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Chocolate Eclairs Choux

Chocolate Eclairs Choux
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This beginner-friendly Chocolate Eclairs Choux recipe combines airy, crisp choux pastry with a rich, creamy dark chocolate filling. Perfect for any occasion, these elegant pastries offer a light, delicate texture balanced by luscious chocolate cream, ready in under two hours.

Ingredients

Scale

Choux Dough Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup (113g) unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 4 large eggs

Chocolate Cream Filling Ingredients

  • 6 ounces dark chocolate, chopped (use dairy-free chocolate for vegan option)
  • 3/4 cup heavy cream (or coconut cream for dairy-free option)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Choux Dough: In a medium saucepan, combine water, milk, butter, sugar, and salt over medium heat. Bring to a gentle boil, then remove from heat and stir in all the flour at once. Return to heat and stir continuously until the mixture forms a smooth ball that pulls away from the pan.
  2. Incorporate the Eggs: Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth, shiny, and pipeable.
  3. Pipe and Bake the Eclairs: Fit a piping bag with a large round tip and pipe long strips of dough onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes until puffed and golden brown. Avoid opening the oven door during baking to prevent deflation.
  4. Prepare the Chocolate Cream Filling: Heat heavy cream in a saucepan until just boiling, then pour over chopped dark chocolate in a bowl. Let sit for a minute, then stir until smooth. Stir in vanilla extract and chill until it thickens to a spreadable consistency.
  5. Fill the Eclairs: Once the pastry shells have cooled, slice them in half lengthwise or create a small hole in the side and pipe the chocolate cream filling inside generously.
  6. Finish and Serve: Optionally, dust with powdered sugar or drizzle melted chocolate on top for an elegant finish. Serve immediately or refrigerate to allow flavors to meld.

Notes

  • Measure ingredients accurately, using a kitchen scale for flour and liquids where possible.
  • Allow dough to cool slightly before adding eggs to prevent scrambling.
  • Pipe eclairs evenly using a template under parchment paper for uniform size and better baking results.
  • Start baking at a high temperature to encourage puffing, then reduce heat to cook through without burning.
  • Chill the filling thoroughly before piping for a thicker, less runny cream inside the eclairs.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freeze unfilled choux shells in an airtight bag and thaw completely before filling.
  • Reheat unfilled shells briefly in a warm oven to restore crispness before filling.

Nutrition

Keywords: chocolate eclairs, choux pastry, chocolate cream filling, gluten-free baking, airy pastries, homemade desserts

Find it online: https://eazyummy.com/chocolate-eclairs-choux/