Triple chocolate éclairs

Alexandra Leduc

RECIPE IDEA

I have two guilty pleasures in life: chocolate and éclairs. When I want to spoil myself with a real treat, I choose éclairs.

Ingredients

Éclair dough

  • 3/4 cup of water
  • 6 tablespoons of cubed butter
  • 3/4 cups of flour
  • 1 tablespoon of unsweetened cocoa powder
  • 3 eggs

Chocolate whipped cream

  • 1 1/2 cups of 35% cream
  • 4 tablespoons of powdered sugar
  • 20 g of Chocolats Favoris Original Dark chocolate bar 

Dark chocolate filling

  • 60 g Chocolats Favoris Original Dark chocolate bar
  • 3 tablespoons of 35% cream

Yum! I want to make this recipe. Intense and flavourful, my aroma awakens all your senses. I will take you on a trip to a land of subtle bitterness, via a tropical island with subtle hints of roasted coffee. I contain 62% pure cocoa, and I’m 100% certain that you’ll fall for me.

Buy the Original Dark chocolate bar
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Instructions

Éclair dough

  • Preheat the oven to 425°F
  • Bring the water and butter to a boil in a pot. Remove from heat and add all the flour and cocoa at the same time. Stir vigorously. Return to the heat (on minimum) and cook for 1 minute, stirring constantly.
  • Remove from heat and let stand for 10 minutes.
  • Add the eggs one at a time and mix them in completely.
  • Put the dough in a pastry bag and on a plate covered with parchment paper, make éclairs that are approximately 4-inches long and 1-inch wide.
  • Cook for 5 minutes in the middle of the oven and reduce the temperature to 350°F. Cook for 30 minutes.
  • Leave the éclairs in the oven for 10 minutes, and then remove them.


Chocolate whipped cream

  • Beat the cream in a mixer until firm peaks form.
  • Add the powdered sugar and mix it quickly.
  • Melt the chocolate in the bain-marie. Add the chocolate into the whipped cream while mixing with the mixer.


Chocolate filling

  • Heat the cream in a bain-marie for 2 to 3 minutes then add the chocolate. Mix until well blended.


Éclairs

  • Cut the éclairs lengthwise.
  • Put the whipped cream in a pastry bag and line the inside of the éclairs. Replace the top piece of the éclair and cover it with chocolate filling.
  • Refrigerate for 15 minutes.