Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 eggs
- 1/4 teaspoon salt
- 1 cup heavy cream (for filling)
- 1/4 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup chocolate chips (for glazing)
- 1 tablespoon vegetable oil (for glazing)
Instructions
- Start by melting the butter in a saucepan with the water and salt over medium heat. Once boiling, remove from heat and stir in the flour until a smooth dough forms. Return to low heat and stir for 1-2 minutes until slightly dry. Allow to cool before adding the eggs one at a time, mixing well between additions.
- Preheat your oven to 425°F (220°C). Transfer the choux pastry dough to a piping bag. On a baking sheet lined with parchment paper, pipe 4-inch long lines of dough, spacing them apart. Bake for 20-25 minutes until golden and puffed. Allow them to cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the éclairs are completely cooled, use a small knife to create a slit in each eclair, then fill them with the whipped cream using another piping bag.
- To prepare the chocolate glaze, melt the chocolate chips with vegetable oil in a heatproof bowl over simmering water. Stir until smooth and glossy. Dip the tops of the filled éclairs into the chocolate glaze, ensuring they are well coated. Allow the glaze to set before serving.
Notes
- Store éclairs in an airtight container in the refrigerator to keep them fresh.
- Best enjoyed within 2-3 days of preparation.
- Serve with fresh fruits or edible flowers for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 éclair
- Calories: 250 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg