Chocolate Eclairs Recipe
Chocolate Eclairs Recipe is a classic French dessert featuring light choux pastry, a creamy filling, and a rich chocolate glaze. Perfect for any occasion, these homemade eclairs are elegant, indulgent, and irresistible.
Chocolate Eclairs Recipe is a classic French dessert that combines light and airy choux pastry with a creamy, luscious filling and a rich chocolate glaze. The crisp golden pastry shell is perfectly paired with a smooth and velvety cream made from fresh cream and cream cheese, creating a delightful contrast of textures and flavors. Topped with a glossy layer of chocolate, these eclairs are the ultimate indulgence for any dessert lover. Perfect for special occasions, afternoon tea, or as an elegant treat, this recipe is sure to impress your family and guests with its irresistible taste and stunning presentation. Enjoy the magic of homemade Chocolate Eclairs!
Ingredients
- Water: 160 g
- Butter: 80 g
- Salt: 1/4 tsp
- Sugar: 1 tsp
- Flour: 120 g
- Eggs: 2–3 pcs
- Cream (33%): 250 ml
- Icing Sugar: 3 tbsp
- Cream Cheese: 140 g
- Chocolate: 100 g
- Vegetable Oil: 2 tbsp
Nutritional Information
- Calories: 320
- Protein: 5g
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Sugar: 12g
- Fiber: 1g
- Cholesterol: 115mg
- Sodium: 150mg
Directions
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In a saucepan over medium heat, combine butter (80 g), water (160 g), sugar (1 tsp), and salt (1/4 tsp). Stir until the butter melts and the mixture is smooth.
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Reduce the heat and add flour (120 g) to the saucepan. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan. Remove from heat and let it cool for 15–20 minutes. Gradually add eggs (2–3, one at a time), mixing well until a smooth, sticky dough forms.
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Transfer the dough to a piping bag fitted with a star or round tip. Pipe the dough into long, thin strips onto a baking sheet lined with parchment paper. Bake at 190°C (375°F) for 35 minutes or until golden brown. Allow to cool.
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Using a skewer or knife, create two small holes on the top of each pastry. In a mixing bowl, whisk together cream (250 ml), cream cheese (140 g), and icing sugar (3 tbsp) until smooth and fluffy.
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Fill a piping bag with the cream mixture and pipe it into the holes of the pastries. Melt chocolate (100 g) with vegetable oil (2 tbsp) in a microwave or over a double boiler. Drizzle or spread the chocolate mixture over the pastries. Chill for 30 minutes before serving.
