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Cream Chocolate Eclairs That Look Far Harder Than They Are
Cream Chocolate Eclairs Easy Homemade Choux Pastry Recipe
Additional Information
- Can this be frozen? Yes. Freeze the unfilled baked eclairs in an airtight container for up to 1 month. Thaw them at room temperature, then crisp them in a 350⁰F (180⁰C) oven for a few minutes before cooling and filling. I wouldn’t freeze them once they’re filled with fresh cream.
- How long can they be stored and how? Unfilled baked eclairs can be kept in an airtight container at room temperature for about 1 day. Once filled with fresh cream, refrigerate them and enjoy them within 1 to 2 days. The pastry will gradually soften from the filling.
Ingredient substitutions:
- Butter can be replaced with baking margarine, although butter gives better flavour.
- Whipping cream can be sweetened with icing sugar to taste, or you can leave out the sugar if you prefer a less sweet filling.
- Milk chocolate, dark chocolate or white chocolate can be used for the topping.
- Plain flour is recommended for this recipe rather than self-raising flour, as the choux pastry doesn’t need the added raising agents.
Why You Will Love and Enjoy Cream Chocolate Eclairs
- They look impressive: These little eclairs have that bakery window appeal without needing complicated pastry skills.
- The filling is simple: Fresh whipped cream keeps the centre light, soft and wonderfully creamy.
- Chocolate makes them better: A smooth chocolate topping finishes everything off nicely.
- They’re worth the effort: Once you get the choux pastry texture right, you’ll want to make them again.
Cream Chocolate Eclairs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10–12 depending on size 1x
- Category: Dessert
- Method: Moderate Baking
- Cuisine: French
Description
Crisp little choux pastries, filled with fresh whipped cream and finished with melted chocolate. They look fancy, but the pastry is actually quite simple
Ingredients
Eclairs
- 50g butter
- 250ml water
- Pinch of salt
- 200ml plain flour
- 4 large eggs
Filling and topping
- 250ml whipping cream
- 12.5 ml – 1 tbsp icing sugar
- 100g chocolate, chopped
Instructions
- Preheat the oven to 450⁰F (230⁰C) and line a baking tray with parchment paper.
- Add 50g butter, 250ml water and a pinch of salt to a saucepan and bring to a full boil.
- Remove the saucepan from the heat, add 200ml plain flour all at once and stir firmly until the mixture comes together and pulls away cleanly from the sides of the pot. Put it back over low heat for about 1 to 2 minutes, stirring constantly, to dry the dough slightly.
- Let the dough cool for about 5 minutes.
- Beat 4 large eggs in one at a time, mixing really well after each addition. The dough should end up smooth, thick and glossy. It should hold its shape when piped rather than spreading all over the tray.
- Spoon the dough into a piping bag fitted with a plain nozzle.
- Pipe 10 to 12 even lengths onto the prepared tray, leaving a little space between each one. If you have a pointed tip left from piping, lightly wet your finger and gently smooth it down.
- Bake at 450⁰F (230⁰C) for 10 minutes. Don’t open the oven door during this first stage.
- Reduce the oven temperature to 350⁰F (180⁰C) and continue baking for another 15 to 20 minutes, or until the eclairs are puffed, firm and lightly browned.
- Turn off the oven, leave the door slightly open and let the eclairs sit inside for about 5 minutes. This helps them dry out a little so they don’t collapse as easily.
- Transfer the eclairs to a wire rack and let them cool completely.
- Whip 250ml whipping cream with 1 tbsp icing sugar until thick enough to pipe.
- Cut a small slit along the side of each cooled eclair, or make two small holes underneath, then pipe in the whipped cream.
- Melt 100g chopped chocolate gently until smooth.
- Dip the tops of the eclairs into the melted chocolate, or spoon it over the top. Leave them for a few minutes until the chocolate starts to set.
Notes
Prepared, tried and tested by: Asiah
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 5.7 g
- Sodium: 40.9 mg
- Fat: 11.2 g
- Saturated Fat: 6.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 13 g
- Fiber: 0.8 g
- Protein: 3.9 g
- Cholesterol: 82.9 mg
You don’t need a pastry shop to make beautiful cream-filled eclairs.
Cream Chocolate Eclairs offer crisp choux pastry, softly whipped fresh cream and a smooth chocolate topping in every bite. The contrast between the light pastry, creamy centre and rich chocolate makes this an irresistible homemade dessert that’s well worth making while the eclairs are fresh.
Éclair
An éclair is a pastry made with choux dough filled with cream and topped with chocolate icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside
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These eclairs look decadently delicious.
Thanks Karen. Hope you will try them