• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Chocolate Eclair Donuts

    Chocolate Eclair Donuts

    Published: September 25, 2016 · Modified: Mar 18, 2019 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These delicious chocolate eclair donuts are just delicious eclairs piped into donut shapes! They're just as delicious but are a fun way to present this classic dessert.

    A photo of Chocolate Eclair Donuts on a cooling rack.
    1387 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Chocolate Eclair Donuts

     

    epijvfkjnwekrjn

    Good chocolate is a must.

    donut-eclairs-2

    I swear these look just like donuts.

     

    chocolate eclair donuts on a cooling rack with one cut open.

    Chocolate Eclair Donuts
    Print
    5 from 6 votes

    Chocolate Eclair Donuts

    These look just like donuts but they're delicious chocolate eclairs! Light as air puffs of choux filled with a vanilla pastry cream and then smothered in dark and white chocolate.
    Course Dessert
    Cuisine French
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Calories 290kcal
    Author John Kanell

    Ingredients

    Filling:

    • 2 cups whole milk
    • 1/2 vanilla bean, split lengthwise (or 1 TBS vanilla paste and i TBS vanilla extract)
    • 6 egg yolks
    • 2/3 cup sugar
    • 1/4 cup cornstarch
    • 1 TBS cold unsalted butter

    Pastry:

    • 1 cup water
    • 8 TBS unsalted butter (1 stick)
    • 1/2 tsp salt
    • 1 1/2 tsps sugar
    • 1 cup all-purpose flour
    • 3 egg, plus 1 extra if needed (I used four)

    Egg Wash:

    • 1 egg
    • 1 1/2 tsp water

    Chocolate Glaze:

    • 1/2 cup heavy cream
    • 1/2 cup semi-sweet chocolate coarsely chopped

    White Chocolate Glaze:

    • 1/2 cup heavy cream
    • 1/2 cup white chocolate coarsely chopped

    Instructions

    For the Filling:

    • In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
    • Immediately turn off the heat and set aside to infuse for 15 minutes.
    • In a bowl, whisk the egg yolks and sugar until light and fluffy.
    • Add the cornstarch and whisk vigorously until no lumps remain.
    • Whisk in 1/3 cup of the hot milk mixture until incorporated.
    • Whisk in the remaining hot milk mixture, reserving the saucepan.
    • Pour the mixture through a strainer back into the saucepan.
    • Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
    • Remove from the heat and stir in the butter. Let cool slightly.
    • Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

    For the Ganache:

    • Combine the chocolate and cream in a bowl and microwave for a few 30 second bursts.
    • Cover and let stand for 5 minutes then whisk until smooth.

    For the Pastry:

    • Preheat the oven to 425 degrees.
    • Line a sheet pan with parchment paper.
    • In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
    • Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
    • Return to the heat and cook, stirring about 30 seconds.
    • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
    • With the mixer running at medium speed, add 3 eggs, 1 egg at a time.
    • Stop mixing after each addition to scrape down the sides of the bowl.
    • Mix until the dough is smooth and glossy and the eggs are completely incorporated.
    • The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
    • If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
    • Pipe the choux into circles and then brush with the egg wash.
    • Bake at 425F for 15 minutes then reduce heat to 375F for 20-25 min or until golden brown.
    • Fill the cooled donuts with pastry cream, you might want to cut small holes in the bottom for easy piping.
    • Dip in chocolate ganache and decorate.

    Nutrition

    Serving: 1donut | Calories: 290kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 370mg | Fiber: 1g | Sugar: 10g | Vitamin A: 950IU | Calcium: 70mg | Iron: 1.3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Peanut Butter and Jelly Cupcakes
    How to make Italian Buttercream »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    1387 shares