If you have a sweet tooth and a love for classic French pastries, get ready to fall head over heels with this Chocolate Filled Eclairs with Mascarpone Cream Recipe. This recipe brings together the crisp, airy joy of perfectly baked éclairs with a lush, velvety mascarpone cream filling and a decadent, rich chocolate center. Every bite offers a wonderful contrast of textures and flavors that makes these éclairs not just a dessert, but an experience. Whether you’re treating yourself or impressing guests, these stunning homemade éclairs are sure to become a cherished favorite.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in creating the perfect balance of flavor and texture. From the buttery pastry shell to the creamy mascarpone filling and the intense chocolate, every component is essential to making this Chocolate Filled Eclairs with Mascarpone Cream Recipe shine.
- 100g unsalted butter: Provides richness and helps create that tender, flaky pastry shell.
- 1 cup water: Steams the pastry for a light, hollow interior perfect for filling.
- 1 cup plain/all-purpose flour: The backbone of the choux pastry, giving it structure.
- Pinch of kosher salt: Enhances all the flavors in the pastry and filling.
- 4 large eggs: Adds moisture and helps the pastry puff up beautifully.
- 100g 70% cocoa dark chocolate block: Finely chopped to melt smoothly into a rich chocolate filling.
- 2/3 cup thickened/heavy cream: Used to make the luscious chocolate ganache filling.
- 3 1/2 teaspoons corn syrup or liquid glucose: Adds shine and smoothness to the chocolate filling.
- 3 cups thickened/heavy cream (min 35% fat): Whipped to perfection to lighten the mascarpone cream.
- 1 cup mascarpone cheese (40%+ fat): Gives the filling a creamy, tangy silkiness that’s absolutely divine.
- 1 2/3 cups icing sugar (powdered sugar), sifted: Sweetens the mascarpone mixture without any graininess.
- 2 tsp vanilla bean paste or extract: Brings warm, aromatic depth to the mascarpone cream.
How to Make Chocolate Filled Eclairs with Mascarpone Cream Recipe
Step 1: Prepare Your Oven and Baking Trays
First things first, preheat your oven to 180°C/350°F (or 160°C for fan-forced ovens). Arrange one shelf in the top third and another in the lower third to ensure even baking. Lightly spray three baking trays with canola oil and line them with parchment paper. This setup guarantees crisp and evenly browned éclairs.
Step 2: Make the Choux Pastry
In a medium saucepan, combine the butter, water, and salt. Bring it to a boil over medium heat, stirring occasionally until the butter melts completely. Next, add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan. This step cooks off excess moisture, which is key for achieving the perfect puff.
Step 3: Incorporate the Eggs
Remove the pan from heat and let the dough cool for about 5 minutes. Then, add the eggs one at a time, beating well after each addition. The dough will look glossy and smooth and will hold a thick ribbon when you pull the spoon through it. This process ensures your éclairs rise beautifully and develop their classic hollow centers.
Step 4: Pipe and Bake the Eclairs
Transfer your choux pastry dough to a piping bag fitted with a large round or star tip. Pipe about 4-inch long éclairs onto your prepared baking trays, spacing them well apart so they don’t stick together. Bake on the lower shelf for 30 minutes, then switch trays and bake on the upper shelf for another 30 minutes until they’re golden brown and puffed up. Avoid opening the oven during baking to prevent collapse.
Step 5: Make the Chocolate Filling
While the éclairs cool completely, prepare the decadent chocolate filling. Heat 2/3 cup of heavy cream in a saucepan until just simmering, then pour it over the chopped dark chocolate and corn syrup in a bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Allow this ganache to cool and thicken slightly so it’s perfect for filling your éclairs.
Step 6: Prepare the Mascarpone Cream
Whip 3 cups of heavy cream with 1 2/3 cups of sifted icing sugar and the vanilla paste until soft peaks form. In a separate bowl, beat the mascarpone until creamy, then gently fold it into the whipped cream. The resulting mascarpone cream is airy yet rich, making it the ideal partner for both the chocolate and the pastry shell.
Step 7: Assemble the Eclairs
Carefully slice each éclair horizontally or create a small hole to pipe in the filling. Layer the mascarpone cream inside first, then add a generous dollop of the chocolate ganache. The combination creates a beautifully balanced chocolate filled center surrounded by creamy goodness. Chill the assembled éclairs for at least an hour to let the flavors meld.
How to Serve Chocolate Filled Eclairs with Mascarpone Cream Recipe
Garnishes
To elevate these éclairs from delightful to unforgettable, dust lightly with sifted cocoa powder or powdered sugar just before serving. Fresh berries like raspberries or sliced strawberries on the side add a bright, fruity contrast. A drizzle of extra melted dark chocolate over the top adds that spectacular finishing touch everyone loves.
Side Dishes
While these éclairs can shine alone as a dessert, pairing them with a cup of rich espresso, a bold black tea, or even a glass of dessert wine can enhance the experience. A small bowl of fresh fruit or a scoop of vanilla bean ice cream makes for a well-rounded, indulgent treat.
Creative Ways to Present
Consider arranging the éclairs on a beautiful tiered cake stand for a stunning dessert centerpiece. You can also pipe multiple layers of mascarpone and chocolate filling inside for extra decadence, or even dip the tops in tempered chocolate for an elegant glaze that hardens to a beautiful sheen.
Make Ahead and Storage
Storing Leftovers
Once filled, these éclairs are best enjoyed within 2 days. Store them in an airtight container in the refrigerator to keep the mascarpone cream fresh and the pastry from becoming soggy. To maintain that crisp shell, avoid covering them immediately after piping.
Freezing
If you want to freeze éclairs, do so before filling. Freeze the baked, cooled shells in an airtight container or freezer bag for up to a month. When ready to serve, thaw completely, then fill with mascarpone cream and chocolate ganache for freshest results.
Reheating
Reheat unfilled éclairs gently in a low oven (around 150°C/300°F) for 5 to 7 minutes to refresh their crispness before filling. Once assembled, it’s best to serve them chilled or at room temperature instead of reheating, to preserve the delicate mascarpone cream texture.
FAQs
Can I use milk chocolate instead of 70% dark chocolate?
Absolutely! Milk chocolate will give your éclairs a sweeter, creamier flavor. However, the richness and slight bitterness of the 70% dark chocolate balances beautifully with the mascarpone cream, so the choice depends on your taste preference.
Is it necessary to use mascarpone cheese?
Mascarpone adds a unique creamy tang and richness. You can substitute cream cheese if mascarpone isn’t available, but mascarpone’s light texture and flavor really elevate this recipe.
Can I make the cream fillings dairy-free?
It’s a bit tricky, but you could try coconut cream or a vegan cream alternative. Keep in mind the texture and flavor will differ from traditional heavy cream and mascarpone, so results may vary.
How do I get the éclairs to puff up properly?
Cooking off the moisture from the dough and incorporating eggs properly is crucial. Also, avoid opening the oven door during the first 30 minutes of baking as that sudden temperature drop can cause collapse.
Can I prepare the éclairs in advance for a party?
Yes, bake and freeze the pastry shells ahead of time, then fill and assemble on the day you plan to serve. This will save you hours and keep the éclairs fresh and impressive.
Final Thoughts
This Chocolate Filled Eclairs with Mascarpone Cream Recipe is one of those special desserts that’s as rewarding to make as it is to eat. It brings a little French bakery magic into your kitchen with layers of flavor and texture that will enchant anyone lucky enough to try them. Don’t hesitate—gather your ingredients, get your piping bag ready, and dive into this joyful baking project. Your taste buds will thank you, and so will anyone you share them with!
Print
Chocolate Filled Eclairs with Mascarpone Cream Recipe
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 20 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these classic French éclairs, featuring a crisp choux pastry shell filled with creamy mascarpone whipped cream and topped with a rich dark chocolate glaze. Perfect for special occasions or an elegant dessert, these éclairs combine lightness with decadent flavors.
Ingredients
Choux Pastry
- 100g unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 cup water
- 1 cup plain/all-purpose flour
- Pinch cooking/kosher salt
- 4 large eggs (55-60g/2oz each), at room temperature
Chocolate Glaze
- 100g 70% cocoa dark chocolate block, finely chopped
- 2/3 cup thickened/heavy cream
- 3 1/2 teaspoons corn syrup or liquid glucose
Mascarpone Whipped Cream Filling
- 3 cups thickened/heavy cream or whipping cream (min 35% fat)
- 1 cup mascarpone (40%+ fat)
- 1 2/3 cups icing sugar/powdered sugar, sifted
- 2 tsp vanilla bean paste or extract (or 2 vanilla pods)
Instructions
- Preheat and Prepare Baking Trays: Preheat your oven to 180°C/350°F (160°C fan). Place one oven shelf in the top third and another in the lower third. Lightly spray 3 baking trays with canola oil and line them with baking or parchment paper to prevent sticking.
- Make the Choux Pastry Dough: In a medium saucepan over medium heat, combine the unsalted butter, water, and a pinch of salt. Bring to a boil until the butter has fully melted. Remove from heat, then add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to low heat and cook the dough for about 2 more minutes to dry it slightly, stirring constantly.
- Add Eggs to Form Dough: Transfer the dough to a mixing bowl or stand mixer. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and pipeable but hold its shape without being too runny.
- Pipe and Bake the Éclairs: Transfer dough to a piping bag fitted with a large plain round or star tip. Pipe 12-15 cm long éclairs onto the prepared trays spaced well apart. Bake the éclairs on separate racks: place one tray in the top third and one in the lower third of the oven. After 20 minutes, rotate trays and lower oven temperature to 160°C/320°F fan. Bake for an additional 25-30 minutes until puffed and golden brown. Turn off the oven and leave éclairs inside with the door slightly ajar for 10 minutes to dry out completely. Cool on wire racks.
- Prepare Chocolate Glaze: Heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and corn syrup in a heatproof bowl. Let sit for 2 minutes then stir gently until smooth and glossy. Allow to cool slightly before dipping éclairs.
- Make Mascarpone Whipped Cream Filling: Using a mixer, whip the heavy cream with sifted icing sugar, mascarpone, and vanilla bean paste or seeds scraped from pods until soft peaks form. Chill if needed before filling.
- Assemble the Éclairs: Using a small sharp knife or piping tip, make 2-3 holes along the bottom or side of each éclair shell. Fill a piping bag with the mascarpone whipped cream and pipe into each éclair until filled but not bursting. Dip tops briefly into the cooled chocolate glaze and set on wire rack until glaze firms slightly before serving.
Notes
- Ensure eggs are at room temperature to achieve the correct dough consistency.
- Do not open the oven door during the first 20 minutes of baking to prevent collapsing.
- Use good quality dark chocolate (70% cocoa) for a rich glaze.
- Mascarpone adds luxurious richness to the filling; substitute with cream cheese for a lighter alternative.
- Corn syrup or glucose helps give the chocolate glaze a shiny, smooth finish.
- Store éclairs in the refrigerator and consume within 2 days for best freshness.
