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Eclairs

Final presentation of classic French eclairs with chocolate glaze and cream filling
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Master the art of this classic French pastry right in your own kitchen! This recipe breaks down how to create light, airy eclair shells from scratch, fill them with a rich and stable vanilla cream, and finish them with a beautiful, glossy chocolate glaze. An impressive treat that’s worth every moment.

Ingredients

Scale

For the Eclair Shells (Pâte à Choux):

  • 1 cup (240ml) water
  • 100g (7 tbsp) unsalted butter, cubed
  • 1 cup (125g) all-purpose flour
  • ¼ tsp salt
  • 4 large eggs, at room temperature

For the Stabilized Cream Filling:

  • 3 cups (720ml) heavy cream, very cold
  • 1 cup (225g) full-fat mascarpone cheese
  • 1 ⅔ cups (200g) powdered sugar, sifted
  • 2 tsp vanilla bean paste (or high-quality vanilla extract)

For the Shiny Chocolate Glaze:

  • 100g (3.5 oz) 70% dark chocolate, finely chopped
  • ⅔ cup (160ml) heavy cream
  • 3 ½ tsp corn syrup or liquid glucose

Instructions

  1. Prep Oven & Dough Base: Preheat oven to 180°C (350°F). Line 2-3 baking sheets with parchment. In a medium saucepan over medium heat, bring water and butter to a rolling simmer. Remove from heat, add all the flour and salt at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms that pulls away from the pan sides. Let it cool in the pan for 10 minutes.
  2. Finish the Dough: Transfer the warm dough to a bowl. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look slimy at first, but will come together. The final dough should be thick, glossy, and fall from a spoon in a slow “V” shape.
  3. Pipe & Bake: Transfer dough to a piping bag fitted with a 15mm (⅝ inch) star tip. Pipe 12cm (5-inch) logs onto the prepared sheets, leaving 5cm (2 inches) of space between each. Bake for 45 minutes, quickly opening the oven door for 2 seconds at the 30, 35, and 40-minute marks to release steam. Do not open the oven before the 30-minute mark.
  4. Make the Glaze: While shells cool completely, place chopped chocolate in a heatproof bowl. Heat the cream and corn syrup until just simmering, then pour over the chocolate. Let stand for 1 minute, then stir from the center out until smooth and glossy.
  5. Whip the Filling: In a large bowl, use an electric beater to whip the cold heavy cream, mascarpone, powdered sugar, and vanilla on medium-high speed until stiff peaks form (about 3 minutes).
  6. Assemble the Eclairs: Once the shells are cool, slice them in half horizontally. Dip the top half of each shell into the chocolate glaze and set aside (pop in the fridge for 30 mins to set faster). Pipe the cream filling generously onto the bottom halves. Place the chocolate-glazed tops on the cream, and serve.

Notes

  • Tips & Tricks: For the best results, make sure your eggs are at room temperature and your cream is very cold. The star piping tip helps the eclairs rise evenly and prevents cracking. To re-crisp shells that have softened, bake them at 150°C (300°F) for 5-8 minutes.
  • Serving Suggestions: Eclairs are best enjoyed on the day they are made to appreciate the contrast between the crisp shell and soft cream. They pair perfectly with a fresh cup of coffee or espresso.
  • Storage: Store leftover eclairs in an airtight container in the refrigerator for up to 2 days (the shells will soften over time). Unfilled, baked shells can be frozen in an airtight bag for up to one month. Thaw and re-crisp in the oven before filling.

Find it online: https://recipesh.com/eclairs/