a smooth dough forms.

Step 3: Develop Pastry Texture

Return pan to heat. Stir dough for 1-2 minutes until it forms a compact ball. Transfer to a stand mixer and let cool for 5 minutes.

Step 4: Incorporate Eggs

Add chocolate extract if desired. Beat eggs into the mixture one at a time until the batter becomes smooth and glossy.

Step 5: Pipe Eclair Shells

Transfer dough to a pastry bag. Pipe 1-inch by 4-inch strips onto the prepared baking sheet.

Step 6: Bake Eclair Shells

Bake at 425°F for 5 minutes. Reduce heat to 350°F and continue baking for 30 minutes. Turn off oven and let eclairs rest inside for 10 minutes.

Step 7: Whip Chocolate Cream

In a stand mixer with whisk attachment, whip cream ingredients until light and fluffy.

Step 8: Create Chocolate Ganache

In a microwave-safe bowl, combine chocolate and cream. Heat on high for 30 seconds. Stir until smooth. Repeat in 15-second intervals if needed.

Step 9: Assemble Eclairs

Carefully slice eclairs in half. Dip top half in ganache. Fill bottom half with chocolate whipped cream. Top with ganache-coated shell.

Step 10: Serve and Enjoy

Place eclairs on a serving platter. Serve immediately for the best texture and flavor.

Tips for Glossy Glaze and Rich Filling

• Maintain Precise Temperature: Watch your oven carefully during baking to ensure perfect puff and golden color without burning the delicate pastry.
• Smooth Dough Technique: Mix choux pastry thoroughly to create a smooth, elastic consistency that allows eclairs to rise beautifully and hold their shape.
• Egg Incorporation Trick: Add eggs gradually and mix completely between each addition to create a glossy, stable pastry dough that pipes perfectly.
• Ganache Perfection: Heat chocolate and cream slowly and gently to prevent burning, stirring until completely smooth for a silky chocolate topping.
• Whipped Cream Balance: Whip cream just until soft peaks form to ensure a light, airy filling that doesn't become grainy or overbeaten.

Store Eclairs Without Losing Their Shine

• Refrigeration: Store eclairs in an airtight container for up to 2 days. Keep them chilled to maintain cream's freshness and prevent bacterial growth. Wrap individually in plastic wrap to prevent moisture absorption.
• Freezing: Freeze unfilled choux pastry shells separately for maximum 1 month. Place parchment paper between layers to prevent sticking. Thaw at room temperature before filling to maintain crispy texture.
• Reheating: Warm eclairs gently in a preheated oven at 300°F for 5-7 minutes. Avoid microwave reheating, which can make pastry soggy. Sprinkle fresh powdered sugar after warming to refresh appearance and taste.

Drinks & Sweets That Pair with Chocolate Glory

• Savor Espresso Elegance: Pair these decadent triple chocolate eclairs with a rich, velvety espresso. The intense coffee notes will beautifully complement the deep chocolate flavors, creating a luxurious taste experience that dances on your palate.
• Indulge with Sweet Wine: A glass of port or moscato wine brings out the richness of the chocolate. These sweet wines enhance the dessert's chocolate layers, providing a smooth and elegant counterpoint to the creamy eclair filling.
• Refresh with Berry Burst: Serve alongside a small side of fresh raspberries or strawberries. The bright, tart fruit cuts through the eclair's richness, adding a light and refreshing contrast that cleanses the palate between bites.
• Balance with Sparkling Water: A crisp, chilled sparkling water with a hint of lemon helps cleanse the palate. Its effervescence and light citrus note provide a perfect refreshing break between the intense chocolate flavors of the eclair.

Make It Yours with These Eclair Variants

• Dark Chocolate Dream: Create a richer version by using 70% dark chocolate in the ganache and filling, intensifying the chocolate flavor with a deeper, more complex profile.
• White Chocolate Bliss: Swap dark chocolate for white chocolate in both ganache and cream, adding a creamy, sweet alternative that lightens the traditional eclair.
• Mocha Madness: Incorporate espresso powder into the whipped cream and ganache, introducing a bold coffee undertone that complements the chocolate's richness.
• Nutty Chocolate Crunch: Sprinkle chopped toasted hazelnuts or almonds on top of the ganache, adding a delightful textural contrast and nutty dimension to the classic eclair.

