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Chocolate Soufflé Éclairs

2023-02-15 - Written by: Colette Dupont

Dessert French Pastries Chocolate

Chocolate Soufflé Éclairs

A rich and decadent chocolate soufflé éclair, perfect for a special occasion.

Chocolate Soufflé Éclairs

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) confectioners' sugar
  • 3 large eggs, at room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup (250g) dark chocolate chips (at least 70% cocoa)
  • 1 cup (240ml) heavy cream
  • Confectioners' sugar, for dusting

Instructions

Make the Pastry Cream

  1. In a medium saucepan, combine the milk, confectioners' sugar, and salt. Whisk to dissolve the sugar.
  2. Add the flour mixture to the milk mixture, whisking until smooth.
  3. Cook over medium heat, stirring constantly, until the pastry cream thickens and comes to a boil.
  4. Remove from the heat and stir in the butter and vanilla extract.
  5. Strain the pastry cream into a clean bowl and let cool to room temperature.

Make the Chocolate Soufflé

  1. Preheat the oven to 375°F (190°C).
  2. In a double boiler or a heatproof bowl set over simmering water, melt the chocolate chips.
  3. In a separate bowl, whisk together the eggs and confectioners' sugar until stiff peaks form.
  4. Gently fold one-third of the egg mixture into the melted chocolate to prevent the eggs from scrambling.
  5. Fold in the remaining egg mixture, being careful not to deflate the soufflé.
  6. Pour the chocolate soufflé batter into a 9x13-inch baking dish and smooth the top.

Make the Éclairs

  1. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3mm).
  2. Cut out long, thin rectangles, about 4 inches (10cm) wide and 6 inches (15cm) long.
  3. Spoon a small amount of pastry cream into one end of each rectangle, leaving a 1-inch (2.5cm) border around the edges.
  4. Spoon a small amount of chocolate soufflé batter over the pastry cream.

Assemble the Éclairs

  1. Fold the other end of the rectangle over the filling to form an éclair shape, pressing the edges together to seal.
  2. Brush the tops with egg wash and bake for 15-20 minutes, or until golden brown.

Serve

  1. Dust the éclairs with confectioners' sugar and serve immediately.

Note: This recipe is a variant of the original "Beignets" recipe.