Triple Chocolate Eclairs

There’s something irresistibly luxurious about eclairs. These French pastries are a treat for the eyes and the taste buds, and when they come with triple chocolate, they’re simply irresistible. Today, I’m sharing a recipe for Triple Chocolate Eclairs that will elevate your dessert game. Perfect for special occasions or a delightful indulgence at home, these eclairs combine a rich cocoa-infused dough, chocolate whipped cream, and a silky chocolate ganache.

Ingredients

For the Eclair Dough:

• 3/4 cup Flour
• 3/4 cup Water, boiling
• 1 Tbsp Unsweetened Cocoa
• 6 Tbsp Unsalted Butter, cut into cubes
• 1 Tbsp Sugar
• 1/4 tsp Salt
• 1 tsp Chocolate Extract (optional)
• 3 Eggs, room temperature

For the Chocolate Whipped Cream:

• 1 1/2 cup Heavy Whipping Cream
• 3 Tbsp Powdered Sugar
• 1 Tbsp Cocoa Powder

For the Chocolate Ganache:

• 2 ounces Semi-Sweet Chocolate, chopped
• 3 Tbsp Heavy Cream

Instructions

Making the Eclairs:

1. Preheat the Oven: Preheat your oven to 425°F. Prepare a baking sheet by lining it with parchment paper.
2. Prepare the Dough: In a saucepan, combine boiling water, butter, sugar, and salt. Bring to a boil, then remove from heat and stir in the flour and cocoa powder until well combined.
3. Cook the Dough: Return the saucepan to the heat and stir for 1-2 minutes until the dough forms a smooth ball. Transfer the dough to a stand mixer and let it rest for 5 minutes.
4. Add Eggs: If using chocolate extract, add it now. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The mixture should be smooth and glossy.
5. Pipe the Eclairs: Spoon the dough into a pastry bag fitted with a large round tip. Pipe the dough into 1-inch by 4-inch strips on the prepared baking sheet.
6. Bake: Bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for an additional 30 minutes. Turn off the oven and let the eclairs rest inside for 10 minutes before removing them.

Making the Chocolate Whipped Cream:

1. Whip the Cream: In a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and cocoa powder on medium speed until the mixture is light and fluffy.

Making the Chocolate Ganache:

1. Prepare the Ganache: In a microwave-safe bowl, combine the chopped chocolate and heavy cream. Heat on high for 30 seconds, then stir until smooth. If needed, heat in 15-second intervals until fully melted and combined.

Assembling the Eclairs:

1. Cut and Dip: Cut the eclairs in half lengthwise. Dip the top halves in the chocolate ganache and let them rest, chocolate side up.
2. Fill: Fill the bottom halves with the chocolate whipped cream using a pastry bag.
3. Assemble: Place the chocolate-dipped tops on the filled bottoms.

Conclusion

These Triple Chocolate Eclairs are a delightful fusion of textures and flavors. The crisp eclair shell, fluffy chocolate whipped cream, and smooth ganache create a perfect bite every time. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. Happy baking!

Recipe Summary:

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Calories: 320 kcal per eclair
• Servings: 12 eclairs

Indulge in these Triple Chocolate Eclairs and bring a touch of French patisserie elegance to your home. Enjoy!

Triple Chocolate Eclairs

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

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Description

These Triple Chocolate Eclairs are not just a treat for the taste buds but a spectacle for the eyes. Each eclair is crafted with a velvety smooth chocolate whipped cream nestled inside a tender, cocoa-enriched pastry, topped with a glossy chocolate ganache that completes the triple chocolate theme.

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Ingredients

Scale 1x2x3x

Eclair Dough:
3/4 cup Flour
3/4 cup Water, boiling
1 Tbsp Unsweetened Cocoa
6 Tbsp Unsalted Butter, cut into cubes
1 Tbsp Sugar
1/4 tsp Salt
1 tsp Chocolate Extract (optional)
3 Eggs, room temperature
Chocolate Whipped Cream:
1 1/2 cup Heavy Whipping Cream
3 Tbsp Powdered Sugar
1 Tbsp Cocoa Powder
Chocolate Ganache:
2 ounces Semi Sweet Chocolate, chopped
3 Tbsp Heavy Cream

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Instructions

For Eclairs:
Preheat oven to 425°F.
Measure all ingredients and set aside. Line a baking sheet with parchment paper.
In a saucepan, mix water, butter, sugar, and salt and bring to a boil. Remove from heat and stir in flour.
Return to heat and stir for 1-2 minutes until the dough forms a smooth ball. Transfer to a stand mixer and let rest for 5 minutes.
Add chocolate extract, if using. Beat in eggs one at a time until the mixture is smooth and glossy.
Spoon the dough into a pastry bag and pipe into 1-inch by 4-inch strips on the prepared baking sheet.
Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 30 minutes. Turn off the oven and let eclairs rest inside for 10 minutes.
For Chocolate Whipped Cream:
In a stand mixer with a whisk attachment, whip all ingredients on medium speed until light and fluffy.
For Chocolate Ganache:
In a microwave-safe bowl, heat chocolate and cream on high for 30 seconds. Stir until smooth. Repeat in 15-second intervals if needed.
To Assemble:
Cut eclairs in half. Dip the top half in ganache and let rest chocolate side up.
Fill the bottom half with chocolate whipped cream and cap with the chocolate-dipped top.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 20