These heart-shaped chocolate éclairs are cute and delicious! Filled with fluffy cream and topped with rich chocolate, they’re perfect for any sweet celebration.
Honestly, who can resist a treat that’s shaped like a heart? I love making these for special occasions, and they always bring a smile to everyone’s face—it’s like sharing a little love! ❤️
Key Ingredients & Substitutions
Choux Pastry: The combination of water and butter creates the perfect base. If you’re short on unsalted butter, you can use salted butter, just skip the added salt. It might change the taste slightly, but it’ll still work!
Pastry Cream Filling: Whole milk gives the creamiest texture. If you’re dairy-free, try almond or oat milk! Use cornstarch for thickening, but you could swap it with all-purpose flour if needed—a tip I’ve sometimes used when in a pinch!
Chocolate Ganache: Bittersweet chocolate brings a rich flavor. For a lighter taste, you could substitute with milk chocolate. If avoiding chocolate entirely, a nice fruit glaze could add a refreshing twist.
Decorations: Raspberries add a fun pop of color and flavor. You can use strawberries, blueberries, or even edible flowers for a fancy touch instead. Get creative with it!
How Do You Make Perfect Choux Pastry?
Choux pastry is key for these éclairs, and nailing it can be quite the challenge. Here are my steps to success:
- Ensure your butter is fully melted before adding flour. This will help the mixture come together smoothly.
- After mixing in the flour, keep stirring on low heat to remove excess moisture. This ensures the pastry can rise well!
- When it comes to eggs, add them one by one. Nobody likes a lumpy dough, right? Mix well after each addition until smooth and glossy.
With these tips, you’re sure to create that light and airy texture perfect for holding in that delightful pastry cream!
Heart-Shaped Chocolate Éclairs
Ingredients You’ll Need:
For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 tsp salt
- 4 large eggs
For the Pastry Cream Filling:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache Topping:
- 4 oz (115 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
For Decoration:
- Fresh or frozen raspberries
- Chocolate shavings
- Powdered sugar for dusting
- Colorful sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 40-50 minutes of baking and cooling time. Overall, you should plan for about 2 hours to prepare and assemble your heart-shaped éclairs, making sure to allow time for the pastry cream to cool completely!
Step-by-Step Instructions:
1. Prepare the Choux Pastry:
Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine water, butter, and salt. Bring it all to a boil. Once boiling, remove it from heat and quickly add all the flour, stirring vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pan. Return the mixture to low heat and stir for 1-2 minutes to help dry it out slightly.
Let the dough cool in a bowl for about 5 minutes, then add the eggs one at a time. Beat well after each addition until the dough is smooth and shiny.
2. Shape the Éclairs:
Transfer your choux pastry dough into a piping bag fitted with a large round tip. On the prepared baking sheet, pipe the dough into several connected heart shapes. Bake for 12 minutes at 425°F (220°C). After that, lower the temperature to 375°F (190°C) and bake for another 15-20 minutes until the éclairs are puffy and golden brown. Turn off the oven and let them cool inside with the door slightly ajar for about 10 minutes. Finally, remove from the oven and cool completely on a wire rack.
3. Make the Pastry Cream:
In a saucepan, heat the milk on medium until just boiling, then remove from heat. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking to avoid cooking the eggs. Return the mixture to the saucepan and cook on medium heat, whisking constantly until thickened and boiling. Once thick, remove from heat and stir in the butter and vanilla extract. Cover with plastic wrap pressed onto the surface to prevent a skin and let it cool completely.
4. Prepare the Chocolate Ganache:
For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers, then pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy. Allow it to cool slightly until it thickens but is still pourable.
5. Assemble the Éclairs:
Carefully slice the heart-shaped éclairs horizontally to create a top and bottom half. Pipe or spoon the cooled pastry cream generously onto the bottom half. Press the top half gently back on to close the éclair.
6. Decorate:
Spread a layer of chocolate ganache over the top of each éclair. Sprinkle with chocolate shavings and colorful sprinkles if you like. Then, place fresh raspberries and optionally a pink sugar-coated heart candy on top for a cute touch. A light dusting of powdered sugar around the plate adds a nice finish!
7. Serve and Enjoy:
These beautiful heart-shaped éclairs are best served immediately, but you can refrigerate them for later. Enjoy your delightful and elegant creations!
Can I Use Different Types of Flour for Choux Pastry?
It’s best to stick with all-purpose flour for optimal results, as it provides the right balance of protein and structure. Using cake flour may result in a weaker dough that doesn’t hold its shape, while bread flour could lead to denser éclairs.
What If My Éclairs Didn’t Puff Up?
If your éclairs didn’t puff, it could be due to insufficient moisture or opening the oven door too early during baking. Ensure your dough is cooked long enough on the stovetop to evaporate excess moisture and avoid peeking in the oven during the first half of baking!
How Should I Store Leftover Éclairs?
Store leftover éclairs in an airtight container in the fridge for up to 2 days. However, they are best enjoyed fresh as the pastry can lose its crispness. To revive them, you can reheat them in a low oven for a few minutes to help restore some texture.
Can I Freeze Éclairs?
Yes, you can freeze éclairs, but it’s best to freeze them without the filling and ganache. Once assembled, they may become soggy upon thawing. Just make the choux pastry ahead of time, freeze them, then fill and decorate fresh before serving!