Craving some unique cream puffs? Try these chocolate eclairs with Sarah Bernhardt cream and chocolate glaze - yum, an absolutely heavenly chocolate treat!
Recipe for chocolate eclairs with sarah bernhardt cream and chocolate glaze
Ready for some different fastelavnsboller…? Try these chocolate éclairs with Sarah Bernhardt cream and chocolate glaze – yum for an absolutely heavenly chocolate treat!
The dough is light and airy, and the cream is velvety with an intense chocolate flavor. On top, there’s even more chocolate and chopped pistachios.
Both the dough and cream are super easy to make – the thing that requires the most patience is waiting for the cream to cool – but then, deliciousness awaits!
Servings: pcs.
Chocolate Eclairs with Sarah Bernhardt Cream and Chocolate Glaze
Craving some unique cream puffs? Try these chocolate eclairs with Sarah Bernhardt cream and chocolate glaze - yum, an absolutely heavenly chocolate treat!
Equipment
- Bowl
- Cutting Board
- Knife
- Pot
- Oven
- Whisk
- Piping Bag
- Baking Tray
- Baking Paper
- Hand Mixer
Ingredients
Chocolate Water Cakes
- 50 gram Butter
- 100 gram Water
- 60 gram Flour
- 5 gram Cocoa
- 8 gram Sugar
- 1 pinch Salt
- 2 pcs. Egg
Sarah Bernardt creme
- 2 pcs. Gelatin Sheets
- 150 gram Dark chocolate
- 250 gram Cream
Garnish
- Cocoa for the glaze
- Powdered Sugar for the glaze
- Water for the glaze
- Pistachios
Instructions
Start with the cream:
- Soak the gelatin sheets in cold water.
- Chop the chocolate finely.
- Heat the cream to boiling point and stir the gelatin into the hot cream.
- Pour the cream over the chocolate and stir until melted together.
- Set aside in the fridge while you make the choux pastry.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Bring butter and water to a boil in a saucepan.
- Add flour, cocoa, sugar, and salt, and stir well until the dough releases from the sides of the pan. Let the dough cool for about 10 minutes. Then beat in the eggs one at a time - the dough should be fully combined before adding the next egg.
- Transfer the dough to a piping bag fitted with a large round nozzle, and pipe it into round mounds about 5 cm in diameter on a baking sheet lined with parchment paper.
- Bake the choux pastries in the oven for about 20 minutes. Let them cool.
- Take your cream out from the fridge. It should be completely cold, check the bottom of the bowl.
- Whisk the cream with a hand mixer until you get a fluffy mousse. Cut the choux pastries in half, fill a piping bag fitted with a large star nozzle with the cream, and pipe it onto each bottom half of the choux pastries.
- Place the top halves on and decorate with glaze and optionally pistachios.