Dunkin used to make the best Chocolate Éclairs. Maybe they still do, but we can't eat their lovely gluten-y delicacies. So, with Dunkin literally off the table, Inspiration Bakery and Mixes Founder, Debbie, created this recipe and it was an immediate hit! One of our customers even made some to send to her mother on the east coast, who loved them. And they ended up in one piece after traveling across the county. This recipe offers two Pastry Cream choices to put inside the éclairs. Bon Appetit!
- Hand Mixer
- Pastry Bag (for piping)
- 1-Inch Flute Tip for Pastry Bag
- Cookie Sheet
- Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Wire Whisk
- Sauce Pan (medium)
- Cooling Rack
- Sharp Kitchen Knife
- Parchment Paper
- Double Boiler (or nested bowl/pans)
- 5 Tablespoons Butter (cut into small pieces)
- 2/3 Cup Water
- 3/4 Cup Inspiration Bakery and Mixes All-Purpose Baking Mix
- 1 1/2 Teaspoons Double Acting Baking Powder (non-aluminum) 1 ½ teaspoons = ½ tablespoon
- 1 Teaspoon Baking Soda
- 1/8 Teaspoon Ascorbic Acid ground vitamin C powder
- 1 Tablespoon Granulated Sugar
- 2 Whole Eggs
- 1 1/2 Teaspoon Vanilla Extract
- 2 Teaspoons Apple Cider Vinegar
Chocolate Frosting Glaze
- 2 Tablespoons Butter
- 1 Tablespoon Milk
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/2 Cup Powdered Sugar
- 1 3/4 Ounce White Chocolate Broken Pieces 50 grams
Éclair Pastry Cream Recipe #1
- 1 Pint Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar
Éclair Pastry Cream Recipe #2 (traditional)
- 2 Whole Eggs beaten lightly
- 1/4 Cup Super Fine Sugar
- 2 Tablespoons Cornstarch
- 1 1/4 Cup Milk
- 1/4 Teaspoon Vanilla Extract
Prepare éclair pastry
- Preheat oven to 400°F.
- Lightly grease a cookie sheet with butter or oil. Lightly sprinkle water over the top of the cookie sheet.
- In a bowl combine Inspiration Bakery and Mixes All-Purpose Baking Mix, baking powder, baking soda, sugar, and ascorbic acid. Use a wire whisk to blend all dry ingredients. Set aside.
- In another small bowl combine eggs, vanilla and apple cider vinegar, making sure it is blended well. Set aside
- Combine butter and water in a medium saucepan. Heat gently until the butter melts.
- Once the butter is melted, turn the heat up until it comes to a rolling boil. Remove from heat and add the flour mixture. Using a hand mixer, beat on medium-high until it forms a dough that leaves the sides of the pan and forms a ball. It may be slightly lumpy. Let cool a few minutes so when you add the egg mixture, it will not cook the egg.
- Gradually beat in the egg mixture until it forms a smooth glossy mixture. Pour into the pastry bag with a 1-inch opening.
- Squeezing the pastry bag gently, pipe 12 éclairs, 3 inches long and spaced well apart, onto the cookie sheet. Then pipe another layer on top of the existing ones. Don’t spread or press the layers together.
- Bake 25-30 minutes. Cut a small slit in the side of each éclair to let the steam release. Let cool completely. Remove from pan and place on a cooling rack.
- Once the éclairs have completely cooled, take a sharp knife and cut them in half horizontally. You will frost the top half before making the filling.
Chocolate Frosting Glaze
- Place the top half of each éclair on parchment paper. Then prepare the glaze.
- Melt butter with milk in a pan, remove from heat before stirring in the unsweetened cocoa and sugar with a wire whisk. Frost the tops of the éclairs.
- Melt a little white chocolate in a heatproof bowl set over a pan of gently simmering water or a double boiler. Then spoon or use a fork to drizzle the white chocolate over the top of the chocolate frosting. Now make the filling.
Prepare éclair pastry cream #1
- Mix heavy whipping cream on high until it becomes thick. Add powdered sugar and vanilla. Using the hand mixer, beat on high until peaks form.
- Place the pastry cream in a pastry bag with a 1-inch fluted tip. Squeezing the bag gently, pipe the cream in a decorative swirl onto the 12 bottom pieces. Place the already frosted top pieces on the pastry-creamed bottems. Do not push down. Place in the refrigerator uncovered until served.
Or prepare éclair pastry cream #2 (traditional)
- Whisk the eggs and sugar until thick and creamy, fold in cornstarch making sure it isn’t lumpy.
- In a small saucepan, heat the milk until almost boiling and pour onto the egg mixture, whisking continually.
- Transfer the mixture to a pan and cook over low heat, stirring until thickens. Remove from pan and stir in vanilla extract. Cover with parchment paper and cool.
- Once cool, place in a pastry bag with a 1-inch flute tip. Pipe into éclair bottoms. Follow the rest of the instructions in "Pastry Cream #1" to complete the pastries.