Description
Classic Chocolate Eclairs melt hearts with their delicate choux pastry and silky cream filling. Chocolate glaze crowns this French pastry masterpiece, promising pure indulgence with each elegant, creamy bite that transports you to Parisian patisserie bliss.
Ingredients
Scale
Pastry Ingredients:
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 100 grams (3.5 ounces) unsalted butter, cut into cubes
- Pinch of kosher salt
Filling Ingredients:
- 3 cups heavy cream (236 milliliters)
- 1 cup mascarpone cheese (226 grams)
- 1.67 cups powdered sugar, sifted (200 grams)
- 2 teaspoons vanilla bean paste
Chocolate Glaze Ingredients:
- 100 grams (3.5 ounces) seventy percent cocoa dark chocolate, finely chopped
- ⅔ cup heavy cream (158 milliliters)
- 3.5 teaspoons corn syrup
Instructions
- Configure the oven to 350°F (175°C), positioning racks across upper and lower levels. Coat three baking sheets with vegetable oil and layer with parchment paper.
- In a medium saucepan, combine unsalted butter and water, heating until liquid reaches a gentle simmer.
- Incorporate all-purpose flour and salt into the liquid, stirring vigorously until a cohesive, sticky dough materializes. Allow mixture to rest and cool for approximately 10 minutes.
- Gradually introduce eggs into the cooled dough, ensuring thorough integration after each egg addition. The mixture should transform into a smooth, glossy paste.
- Transfer dough into a piping bag fitted with a large round tip. Carefully extrude elongated pastry strips measuring 5-6 inches (12-14 centimeters) onto prepared baking sheets.
- Place trays in preheated oven, creating steam by opening the oven door briefly at 30, 35, and 40 minutes during the 45-minute baking cycle. Pastries should emerge golden brown and puffy.
- For chocolate glaze, gently warm heavy cream and light corn syrup in a saucepan. Pour hot mixture over chopped dark chocolate, whisking until achieving a silky, uniform consistency.
- Prepare pastry cream by whipping heavy cream, powdered sugar, and vanilla extract until stiff, voluminous peaks form.
- Complete eclairs by delicately dipping pastry tops into glossy chocolate glaze, then generously filling interiors with prepared cream using a piping bag. Replace pastry tops to finalize presentation.
Notes
- Chocolate glaze requires precise temperature control to prevent separation or graininess.
- Choux pastry success depends on adding eggs gradually and mixing thoroughly to create a smooth, elastic dough.
- Steam release during baking helps eclairs develop a crisp exterior and hollow interior for perfect filling.
- Piping technique determines the uniform shape and professional appearance of your pastry shells.
- Room temperature ingredients ensure better incorporation and smoother texture in both dough and filling.
- Cooling time between steps prevents structural failures and guarantees optimal pastry consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg