How do I bake a chocolate chili eclair?

Spice up your dessert table with our Chocolate Chili Eclair recipe. The combination of rich chocolate and a hint of chili will tickle your taste buds with a delightful heat!

You'll need

Items needed to answer the question, How do I bake a Chocolate Chili Eclair. Items include: Chili powder Heavy cream Dark chocolate Water Whole milk Unsalted butter Granulated sugar Salt All-purpose flour Large eggs Powdered sugar

Chili powder 1 teaspoon
Heavy cream 2 cups
Dark chocolate 8 ounces, chopped
Water ½ cup
Whole milk ½ cup
Unsalted butter 1 stick (½ cup)
Granulated sugar 1 tablespoon
Salt Pinch
All-purpose flour 1 cup
Large eggs 4
Powdered sugar For dusting

Take note
Be careful not to touch your eyes after handling chili. It can cause irritation or a burning sensation.

1

Make the Chili Infused Chocolate Ganache

In a small saucepan, heat 1 cup heavy cream over low heat until hot, but not boiling. Add 1 teaspoon chili powder and whisk until well combined. Remove from heat and let steep for 10 minutes. Strain the cream into a bowl, discarding the chili powder. Return the cream to the saucepan and heat over low heat until hot. Place 8 ounces of chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until the ganache is smooth and shiny.

2

Prepare the Choux Pastry

Preheat your oven to 400°F (200°C). In a medium saucepan, combine ½ cup water, ½ cup whole milk, 1 stick (½ cup) unsalted butter, 1 tablespoon granulated sugar, and a pinch of salt. Bring the mixture to a boil over medium heat. Remove from heat and quickly stir in 1 cup all-purpose flour until the mixture forms into a thick dough. Transfer the dough to a mixing bowl and let it cool for a few minutes. Beat in 4 large eggs, one at a time, until fully incorporated.

3

Pipe the Eclair Shapes

Fit a large pastry bag with a plain round tip. Fill the pastry bag with the choux pastry. On a parchment-lined baking sheet, pipe 4-inch long logs, spacing them about 2 inches apart. Smooth out any peaks with a wet fingertip. Bake in the preheated oven for 25-30 minutes, until the eclairs are puffed and golden brown. Remove from the oven and let them cool completely.

4

Fill the Eclairs

Using a serrated knife, slice each eclair in half horizontally. Spoon the chili infused chocolate ganache into a piping bag fitted with a small round tip. Pipe the ganache onto the bottom half of each eclair. Gently place the top half back onto the ganache-filled bottom, pressing down slightly to secure.