HERSHEY'S Espresso Cream Eclairs
Details
- Timing
- Timing
- Total:
- Bake:
- 45 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 4 Eclairs
Indulge in a decadent delight with HERSHEY'S Espresso Cream Eclairs. This beginner recipe will have you feeling like an experienced pastry chef! Each eclair is generously filled with creamy espresso goodness and then coated with melted HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips. Whether you're in the mood for a luxurious morning treat or a delightful dessert to share with loved ones, these are sure to steal the spotlight.
Elevate your weekend brunch with these eclairs and more treats like Special Dark Chocolate Chip Scones or Cinnamon Chip Biscotti.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 45 minutes
- Chill Time
- 20 minutes
- COOK TIME
- 5 minutes
- Cool Time
- 20 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupwater
-
1/2 cupbutter
-
1/2 tspsalt
-
1-1/4 cupsall-purpose flour
-
4eggs
-
1 Tbspinstant espresso powder
-
1 Tbspvanilla extract
-
2 cupswhipped cream
-
1/3 cuppowdered sugar
READY TO MAKE THIS?
Directions
Equipment Needed
Baking Sheet
Measuring Cup & Spoons
Medium Round Piping Tip
Piping Bag
Microwave
Microwave Safe Bowl
Oven
Saucepan
Spatula
Parchment Paper
1
Heat oven to 425°F. Line two baking sheets with parchment paper.
2
Place water, butter and salt in a large saucepan set over medium heat. Boil for 1 to 2 minutes or until butter has melted.
3
Remove from heat; add flour all at once. Turn heat down to low and return pan to stove. Stir for about 1 minute or until flour mixture comes together in a ball and a film coats the bottom of the pan.
4
Pour flour mixture into the bowl of a stand mixer. Mix for 1 to 3 minutes or until slightly cooled. Mixture will be warm to the touch but should not be hot.
5
Beat in eggs, one at a time, until dough is smooth and elastic.
6
Place a medium plain tip in a pastry bag or plastic bag then fill with the dough. Pipe dough into 4 x 1-inch oblong shape onto prepared baking sheets. Bake for 15 minutes.
7
Reduce heat to 350°F; bake an additional 20 to 25 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.
8
Once cool, cut in half lengthwise; set aside.
9
Melt chips in microwave safe bowl. Heat chips on MEDIUM (50%) for 1 minute. Stir until smooth. Heat chips an additional 30 seconds at a time until completely melted.
10
Dip the tops of the eclairs into the melted chocolate to coat halfway; let excess drip off and place on a wire rack or parchment paper. Place in refrigerator for 20 to 30 minutes to set, if needed.
Espresso Filling:
- Mix espresso powder and vanilla; set aside.
- Beat cream and powdered sugar until stiff peaks form. Fold in espresso mixture until well combined.
- Pipe whipped cream onto the bottom half of the eclairs.
- Top with chocolate-dipped half of eclairs. Serve immediately.
-
Nutrition FactsServings Per Container 4Serving size 1 eclairAmount per servingCalories960% Daily Value*Total Fat 67g 86%Saturated Fat 41g 205%Trans Fat 2gCholesterol 320mg 107%Sodium 510mg 22%Total Carbohydrates 80g 29%Dietary Fiber 1g 4%Total Sugars 43gIncludes 41g Added Sugar 82%Protein 16gVitamin D 2mcg 10%Calcium 98mg 8%Iron 8mg 45%Potassium 391mg 8%
* The % Daily Value (DV) 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.
