CHOCOLATE ECLAIRS

Ingredients

Chocolate choux dough

100 grams (3.55 ounces) water

100 grams (3.55 ounces) milk #1

3 grams (0.10 ounces) salt

6 grams (0.20 ounces) sugar

82 grams (3.25 ounces) butter

100 grams (3.55 ounces) flour

18 grams (0.65 ounces) cocoa

175 grams (6.15 ounces) eggs

60 grams (2.10 ounces) milk #2

Honey caramelized walnuts

100 grams (3.55 ounces) walnuts

20 grams (0.70 ounces) butter

30 grams (1.05 ounces) brown sugar

30 grams (1.05 ounces) honey

1 gram (0.05 ounces) salt

Chocolate glaze

60 grams (2.10 ounces) dark chocolate

38 grams (1.35 ounces) condensed milk

38 grams (1.35 ounces) sugar

48 grams (1.70 ounces) glucose syrup

10 grams (0.35 ounces) cocoa butter

75 grams (2.65 ounces) neutral gel

38 grams (1.35 ounces) water

Neutral gel

2 grams (0.05 ounces) lemon juice

90 grams (3.15 ounces) sugar #1

20 grams (0.70 ounces) sugar #2

3 grams (0.10 ounces) pectin

Chocolate crème

125 grams (4.40 ounces) cream (33-35%)

125 grams (4.40 ounces) mascarpone

2 grams (0.05 ounces) gelatin

50 grams (1.75 ounces) dark or milk chocolate

50 grams (1.75 ounces) praline

50 grams (1.75 ounces) honey caramelized nuts

Instructions

Step 1

Let's make some amazing chocolate éclairs stuffed with honey caramelized walnuts! Here’s how:

Step 2

1. **Prepare the Chocolate Choux Dough:**

Step 3

- **Ingredients (for 16-18 standard size éclairs):**

Step 4

- Water: 100 g (3.55 oz)

Step 5

- Milk #1: 100 g (3.55 oz)

Step 6

- Salt: 3 g (0.10 oz)

Step 7

- Sugar: 6 g (0.20 oz)

Step 8

- Butter: 82 g (3.25 oz)

Step 9

- Flour: 100 g (3.55 oz)

Step 10

- Cocoa: 18 g (0.65 oz)

Step 11

- Eggs (whisked and strained): 175 g (6.15 oz)

Step 12

- Milk #2: 60 g (2.10 oz)

Step 13

- **Steps:**

Step 14

1. Whisk and strain the eggs, then weigh the desired amount. Weigh milk #2 and refrigerate both.

Step 15

Important: Make sure to blend the eggs well to get a smooth texture.

Step 16

2. In a saucepan, combine water, milk #1, salt, sugar, and butter (cut into cubes). Bring to a boil over medium heat, stirring occasionally.

Step 17

Ensure the butter melts completely before proceeding.

Step 18

3. Meanwhile, sift the flour and cocoa into a mixer bowl and lightly stir with a paddle attachment at low speed.

Step 19

4. Pour the boiling milk-butter mixture swiftly into the flour mix and stir until combined.

Step 20

5. Return the dough to the saucepan, place over low heat, and stir constantly for 1.5 to 2 minutes.

Step 21

6. Transfer back to the mixer bowl and cool by stirring at low speed until the temperature drops to 50°C (122°F).

Step 22

7. Gradually add eggs, one-half at a time, until completely incorporated. Finally, add milk #2 in small portions to achieve a soft, glossy dough.

Step 23

Avoid overmixing the dough; stop once you achieve a smooth consistency.

Step 24

2. **Baking Instructions:**

Step 25

- Cover dough with foil and let it rest in a cool place for 2 hours.

Step 26

Resting helps the dough to hydrate and settle.

Step 27

- Preheat the oven to 175-180°C (347-356°F) for at least 30 minutes.

Step 28

- Fill a pastry bag with the dough using an 'Open Star' tip. Pipe éclairs on a Teflon sheet, spaced 3 cm (1.2 inch) apart.

Step 29

- Sprinkle powdered sugar over the surface and bake at 170°C (338°F) for 10-13 minutes. If cracks appear, reduce the heat sharply and open the oven door slightly for a few seconds.

Step 30

- Lower the temperature to 160°C (320°F) and bake for an additional 45-60 minutes.

Step 31

- Cool the éclairs on a wire rack. For longer storage, wrap warm éclairs in foil and freeze. Reheat for 2-3 minutes before assembling.

Step 32

Ensure éclairs are completely cool before filling to avoid melting the crème.

Step 33

3. **Make Honey Caramelized Walnuts:**

Step 34

- **Ingredients:**

Step 35

- Walnuts: 100 g (3.55 oz)

Step 36

- Butter: 20 g (0.70 oz)

Step 37

- Brown sugar: 30 g (1.05 oz)

Step 38

- Honey: 30 g (1.05 oz)

Step 39

- Salt: 1 g (0.05 oz)

Step 40

- **Steps:**

Step 41

1. Chop nuts coarsely; combine with butter (cut into pieces), sugar, honey, and salt in a thick-walled saucepan.

Step 42

2. Heat and stir over medium heat until butter and sugar dissolve. Cook for 6-8 minutes until the nuts are caramel colored.

Step 43

Constant stirring ensures even caramelization.

Step 44

4. **Prepare the Chocolate Glaze:**

Step 45

- **Ingredients:**

Step 46

- Dark chocolate: 60 g (2.10 oz)

Step 47

- Condensed milk: 38 g (1.35 oz)

Step 48

- Sugar: 38 g (1.35 oz)

Step 49

- Glucose syrup: 48 g (1.70 oz)

Step 50

- Cocoa butter: 10 g (0.35 oz)

Step 51

- Neutral gel: 75 g (2.65 oz)

Step 52

- Water: 38 g (1.35 oz)

Step 53

- **Steps:**

Step 54

1. In a blender glass, combine dark chocolate, condensed milk, neutral gel, and cocoa butter.

Step 55

2. In a saucepan, bring water, sugar, and glucose to a boil and heat to 105°C (221°F). Pour into chocolate mix and blend until smooth.

Step 56

3. Cover with foil and refrigerate for at least 6 hours.

Step 57

Ensure the glaze is smooth to avoid lumps when coating éclairs.

Step 58

5. **Create the Neutral Gel:**

Step 59

- **Ingredients:**

Step 60

- Water: 85 g (3.00 oz)

Step 61

- Lemon juice: 2 g (0.05 oz)

Step 62

- Sugar #1: 90 g (3.15 oz)

Step 63

- Sugar #2: 20 g (0.70 oz)

Step 64

- Pectin NH: 3 g (0.10 oz)

Step 65

- **Steps:**

Step 66

1. In a saucepan, combine sugar #1 with water and lemon juice. Heat to 30°C (86°F).

Step 67

2. Gradually add sugar #2 mixed with pectin, stirring constantly. Bring to a boil and cool to 35°C (95°F).

Step 68

3. Store in the fridge. Heat to 20-22°C (68-72°F) before adding to the glaze.

Step 69

Mix thoroughly to ensure the pectin is fully dissolved.

Step 70

6. **Prepare the Chocolate Crème:**

Step 71

- **Ingredients:**

Step 72

- Cream (33-35%): 125 g (4.40 oz)

Step 73

- Mascarpone: 125 g (4.40 oz)

Step 74

- Gelatin: 2 g (0.05 oz)

Step 75

- Dark/milk chocolate: 50 g (1.75 oz)

Step 76

- Praline: 50 g (1.75 oz)

Step 77

- Honey caramelized nuts: 50 g (1.75 oz)

Step 78

- **Steps:**

Step 79

1. Soak gelatin in cold water. Place chocolate, gelatin, praline, and caramelized nuts in a blender glass.

Step 80

2. In a saucepan, heat cream and mascarpone until it starts to boil. Pour over the chocolate mixture and blend until smooth.

