Decadent Chocolate Eggnog Eclairs with Crunchy Shortcrust Topping
These Chocolate Eggnog Eclairs feature silky mousse, crispy pâte sablée, and a shiny mirror glaze — perfect for cozy autumn days.As the autumn breeze sets in and the leaves begin to fall, there's no better way to warm your soul than with these indulgent Chocolate Eggnog Eclairs. Combining the richness of a creamy eggnog mousse with dark chocolate and a delicate crunch from pâte sablée, these elegant treats offer the perfect harmony of textures and flavors. Inside the airy mousse, you'll find hidden chocolate crunch pearls, adding that extra bite of joy with each mouthful. Finished with a luxurious chocolate mirror glaze and piped ganache, these eclairs are a feast for both the eyes and the palate.
Servings 6 Mini Cakes
Ingredients
Eggnog Mousse (prepare a day in advance)
- 100 g milk
- 1/2 vanilla bean
- 3 egg yolks
- 40 g sugar
- 3.5 gelatin leaves approx. 6 g
- 150 g eggnog
- 200 g heavy cream whipped
- Dark chocolate crunch pearls e.g. Valrhona
Shortcrust Pastry (Pâte Sablée)
- 125 g butter
- 85 g powdered sugar
- 35 g ground almonds
- 42 g beaten egg about 1 small egg
- 210 g all-purpose flour
- Pinch of salt
Whipped Ganache
- 65 g cream
- 40 g dark chocolate 70%
- 26 g dark chocolate 55%
- 120 g cold cream
Chocolate Mirror Glaze
- 190 g cream
- 200 g sugar
- 70 g water
- 80 g glucose syrup
- 80 g dark cocoa powder
- 6 gelatin leaves approx. 16 g
Instructions
Eggnog Mousse
- Soak gelatin in cold water.
- Heat milk with split vanilla bean. In another bowl, whisk egg yolks with sugar.
- Gradually mix the hot milk into the yolk mixture. Return to saucepan and cook over low heat, stirring, until 82–85°C.
- Remove from heat, dissolve gelatin in the mixture, and add eggnog.
- Strain and fold in whipped cream.
- Pipe halfway into silicone eclair molds. Add chocolate pearls, cover with remaining mousse, smooth, and freeze overnight.
Shortcrust Pastry
- Cream butter and powdered sugar. Add almonds, salt, and flour.
- Mix in egg until dough forms. Shape into a brick, wrap, and chill for 1 hour.
- Roll to 3 mm thickness, cut into strips matching mold size.
- Bake at 180°C for ~12 minutes until golden. Store airtight until use.
Whipped Ganache
- Heat 65 g cream and pour over chopped chocolate. Let sit 1 min, blend.
- Stir in cold cream. Cover and chill overnight.
Chocolate Mirror Glaze
- Soak gelatin. Boil sugar, water, glucose to 103°C.
- Stir in cream and sifted cocoa powder. Add gelatin.
- Blend briefly without incorporating air. Strain and chill overnight.
Assembly
- Warm glaze to ~30–33°C. Unmold frozen eclairs, place on rack.
- Pour glaze to cover completely. Transfer onto wide pâte sablée strips using toothpicks.
- Whip ganache like cream, pipe decorative dots on top.
- Add narrow sablée strips and decorate with bronze or dark crunch pearls.
- Serve after defrosting. Best eaten within two days for optimal crispness.
