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Triple Chocolate Eclairs

Indulge in the luxurious layers of flaky pastry filled with rich chocolate whipped cream and topped with glossy ganache in these delightful Triple Chocolate Eclairs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Sweet Treats
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the choux pastry
  • ¾ cup ¾ cup (90 grams) flour
  • 6 tablespoons 6 tablespoons (85 grams) unsalted butter, cut into cubes
  • 3 large 3 eggs, room temperature Ensure eggs are at room temperature for best incorporation.
  • ¼ teaspoon ¼ teaspoon salt
  • 1 tablespoon 1 tablespoon sugar
  • 1 teaspoon 1 teaspoon chocolate extract (optional) Highly recommended for enhanced flavor.
  • 2 ounces 2 ounces (56 grams) semi-sweet chocolate, chopped
For the chocolate whipped cream
  • 1 ½ cups 1 ½ cups (360 milliliters) heavy whipping cream
  • 3 tablespoons 3 tablespoons powdered sugar
For the ganache
  • 2 ounces 2 ounces (56 grams) semi-sweet chocolate Use additional chocolate for the ganache.
  • ½ cup ½ cup (120 milliliters) heavy cream

Method
 

Oven Preparation
  1. Preheat oven to 425°F (218°C) and prepare a baking sheet with parchment paper.
Choux Pastry
  1. In a medium saucepan, combine boiling water, unsalted butter, sugar, and salt. Bring to a rolling boil.
  2. Off the heat, whisk in the flour until a smooth dough forms.
  3. Return to low heat and stir continuously for 1-2 minutes to remove moisture.
  4. Transfer to a stand mixer bowl and cool for 5 minutes.
  5. Add chocolate extract and eggs one at a time, mixing until silky.
  6. Pipe 4-inch-long, 1-inch-wide strips onto the baking sheets.
Baking
  1. Bake for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 30 minutes until golden and crispy.
  2. Turn off the oven and leave eclairs inside for 10 minutes.
Chocolate Whipped Cream
  1. Beat heavy whipping cream and powdered sugar using a stand mixer until light and fluffy with stiff peaks.
Ganache
  1. Microwave chocolate and heavy cream in 30-second intervals, stirring until smooth.
Assembly
  1. Cool eclairs, then slice horizontally. Dip tops in ganache and let excess drip off.
  2. Fill bottom halves with chocolate whipped cream and cap with ganache-topped halves.

Notes

Store eclairs in an airtight container in the fridge for up to two days. They may become softer but will still be delicious.