Chocolate-covered Eclairs With Toppings Recipe

Making the Choux Pastry

Begin by making the choux pastry for the eclair shells. Combine water, butter, and a pinch of salt in a saucepan over medium heat until the butter melts and the mixture comes to a boil. Add flour all at once, stirring vigorously until a dough forms that pulls away from the sides of the pan. Cool slightly before adding eggs one at a time, beating well after each addition until the dough is smooth and shiny. Pipe the dough onto a baking sheet in long, thin lines and bake until golden and puffed.

Preparing the Chocolate Glaze

For the chocolate glaze, melt chocolate and a bit of butter in a double boiler or microwave, stirring until smooth. Allow the glaze to cool slightly before dipping the top of each cooled eclair into the chocolate, ensuring a thin, even layer. Set aside to harden.

Filling the Eclairs

Once the eclair shells have cooled, fill them with your choice of whipped cream or custard. This can be done by making a small hole at the base or end of the eclair and piping the filling inside until it feels slightly heavy.

Adding the Toppings

After the chocolate glaze has set, sprinkle chocolate shavings over the top of each eclair. For a festive and colorful finish, press multicolored candy balls onto the bottom side of the eclairs. Allow the eclairs to set fully before serving.