Eclair Ring
Indulge in the elegant simplicity of the Eclair Ring, a stunning dessert that combines the delicate lightness of choux pastry with luscious whipped cream filling and a decadent chocolate glaze. This show-stopping treat is perfect for celebrations or impressing guests with minimal effort. The golden, crisp pastry is piped into an eye-catching ring, baked to perfection, and filled with sweet, vanilla-infused whipped cream. Topped with a silky ganache made from semisweet chocolate, this dessert offers a delightful balance of textures and flavors in every bite. With just 25 minutes of prep time and a few pantry staples like butter, eggs, and flour, the Eclair Ring transforms traditional eclairs into a centerpiece-worthy creation. Serve this irresistible pastry at your next gathering, and watch it disappear in no time! Perfect for fans of classic French patisserie, this dessert is sure to become a new favorite in your recipe collection.
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Recipe Information
Ingredients
- 240 ml Water
- 115 grams Unsalted butter
- 0.5 teaspoons Salt
- 1 teaspoons Granulated sugar
- 130 grams All-purpose flour
- 4 large Eggs
- 480 ml Heavy cream
- 50 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 120 grams Semisweet chocolate
- 60 ml Heavy cream (for glaze)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to simmer.
Add the flour all at once and stir vigorously with a wooden spoon. Cook for 2-3 minutes until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat.
Transfer the dough to a mixing bowl and allow it to cool for 5 minutes. Add the eggs one at a time, beating well after each addition. The dough should become smooth and glossy.
Spoon the dough into a piping bag fitted with a large round or star tip. Pipe a large ring about 25 cm (10 inches) in diameter onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes or until the ring is puffed, golden, and crisp. Turn off the oven, crack the door open slightly, and let the ring cool completely inside.
While the ring cools, make the filling. Whip heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form. Transfer the mixture to a piping bag fitted with a small round tip.
Carefully slice the cooled choux ring horizontally using a serrated knife. Pipe the whipped cream filling onto the bottom half and place the top half back on.
For the glaze, heat the heavy cream (60 ml) until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 2 minutes. Stir until smooth and glossy.
Drizzle or spread the chocolate glaze over the top of the assembled ring. Allow the glaze to set before serving.
Slice and serve your beautiful, homemade Éclair Ring. Enjoy!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
