These Heart-Shaped Chocolate Éclairs are a delightful twist on the classic French pastry, perfect for Valentine’s Day, anniversaries, or any special occasion. The choux pastry is piped into heart shapes, filled with a rich chocolate cream, and topped with a glossy chocolate glaze. Each bite is a harmonious blend of crisp pastry, creamy filling, and decadent chocolate.
Origin of Heart-Shaped Chocolate Éclairs
Éclairs originated in France during the 19th century and have since become a beloved dessert worldwide. Traditionally oblong in shape, éclairs are made from choux pastry, filled with cream, and topped with chocolate glaze. This heart-shaped version adds a romantic touch, making it ideal for celebrations of love and affection.
Why It’s Loved
These éclairs are cherished for their whimsical heart shape and indulgent flavors. The crisp choux pastry contrasts beautifully with the smooth, rich chocolate filling, while the glossy chocolate glaze adds an extra layer of decadence. Their charming appearance makes them a standout dessert for romantic occasions or as a sweet gesture for loved ones.
Also Read : Amatriciana Recipe
Heart-Shaped Chocolate Eclairs
Course: Recipes6
servings35
minutes45
minutes280
kcalIngredients
1 cup (240ml) water
1/2 cup (115g) unsalted butter, cubed
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs
2 cups (480ml) heavy whipping cream
1/2 cup (50g) powdered sugar
1 teaspoon vanilla extract
1/2 cup (80g) semi-sweet chocolate chips, melted and cooled
1/2 cup (80g) semi-sweet chocolate chips
2 tablespoons heavy cream
Directions
- In a saucepan over medium heat, combine the water, butter, sugar, and salt. Heat until the butter melts and the mixture comes to a boil. Remove from heat and stir in the flour until a dough forms. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and pipeable.
- Transfer the dough to a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheets. Use a toothpick to smooth any rough edges and perfect the heart shapes.
- Bake for 20-25 minutes, or until golden brown and puffed. Turn off the oven and let the pastries cool inside with the door slightly ajar to prevent deflating.
- While the éclairs cool, prepare the chocolate cream filling. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the melted chocolate until evenly combined.
- For the chocolate glaze, melt the chocolate chips and heavy cream together in a heatproof bowl set over a pot of simmering water (double boiler). Stir until smooth. Add a drop of food coloring if desired for a romantic touch.
- Once the éclairs are cool, slice them horizontally. Fill the bottom halves with the chocolate cream using a piping bag. Place the top halves back on to complete the éclairs.
- Dip the tops of the éclairs into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set.
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- Cooling Pastries:
Let the baked choux pastries cool completely before filling to prevent the cream from melting. - Piping Hearts:
Practice piping the heart shapes on a piece of parchment paper before transferring the dough to the baking sheet. This ensures even and consistent shapes.
