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Chocolate Covered Strawberry Eclairs For Two



Ladies and gents, say hello to the inside out version of my chocolate-filled cream puffs with strawberry sauce. The version that's got me, the chocolate lover, saying that I enjoyed a higher strawberry-chocolate ratio. Shocking, I know. But these little nuggets are phenomenal.


Like, win-your-partner-over-this-Valentine's-Day phenomenal. And by the way, that old saying about the stomach being the best way to a man's heart most definitely applies to women too. I will literally devote myself to you if you feed me. Especially if you feed me dessert. So men, take notes. Bookmark this page. Make this for your ladies! It's outrageously easy. Basic ingredients, minimal prep, and easy-peasy assembly.


I even simplified the filling here and made a strawberry whipped cream rather than a pastry cream you'd have to stand over the oven cooking and then chilling in the fridge for hours. Including prep and assembly time, you could have these ready in less than 45 minutes! I mean, it doesn't get much better than this.

Chocolate Covered Strawberry Eclairs for Two

Yield: 4-6 eclairs
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Ingredients:

For the pastry (pate a choux):
1/3 cup water
3 tablespoons salted butter
1/3 cup flour
1/2 teaspoon sugar
1 large egg, beaten

For the filling:
3/4 cup heavy cream, cold
2 tablespoons powdered sugar
1/8 cup ground freeze-dried strawberries
1/2 teaspoon vanilla extract

For the topping:
1/2 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
vegetable oil, if needed

Directions:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or Silpat and set aside.

In a medium-sized saucepan over medium heat, bring water and butter to a rolling boil. Add flour and sugar, and stir continuously with a wooden spoon until mixture pulls away from the sides of the pan and forms a ball. Transfer mixture to the bowl of a food processor. Pulse a few times to allow it to cool down slightly. Then, add beaten egg and process until thoroughly incorporated. Mixture should have the consistency of a thick custard at this point.

Spoon mixture into a piping bag with the tip cut off (or a Ziploc bag). Pipe oblong strips of dough onto lined baking sheet. Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake for an additional 15 minutes. Allow eclairs to cool completely on baking sheets.

Meanwhile, in a small bowl using an electric hand mixer, beat together heavy cream, powdered sugar, ground freeze-dried strawberries, and vanilla extract until thick and well-combined. Spoon into a piping bag fitted with a star decorating tip.

Use the sharp edges of the tip to poke a hole on opposite ends of each eclair, and use the hole to fill each eclair.

In a microwave or over a double boiler, melt semisweet chocolate chips until completely smooth. Stir in oil as needed to achieve a thinner consistency. Dip the tops of the eclairs into the chocolate, gently shake back and forth to let the excess drip off, then flip over and place on a wire rack.

Melt white chocolate chips and tint with pink food coloring, if desired. Spoon melted white chocolate into a Ziploc bag with the top cut off and drizzle over the eclairs.

Serve immediately or store covered in a refrigerator. 

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