| Level: | Intermediate |
| Total: | 1 hr 7 min |
| Prep: | 15 min |
| Inactive: | 12 min |
| Cook: | 40 min |
| Yield: | 18 eclairs |
Ingredients
- 2 tablespoons cocoa powder
- 1 cup all-purpose flour
- 1 cup water
- 1/4 pound unsalted butter
- 2 tablespoons sugar
- 1/4 teaspoon fine salt
- 4 eggs
- 36 large marshmallows
- Chocolate Sauce, recipe follows
- 10 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Preheat the oven to 425 degrees F.
- Sift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn.
- Transfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry.
- Cut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top.
- Place the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 76 mg |
| Sodium | 77 mg |
Reviews
Haw to the all bakery food recipe
I wanted to make a lot of these for people at work so instead of making the choux 3 inches, I just made small mounds. That way I had lots of little ones to go around. It took a long time to cut them all open and the marshmallows were a bit too big for them so if I do it that way again I might use the small marshmallows. They didn’t look very pretty but they were yummy!! Easy to make, too.
It rocks! My kids love it, and I did too.