Christmas Chocolate Éclairs: 5 Steps to Holiday Bliss Recipe

Introduction

These Christmas Chocolate Éclairs are a festive twist on a classic French pastry, perfect for holiday gatherings. Light choux pastry shells filled with sweet whipped cream and topped with rich chocolate make for an irresistible treat.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 cup dark chocolate chips
• 1/4 cup milk

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a saucepan, combine water and butter and bring to a boil.
3. Step 3: Remove from heat and stir in the flour until the mixture is smooth and pulls away from the sides of the pan.
4. Step 4: Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Step 5: Pipe the dough onto a baking sheet in 4-inch strips, spacing them apart.
6. Step 6: Bake for 25-30 minutes until the éclairs are puffed and golden brown.
7. Step 7: Allow the éclairs to cool completely on a wire rack.
8. Step 8: Whip the heavy cream with powdered sugar until soft peaks form.
9. Step 9: Carefully fill the cooled éclairs with the whipped cream using a piping bag or spoon.
10. Step 10: Melt the dark chocolate chips with milk in a saucepan over low heat, stirring until smooth.
11. Step 11: Drizzle the melted chocolate over the filled éclairs and let set before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the whipped cream.
• Use a star-shaped piping tip for a decorative touch when filling the éclairs.
• Substitute dark chocolate with milk or white chocolate to change the topping flavor.

Storage

Store assembled éclairs in an airtight container in the refrigerator for up to 2 days. To enjoy, let them sit at room temperature for 10 minutes before serving. The pastry is best consumed fresh to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

It’s best to bake the pâte à choux fresh on the day you plan to serve the éclairs, as the shells can soften when stored filled.

How can I fill the éclairs evenly?

Using a piping bag fitted with a small nozzle makes it easier to fill éclairs neatly through a small hole at one end or underneath.

Christmas Chocolate Éclairs: 5 Steps to Holiday Bliss Recipe

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★★★★★

4.6 from 126 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

These Christmas Chocolate Éclairs offer a festive and indulgent holiday treat, combining crisp choux pastry filled with sweet whipped cream and topped with rich dark chocolate drizzle. Perfect for holiday gatherings or a special seasonal dessert, this recipe walks you through every step to create classic éclairs with a chocolatey twist.

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Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

Whipped Cream Filling

• 1 cup heavy cream
• 1/2 cup powdered sugar

Chocolate Topping

• 1 cup dark chocolate chips
• 1/4 cup milk

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the éclairs.
2. Prepare Dough Base: In a saucepan over medium heat, combine the water and unsalted butter. Bring the mixture to a rolling boil, ensuring the butter fully melts and blends.
3. Add Flour: Remove the saucepan from heat and immediately stir in the all-purpose flour until the mixture becomes smooth and forms a cohesive dough.
4. Incorporate Eggs: Add the eggs one at a time, thoroughly mixing after each addition to create a glossy and elastic dough suitable for piping.
5. Pipe Dough: Transfer the dough into a piping bag and pipe 4-inch long strips onto a baking sheet lined with parchment paper or a silicone mat, evenly spacing them to allow for expansion.
6. Bake Éclairs: Bake the piped dough for 25 to 30 minutes until the éclairs are puffed up and golden brown on the outside. Avoid opening the oven door during baking to prevent collapse.
7. Cool: Remove the éclairs from the oven and allow them to cool completely on a wire rack, ensuring they are firm and ready for filling.
8. Whip Cream: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a light and sweet filling.
9. Fill Éclairs: Carefully fill the cooled éclairs with the whipped cream using a piping bag or a small spoon, ensuring each éclair is nicely filled but not overstuffed.
10. Melt Chocolate: In a saucepan over low heat, melt the dark chocolate chips with milk, stirring continuously until the mixture is smooth and glossy.
11. Drizzle Chocolate: Drizzle the melted chocolate generously over the filled éclairs to create a beautiful and delicious topping. Allow the chocolate to set slightly before serving.

Notes

• Make sure the dough is smooth and elastic before piping to ensure éclairs puff properly.
• Do not open the oven door during baking to prevent the éclairs from collapsing.
• Use room temperature eggs to ensure better dough consistency.
• Chill the whipped cream if it softens before filling the éclairs for better texture.
• Chocolate topping can be made with semi-sweet or milk chocolate if preferred.
• For an extra festive touch, sprinkle edible glitter or crushed peppermint on the chocolate before it sets.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Christmas dessert, holiday éclairs, chocolate éclairs, whipped cream filling, festive pastries