Chocolate Covered Eclairs


Food.com
54 mins (prep 25, cooking 29)
7 ingredients
8 servings
This twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate ganache. Once mastered, this pastry is a gem to work with.

Categories:  <-60-mins , european , french , snack , from-scratch , eggs~dairy , time-to-make , dessert ,
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Ingredients

Nutrition

Serving Size (52.2 g)
Servings 8
Amount per Serving
Calories 166.03 Calories from Fat 75.6
% Daily Value *
Total Fat 8.4g 103.37%
Saturated Fat 5.1g 203.94%
Trans Fat 0.3g %
Cholesterol 25.05mg 66.8%
Sodium 99.2mg 33.07%
Total Carbohydrate 18.99g 50.63%
Dietary Fiber 2.0 g 64.02%
Sugars 5.6 g %
Protein 5.12g 81.94%
Vitamin A 245.81IU% Vitamin C 0.43mg%
Calcium 97.84mg% Iron 0.7mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
pinch salt
 

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