Classic Chocolate Eclairs

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 180°C.

Place water, butter, salt, and sugar in a saucepan over medium heat and bring to a boil.

Remove from heat and add flour, mixing quickly to absorb the liquid until a dough forms.

Return to stove and cook for 2-3 minutes while stirring until a film forms at the bottom of the pan.

Add beaten eggs in 4 additions, beating well between each addition until the mixture is sticky and glossy.

Place the dough in a piping bag and snip a small cut in the corner.

Brush water on the baking tray and on top of the parchment paper to create steam for baking.

Pipe 8-10 eclairs (about 5-6 inches long) on the wet parchment paper, smoothing the points with a wet finger.

Bake the eclairs at 200°C for 20 minutes without opening the oven door.

After 20 minutes, reduce the heat to 180°C, turn the eclairs in the oven, and bake for an additional 10 minutes.

Turn off the oven and allow the eclairs to cool inside.

While the eclairs bake, make the glaze by placing chocolate and cream in a microwave-safe bowl and heating in 30-second bursts until smooth.

Add butter to the chocolate mixture and mix until combined, then set aside.

Once the eclairs are cool, slice them in half horizontally, dip the tops in the glaze, and fill the other half with whipped Chantilly cream.

Assemble the eclairs and chill for 1 hour before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens