Mint Chocolate Eclairs
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These mint chocolate eclairs are one of my favorite treats to make when I want something impressive but don't have all day in the kitchen. The whole process takes just 45 minutes from start to finish, making them perfect for unexpected guests or a simple weeknight dessert. The combination of refreshing peppermint and rich dark chocolate is absolutely irresistible, and dark chocolate actually contains antioxidants that make indulging feel a little bit better. Best of all, the ingredients are pantry staples, so you probably have most of what you need already. Trust me, once you master this recipe, you'll be making them constantly.
Ella x
Ingredients
- 250 gbutter(softened)
- 250 gall-purpose flour(sifted)
- 150 gconfectioners' sugar(sifted)
- 150 gunsalted butter, softened(for filling)
- 300 mlmilk(at room temperature)
- 4 egglarge eggs
- 2 mlpure peppermint extract(optional)
- 6 gbaking powder(for pastry shells)
- 1 gsalt(for pastry shells)
- 250 gdark chocolate chips(for filling and glaze)
- 100 gconfectioners' sugar, for dusting(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For a crisper pastry shell, bake for an additional 2-3 minutes.
- 2
In a medium bowl, whisk together flour, confectioners' sugar, baking powder, and salt. Add softened butter and mix until the dough comes together in a ball.
Tip: Be careful not to overmix the dough.
- 3
Roll out the dough on a lightly floured surface to a thickness of 3 mm. Cut into long, thin strips (about 5 cm wide and 20 cm long). Place on the prepared baking sheet.
Tip: Use a ruler or straightedge to ensure uniform pastry shells.
- 4
Bake the pastry shells for 15-18 minutes, or until golden brown. Allow to cool completely on the baking sheet.
Tip: Let the shells cool completely before filling and glazing.
- 5
In a large mixing bowl, whip the softened butter until light and fluffy. Add confectioners' sugar and whip until well combined.
Tip: Add a few drops of peppermint extract for a stronger mint flavor, if desired.
- 6
Add the milk to the bowl and whip until the mixture becomes light and airy.
Tip: Be careful not to overmix the filling.
- 7
Add the large eggs one at a time, whipping until fully incorporated.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 8
In a separate bowl, melt the dark chocolate chips in the microwave or over a double boiler.
Tip: Stir until smooth and glossy.
- 9
To assemble the eclairs, fill a piping bag with the mint chocolate filling and pipe into the cooled pastry shells.
Tip: Top with a dollop of whipped cream, if desired.
- 10
Drizzle the melted chocolate glaze over the top of the eclairs.
Tip: Allow the glaze to set before serving.
- 11
Dust the eclairs with confectioners' sugar, if desired.
Tip: Serve chilled for the best flavor and texture.
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