Imagine sinking your teeth into a cloud-like pastry that combines the delicate crispness of choux with the rich, velvety smoothness of whipped cream and decadent chocolate ganache. These Whipped Cream Chocolate Eclairs aren't just a dessert—they're a culinary masterpiece that transforms an ordinary moment into an extraordinary experience. Whether you're a seasoned baker or a curious novice, this classic French pastry will transport you straight to a Parisian patisserie, promising to impress and delight with every single bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 eclairs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 4 oz dark chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and unsalted butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove the pan from heat and quickly stir in the all-purpose flour, mixing vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a crisp choux pastry.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. Then, add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
- Spoon the choux pastry into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.
- Bake for 20-25 minutes until golden brown and puffed. Allow to cool completely on a wire rack.
- For the whipped cream filling, whip 1 cup heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
- Prepare chocolate ganache by heating 1/2 cup heavy cream and pouring over chopped dark chocolate. Stir until smooth and glossy.
- Once eclairs are cooled, slice them horizontally and pipe whipped cream into the bottom half.
- Replace the top half of the eclair and drizzle with chocolate ganache.
- Refrigerate for 30 minutes before serving to allow ganache to set and flavors to meld.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for a smoother choux pastry.
- Beat eggs thoroughly: Add eggs one at a time and mix completely to create a glossy, smooth dough.
- Pipe consistently: Use a steady hand and even pressure when piping to create uniform eclairs.
- Watch your baking: Eclairs can quickly go from golden to burnt, so keep a close eye on them.
- Cool completely before filling: This prevents soggy pastry and ensures a crisp texture.
- Chill before serving: Refrigerating helps set the ganache and allows flavors to meld together.
- Use fresh, high-quality ingredients for the best possible taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 135mg
