Chocolate Eclairs
Quick answer
- Total time
- 75 min
- Level
- Hard
- Servings
- 12 servings
- Ingredients
- 6
About this dish
French pastry shops usually fill eclairs with vanilla custard; this version uses whipped cream and tops the long choux shells with melted dark chocolate.
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With a plain cream filling, the bitter chocolate and the crisp shell come through more clearly. The eggs are beaten in one at a time, stopping once the paste looks glossy and drops slowly from the spatula.
Ingredients
Instructions
- 1
Preheat the oven to 200°C and prepare a piping bag.
- 2
Measure out the 120 g flour in advance so it can be added all at once when the water and butter are boiling.
- 3
Put 200 ml water and 80 g butter in a saucepan and bring them to a boil over medium heat.
- 4
When the butter is fully melted, add all the flour at once to prevent lumps.
- 5
Lower the heat and stir firmly with a spatula for about 2 minutes.
Stop cooking when the paste gathers into one mass and a thin film forms on the bottom of the pan.
- 6
Let the dough cool briefly so the strongest steam escapes.
- 7
Beat in the 4 eggs one at a time, mixing well after each addition until the dough is glossy and falls slowly from the spatula.
- 8
Transfer the dough to the piping bag and pipe it into long strips.
- 9
Bake at 200°C for 25 minutes, and do not open the oven door during baking because the shells can collapse.
- 10
When the choux shells are completely cool, make a small hole in the base and fill them with 200 ml whipped heavy cream.
- 11
Melt 100 g dark chocolate, coat the tops, let it set, and serve within a few hours.
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