Triple Chocolate Eclairs #desserts #bakery

Get your definitive chocolate fix with these simple to make triple chocolate eclairs! The French bread shop has come to you!

The cultivating bug has hit me hard. It's typically this time each year that I begin to get that tingle, and since it is at last hitting the mid-70's in Seattle, I played a little hooky on Friday evening and returned home to begin preparing my greenhouse – and sleep. I'm not a beast.

It truly was an awesome end of the week in Seattle and I was resolved to capitalize on it. Regardless of whether that implied a snooze each day and planting in the middle. What's more, fine, a touch of preparing tossed in too for kicks.

Also Try Our Recipe : German Buttercream

INGREDIENTS:
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

DIRECTIONS:
FOR ECLAIRS::

1. Preheat oven to 425.
2. Measure all ingredients and set aside before starting. Line a baking sheet with parchment paper.
3. 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.
4. Add in chocolate extract, if using. Beat in eggs, one at a time, with the mixture becoming smooth and glossy in between additions.
5. Spoon dough into a pastry bag, or a plastic bag with the corner cut out.
6. Pipe into 1-inch, by 4-inch strips.
7. 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::

1. 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:

1. 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.

To Assemble::

1. 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.
2. Fill the bottom half with chocolate whipped cream. Top with chocolate dipped top. Repeat. Serve immediately.

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