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–+ servings

Eclairs

These classic French eclairs feature a light choux pastry filled with a rich mascarpone and cream mix, topped with a shiny chocolate glaze, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 12 pieces
Calories 250 kcal

Ingredients
  

For the Choux Pastry

  • 100 g unsalted butter (cut into 1 cm / 1/2" cubes)
  • 1 cup water
  • 1 cup plain/all-purpose flour
  • 1 pinch cooking/kosher salt
  • 4 large eggs (55-60g/2oz each, at room temperature) Ensure eggs are at room temperature

For the Chocolate Glaze

  • 100 g 70% cocoa dark chocolate block (finely chopped)
  • 2/3 cup thickened/heavy cream
  • 3.5 teaspoons corn syrup or liquid glucose

For the Filling

  • 3 cups thickened/heavy cream or whipping cream (min 35% fat)
  • 1 cup mascarpone (40%+ fat)
  • 1.67 cups icing sugar/powdered sugar (sifted)
  • 2 teaspoons vanilla bean paste or extract or 2 vanilla pods

Instructions
 

Preparation

  • Preheat the oven to 180°C/350°F (160°C fan). Position one shelf in the top third of the oven and another in the lower third. Lightly spray 3 trays with canola oil and line them with baking/parchment paper.
  • In a medium saucepan, combine butter and water. Bring to a boil, then remove from heat. Add flour and salt all at once. Stir vigorously until the mixture forms a ball.
  • Let it cool slightly before adding eggs one by one. Mix until smooth.

Baking

  • Transfer the choux pastry into a piping bag and pipe logs of about 10cm (4 inches) on the prepared trays.
  • Bake for 25-30 minutes until puffed and golden. Allow to cool.

Glazing and Assembly

  • In a bowl, combine chopped chocolate with cream, corn syrup, and stir until smooth. Let it cool until slightly thickened.
  • Slice cooled eclairs in half, fill with lavish mascarpone and cream mix, then dip the tops into the chocolate glaze. Let the excess drip off.

Notes

Eclairs are best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to two days. You can freeze the unfilled choux pastry for a month and fill them with cream later. For added flavor, experiment with different fillings and glazes.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 100mgFiber: 1gSugar: 10g
Keyword Baking, chocolate glaze, Dessert Recipe, Eclairs, French pastry
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