Get your ultimate chocolate fix with these easy to make triple chocolate eclairs! The French bakery has come to you!
Dish Count :: 1 Mixer, 1 Saucepan, 1 Baking Sheet
The gardening bug has hit me hard. It’s usually this time every year that I start to get that itch, and since it is finally hitting the mid-70’s in Seattle, I played a little hooky on Friday afternoon and went home to start prepping my garden – and take a nap. I’m not a monster.
It really was a spectacular weekend in Seattle and I was determined to make the most of it. Even if that meant a nap every day and gardening in between. And fine, a little baking thrown in too for kicks.
Truth be told, I never really cleaned off the porch from last year’s garden. So it meant throwing out a ton of old plastic pots, dumping dried up tomato plants wrapped around their cages, and dumping old dirt and branches into plastic bags to haul out. The joy – or lack of joy – in apartment gardening is that it’s hard to mulch and compost stuff, even old dirt. So basically I have to throw it out? We need a house and yard.
It’s at this stage I am literally DREAMING of raised garden beds and a chicken coop. And I’m also convinced that as Huck is the worst bird dog on the planet, that he will get along splendidly with little baby chickens who will think that the 90 pound hound is their mommy. Ohhhh, the Youtube videos we will create! Let me have my dream, will ya?
With three garbage bags of junk to throw out and prep for the new garden complete, I planted all the starts I had on hand – including Swiss chard, rosemary, pea plants, Italian parsley, and two tomato plants all fit for containers. We will see how they go.
And now I can go about the more pressing business of getting the slivers out of my hands. Note to self, get gardening gloves. Even if I get a new pair every year, somehow they go missing. It’s the gardeners’ equivalent of the missing sock in the dryer.
But besides the napping and gardening, I took some time out to do some baking from Barbara Bakes Dream Puffs cookbook!! It’s been a long time coming, because every time I flipped through it I couldn’t decide what to make! I finally landed on a mix of a couple different recipes, making these triple chocolate eclairs. Eclairs have always seemed so complicated, but Barbara made it wonderfully easy. Not to mention when they are done, they are just picture perfect!
She has flavor combos like Churro, Honey Orange, and S’more in there! Whether you want to make eclairs, cream puffs, or profiteroles, she has got you covered with easy step-by-step photos and recipes that are simple to understand. Barbara has demystified the whole process. I loved every minute of making these, it was so gratifying and exciting. I know you will love it too.
Triple Chocolate Eclairs
- 3/4 cup Flour
- 3/4 cup Water, boiling
- 1 Tbsp Unsweetened Cocoa
- 6 Tbsp Unsalted Butter, cut into cubes
- 1 Tbsp Sugar
- 1/4 tsp Salt
- 1 tsp Chocolate Extract (optional)
- 3 Eggs, room temperature
Chocolate Whipped Cream ::
- 1 1/2 cup Heavy Whipping Cream
- 3 Tbsp Powdered Sugar
- 1 Tbsp Cocoa Powder
Chocolate Ganache ::
- 2 ounces Semi Sweet Chocolate, chopped
- 3 Tbsp Heavy Cream
Preheat oven to 425.
Measure all ingredients and set aside before starting. Line a baking sheet with parchment paper.
In a sauce pan, mix together water, butter, sugar, and salt to boil. Immediately remove from heat and stir in flour. Return to heat and mix for 1-2 minutes until the dough is smooth and forms a ball. Place dough into stand mixer and let rest for 5 minutes.
Add in chocolate extract, if using. Beat in eggs, one at a time, with the mixture becoming smooth and glossy in between additions.
Spoon dough into a pastry bag, or a plastic bag with the corner cut out.
Pipe into 1-inch, by 4-inch strips.
Bake at 425 for 5 minutes. Then reduce oven to 350 degrees, continuing to bake for 30 minutes. Turn off the oven, and let the shells rest for 10 minutes before removing.
For Chocolate Whipped Cream::
In a stand mixer, fitted with a whisk attachment, combine all ingredients and whip on medium speed until light and fluffy. Do not over mix. Pour into a piping bag with a star tip for a decorative design, or into a plastic bag with the corner cut out to make piping easier!
For chocolate Ganche:
In a microwave safe bowl, heat chocolate and heavy cream on high for 30 seconds. Stir together until chocolate is mixed and melted completely. Repeat in 15 second intervals if necessary.
Gently cut the eclairs, in half to make a top and a bottom. Dip the top of the top half into the chocolate ganache, and let it rest chocolate side up.
Fill the bottom half with chocolate whipped cream. Top with chocolate dipped top. Repeat. Serve immediately.
From Simply Sweet Dream Puffs Cookbook by Barbara Schieving.