Description
A delightful dessert featuring airy choux pastry filled with luscious cream and topped with rich chocolate glaze.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups milk
- 2 cups heavy cream
- 1 cup powdered sugar
- 8 ounces semi-sweet chocolate
Instructions
- Make the Pâte à Choux: In a saucepan, combine butter and water over medium heat until melted. Stir in flour until the mixture pulls away from the sides, forming a ball. Let it cool slightly, then add eggs one at a time, mixing well after each addition until smooth. Pipe or spoon onto a baking sheet, creating 4-inch lengths. Bake at 400°F (200°C) for about 20-25 minutes until golden brown.
- Prepare the Filling: While the pastry cools, whip the heavy cream until soft peaks form. Gradually mix in powdered sugar for sweetness and flavor. Pipe or spoon the whipped cream into the cooled pastries, filling generously.
- Make the Chocolate Glaze: In a double boiler or microwave, melt the chocolate in intervals, stirring until smooth. Add a splash of cream for extra richness and blend until glossy.
- Assemble the Dessert: Dip the filled pastries into the warm glaze, allowing the excess to drip off. Restore the eclairs to the baking sheet and place them in the refrigerator to set for about 30 minutes.
- Serve and Enjoy: Serve chilled, perhaps with a sprinkle of cocoa powder or grated chocolate on top for that extra decadence.
Notes
Ensure eggs are at room temperature for a smoother mixture. If eclairs seem too small after baking, cut and fill again with more cream.
Nutrition
- Serving Size: 1 eclair
- Calories: 250
- Sugar: 12g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: chocolate eclair, dessert, pastry, baking, creamy filling, chocolate glaze