Chocolate éclairs


Total time: 3hr 30m
Preparation Time: 50m

Servings
For 20 piece


Nutritional Information

Contains 150 Kcal, 3g Protein, 11g Carbohydrates, 10g Fat


Ingredients

  • Choux pastry
  • 3 dl water
  • 75 g butter
  • 2 tbsp sugar
  • 1 pinch salt
  • 160 g white flour
  • 1 tbsp cocoa powder
  • 3 eggs, beaten
  • Light chocolate mousse
  • 50 g milk chocolate, finely chopped
  • 1 dl full cream
  • Dark chocolate ganache
  • 0.75 dl full cream
  • 50 g dark chocolate, finely chopped
  • Glaze
  • 50 g dark chocolate, roughly chopped

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  • Choux pastry

    Bring the water, butter, salt and sugar to the boil, reduce the heat. Mix the flour and cocoa powder, add all at once, stir with a risotto spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually fold in the eggs; the dough should be soft but not runny.
  • To shape the éclairs

    Spoon the mixture into a piping bag with a serrated nozzle (approx. 14 mm in diameter). Pipe 30 éclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.
  • To bake/dry

    Approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove, leave to cool on a rack, cut the éclairs in half crosswise using scissors.
  • Light chocolate mousse

    Heat the cream in a pan, remove the pan from the heat. Add the chocolate, melt, stir until smooth, then leave to cool. Whip the cream until stiff, fold in, cover and chill for approx. 2 hrs. Transfer the mousse to a piping bag with a smooth nozzle (approx. 1 cm in diameter).
  • Dark chocolate ganache

    Heat the cream in a pan, remove the pan from the heat. Add the chocolate, melt, and stir until smooth. Cover the ganache and leave to cool, transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter). Pipe the ganache and mousse in alternate layers over the base of the éclairs.
  • Glaze

    Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Glaze the top half of each éclair with chocolate, place on top of the bottom half.
  • Tip:

    Instead of bars of chocolate, use chocolate bunnies left over from Easter.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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