Chocolate Eclairs

Chocolate Eclairs
Chocolate Eclairs
Write a review
The Pastry
  1. 1 cup water
  2. 1/4 pound (one stick) unsalted butter
  3. 1/2 teaspoon pink Himalayan salt
  4. 1 cup arrowroot flour
  5. 4 eggs
The Filling
  1. 1 pint heavy cream
  2. 3 Tablespoons maple syrup
  3. 1 teaspoon vanilla
The Topping
  1. 4 oz. organic dark chocolate (72% or more cacao)
  2. 1-2 Tablespoons grass fed butter
  1. Preheat oven to 400 degrees
  2. Combine water, butter and salt in a small sauce pan, bring to a boil
  3. Shut off heat and add flour immediately
  4. Stir well with a spatula
  5. Dough should come away from bowls edges leaving it clean
  6. Set aside to cool (5-10 minutes)
  7. Add pastry dough to mixer with pastry paddle attachment
  8. Begin by blending on low
  9. Add the eggs one at a time
  10. Increase speed to 4 and blend until eggs are thoroughly mixed in
  11. It will look web-like in texture then smooth out a little (4-5 minutes)
  12. Use a teaspoon to drop batter on cookie sheet lined with parchment paper and shape into ovals
  13. It should yield between 15-18
  14. Bake for 35 minutes
The Filling
  1. While they are baking, whip the cream: add the maple syrup and vanilla, beat until firm
  2. Cover and refrigerate
The Topping
  1. In a small saucepan melt butter and chocolate together
  2. Stir continuously until melted
  3. Set aside and allow to cool
  1. Remove the puffed pastry from the oven
  2. Turn éclair upside down and prick the bottom with a skewer or sharp fork to allow steam to escape
  3. Use a serrated knife to cut each pastry in half lengthwise (not exactly in half but closer to the top than the bottom)
  4. Be sure to partner the tops and bottoms, as each one will have a unique shape
  5. Use a teaspoon to fill each pastry
  6. Place 2 heaping teaspoons of cream in each shell
  7. Replace the tops and use the bottom of a teaspoon to spread chocolate over the top of the éclair
  8. You can serve immediately, refrigerate or freeze these (defrost on counter for 20 - 30 minutes before serving if frozen)
  9. Either way, they're gone before they hit the table!
The Keyes Ingredients

Posted on

May 15, 2015

Like what you're seeing? Leave a response below. We'd love to hear from you!