Triple Chocolate Éclairs

Looking to take your baking skills to the next level? Look no further than our Triple Chocolate Éclairs. This recipe yields bakery-worthy results and will leave your guests asking for seconds. Featuring a fluffy choux pastry, a milk chocolate filling, and topped with a dark chocolate sauce, these Éclairs have all the makings of a staple dessert in your household. 

The Saucier is the ideal piece of cookware for this recipe, helping you melt the chocolate with the minimum of fuss. This pan comes equipped with a smoothly-curved interior, ensuring you can stir ingredients with ease, all-while preventing the chocolate mixture from sticking to the corners. Be sure to continuously whisk the sauces until shiny and smooth! 

 Our Triple Chocolate Éclairs make for a decadent snack, after a meal, or served on their own alongside coffee and tea. This recipe takes over two hours to prepare, including the assembly of the Éclairs, serving up between 12 and 14 individual portions. Here are all the ingredients and the steps to follow before tackling this recipe! 

Milk Chocolate Filling
Place the chocolate in a heatproof bowl. In a Saucier Pan, bring the cream just to boil. Pour over the chocolate. Let sit for 1 minute without stirring. Whisk until smooth. Cover and refrigerate 8 hours or overnight.

Choux Pastry
Preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.

In a clean Saucier Pan, bring the water, ½ cup (125 ml) milk, butter, sugar and salt to a boil just until the butter has melted. Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together. Return the pan to medium heat and cook for 5 minutes, stirring constantly, until the mixture comes together into a ball and leaves a film on the bottom of the pan.

Transfer the dough to a stand mixer or a bowl. Using the paddle attachment or a wooden spoon, mix for 4 minutes to allow the mixture to cool. Beat in 4 eggs, one at a time, mixing well after each addition, until shiny and smooth.

In a small bowl, whisk the remaining egg with 1 tbsp (15 ml) milk.

Transfer the dough to a large piping bag fitted with a ¾-inch (2 cm) star tip. Pipe twelve logs onto the baking sheets each about 5 inches (12.5 cm) long and 1 inch (2.5 cm) wide, leaving at least 1 inch (2.5 cm) of space between each one.

Gently brush the tops of the éclairs with the egg wash.

Bake until puffed and nicely golden, about 30 minutes, rotating the baking sheets halfway through. Turn the oven off and open the oven door a crack. Leave the éclairs to dry out in the oven for 30 minutes. Transfer to a cooling rack. When cool enough to handle, use a serrated knife to cut the éclairs in half horizontally. Let cool completely before filling.

Dark Chocolate Sauce
In a clean Saucier Pan, heat the cream until just steaming. Remove from the heat. Add the chocolate and butter and let sit for 1 minute. Whisk vigorously until shiny and smooth. Let sit until slightly cooled but still runny.

Assembly
Dip the tops of the éclairs into the dark chocolate sauce and place on a wire rack to set as you work. Drizzle one end of each éclair with the melted white chocolate and sprinkle with the chopped milk and dark chocolate or gold candy sprinkles. Let sit until the chocolate coating has set, about 30 mins, or refrigerate for 10 minutes.

Whisk the milk chocolate cream in a stand mixer or with an electric mixer on medium speed until stiff peaks form. Transfer to a pastry bag fitted a ¾-inch (2 cm) star tip.

Pipe the milk chocolate cream into the bottom of the éclairs. Top with a decorated éclair top and refrigerate until ready to serve.