This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Chocolate Éclairs are something I have made a lot (I taught an online class last weekend to a delightfull family where we made all sorts of choux pastry delights) but I can’t remember if I have made the actual pastry chocolate flavoured before.
Here, Dorie takes the basic choux recipe and adds cocoa powder to it to make a deep chocolate coloured and flavoured pastry shell that is quite striking. The recipe made the eight eclairs it said it would although I don’t know how anyone not using a piping tip in their piping bag would have achieved such perfect eclairs as Dorie’s pictured in the book. I always use a piping tip for eclairs as I find the pastry is thick enough that a tip-less piping bag doesn’t yield great shapes (at least for me – they don’t look anything like they should). So my tip would be: use a piping tip if you have one!
Dorie’s recipe calls for a chocolate pastry cream which I would have been quite happy to make but I had some whipping cream needing to be used up so I thought I would make her “Strawberry Shortcake” version filled with whipped cream and chopped strawberries.
Enter: the #BuyCanadian movement. No non-US strawberries to be found (I know it’s early but there have been some local greenhouse strawberries spotted recently) so I opted for some raspberries (ok, not from a Canadian greenhouse but Mexico… sometimes you have to make a little exception to buying local..). I didn’t chop them up but just placed them on the piped whipped cream and popped the tops back on… Simple and perfect!
These were SO good – I gave some to neighbours and we had some for a decadent Monday evening dessert!
Get the recipe for Chocolate Eclairs on p 226 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Decadent? Indeed but they look wonderful and, by the sound of your post, taste even better.
These are spectacular! Your skills and experience show in the results. Good on you for subbing in the raspberries, too!
The red of the raspberries adds so much charm to your chocolate eclairs. Just lovely.
I like raspberries with chocolate more than strawberries- yum!
Your eclairs look perfect. What size tip do you use? My one inch looks like hot dogs so I am thinking I need to use a bigger tip.
Yours look so good…loving the chocolate on top and the raspberries for a fun twist!
Those look fabulous! It’s strawberry season here, so either fruit would work.