There’s something transcendent about the classic éclair, with its delicate choux pastry and luscious filling. But what if we took this beloved French dessert and twisted it into an avant-garde experience? Inspired by a recent tasting of dark chocolate infused with chili and the creamy richness of avocado, this recipe combines unexpected flavors for a truly exhilarating dessert. Each bite of the Choco-Chili Éclair will awaken your senses and elevate your palate to new heights.
Ingredients
For the Choux Pastry:
– 1 cup water
– ½ cup unsalted butter
– 1 cup all-purpose flour
– ½ tsp salt
– 4 large eggs
For the Chili Chocolate Ganache:
– 8 oz dark chocolate (70% cocoa), chopped
– 1 cup heavy cream
– 1 tsp chili powder (adjust to taste)
– 1 tbsp honey (optional)
For the Avocado Mousse:
– 2 ripe avocados, peeled and pitted
– 1/4 cup cocoa powder
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– A pinch of salt
– 2 tbsp almond milk (or more for desired consistency)
Instructions
To make the choux pastry, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter has melted, remove the pan from the heat and quickly stir in the flour and salt. Return the pan to low heat and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool for a few minutes. Once it’s warm but not hot, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Using a piping bag fitted with a large round tip, pipe 4-inch long strips of dough onto the prepared baking sheet, leaving space between each éclair. Bake for 25-30 minutes until they are golden brown and puffed. Turn off the oven and let the éclairs sit inside for another 10 minutes. Remove from the oven and let cool completely on a wire rack.
For the chili chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth. Add the chili powder and honey (if using), adjusting the spice level to your preference. Allow the ganache to cool to room temperature until it thickens slightly.
While the ganache cools, prepare the avocado mousse. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth, adding almond milk a tablespoon at a time until you reach your desired consistency. It should be creamy yet light, perfect for filling the éclairs.
Once the éclairs are cool, use a sharp knife to create a small slit in the side of each pastry. Using a piping bag, fill each éclair with the creamy avocado mousse.
To finish, dip the top of each filled éclair into the chili chocolate ganache, allowing any excess to drip off. Place the éclairs on a serving platter and, if desired, sprinkle a little extra chili powder on top for a hint of spice.
Serve these stunning Choco-Chili Éclairs chilled, and watch as your guests revel in the delightful interplay of rich chocolate, the subtle heat of chili, and the creamy avocado—a dessert that pushes the boundaries of traditional pastry while delivering extraordinary flavor. Enjoy!