Ingredients
Pate a Choux (eclair shells)
- 1/4 cup water
- 3/4 cup milk
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup flour
- 4-5 eggs one at a time
Chocolate filling
- 1-2 batches Easy 3-Ingredient Chocolate Mousse Printable recipe here--->https://kitchencents.com/easy-3-ingredient-chocolate-mousse/
White chocolate ganache
- 1 12 oz bag white chocolate chips
- 1/2 cup cream
- 1/4 cup milk chocolate chips optional
Method
Pate a Choux (eclair shells)
- In a large sauce pan bring to boil, water, milk, butter, salt, and sugar.
- Once butter is melted, pull of heat, add flour, and vigerously.
- Let cool to 130-135 degrees (hot to the touch but not burning).
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
- Using a plastic piping coupler and ziploc bag, immediately pipe paste in 2-3 inch stripes.
- Bake at 425 degrees for 10 minutes then reduce the heat to 375 for 10-20 minutes until the shell is golden brown and hollow inside.
- Cool completely.
Filling
- Using a bag with round piping tip, fill check eclair shell with the easy 3-ingredient chocolate mousse
White Chocolate ganache
- In a microwave safe bowl, add white chocolate chips and cream together. Heat 30 seconds at a time, stirring in between, until melted.
- Dip top of each filled eclair into white chocolate then drizzle with melted milk chocolate.