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Chili Chocolate Cinnamon Éclairs

Spice Up Your Dessert with Chili Chocolate Cinnamon Éclairs

Indulge in the Perfect Blend of Spice and Sweetness

If you're a dessert enthusiast with a penchant for unique flavors, our Chili Chocolate Cinnamon Éclairs will be a revelation. This divine treat combines the deep richness of chocolate with the warm spice of cinnamon and a surprising kick of chili, making each bite an extraordinary experience. Whether you're hosting a dinner party or simply indulging in a sweet craving, these éclairs will leave an unforgettable impression.

Why You'll Love This Recipe

  • Unique Flavor Fusion: The combination of chili and chocolate is both unexpected and delightful, adding a spicy twist to the traditional eclair.
  • Homemade Elegance: While éclairs might seem complex, following our detailed instructions will make the process enjoyable and rewarding.
  • Perfect for Any Occasion: These éclairs are sophisticated enough for special occasions but straightforward enough to enjoy on a regular basis.

Pro Tips

  • Don't skip the cooling time for the choux pastry; it ensures the éclairs hold their shape.
  • Adjust the amount of chili to match your spice tolerance.
  • Use high-quality chocolate for the filling to enhance the overall taste.

Ingredients

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Мethod of preparation

Step 1: Prepare the Choux Pastry
Preheat your oven to 425°F (220°C). In a medium saucepan, combine the water and butter. Bring to a boil over medium-high heat. Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Step 2: Add Eggs and Shape
Transfer the dough to a mixing bowl and let it cool for a few minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto a baking sheet lined with parchment paper.

Step 3: Bake the Éclairs
Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until golden brown and puffed. Allow the éclairs to cool completely on a wire rack.

Step 4: Prepare the Filling
In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth. Stir in the chili powder, cinnamon, sugar, vanilla extract, and sea salt. Let the mixture cool to room temperature, then refrigerate until it thickens to a spreadable consistency.

Step 5: Fill and Serve
Once the éclairs are cool, use a small pastry knife to cut the éclairs in half lengthwise. Spoon or pipe the chocolate filling onto the bottom halves, then place the tops back on. Dust with powdered sugar and a light sprinkle of cinnamon before serving.

Enjoy your Chili Chocolate Cinnamon Éclairs with a cup of coffee or tea for the perfect end to any meal.

See also