20-Finger Count Chocolate Éclairs – Gory Halloween Éclairs with Blood-Red Icing

These 20-Finger Count Chocolate Éclairs are a creepy twist on the classic French pastry! Shaped like fingers and topped with “blood-red” icing and almond “fingernails,” they’re as spooky as they are delicious. Filled with a rich vanilla pastry cream and topped with chocolate and red glaze, they make the perfect Halloween treat for any gory dessert spread. Warning: They’re finger-lickin’ good!

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Chilling Time: 1 hour
• Total Time: 2 hours
• Number of Servings: 20 éclairs (1 “finger” per serving)

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 4g
• Carbohydrates: 18g
• Fat: 10g
• Sugars: 10g

Ingredients List

For the Choux Pastry (Éclair Dough):

1. Water: 1 cup (240ml)
2. Unsalted Butter: 1/2 cup (115g), cut into pieces
3. Salt: 1/2 tsp
4. All-Purpose Flour: 1 cup (125g)
5. Eggs: 4 large

For the Vanilla Pastry Cream Filling:

1. Whole Milk: 2 cups (480ml)
2. Sugar: 1/2 cup (100g)
3. Egg Yolks: 4 large
4. Cornstarch: 1/4 cup (30g)
5. Unsalted Butter: 2 tbsp (30g)
6. Vanilla Extract: 1 tsp

For the Topping:

1. Dark Chocolate: 4 oz (120g), chopped
2. Heavy Cream: 1/4 cup (60ml)
3. Red Food Coloring Gel: 1-2 drops
4. Powdered Sugar: 1/2 cup (60g), sifted
5. Water: 1-2 tbsp (adjust as needed)

For the “Fingernails” and Details:

1. Sliced Almonds: 20 slices, for “fingernails”
2. Extra Red Food Coloring Gel: for a “bloody” effect
3. Toothpick or Small Brush for adding red detail lines

Detailed Method of Preparation

Step 1: Make the Choux Pastry (Éclair Dough)

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Prepare the Dough: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
3. Add the Eggs: Remove from heat and let the dough cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
4. Shape the Fingers: Transfer the dough to a piping bag fitted with a large round tip. Pipe 3-4 inch lines onto the baking sheets to resemble finger shapes. Use a fork to gently score each “finger” to create knuckle lines.
5. Bake: Bake for 20-25 minutes or until the éclairs are puffed up and golden brown. Let them cool completely on a wire rack.

Step 2: Make the Vanilla Pastry Cream Filling

6. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
7. Whisk the Egg Mixture: In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale.
8. Temper the Eggs: Slowly pour half of the warm milk into the egg mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan with the remaining milk.
9. Thicken the Cream: Return the saucepan to medium heat and whisk continuously until the mixture thickens, about 3-5 minutes. Remove from heat and stir in butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent skin from forming), and refrigerate until completely cool.

Step 3: Fill the Éclairs

10. Pipe the Filling: Once the éclairs are cool, use a piping bag with a small round tip to fill each éclair with the chilled pastry cream. Make a small hole in the bottom or side of each éclair and pipe the cream inside.

Step 4: Prepare the Toppings

11. Make the Chocolate Glaze: In a small saucepan, heat the heavy cream until just simmering, then pour over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth. Dip each éclair “finger” into the chocolate glaze to coat the top.
12. Prepare the Red Icing “Blood”: In a small bowl, mix the powdered sugar with red food coloring and enough water to create a thick icing. The icing should be bright red and slightly runny. Drizzle the red icing over the chocolate-glazed éclairs to create a “blood” effect.

Step 5: Decorate the “Fingers”

13. Add Fingernails: Press a sliced almond onto the tip of each éclair to create a “fingernail.”
14. Add Bloody Details: Use a toothpick or small brush to add red food coloring gel around the “fingernail” edges and along the “knuckles” for a gory effect.

Tips for Culinary Success

• Make the Pastry Cream Ahead: The pastry cream can be made up to a day in advance and kept in the fridge. This helps save time on the day of assembly.
• Perfecting the Finger Shape: Use a fork to lightly indent the dough on each “finger” to create knuckle lines, making them look more realistic.
• Add Extra Gore: For a bloodier look, add extra red food coloring gel or edible red gel around the edges and on the “knuckles.”
• Let the Chocolate Set: After dipping in chocolate, allow the éclairs to set for a few minutes before adding the red “blood” icing to avoid mixing colors.

Frequently Asked Questions (FAQs)

Q: Can I make these éclairs ahead of time?
A: Yes! You can make the choux pastry and pastry cream the day before. Fill and decorate the éclairs on the day you plan to serve them for the freshest taste.

Q: Can I use different fillings?
A: Absolutely! Try chocolate or coffee pastry cream, whipped cream, or even raspberry jam for a unique twist.

Q: How do I store these éclairs?
A: Store any leftover éclairs in the refrigerator for up to 2 days. Keep in mind that the pastry may lose some of its crispness.

Q: Can I make this recipe gluten-free?
A: You can substitute with gluten-free flour, but results may vary. Gluten-free choux pastry can be trickier to work with, so follow a gluten-free choux recipe if possible.

These 20-Finger Count Chocolate Éclairs are sure to add a gory yet delicious touch to your Halloween festivities. With their eerie “finger” shapes, bloody red icing, and almond “fingernails,” they’re a creepy delight that’s as fun to look at as they are to eat. Serve them on a spooky platter and watch your guests’ reactions as they reach for these deliciously terrifying treats. Happy haunting!