Éclairs are a pastry lover’s dream—light choux dough filled with silky ganache and topped with something sweet. But what happens when you break the rules just a little? You get something even better. Enter: Chocolate Bacon Éclairs.
This daring twist brings together the crispness of traditional éclairs with the rich, creamy decadence of chocolate and the smoky crunch of bacon. It might sound unusual, but it works beautifully—a bold balance of flavor and texture that elevates the classic éclair into something truly unforgettable.
Why You’ll Love This Recipe
- Light, airy pastry baked to golden perfection
- Decadent chocolate ganache that melts in your mouth
- Crispy, salty bacon for a savory contrast
- A showstopper dessert perfect for parties, brunches, or gourmet snacking
Step-by-Step Guide to Chocolate Bacon Éclairs
Chocolate Bacon Éclairs
These Chocolate Bacon Éclairs blend the rich decadence of silky chocolate ganache with the salty crunch of bacon, all inside a crisp, golden choux pastry. A sweet-and-savory twist on the classic French dessert that's perfect for impressing guests or treating yourself.
Prep: 30 min | Cook: 30 min | Total: min
Servings: 10 éclairs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon sugar (optional)
- 1 teaspoon vanilla extract
- 4 slices cooked bacon, finely chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Add flour all at once and stir vigorously until dough forms a smooth ball and pulls away from the sides of the pan. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4- to 5-inch strips onto the prepared baking sheet, leaving space between each. Smooth tops with a damp spatula.
- Bake for 25–30 minutes, or until puffed and golden. Turn off oven, leave door slightly ajar, and let cool for 10 minutes before removing.
- Heat cream in a small saucepan until it begins to simmer. Pour over chopped chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth. Stir in sugar and vanilla, if using.
- Slice cooled éclairs lengthwise. Fill with chocolate ganache using a piping bag or spoon.
- Top filled éclairs with crumbled bacon. Optionally, drizzle with extra melted chocolate before serving.
Nutrition
- Calories: 320 kcal
- Fat: 24 g
- Carbs: 20 g
- Protein: 7 g
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Facebook PinterestTips for Éclair Success
- Use room-temp eggs for easier incorporation into the dough.
- Don’t underbake: You want golden, hollow pastry shells.
- Add bacon at the end to maintain its crispy texture.
- Want extra flair? Sprinkle sea salt or crushed pretzels on top.
Perfect Pairings
- Coffee or espresso: Balances the richness of the ganache.
- Sparkling wine: Great for brunch or a sweet-savory dessert course.
- Vanilla whipped cream: Serve on the side for extra indulgence.
Wrap-Up
These Chocolate Bacon Éclairs are more than a dessert—they’re an experience. Sophisticated and bold, sweet and salty, creamy and crisp. Whether you’re surprising guests or just treating yourself, they’ll bring smiles and second servings.
So roll up your sleeves, melt some chocolate, and crisp that bacon—this is one pastry adventure you won’t want to miss.
❓ FAQ
Q: Can I make the éclairs ahead of time?
A: Yes! Bake the shells a day ahead and store in an airtight container. Fill and garnish just before serving for best texture.
Q: Can I use a different filling?
A: Definitely! Pastry cream, Nutella, or whipped mascarpone all work beautifully—but don’t skip the bacon!
Q: How do I store leftovers?
A: Store filled éclairs in the fridge for up to 2 days. Bacon will soften slightly but still taste delicious.
