Serious Eats: Recipes
Holiday Eclairs with Chocolate Peppermint Ganache
The holidays are a perfect time of year to flex your pastry muscle. This recipe for pâte à choux will give you perfectly light pastry shells, which are then filled with pastry cream and slathered with a velvety layer of chocolate mint ganache. To make these eclairs especially festive, sprinkle the still-wet ganache with whatever fun toppings you have on hand. We like crushed candy canes, colored sugars, and traditional sprinkles in red and green.
If you'd like to make smaller eclairs, you can pipe the pâte à choux into smaller, thinner rows. Reduce baking time by about 15 minutes, watching the pastries careful to ensure they are cooked through without burning.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.
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