Chocolate Éclairs

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This classic French pastry is made naturally-sweet and is filled with a decadent chocolate mousse. The spelt flour pastry dough is easy to whip up, but the presentation makes these look as though they took hours to create.

Difficulty: Medium

Hands-on: 45 minutesTotal: 2 hours 45 minutes

Serves: 12

Ingredients

  • ½ cup butter
  • 1 cup water
  • 1 cup white spelt flour
  • 4 large eggs, beaten well
  • ¼ cup cocoa
  • ¼ cup coconut oil, softened
  • 1 cup maple syrup
  • ½ tsp. vanilla extract
  • 116 tsp. sea salt
  • 1 carton (8 oz.) whipping cream, whipped to stiff peaks
  • ½ cup melted chocolate

Directions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a small saucepan, bring butter and water to a boil on the stove. Remove from heat and add the flour, stirring into a ball. Let this cool slightly. With a hand mixer, mix beaten eggs into the mixture until smooth.
  • Using a pastry bag with no tip attachment, or a plastic food storage bag with a ½" hole cut out of one corner, pipe the dough onto a baking sheet, creating about 3" logs placed 2" apart. Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for another 35 minutes. Éclairs should be golden brown when done. Allow to cool slightly before making a small finger hole through the top or at the side of cooled pastries for an access point for the filling.
  • In a small bowl, whip the cocoa, coconut oil, maple syrup, vanilla, and salt until smooth. Add the whipped cream and whip until completely combined.
  • Fill a pastry bag, or a plastic bag with a hole cut out of one corner, with mousse filling and gently pipe the mousse into each éclair. Using a butter knife or spatula, spread a layer of chocolate over the top of each éclair. Refrigerate in a covered dish for at least 1 hour to set before serving.

Recipe Information

Serves: 12

Ingredients

  • ½ cup butter
  • 1 cup water
  • 1 cup white spelt flour
  • 4 large eggs, beaten well
  • ¼ cup cocoa
  • ¼ cup coconut oil, softened
  • 1 cup maple syrup
  • ½ tsp. vanilla extract
  • 116 tsp. sea salt
  • 1 carton (8 oz.) whipping cream, whipped to stiff peaks
  • ½ cup melted chocolate

Directions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a small saucepan, bring butter and water to a boil on the stove. Remove from heat and add the flour, stirring into a ball. Let this cool slightly. With a hand mixer, mix beaten eggs into the mixture until smooth.
  • Using a pastry bag with no tip attachment, or a plastic food storage bag with a ½" hole cut out of one corner, pipe the dough onto a baking sheet, creating about 3" logs placed 2" apart. Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for another 35 minutes. Éclairs should be golden brown when done. Allow to cool slightly before making a small finger hole through the top or at the side of cooled pastries for an access point for the filling.
  • In a small bowl, whip the cocoa, coconut oil, maple syrup, vanilla, and salt until smooth. Add the whipped cream and whip until completely combined.
  • Fill a pastry bag, or a plastic bag with a hole cut out of one corner, with mousse filling and gently pipe the mousse into each éclair. Using a butter knife or spatula, spread a layer of chocolate over the top of each éclair. Refrigerate in a covered dish for at least 1 hour to set before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat24g
Saturated Fat15g
Cholesterol105mg
Sodium45mg
Total Carbohydrate31g
Dietary Fiber1g
Sugars21g
Protein5g