Spicy Triple Chocolate Eclairs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1/2 cup water1/2 cup milk2.5 oz salted butter1 tbsp sugar2.5 oz flour1 oz cocoa powder, sifted3 eggs---Chocolate Spice Filling:4 egg yolks1/3 cup sugar1/4 cup cornstarch1 1/4 cups evaporated milk (not sweetened condensed) - one 10-oz can 1/2 cup 18% cream (AKA "table cream")3/4 tsp allspice1/4 tsp cracked pink peppercorns4 oz bittersweet (minimum 65% cocoa) chocolate, chopped3 tbsp salted butter, cubed (salt is especially important here!)---Glaze:2 oz bittersweet chocolate, finely chopped2 tbsp salted butter1 tsp corn syrup1 tsp honey
Preheat oven to 425°F.
Bring water, milk, butter and sugar to a boil in a heavy-bottomed pot.
Turn heat to medium-low, and With wooden spoon, beat in flour and cocoa until the dough "balls". Cook, stirring, for 1 minute longer
Transfer to stand mixer (easiest!) or a cool bowl. Beat for 30-40 seconds (either with the paddle attachment or a wooden spoon) to cool slightly.
Beat in the eggs one at a time, beating well after each addition until dough is smooth and shiny.
Scape mixture into a large piping bag without a tip.
Pipe into 14 logs about 1" apart on parchment or silicone lined baking sheets.
Bake 20 minutes, then reduce heat to 375°F and bake 10-12 minutes longer.
Turn off the oven and allow the puffs to sit inside for 25 minutes.
Transfer to a wire rack and cool completely.
---
Pastry Cream:
In a large bowl, beat together egg yolks, sugar and cornstarch.
Whisk in 1/4 cup evaporated milk.
In a pot, heat remaining milk, cream, allspice and pepper until barely simmering.
Whisk in chocolate until melted.
Whisk one ladleful of the hot milk into the beaten egg yolk mixture.
Pour the yolks back into the pot and cook over medium-low heat, whisking constantly, 5 minutes (until thick).
Remove from the heat and whisk in the butter until smooth and glossy.
Scrape into a cold bowl and cover with plastic wrap directly on surface (avoids a "skin" forming) and refrigerate 2 hours.
---
Glaze:
Melt together chocolate, butter, corn syrup and honey in a double boiler or in the microwave until smooth.
Keep bowl warm while dipping eclairs.
---
Push a chopstick into one end of each éclair, almost through to the other end, to make a tube for the filling.
Using a piping bag with a Bismarck tube or a 1/4" plain tip, pipe chocolate cream into each, being careful not to overfill.
Dip tops of each eclair into chocolate glaze.
Let stand 20 minutes, until set.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Bring water, milk, butter and sugar to a boil in a heavy-bottomed pot.
Turn heat to medium-low, and With wooden spoon, beat in flour and cocoa until the dough "balls". Cook, stirring, for 1 minute longer
Transfer to stand mixer (easiest!) or a cool bowl. Beat for 30-40 seconds (either with the paddle attachment or a wooden spoon) to cool slightly.
Beat in the eggs one at a time, beating well after each addition until dough is smooth and shiny.
Scape mixture into a large piping bag without a tip.
Pipe into 14 logs about 1" apart on parchment or silicone lined baking sheets.
Bake 20 minutes, then reduce heat to 375°F and bake 10-12 minutes longer.
Turn off the oven and allow the puffs to sit inside for 25 minutes.
Transfer to a wire rack and cool completely.
---
Pastry Cream:
In a large bowl, beat together egg yolks, sugar and cornstarch.
Whisk in 1/4 cup evaporated milk.
In a pot, heat remaining milk, cream, allspice and pepper until barely simmering.
Whisk in chocolate until melted.
Whisk one ladleful of the hot milk into the beaten egg yolk mixture.
Pour the yolks back into the pot and cook over medium-low heat, whisking constantly, 5 minutes (until thick).
Remove from the heat and whisk in the butter until smooth and glossy.
Scrape into a cold bowl and cover with plastic wrap directly on surface (avoids a "skin" forming) and refrigerate 2 hours.
---
Glaze:
Melt together chocolate, butter, corn syrup and honey in a double boiler or in the microwave until smooth.
Keep bowl warm while dipping eclairs.
---
Push a chopstick into one end of each éclair, almost through to the other end, to make a tube for the filling.
Using a piping bag with a Bismarck tube or a 1/4" plain tip, pipe chocolate cream into each, being careful not to overfill.
Dip tops of each eclair into chocolate glaze.
Let stand 20 minutes, until set.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 271.8
- Total Fat: 19.7 g
- Cholesterol: 138.8 mg
- Sodium: 116.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.7 g
- Protein: 6.0 g
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