These heart-shaped chocolate éclairs are not only cute but also packed with rich chocolate cream and a light, airy pastry. Perfect for a sweet surprise!
I mean, who wouldn’t want their dessert to look like a heart? 😊 Plus, they make a fantastic treat for special occasions or just because you want something sweet!
Key Ingredients & Substitutions
Water: Using filtered water yields the best results, as it optimizes the dough’s texture. Just make sure to measure accurately!
Unsalted Butter: I always prefer unsalted butter because it gives me control over the salt level. If you’re in a pinch, salted butter works too; just reduce the added salt in the recipe.
All-Purpose Flour: This flour is a must for the choux pastry! For gluten-free options, consider using a gluten-free all-purpose mix that includes xanthan gum to help achieve the right texture.
Chocolate: Semi-sweet or bittersweet chocolate sets the cream’s flavor. If you want to cut down on sugar, opt for a dark chocolate with at least 70% cocoa. Milk chocolate can also be used for a milder taste, though it changes the sweetness level.
Raspberries: Fresh raspberries add a lovely tartness. If they’re out of season, you can use strawberries or even fresh blueberries. Frozen berries could be a substitute too, just make sure they are thawed and drained.
How Do You Ensure Perfect Choux Pastry?
Getting the choux pastry right can be tricky! Follow these steps to help achieve those perfect, puffy éclairs:
- Start with a solid base: Mix water, butter, sugar, and salt, and bring it to a full boil. This is crucial for creating steam during baking!
- Mix in the flour thoroughly off the heat until it forms a dough ball. You’ll know it’s ready when it pulls away from the sides of the pan.
- Beat in the eggs one by one until the dough is smooth and shiny. This is important to ensure proper rising!
- Pipe heart shapes while maintaining even spacing to help them rise uniformly.
- Do NOT open the oven door while baking. Letting out steam can cause them to collapse.
Following these tips will stretch your dough to its full potential for airy, light éclairs!
Heart-Shaped Chocolate Éclairs
Ingredients You’ll Need:
For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
For the Chocolate Pastry Cream:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 6 oz (170 g) semi-sweet or bittersweet chocolate, finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 4 oz (115 g) dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
For Garnish:
- Fresh raspberries (about 12-15 berries per éclair)
- Powdered sugar, for dusting
- Optional: shaved chocolate for extra decoration
How Much Time Will You Need?
This delightful recipe takes approximately 1 hour and 15 minutes of prep and cooking time, plus cooling time, so plan for around 2 hours from start to finish. You’ll invest time making the choux pastry, cooking up the creamy filling, and glazing, but the satisfying result is well worth it!
Step-by-Step Instructions:
1. Prepare the Choux Pastry:
First, preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper. In a medium saucepan, combine the water, butter, sugar, and salt, bringing it to a boil over medium heat. Once it’s bubbling, remove the pan from heat, add the flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Return the pan to low heat, stirring constantly for about 1-2 minutes to dry out the dough slightly. Then transfer the dough to a mixing bowl and start adding the eggs one by one using a hand mixer or stand mixer, ensuring each egg is blended well before adding the next. Your dough should be smooth and glossy now!
Fit a piping bag with a large heart-shaped tip or large round tip. Pipe heart shapes onto the baking sheets, spacing them about 2 inches apart. Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 15-20 minutes until they are puffed and golden. Don’t open the oven door while baking! When done, poke a small hole in each éclair to let steam escape, then cool completely on a wire rack.
2. Make the Chocolate Pastry Cream:
In a saucepan, heat the milk just until it starts to simmer. Meanwhile, whisk together sugar, cornstarch, salt, and egg yolks in a bowl until smooth. Slowly pour the hot milk into this mixture while whisking constantly to temper the eggs. Return everything to the saucepan and cook over medium heat, whisking away until it thickens and starts to boil.
Once thickened, remove from heat and immediately stir in the chopped chocolate, butter, and vanilla until completely smooth. Transfer the cream to a bowl, covering it with plastic wrap directly on the surface to prevent skin from forming, and refrigerate until cold.
3. Prepare the Chocolate Glaze:
For the glaze, place the chopped dark chocolate in a heatproof bowl. Then, in a small saucepan, heat the heavy cream until it’s just simmering. Pour the hot cream over the chocolate, letting it sit for a minute. Stir until smooth and shiny—this will be your delightful topping!
4. Assemble the Éclairs:
Once your choux pastry has completely cooled, slice each heart-shaped éclair horizontally to create a top and bottom half. Fill a piping bag with your chocolate pastry cream and pipe it generously onto the bottom half of each éclair. Place the top back on, and it’s time for glazing!
Spread or drizzle the chocolate glaze over the top of each éclair.
5. Decorate:
Now for the fun part! Arrange your fresh raspberries evenly around the edge of each éclair or pile them in the center for a burst of color. Dust with powdered sugar for a touch of sweetness and elegance, and since you’re fancy, sprinkle on some shaved chocolate if you like!
6. Serve and Enjoy:
Chill the assembled éclairs briefly to let the glaze set and filling firm up. Serve them fresh at your next gathering or special occasion, and watch smiles appear with every bite of these delicious heart-shaped chocolate éclairs!
This recipe yields about 6-8 heart-shaped éclairs, depending on size. Each one is sure to bring joy and a hint of romance to your dessert table!
Can I Use Store-Bought Puff Pastry Instead of Making Choux Pastry?
While you could use store-bought puff pastry for a quicker option, the texture and flavor won’t be the same as traditional choux pastry. Choux pastry puffs up beautifully and provides a unique lightness perfect for éclairs!
How Do I Store Leftover Éclairs?
Store any leftover éclairs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, but if you need to store them, be sure to keep them refrigerated to maintain their texture!
Can I Make the Pastry Cream Ahead of Time?
Yes, you can make the chocolate pastry cream a day in advance. Simply prepare it according to the recipe, cover it tightly, and refrigerate. When you’re ready to assemble your éclairs, give the cream a quick stir to smooth it out again before filling.
What Can I Use Instead of Raspberries for Decoration?
If raspberries aren’t your thing or you can’t find them, feel free to use other berries like strawberries or blueberries, or even edible flowers. They will add a lovely splash of color and freshness to your heart-shaped éclairs!