Triple Chocolate Dreams, Baked into Eclairs

• Indulge in Triple Chocolate Decadence: Savor three layers of rich chocolate in a single, stunning pastry that transforms a classic French dessert into an ultimate chocolate lover's dream.
• Quick and Foolproof Technique: Master the art of choux pastry with simple step-by-step instructions that guarantee perfectly crisp, golden eclairs even for novice bakers, making professional-looking desserts achievable at home.
• Textural Chocolate Symphony: Experience a delightful contrast between the light, airy choux pastry, silky smooth chocolate whipped cream, and glossy ganache topping that creates an irresistible mouthfeel with every single bite.
• Impressive Yet Effortless Dessert: Wow your guests with a bakery-quality treat that looks sophisticated but requires minimal ingredients and straightforward preparation, perfect for special occasions or weekend baking adventures.

Triple Chocolate Eclairs Recipe

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4.6 from 35 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Rich French Triple Chocolate Eclairs deliver pure pastry perfection with delicate choux pastry shells filled with luscious chocolate cream and topped with silky chocolate glaze. Chocolate enthusiasts will discover pure indulgence in each elegant, luxurious bite.

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Ingredients

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Chocolate Ingredients:

• 2 ounces (56 grams) semi sweet chocolate, chopped
• 1 tablespoon unsweetened cocoa
• 1 tablespoon cocoa powder

Pastry Base Ingredients:

• ¾ cup (180 milliliters) water, boiling
• ¾ cup (90 grams) flour
• 6 tablespoons (85 grams) unsalted butter, cut into cubes
• 3 eggs, room temperature

Additional Flavor Ingredients:

• ¼ teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon chocolate extract (optional)

Cream Components:

• 1 ½ cups (360 milliliters) heavy whipping cream
• 3 tablespoons powdered sugar

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Instructions

1. Preheat the oven to 425°F (218°C) and prepare a baking sheet with parchment paper, ensuring a clean and even surface for piping.
2. In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt, bringing the mixture to a rolling boil over medium-high heat.
3. Remove the pan from heat and swiftly incorporate the flour, stirring vigorously until a cohesive dough forms without any lumps.
4. Return the pan to low heat, continuously stirring the dough for 1-2 minutes to eliminate moisture and create a smooth, compact texture.
5. Transfer the warm dough to a stand mixer bowl and allow it to cool for 5 minutes, preventing potential egg curdling.
6. Add chocolate extract for enhanced flavor, then incorporate eggs one at a time, mixing thoroughly until the mixture becomes silky and glossy.
7. Carefully spoon the choux pastry dough into a pastry bag fitted with a large round tip, piping 4-inch long and 1-inch wide strips onto the prepared baking sheet.
8. Bake the eclairs at 425°F (218°C) for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 30 minutes until golden and crisp.
9. Turn off the oven and leave the eclairs inside for an additional 10 minutes to ensure a perfect, crisp exterior.
10. For the chocolate whipped cream, use a stand mixer with a whisk attachment to whip ingredients on medium speed until light, fluffy, and peaks form.
11. Prepare the chocolate ganache by microwaving chocolate and heavy cream in 30-second intervals, stirring between each heating until smooth and glossy.
12. Carefully slice the cooled eclairs horizontally, creating a top and bottom section.
13. Dip the top half of each eclair into the prepared ganache, allowing excess to drip off and setting them chocolate-side up on a wire rack.
14. Fill the bottom halves generously with the chocolate whipped cream, ensuring even distribution.
15. Gently place the ganache-dipped tops onto the cream-filled bottoms, creating elegant and decadent triple chocolate eclairs.

Notes

• Master this delicate pastry by precisely measuring ingredients before starting to ensure perfect texture and taste.
• Create choux pastry with confidence by stirring the flour mixture vigorously until it forms a smooth, glossy ball that pulls away from the pan sides.
• Watch baking temperatures carefully, starting hot then reducing heat to develop crisp exterior and tender interior without burning the delicate pastry.
• Whip chocolate cream until just light and fluffy to prevent overmixing, which can deflate the delicate cream’s texture.
• Melt chocolate ganache gently in short intervals, stirring between each to prevent scorching and achieve silky smooth consistency.
• Allow eclairs to cool completely before filling to maintain their crisp structure and prevent soggy bottoms.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 220 kcal
• Sugar: 8 g
• Sodium: 70 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg