Description
Delectable chocolate eclairs showcase French pastry mastery with crisp choux pastry, silky vanilla cream, and glossy chocolate glaze. Pastry chefs and home bakers can create elegant desserts that delight with rich flavors and professional technique.
Ingredients
Scale
- 4 large eggs, at room temperature
- 1 cup water
- 100 grams (3.5 oz) unsalted butter, cut into cubes
- 1 cup all-purpose flour
- Pinch of kosher salt
- 3 cups heavy cream (236 mL)
- 1 cup mascarpone cheese (226 g)
- 1.67 cups powdered sugar, sifted (200 g)
- 2 tsps vanilla bean paste
- 100 grams (3.5 oz) seventy percent cocoa dark chocolate, finely chopped
- ⅔ cup heavy cream (158 mL)
- 3.5 tsps corn syrup
Instructions
- Preparation Setup: Preheat oven to 350°F (175°C), positioning racks across upper and lower levels. Prepare three baking sheets with parchment paper lightly coated with vegetable oil.
- Choux Pastry Base: In a medium saucepan, combine butter and water, bringing to a gentle simmer. Swiftly integrate flour and salt, stirring until a cohesive, sticky dough forms. Allow mixture to rest and cool for 10 minutes.
- Dough Transformation: Gradually incorporate eggs into cooled dough, mixing thoroughly until the mixture becomes a smooth, glossy paste. Transfer to a piping bag fitted with a large round tip.
- Pastry Shaping and Baking: Carefully pipe elongated pastry strips onto prepared baking sheets. Bake in preheated oven, creating steam by briefly opening the oven door at 30, 35, and 40 minutes. Pastries should emerge golden brown and puffy after 45 minutes.
- Chocolate Glaze Creation: Gently warm heavy cream and corn syrup in a saucepan. Pour hot mixture over chopped dark chocolate, whisking until achieving a silky, uniform consistency.
- Cream Preparation: Whip heavy cream with powdered sugar and vanilla extract until stiff, voluminous peaks form.
- Final Assembly: Delicately dip pastry tops into glossy chocolate glaze. Fill interiors generously with prepared cream using a piping bag. Replace pastry tops to complete the classic chocolate eclairs.
Notes
- Maintain Consistent Pipe Size: Use a uniform piping technique to ensure all eclairs have identical length and width for professional, consistent presentation.
- Prevent Soggy Bottoms: Allow baked pastry shells to cool completely on wire racks to prevent moisture accumulation and maintain crisp texture.
- Temperature Control Matters: Use room temperature eggs for smoother dough integration and more predictable pastry rise during baking.
- Glaze Application Tip: Hold eclairs at a slight angle when dipping into chocolate glaze for even, elegant chocolate coverage without drips.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 21
- Calories: 350
- Sugar: 13 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg