chocolate espresso eclair

Chocolate Espresso Éclairs

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Chocolate Espresso Éclairs

Makes 20 Servings

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
  • 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



Preheat your oven to 325°F.

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

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

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.

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.

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).

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.

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

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.

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

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:

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.

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

  • Make the Ganache Glaze:

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.

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.

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

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