Sourdough Chocolate Eclairs
Sourdough Chocolate Eclairs
Course: DessertsCuisine: FrenchDifficulty: Medium12
servings30
minutes25
minutes250
kcal55
minutesSourdough Chocolate Eclairs elevate a classic French treat with a unique sourdough twist. These delicate pastries feature airy eclair shells with a rich, velvety chocolate filling, and a glossy chocolate glaze. A true indulgence for chocolate enthusiasts!
Ingredients
- 1. For the Eclair Shells
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1/4 cup sourdough starter
Pinch of salt
- 2. For the Chocolate Cream
1 cup whole milk
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped
1/4 cup granulated sugar
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
- 3. For the Chocolate Glaze
4 oz bittersweet chocolate, chopped
1/2 cup heavy cream
Directions
- Prepare the Eclair Shells: Preheat oven to 375°F (190°C). Heat water and butter in a saucepan until it reaches a boil.. Remove from heat and mix in eggs one at a time, then fold in the sourdough starter. Pipe onto a baking sheet and bake for 20-25 minutes until golden and puffed. Let cool.
- Make the Chocolate Cream: Heat milk and cream in a saucepan until just boiling. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add hot milk mixture to yolks. Return to saucepan and cook until thickened. Remove from heat, stir in chocolate and vanilla. Cool completely.
- Prepare the Chocolate Glaze: Heat cream until simmering, then pour over chocolate. Allow to rest for 5 minutes, then stir until the mixture becomes smooth.
- Assemble: Fill cooled eclair shells with chocolate cream. Dip tops in chocolate glaze. Chill until set.
Notes
- High in calories and sugar, enjoy Sourdough Chocolate Eclairs in moderation for a balanced diet.
FAQs
Yes, you can substitute the chocolate cream with vanilla, coffee, or any flavor of your choice.
Store eclairs in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh.
Yes, you can freeze the eclairs without the glaze. Once filled, wrap them tightly and freeze for up to 2 months. Thaw and glaze before serving.
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