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Chocolate Eclairs with Peppermint Whipped Cream

These Chocolate Eclairs with Peppermint Whipped Cream are the perfect holiday treat for your family and friends!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: French
Keyword: chocolate eclair, Chocolate Eclairs with Peppermint Whipped Cream, peppermint eclairs
Servings: 8
Calories: 317kcal
Author: Kim Beaulieu

Ingredients

For the choux pastry:

  • 5 tablespoons butter cut into small pieces
  • cup water
  • ¾ cup all-purpose flour sifted
  • 2 large eggs

For the peppermint whipped cream:

For the frosting:

Optional:

  • crushed peppermints or candy canes to sprinkle on top

Instructions

For the choux pastry:

  • Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper.
  • Place the water in a pan and add the butter. Heat gently until the butter melts.
  • Bring this to a rolling boil, and then remove the pan from the heat.
  • Add flour all at once, now you beat this until the mixture leaves the sides of the pan to form a ball.
  • Let this cool slightly before continuing.
  • Now gradually add the eggs, beating them in until they form a smooth, glossy mixture.
  • Spoon this into a pastry bag fitted with a ½ inch plain tip.
  • Sprinkle some water on your cookie sheets.
  • Now pipe éclairs so they are 3 inches long, spacing them well apart.
  • Bake in the preheated oven for about 25 to 30 minutes.
  • You will know they are done by their golden appearance and crisp tops.
  • Remove from oven and make a small slit in each one to let steam escape.
  • Cool on a wire rack.

For the peppermint whipped cream:

  • Whisk the heavy cream for a few minutes on its own.
  • Add the sugar and whip again. You want it to form a slightly stiff cream.
  • Now add the peppermint extract and whip another minute.
  • Place in a pastry bag and set aside to pipe it into the éclairs

For the frosting:

  • Melt the butter with the milk in a pan over medium-low heat.
  • Remove from the heat and add cocoa and sugar. Stir well until it is smooth and slightly glossy.

Putting it all together:

  • Split the éclairs lengthwise with a knife. I found a bread knife worked very well.
  • Now pipe the whipped cream into the middle of each éclair.
  • Spread the frosting over each one.
  • Sprinkle them with crushed peppermint.
  • Let them set on counter or in fridge for a little bit.
  • Serve with a big smile!

Nutrition

Calories: 317kcal | Carbohydrates: 19g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 124mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 929IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg