Eclairs with cocoa
6 servings
120 minutes
Cocoa éclairs are an exquisite dessert of French cuisine that captivates with its delicate texture and rich chocolate flavor. The roots of this treat trace back to 19th century France when éclairs first appeared in cookbooks. Their airy dough, made using the choux method, becomes light and crispy, while the soft cream adds sweet charm. The addition of cocoa intensifies the flavor even more, turning each bite into a true delight. These éclairs are perfect for morning coffee, festive tables, or cozy evenings with a cup of tea. The chocolate glaze covering the éclairs provides a rich cocoa aroma and an elegant appearance. The dessert pairs wonderfully with fruits, nuts, or ice cream, offering endless serving variations.
1
Turn on the oven (temperature 180 degrees).
2
Prepare one bowl for mixing the dough and a small pot.
3
Sift the flour.
4
Pour 250 ml of water into a pot, add 100 grams of butter, a pinch of salt, 1 tablespoon of sugar, and bring to a boil.
- Butter: 140 g
- Salt: 1 teaspoon
- Sugar: 5 tablespoon
5
Once the mixture boils, reduce the temperature to the minimum and quickly add flour while stirring vigorously with a spoon (the key is to stir vigorously — this is the key to success).
- Wheat flour: 150 g
6
Once the mixture is homogeneous, start adding eggs: first one and mix thoroughly.
- Chicken egg: 8 pieces
7
Then add the second egg and mix everything immediately.
- Chicken egg: 8 pieces
8
Then add another egg and mix everything.
- Chicken egg: 8 pieces
9
If the dough is still stiff, add another egg and mix everything very well (the dough should not be liquid or too hard... it's very important to feel this consistency... the dough should be uniform, smooth, shiny... I always end up adding 4 eggs.... if you're unsure whether you have enough eggs - break another egg but add it gradually, mixing after each portion).... the dough is ready.
- Chicken egg: 8 pieces
10
Grease the baking sheet with butter and sprinkle with flour (or simply line with parchment paper) and use a pastry bag to shape the éclairs; place the éclairs on the baking sheet 3 cm apart; the dough will rise a little, so it should not be laid too thick.
- Butter: 140 g
- Wheat flour: 150 g
11
Bake for 20-25 minutes at 180 degrees, without opening the oven!
12
Then reduce the temperature to 160 degrees and leave it in the oven for another 15 minutes without opening it.
13
While the dough is baking, we prepare the custard. For this, you will need a mixing bowl for the cream, a small saucepan, and a bowl for the finished cream. It's important to have them at hand because you need to keep stirring the cream while transferring it from one container to another!
14
In a bowl, whisk powdered sugar with 4 eggs.
- Powdered sugar: 50 g
- Chicken egg: 8 pieces
15
Heat the cream in a pot (it should not boil, just warm it up).
- Cream 20%: 350 ml
16
Pour the beaten eggs into the warm cream and start mixing them vigorously over medium heat until thickened (it's important not to stop stirring the cream to avoid making an omelet).
17
Once the mass reaches a creamy consistency, without stopping stirring, transfer it to a bowl and continue mixing until the cream cools down (a few more minutes).
18
Remove the eclairs from the oven and let them cool.
19
Make a small cut on the side of each eclair and carefully fill the inside with cream using a pastry syringe.
20
To make a decoration, you can prepare chocolate glaze. For this, mix 1 tablespoon of butter (about 30-40 grams), 3 tablespoons of milk, 2 tablespoons of cocoa (I prefer the 'gold label'), and 4 tablespoons of sugar in a cezve.
- Butter: 140 g
- Milk: 3 tablespoons
- Cocoa: 2 tablespoons
- Sugar: 5 tablespoon
21
Simmer until it starts bubbling with a thin stream.
22
Let the glaze cool and pour it over the eclairs.