chocolate espresso eclair

Chocolate Espresso Éclairs

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Chocolate Espresso Éclairs

Makes 20 Servings
wine WINE PAIRING
Port

Filled with fluffy espresso cream and topped with melted chocolate & crunchy cacao nibs, these eclairs can be consumed in just one or two bites…which means you get to eat more of them, right?

Chocolate Espresso Éclairs
INGREDIENTS
  • Pate a Choux (Dough):
  • 1 cup Unsalted Butter, cut into small pieces
  • 1 tsp Sugar
  • ½ tsp Salt
  • ½ tsp Salt
  • 1 ¼ cup All Purpose Flour
  • 4 Eggs
  • Filling:
  • 2 heaping tbsp Espresso Cream
  • 1 1/3 cup Heavy Cream
  • Topping:
  • Cacao Nibs
  • 2oz Tcho 65% Dark Chocolate, chopped
  • 1/2 cup Heavy Cream

DIRECTIONS

1

Preheat your oven to 325°F.
2

Cover a baking pan/cookie sheet with a silicon baking sheet or a sheet of parchment paper.
3

Put the butter, sugar, salt & water (or milk) in a small saucepan. Heat over high heat, just until the butter melts.
4

Remove the pot from the heat, add all the flour at once, and mix vigorously until a dough forms and pulls away from the pan.
5

Return the dough to the stove. Cook over medium low heat for 2-3 minutes, until the dough dries and just starts to cling to the pan.
6

Transfer the dough to a stand mixer with a paddle attachment. Mix vigorously to beat some of the heat & steam out of the dough (about 1 minute).
7

Add the eggs, one at a time, beating each into the dough until incorporated before adding the next. The dough should be stiff, but sticky.
8

Put the dough into a piping bag (you could use a zip-top bag and clip one corner off).
9

Pipe the dough into uniform blobs equally spaced across the parchment paper (give them ½”-3/4” of space between pairs). Pipe up about an inch, then back an inch to form slug-like shapes.
10

Optional: Wet a fork and tap the tines across the surface parallel to the length of the blob for a traditional eclair look.
11

Move the baking pan to the oven to bake. Bake for 45 minutes, then remove from the oven and let them cool. The éclairs will still be a bit pale when done, but should be dry in the center.

  • Make the Espresso Cream Filling:
12

While the eclares are baking, whip the cream to soft peaks. In a small bowl, mix 1/3rd cup of the whipped cream into the espresso cream, just to lighten it. Then add the remaining whipped cream and gently fold it in.
13

In a small saucepan, heat the 1/2 cup of heavy cream just to a simmer.

  • Make the Ganache Glaze:
14

Chop the chocolate very very finely in a food processor. Pour 1/3 cup of the hot cream over the chocolate and continue to process until a smooth glaze is formed, adding more cream as necessary.
15

Once the éclairs have cooled, cut them open 95% of the way (as you would a hotdog bun). Pipe some of the espresso cream into the éclairs.
16

Drizzle the éclairs with the ganache glaze as a topping. Sprinkle cacao nibs onto the glaze. Serve.

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