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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 425°F (218°C) and prepare a baking sheet with parchment paper, ensuring a clean and even surface for piping.
- In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt, bringing the mixture to a rolling boil over medium-high heat.
- Remove the pan from heat and swiftly incorporate the flour, stirring vigorously until a cohesive dough forms without any lumps.
- Return the pan to low heat, continuously stirring the dough for 1-2 minutes to eliminate moisture and create a smooth, compact texture.
- Transfer the warm dough to a stand mixer bowl and allow it to cool for 5 minutes, preventing potential egg curdling.
- Add chocolate extract for enhanced flavor, then incorporate eggs one at a time, mixing thoroughly until the mixture becomes silky and glossy.
- 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.
- 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.
- Turn off the oven and leave the eclairs inside for an additional 10 minutes to ensure a perfect, crisp exterior.
- 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.
- Prepare the chocolate ganache by microwaving chocolate and heavy cream in 30-second intervals, stirring between each heating until smooth and glossy.
- Carefully slice the cooled eclairs horizontally, creating a top and bottom section.
- 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.
- Fill the bottom halves generously with the chocolate whipped cream, ensuring even distribution.
- 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