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3 Divine Chocolate Peppermint Eclair Secrets Revealed

Chocolate Peppermint Eclair
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Create delightful Chocolate Peppermint Eclairs, a perfect treat combining rich chocolate and cool peppermint cream inside a crisp choux pastry shell. You will love making these!

Ingredients

Scale
  • 1 cup Water
  • 1/2 cup Unsalted Butter, cubed
  • 1/4 teaspoon Salt
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1 cup Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Peppermint Extract
  • Green Food Coloring (optional)
  • 4 ounces Semisweet Chocolate, chopped
  • 1 tablespoon Coconut Oil or Butter

Instructions

  1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
  3. Remove the pan from the heat. Add all the flour at once. Stir vigorously until a smooth ball of dough forms.
  4. Return the pan to low heat. Cook the dough for 1 minute, stirring constantly.
  5. Transfer dough to a mixing bowl. Beat on medium speed for 1 minute to cool slightly.
  6. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  7. Pipe or spoon 4-inch long eclairs onto the prepared baking sheets.
  8. Bake for 15 minutes at 400°F (200°C). Reduce heat to 350°F (175°C) and bake for an additional 15-20 minutes, or until golden brown and firm. Do not open the oven door during baking.
  9. Turn off the oven. Poke a small hole in the side of each eclair to release steam. Let them dry in the cooling oven for 10 minutes. Cool completely on a wire rack.
  10. For the filling, whip heavy cream, powdered sugar, vanilla extract, and peppermint extract until soft peaks form. Add a drop of green food coloring if desired.
  11. Transfer the cream to a piping bag fitted with a star tip. Gently pipe the peppermint cream into the cooled eclair shells through the small hole you made.
  12. For the chocolate glaze, melt the chopped chocolate and coconut oil (or butter) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  13. Dip the top of each filled eclair into the warm chocolate glaze. Let the glaze set before serving.

Notes

  • For the best rise, make sure your eggs are at room temperature before adding them to the dough.
  • Do not skip the drying step in the turned-off oven; this keeps your pastry crisp.
  • You can make the choux pastry shells a day ahead and store them in an airtight container at room temperature.

Nutrition

Find it online: https://flavorvista.com/chocolate-peppermint-eclair-recipe/