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
Scale
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.
