Chocolate Eclairs with White Chocolate Drizzle {Virtual Bridal Shower}

Julie is getting married!!! Today along with a bunch of amazing food bloggers, we’re throwing her a virtual bridal shower. I hope you’ll stick around for a bit and then be sure to check out what everyone else made in Julie’s honor (links and full recipe below).

If you don’t know Julie of Table for Two, you should. She’s super sweet , funny and has easily become one of my favorite people. Sometimes we scare each other with how similar we are. If only we lived closer!

So Julie is getting married in less than a month and a bunch of her blogging buddies wanted to surprise her with a fun virtual shower. Since we can’t all get together in person to celebrate, this is the next best thing! Honestly, I’m always kind of tortured with these events because I really wish we could eat all of the yummy recipes made by the many talented bloggers participating. Can you imagine how awesome that’d be to really have it in person instead of virtually? Food heaven! However, this way there are ZERO calories for Julie to worry about. We all took one (okay… many calories) for the team. You’ll notice that we tend to lean slightly more towards sweets when it comes to these type of parties. I’m sure no one is complaining. Are you? ;)

I really wanted to come up with something super special to share. I knew it had to be amazing and possibly include purple, as it’s Julie’s favorite color and her wedding color. I debated over several options before deciding on eclairs. Only they couldn’t just be regular eclairs. Nope, they had to be chocolate and of course those don’t really exist, or that I could find. So, I adapted a recipe from Sprinkle Bakes cookbook that I’d previously made a year ago. The necessary change, to make it chocolate. The filling is the same, being homemade smooth pastry cream. And unlike the first time I made eclairs, this one would have white chocolate. Thus allowing me to make it purple!

These have every bit of flavor you’d expect from a traditional eclair, but instead are chocolate. These tender chocolate eclair shells are filled with smooth homemade pastry cream and topped off with white chocolate (in your choice of pattern or method).

Originally I wanted to do every eclair in a pretty and fancy design inspired by the cookies Marian taught us to make in November at Mixed Conference (see my Christmas cookies on Instagram). In the end, I decided that would be too much work for the time I had to work on these. I set aside a few eclairs to decorate in the fancier manner, just because. And then went with a Jackson Pollock-esque design instead, drizzling white and purple chocolate randomly over the eclairs. It was fun and my oldest certainly enjoyed eating the hardened chocolate from the baking sheet.

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Chocolate Eclairs with White Chocolate Drizzle

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Yield: 20

Chocolate eclairs filled with homemade pastry cream and topped off with smooth white chocolate.

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Ingredients

 

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Dough ingredients:

• ▢ 3/4 C water
• ▢ 6 Tbsp unsalted butter
• ▢ 1 Tbsp granulated sugar
• ▢ 1/4 tsp salt
• ▢ 1 C all purpose flour
• ▢ 3 Tbsp unsweetened cocoa powder
• ▢ 4 large eggs

Egg wash:

• ▢ 1 large egg
• ▢ 1 pinch salt

Pastry cream ingredients:

• ▢ 2 Tbsp cornstarch
• ▢ 1 C whole milk
• ▢ 1 large egg
• ▢ 2 large egg yolks
• ▢ 6 Tbsp granulated sugar
• ▢ 2 Tbsp unsalted butter
• ▢ 1 tsp vanilla
• ▢ White chocolate, for dipping or drizzling

Instructions

 

• Prepare pastry cream: In a small bowl, dissolve cornstarch in 1/4C whole milk. Beat 1 whole egg into mixture, followed by 1 yolk at a time.
• In a small saucepan over medium heat, bring remaining 3/4C whole milk and sugar to a boil, whisking. When mixture boils, slowly drizzle 1/3 milk mixture to egg mixture, whisking constantly. Return pan to medium-low heat, slowly adding egg mixture while whisking until mixture boils. Remove from heat, stir in butter and vanilla.
• Strain mixture through a fine mesh strainer into a small bowl. Cover with plastic wrap, pressing to the surface of the pastry cream. Allow to cool to room temperature before chilling until ready to use. May be chilled for up to several days.
• Prepare eclair shells: Preheat oven to 425°F. Line two baking sheets with parchment paper. Prepare a pastry bag with a large round tip.
• In a medium saucepan over medium heat, stir together water, butter, sugar and milk. Stir occasionally until mixture boils. Remove from heat. Sift in flour. Return to heat, mixing in flour and stirring until dough pulls away from the sides of the saucepan.
• Transfer eggs to the bowl of a stand mixer with paddle attachment. Mix on low to cool dough slightly. Begin adding 1 egg at a time, followed by cocoa powder. Mix until eggs and cocoa powder are fully incorporated into dough.
• Spoon dough into prepared pastry bag. Pipe 1"x4" strips. Remove peaks by dabbing your finger in water and gently brushing the peaks.
• In a small bowl, beat 1 whole egg with a pinch of salt. Brush egg wash over piped dough.
• Bake for 10 minutes at 425°F, then reduce heat to 350°F and continue baking for 10 additional minutes.
• Allow eclair shells to cool completely before filling with pastry cream.
• Add pastry cream to a pastry bag fit with a long tip. Pierce one end of an eclair and fill with pastry cream. Watch eclair slightly puff up and slowly remove tip.
• Coat top of eclairs with a drizzle of white chocolate, or you may dip the top side instead of drizzling. Best served immediately or store in an airtight container, chilled.

Notes

An original recipe from Baked by Rachel

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Course: Dessert

Cuisine: American

Keywords: Chocolate