Chocolate Mint Eclair
Indulge in the perfect harmony of rich chocolate and refreshing mint with these decadent Chocolate Mint Éclairs. Featuring a light and airy choux pastry shell filled with a silky peppermint custard and topped with a glossy dark chocolate glaze, this recipe is a showstopper for any dessert table. The mint filling, enhanced with a touch of green food coloring, adds a festive and flavorful twist to the classic éclair. With step-by-step instructions for mastering choux pastry and creating a creamy custard from scratch, this recipe is both approachable and impressive. Serve these éclairs chilled or at room temperature for a luxurious treat that pairs perfectly with coffee or tea—ideal for celebrations or simply satisfying your sweet tooth.
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Ingredients
- 125 grams All-purpose flour
- 125 grams Unsalted butter
- 250 milliliters Water
- 1 teaspoon Salt
- 4 whole Large eggs
- 500 milliliters Whole milk
- 100 grams Granulated sugar
- 30 grams Cornstarch
- 4 yolks Egg yolks
- 1 teaspoon Peppermint extract
- 2 drops Green food coloring (optional)
- 200 grams Dark chocolate
- 100 milliliters Heavy cream
- 10 grams Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine water, butter, and salt. Bring the mixture to a boil over medium heat.
Step 3
Once boiling, lower the heat and quickly stir in the flour with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Step 4
Remove the saucepan from heat and let the dough cool for 3-5 minutes.
Step 5
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and pipeable.
Step 6
Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each strip.
Step 7
Bake in the preheated oven for 20 minutes, then lower the temperature to 180°C (350°F) and bake for an additional 10 minutes until golden brown and puffed. Turn the oven off and allow the éclairs to cool inside with the door slightly ajar.
Step 8
While the éclairs cool, prepare the mint custard filling. In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
Step 9
In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
Step 10
Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened.
Step 11
Remove the custard from heat and stir in peppermint extract and green food coloring if desired. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
Step 12
To make the chocolate glaze, heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over chopped dark chocolate in a bowl, let sit for a minute, and then stir until smooth.
Step 13
Using a skewer or knife, create a small hole in the base of each éclair. Pipe the cooled mint custard into the éclairs using a piping bag with a small tip.
Step 14
Dip the tops of the éclairs in the chocolate glaze and allow the glaze to set before serving.
Step 15
Dust with powdered sugar if desired and serve your Chocolate Mint Éclairs chilled or at room temperature.
Nutrition Facts
| Serving size | (1737.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4153.9 |
| Total Fat 259.7g | 0% |
| Saturated Fat 140.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1934.8mg | 0% |
| Sodium 2966.4mg | 0% |
| Total Carbohydrate 386.4g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 237.6g | |
| Protein 79.7g | 0% |
| Vitamin D 460.1IU | 0% |
| Calcium 1024.5mg | 0% |
| Iron 35.1mg | 0% |
| Potassium 2696.1mg | 0% |
Source of Calories