Whipped Cream Chocolate Éclairs
Choux pastry is filled with sweetened, whipped cream then dipped in chocolate. Whipped Cream Chocolate Eclairs are wonderful French pastries.
The chocolate éclair has to be my favorite all-time pastry. Growing up in England, there was a bakery close to where we lived and this recipe is exactly how they used to be.
Granted, whipped cream is not traditional, pastry cream is, but again, this how the bakery served them and what I loved.
The eclairs start with choux (pronounced ‘shoe’). Not very difficult to make at all, but it is prepared in a unique way. The pastry is actually made in a pan over heat, then piped on to a baking sheet and baked.
They really are the trifecta of the perfect bite. First you get the crisp from the chocolate then the pastry through to the creamy, whipped cream filling. This is not a very sweet dessert. You can adjust it how you like (see the options below).
Options
I like to use 70% chocolate, milk can also be used if you prefer. The whipped cream is sweetened, but you can taste it and add more sugar.
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Whipped Cream Chocolate Éclairs
Choux pastry is filled with sweetened whipped cream and topped with dark chocolate.
Ingredients
- 4 tablespoons (57 grams) unsalted butter
- 1 teaspoon granulated sugar
- ½ cup (118 ml) water
- ½ cup (74 grams) all-purpose flour
- Small pinch of salt
- 2 large eggs, room temperature, beaten
- 3/4 cup (177 ml) heavy whipping cream, cold
- 1/2 teaspoons powdered sugar
- 4 ounces (115 grams) 70 or 72% dark chocolate, broken into pieces
Instructions
- To a medium saucepan over medium heat add the butter, sugar and water. Stir until the butter and sugar are melted and bring to a boil.
- Remove from heat, while stirring vigorously with a wooden spoon or whisk, add the flour and salt. Continue stirring and cook until the mix starts to pull away from the sides of the pan and looks like mashed potato. Remove from the heat.
- Add one egg and beat the mix until the egg is incorporated and smooth. Repeat with the other egg until the mix is a shiny, smooth paste. Allow to cool slightly in the pan.
- Preheat the oven to 400°F/200°C with the rack in the center of the oven.
- Line a large baking sheet with parchment paper. Draw 10, 3-inch lines, 2 inches apart on the paper. Turn the paper over so the pastry is not directly on the ink.
- Spoon the cooled pastry mixture into a piping bag fitted with a 1/2-inch (13 mm) round nozzle. Pipe 3-inch (7 ½ cm) long pastry lengths onto the baking sheet following the lines, about 1-inch (2 ½ cm) thick.
- Bake for 20 minutes, then turn the oven temperature down to 375°F/190°C and bake for a further 5-6 minutes until puffed and golden brown. Times will vary depending on your oven.
- Remove from the oven, transfer to a cooling rack to cool completely.
- To a bowl, add the whipping cream (or use a stand mixer). Beat the whipped cream until soft peaks start to form. Add the powdered sugar and continue to beat until stiff peaks form.
- Transfer the cream to a piping bag fitted with a small nozzle.
- Once the pastries are cool, make 2 holes along the underside of the pastries. Pipe cream into each of the holes to fill the cavity of the pastry. Do not overfill. You will feel it filling up in your hand. Repeat with all. Alternately, you can slice the pastries lengthwise and sandwich the cream between the two.
- To a wide, microwave-safe glass bowl, add the chocolate. Microwave in 15 second increments, stirring between until melted. Dip the tops of the pastries into the melted chocolate, allowing excess to drip off and set them on a tray. Refrigerate to cool completely and set the chocolate.
Nutrition Information
Yield
10Serving Size
1 eclairAmount Per Serving Calories 442Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 57mgSodium 43mgCarbohydrates 52gFiber 4gSugar 39gProtein 5g
16 Comments on “Whipped Cream Chocolate Éclairs”
Hi mine was like liquid so I did it again and only put 1 and 1/2 of the eggs in made it stiffer consistency
That’s unusual, I’ve never had this happen. Did you allow the flour to thicken before adding the eggs?
I did everything I was supposed to do when I took them out of the oven it was like they were flat and fell. ’m better at cooking that I am baking. I may have taken them out too quickly. And I use the mold and I may have put too much in the mold? The consistency seemed pretty well whenever I put them in there
I have not tested this recipe using any type of mold so I cannot say how much is too much.
Hello, I’m currently making them right now and they are liquid , any thoughts of how I could change it or is it supposed to be like that. Please respond 🙂
It is much more efficient for me to answer you if you can reply to my emails I’ve been sending instead of leaving comments on the website. Are you talking about the pastry? It should not be liquid after you add the flour, it is supposed to thicken up in the pan. Did you watch the video?
Hello , I will be trying to make this tomorrow, and this is my first time making eclairs so I can’t wait to try it out .
I’m so happy you chose my recipe, it’s one of my favorites and I wish I was making them 🙂 Read through the recipe beforehand and if you have any questions please let me know. Enjoy!
Ok, would chocolate chips work as well and do we use the chocolate after we just melted them or we have to let them cool for a while?
Chocolate chips would work. You can allow the chocolate to cool a little after melting, just so you don’t burn your fingers when dipping. You could also drizzle the chocolate on the top of them.
Oh ok , thank you. Can’t wait to try these tomorrow , just waiting for the piping tips to come today 🙂
Great, enjoy 🙂
Wait , one more question, do you know any tips on how to whip the whipping cream because I don’t have any type of mixer but I do have a whisk . ( Also – the tips came )
Hand whisking cream means you will get a good arm workout. Make sure the cream is cold. You just have be patient and it will whip 🙂
Ok, thank you so much. I put the bowl and whisk in the freezer because I heard it helps, after I make these I will come back and give a review. 🙂
Yes, that and the cream very cold helps.