Description
Enjoy your delicious Chocolate Choux Pastry Éclairs!
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 3–4 large eggs
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (e.g., hazelnuts or almonds)
- Powdered sugar for dusting (optional)
- Chocolate glaze (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a rolling boil.
- Reduce heat and add the flour and cocoa powder. Stir vigorously until the mixture forms a ball.
- Remove from heat and let it cool slightly.
- Add eggs one at a time, beating well after each, until the mixture is smooth and glossy.
- Transfer dough to a pastry bag fitted with a large round tip and pipe out 4-inch lengths onto the prepared baking sheet.
- Lightly sprinkle the chopped nuts on top.
- Bake for 20-25 minutes or until puffed and browned. Cool completely on a wire rack.
- In a chilled bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
- Once the éclairs are cool, slice them in half horizontally.
- Pipe or spoon the whipped cream filling into the bottom half of each éclair.
- Place the top half over the filling.
- Dust with powdered sugar or drizzle with chocolate glaze if desired.
Notes
- Ensure the choux pastry mixture cools slightly before adding the eggs, or they may scramble.
- Eggs should be added one at a time to ensure the right consistency.
- For a richer flavor, you can add a bit of instant coffee granules to the chocolate glaze.
- If your éclairs start to deflate, return them to the oven for a few minutes to help them regain their structure.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair