Chocolate eclair anyone?
Here they are. In all of their glory. Chocolate eclairs filled with even more chocolate. Oh yeah, and they are also topped with chocolate. Did I mention that these have chocolate in them? Yeah. I don’t think I’ve ever met a person that doesn’t like eclairs. And if you are reading this and you don’t like them.. Why? How come? I would really like to understand. We both would. Step into Narnia. Give them a chance.
Side note before we get into this: I would just like to point out the fact that I have recently started using pastry bags. Like real pastry bags. Not just make shift zip lock bags with the corner cut off. I always thought they were just a waste of money. Zip lock bags perform the same task! Wrong. Can a zip lock bag work if necessary? Yes. Obviously. That is what we have used for the past 15 years of our baking lives. However, the downside of zip lock bags, is that they tend to end up bursting open at the seam. While you’re decorating an important cake. Leaving frosting everywhere. Then you have to get a new bag, calm yourself down and start over. The thing about pastry bags, is that they don’t do that. They have yet to explode on me. This makes things so much easier and less messy. The piping tips also fit really snuggly in the bottom. So you don’t have to worry about them sliding out.
If you are using zip lock bags for decorating and it works for you, then great. Do what you like! However, if you are ever wondering if pastry bags are worth it, they are.
Ok, back to the eclairs.
It has literally been forever since I attempted to make eclairs. Actually, scratch that. I have never tried to make eclairs. Once upon a time Lauren and I whipped our mom up some Mother’s day cream puffs years and years ago when we were trying to be fancy and they were seriously delicious. It is a happy story. Until the part where we LOST THE RECIPE. The heavenly, perfect, holy grail cream puff recipe was gone. Forever. Never to be seen or heard from again.
Ever since then, we have not made any sort of puff, eclair, anything. We were still mourning the loss of our old recipe.
For some reason, on this particular day, (And every single other day, let’s be real here) I was really craving something filled with cream and topped with chocolate. So, I decided to try my hand at eclairs. However, I didn’t want just plain, boring eclairs. Not that any eclairs are really boring. They are all delicious.
All I am trying to say is that I made chocolate ones. Chocolate dough, chocolate filling, chocolate topping.
Choux pastry or, the outside shell of an eclair or cream puff, probably intimidates the hell out of you. It is French for crying out loud. Sounds super hard. Why are the french so intimidating? Surprisingly enough, it is actually really easy and really fast. I whipped these bad boys up in no time. Even making 2 different kinds of dough. White chocolate raspberry eclairs are coming your way real soon. Stay tuned!
If you have a sauce pan, and a wooden spoon, you can make choux pastry. Trust me.
I experimented as far as the chocolate is concerned. For normal choux pastry you don’t add any flavoring. So I just kept adding cocoa powder until it looked right. Luckily enough, it ended up tasting good!
The filling is simply chocolate whipped cream. Light, chocolaty, and super duper yummy. Yes, I am that person. The person that says things like super duper, and yummy.
And just like all good things, I topped them with chocolate ganache because everything is better with chocolate ganache. There is pretty much a container of chocolate ganache in our fridge at all times. Because you just never know.
We really hope you enjoy these cute little treats! Don’t be afraid to play around with different flavors either. There are so many different things you can do with these!
Recipe adapted from Country Cleaver