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Chocolate Praline Eclairs

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Today, learn how to master this tasty praline and chocolate eclair recipe! 

Chocolate eclairs are among the most famous around the world! This delicious French pastry is made out of a pastry choux, chocolate cream filling, and a praline crunch. 

This easy recipe is perfect for the summertime and will suit any celebration! We can’t wait for you to try this new tasty recipe!

Bon appétit!

 

Difficulty: pineapple gold pineapple gray  pineapple gray

Prep time: 40 mins / Cook time: 30 mins / Servings: 14 eclairs

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Chocolate Cream

​​3.5 oz (100g) - Dark chocolate (70%)

2 - Egg yolks

1 oz (30g) - Xylitol

2 tsp (10g) - Corn starch

8.5 oz (240ml) - Milk

2.8 oz (80ml) - Heavy cream


Choux Pastry

3 - Eggs

3.5 oz (100ml) - Milk

3.5 oz (100ml) - Water

¾ tsp (4g) -  Sea salt

¾ tsp (4g) -  Xylitol

3.2 oz (90g) - Butter

3.8 oz (110g) - All-purpose flour

 

Praline Crunch

5.8 oz (165g) - Almond butter

2.1 oz (60g) - Milk chocolate (40%)

2 tsp (10ml) - Hazelnut oil

1.75 oz (50g) - Feuilletine

1.25 oz (35g) - Hazelnuts

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.


Chocolate Cream

1 - Whisk the egg yolks, xylitol, and corn starch into a mixing bowl until smooth. Set it aside.

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices! 

2 - Pour the milk and heavy cream into a saucepan (or like us a saucier pan) and bring it to a boil. Then, pour the hot liquid over the egg mixture and whisk vigorously to prevent lumps from forming.

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. To learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".

3 - Return the mixture to the saucepan, place it over medium-low heat, and cook it until the temperature reaches 185°F (85°C) while continuously mixing with a silicone spatula

4 - Add the chocolate to a mixing bowl and microwave it for about 1 minute (or until completely melted). Then, pour the hot cream over the chocolate and gently combine them using a spatula. Finally, transfer the chocolate cream into a food container and refrigerate it overnight. 

 

The next day...

 

Choux Pastry

1 - Preheat your oven to 355°F (180°C).

2 - Crack the eggs into a pouring jug and set them aside. 

3 - Add the milk, water, butter, xylitol, and sea salt to a saucepan. Place it over medium heat and bring it to a boil. 

4 - When boiling, add the flour to the saucepan and cook it for at least 3 minutes while continuously mixing with a spatula to dry the dough.

5 - Transfer the dough to a stand mixer bowl and mix it for about 2 minutes on medium speed using the paddle attachment. This will help the dough cool down.

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!

For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

6 - While continuously mixing, add the eggs to the dough, one at a time. You know the choux pastry is ready when it is entirely smooth and shiny. 

7 - Transfer the dough to a piping bag with a large closed star tip. Then, line a baking tray with a silicone mat and pipe the choux pastry in a long tubular shape.

8 - Transfer the eclairs to a 356°F (180°C) oven and bake them for about 20 minutes. When baking, do not open the oven until the timer runs off, otherwise, your choux may fall back. Once baked, remove them from the oven and let them cool completely.

 

Praline Crunch

1 - Combine the milk chocolate and almond butter in a mixing bowl. Microwave it until the chocolate is completely melted, and mix with a spatula until smooth.

2 - Mix in the hazelnut oil.  

3 - Finely chop the hazelnuts. Add them to the praline mixture alongside the feuilletine, and mix until well combined. 

 

Finishing The Praline Chocolate Eclairs

1 - Cut the top of the eclairs using a sharp knife.

Tip: We recommend you use a paring knife for this task. We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

2 - Fill up the eclairs with the praline crunch. Then, transfer the chocolate cream to a piping bag with a round pastry tip and pipe dots of cream on each eclair. 

3 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.



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