Step 81

3. Cover with foil and refrigerate for 10-12 hours.

Step 82

4. Before assembling, let the crème come to room temperature for 15 minutes. Whip until fluffy.

Step 83

Avoid over-whipping to prevent the crème from breaking.

Step 84

7. **Assembling the éclairs:**

Step 85

- If éclairs are frozen, reheat in oven at 150-160°C (302-320°F) for 2-3 minutes, then cool.

Step 86

- Cut a strip 1 cm (0.4 inch) wide from the bottom of each éclair, leaving 1.5 cm (0.6 inch) from each edge.

Step 87

- Fill éclairs with chocolate crème, followed by the caramelized nuts. Replace the cut strip.

Step 88

- Chill éclairs upside down for 10-15 minutes.

Step 89

- Heat glaze to 30°C (86°F) and blend. Dip éclairs into the glaze, let excess drip, and decorate with nuts and black cocoa.

Step 90

Immerse éclairs completely for an even coating.

Servings

Ready to serve these delicious chocolate eclairs and wow your guests? Here’s how to take your pastry game to the next level.

Imagine setting a beautiful plate of these eclairs at a weekend brunch. They pair splendidly with a fresh pot of coffee or tea. Arrange the eclairs on a vintage serving tray, and sprinkle some extra honey caramelized walnuts for that touch of elegance. Your brunch spread will look Pinterest perfect!

Hosting a dessert night? These eclairs are the star of the show. Serve them alongside a selection of fresh berries and a dollop of whipped cream for an extra layer of indulgence. Don’t forget a drizzle of additional honey for that sticky-sweet finish.

How about gifting them? Place each eclair in a cupcake liner, pack them carefully in a box with some tissue paper, and you’ve got the perfect handmade gift. Perfect for birthdays, holidays, or just to say thank you to someone special.

Equipment

Pastry bag with an open star nozzle

Essential for shaping those perfectly uniform eclairs. Make sure to expel visible air bubbles for a smooth finish.

Wire rack

Provides necessary airflow to cool your eclairs evenly. It's a must for achieving the best texture.

Blender

Ideal for getting that smooth chocolate glaze and silky crème filling. Invest in a quality blender to avoid lumps.

Thermometer

Crucial for precise temperature control. This small investment can save you from over or undercooking your caramel and glaze.

Variations

Want to enjoy these chocolate eclairs but need a gluten-free or vegan option? We’ve got you covered.

For a gluten-free version, substitute the standard flour with a high-quality gluten-free flour blend. Make sure to use a blend that contains xanthan gum or add it separately to mimic the elasticity of gluten in the dough.

For a vegan version, replace the butter with a plant-based alternative and use almond milk instead of regular milk. Substitute the eggs with a mixture of flaxseeds and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use agar-agar as a substitute for gelatin in the chocolate crème.

Faq

How do I prevent my eclairs from collapsing?
Make sure you bake them long enough to dry out the insides. Also, avoid opening the oven door frequently during the baking process.
Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in the fridge for up to 2 days. Just make sure to bring it to room temperature before piping and baking.
What’s the trick to getting a perfectly smooth glaze?
Ensure your chocolate mixture is well blended and free of air bubbles before dipping. Let the glaze reach 30°C (86°F) for optimal consistency.
How can I avoid cracks on my eclairs?
Maintain a consistent oven temperature and avoid sudden drops. Additionally, placing a tray of water at the bottom of the oven can create steam and prevent cracks.
Is there a way to make my eclairs more airy?
Make sure not to over-mix the dough after adding eggs. The right consistency combined with high initial oven heat helps puff them up.
How do I get a strong caramel flavor in the filling?
Let the sugar and butter mixture caramelize to a deep amber color before adding nuts. This intensifies the caramel flavor without burning it.