ÉCLAIR CHOCOLAT 3.0 ! La technique pour un éclair parfait

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free option that adds richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides natural flavor, while essence is often more affordable.

Preheat the oven to 425°F (220°C).

In a saucepan, combine water, butter, and salt; bring to a boil.

Add flour all at once and stir vigorously until the mixture pulls away from the sides of the pan.

Remove from heat and let cool slightly, about 5 minutes.

Add eggs one at a time, mixing well after each addition until smooth.

Transfer the dough to a piping bag fitted with a large round tip.

Pipe 4-inch strips onto a lined baking sheet, leaving space between each.

Bake for 20-25 minutes until puffed and golden; do not open the oven door.

Remove from the oven and let cool completely on a wire rack.

In a bowl, whip heavy cream until soft peaks form; fold in vanilla extract and powdered sugar.

Melt dark chocolate in a microwave or double boiler until smooth; let cool slightly.

Fill each éclair with whipped cream using a piping bag.

Dip the tops of the éclairs in melted chocolate and let set on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens