If you have a sweet tooth that loves elegant pastries, you absolutely must try the Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache Recipe. This stunning dessert brings together the pillowy lightness of choux pastry, a luxuriously smooth rich cream filling, and a glossy cocoa ganache that perfectly balances sweetness and chocolate intensity. It’s a classic treat with a homemade touch that feels like a warm hug from the inside out. Whether you’re an experienced baker or just want to impress friends at your next gathering, this recipe promises a foolproof path to sublime, bakery-quality eclairs that melt delightfully in your mouth.
Ingredients You’ll Need
Every ingredient in this Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache Recipe plays an essential role in crafting a perfect balance of texture, flavor, and visual appeal. The selection is refreshingly simple, yet each component contributes wonderfully — from the buttery choux pastry to the luscious mascarpone cream filling and the decadent dark chocolate ganache.
- 100g unsalted butter: Adds a rich, creamy fat that makes the choux pastry tender and flavorful.
- 1 cup water: Creates steam that helps the pastry puff up with its characteristic hollow center.
- 1 cup plain/all-purpose flour: The base of the choux dough, providing structure and chewiness.
- Pinch of kosher salt: Enhances the overall flavor and balances the sweetness.
- 4 large eggs (room temperature): Essential for the elasticity and rise of the pastry, ensuring a crisp shell and airy interior.
- 100g 70% dark cocoa chocolate block: Offers a deep, intense chocolate flavor and smooth melting texture for the ganache.
- 2/3 cup thickened/heavy cream: Creates a supple and luscious ganache when combined with chocolate.
- 3 1/2 teaspoons corn syrup or liquid glucose: Adds shine and smooth consistency to the ganache.
- 3 cups thickened/heavy cream: For whipping into the rich cream filling, making it incredibly light and airy.
- 1 cup mascarpone: Gives the cream filling a silky texture and a subtle tangy richness.
- 1 2/3 cups icing/powdered sugar, sifted: Sweetens the cream filling gently without graininess.
- 2 teaspoons vanilla bean paste or extract: Brings aromatic warmth and depth to the cream filling.
How to Make Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache Recipe
Step 1: Prepare Your Oven and Baking Trays
Start by preheating your oven to 180°C (350°F), slightly reducing to 160°C if using a fan-forced oven. Arrange two shelves: one in the top third and one in the lower third of your oven to bake multiple trays of eclairs evenly. Lightly spray three baking trays with canola oil and line them with parchment paper to ensure your delicate pastries won’t stick.
Step 2: Make the Choux Dough
In a medium saucepan, combine your cubed butter, water, and a pinch of salt, heating it until the butter melts and the mixture reaches a boil. Immediately remove from heat, and stir in all the flour at once, mixing vigorously until the dough comes together and pulls away from the sides of the pan, forming a ball. Return it to medium heat briefly while stirring continuously to cook out some moisture; this step helps achieve the right texture for the dough to puff well.
Step 3: Incorporate the Eggs
Transfer the dough to a mixing bowl or stand mixer. Beat in the eggs one at a time, ensuring each is fully blended before adding the next. This process is crucial because it controls the dough’s consistency — it should be smooth, glossy, and thick enough to hold its shape when piped but still soft.
Step 4: Pipe and Bake Your Eclairs
Fit a piping bag with a large round or star nozzle and fill it with the choux dough. Pipe 12cm (about 5 inches) long strips onto the prepared baking trays, spacing them apart so they can expand while baking. Place one tray on the top rack and one on the bottom, but avoid placing trays too close to each other. Bake for approximately 40 minutes or until puffed, golden brown, and crisp. Remember, do not open the oven door during baking, or your eclairs may collapse.
Step 5: Prepare the Rich Cream Filling
Whip the heavy cream until soft peaks form, then gently fold in the mascarpone, sifted powdered sugar, and vanilla bean paste until smooth and airy. This rich cream filling has a beautiful lightness balanced with silky textures that complement the crispy pastry shells wonderfully.
Step 6: Make the Cocoa Ganache
Heat the 2/3 cup heavy cream with corn syrup until just boiling, then pour it over the finely chopped 70% dark chocolate in a heatproof bowl. Let it sit for a few minutes before whisking until smooth and glossy. The corn syrup adds an irresistible sheen and keeps the ganache silky, perfect for glazing those eclairs.
Step 7: Assemble Your Eclairs
Once the pastry shells are completely cooled, slice them lengthwise or poke small holes to pipe in the rich cream filling. Generously fill each éclair, then dip the tops into the cooled cocoa ganache or spoon it over to create a thin, shiny coating. Refrigerate briefly for the ganache to set before serving.
How to Serve Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache Recipe
Garnishes
Elevate these eclairs with simple yet stunning garnishes such as a light dusting of powdered sugar, a few flakes of edible gold leaf for a truly luxurious touch, or a sprinkle of finely chopped toasted nuts to add a delightful crunch contrasting with the creamy interior. Fresh berries placed alongside add a fresh tartness that pairs beautifully with the rich chocolate flavors.
Side Dishes
These eclairs shine as a stand-alone dessert but pairing them with a delicate cup of freshly brewed coffee or a floral tea, like jasmine or Earl Grey, can enhance the overall tasting experience. For an extra indulgent touch, serve with a scoop of vanilla bean ice cream or fresh whipped cream on the side — ideal for sharing and savoring every bite.
Creative Ways to Present
For an impressive presentation, arrange the eclairs atop a beautiful tiered platter for a party or in a rustic box lined with parchment when gifting. You can also cut some into bite-sized pieces, skewering them with fresh fruit or mint leaves for fun, elegant canapé-style treats. Adding contrasting textures like crisp caramel shards or a drizzle of raspberry coulis gives a modern twist to this classic.
Make Ahead and Storage
Storing Leftovers
Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache Recipe are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Because the pastry will absorb moisture from the filling over time, try to consume within 24 hours to enjoy the signature crispness and fresh flavors.
Freezing
Freezing whole assembled eclairs isn’t ideal because of the cream filling and ganache, which can change texture upon thawing. Instead, freeze the plain choux shells in a sealed bag for up to one month. When ready to serve, thaw, fill with cream, and add ganache fresh for that perfect just-made taste.
Reheating
To refresh crispness, gently warm the choux shells in a low oven (about 150°C / 300°F) for 5–7 minutes before filling. Avoid heating the filled eclairs, as it will melt the cream and ganache. If needed, serve chilled for a delightful, refreshing treat.
FAQs
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely! Milk chocolate will create a sweeter, creamier ganache but be mindful it may be less intense in cocoa flavor than with 70% dark chocolate. Adjust the sugar in the filling slightly if you prefer a more balanced sweetness.
How do I ensure the eclairs puff up nicely and don’t deflate?
Make sure to cook the dough well when initially combining flour and water, and add eggs gradually for perfect texture. Also, avoid opening the oven door during baking, as sudden temperature changes can cause the eclairs to collapse.
Can I prepare the cream filling a day ahead?
Yes! The cream filling can be made a day in advance and stored in the refrigerator. Give it a gentle stir or brief re-whip before piping into the eclairs to restore its airy texture.
What should I do if my ganache is too thick to dip?
If your ganache thickens too much, warm it gently over a double boiler and stir until it reaches a pourable consistency again. Avoid direct heat as it can cause the chocolate to seize.
Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but the texture may vary slightly. Look for blends designed for pastry baking to achieve the closest result.
Final Thoughts
Making Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache Recipe at home is such a rewarding experience, blending comforting tradition with a touch of luxury. I hope you enjoy the process as much as the delicious results. Trust me, once you taste these delicate eclairs bursting with creamy, chocolaty goodness, they’ll become a beloved staple in your dessert repertoire. Get ready to wow yourself and everyone you share these with!
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Chocolate Filled Eclairs with Rich Cream and Cocoa Ganache 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
This classic French éclair recipe yields 20 delicate pastries filled with a luscious mascarpone cream and topped with a rich dark chocolate ganache. The éclair shells are made from choux pastry, baked to a perfect golden crisp, filled with a sweet and creamy mascarpone mixture flavored with vanilla, and finished with a glossy chocolate glaze that adds decadence to every bite.
Ingredients
Choux Pastry
- 100g / 7 tbsp 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 Ganache
- 100g / 3.5 oz 70% cocoa dark chocolate block, finely chopped
- 2/3 cup thickened/heavy cream
- 3 1/2 teaspoons corn syrup or liquid glucose
Mascarpone Cream Filling
- 3 cups thickened/heavy cream or whipping cream (minimum 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 Oven and Prepare Trays: Preheat your oven to 180°C/350°F (160°C fan). Position one oven shelf in the top third and another in the lower third of the oven. Lightly spray three baking trays with canola oil and line them with parchment paper to prevent sticking.
- Make the Choux Pastry Dough: In a saucepan over medium heat, combine the water and butter cubes with a pinch of salt. Bring to a boil, then immediately remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball. Return to medium-low heat for 1–2 minutes to dry out the dough slightly, stirring constantly.
- Add Eggs to Choux Dough: Transfer the dough to a mixing bowl. Add the eggs one at a time, beating well after each addition until fully combined. The dough should be smooth, shiny, and hold stiff peaks when lifted. If too thick, add a little beaten egg; if too runny, add a pinch of flour.
- Pipe and Bake the Eclairs: Transfer the choux pastry into a piping bag fitted with a large round nozzle. Pipe 10cm (4 inch) long strips onto the prepared trays, leaving space between each. Bake in the prepared oven shelves for 35-40 minutes, swapping trays halfway through and avoiding opening the oven door to prevent deflation. The éclairs should be puffed, golden, and crisp. Turn off oven and leave éclairs inside for another 10 minutes to dry out. Remove and cool completely on wire racks.
- Prepare Chocolate Ganache: Heat 2/3 cup thickened cream gently in a small saucepan until just simmering. Pour over finely chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in corn syrup or liquid glucose for a shiny finish. Set aside to cool slightly but remain pourable.
- Make Mascarpone Cream Filling: In a chilled bowl, whip 3 cups heavy cream with the vanilla paste or seeds of vanilla pods until soft peaks form. In another bowl, whisk mascarpone and sifted icing sugar until smooth and creamy. Gently fold whipped cream into mascarpone mixture until fully combined and fluffy.
- Fill the Éclairs: Using a small knife or skewer, make a hole at one end of each cooled éclair shell. Fill a piping bag with mascarpone cream and fill each éclair through the holes until full but not overfilled.
- Glaze the Éclairs: Dip the tops of the filled éclairs into the cooled but still pourable chocolate ganache, allowing excess to drip off. Place éclairs on a rack to set the glaze.
- Serve: Chill filled and glazed éclairs briefly before serving for best texture and flavor. Enjoy your elegant, homemade éclairs fresh within 1-2 days for optimal freshness.
Notes
- Use eggs at room temperature to ensure proper emulsification in the choux dough.
- Do not open the oven door during baking to prevent the éclairs from collapsing.
- You can prepare the cream filling and ganache ahead of time and refrigerate until ready to assemble.
- If you don’t have corn syrup or liquid glucose, you may substitute with golden syrup or skip it, though the ganache may be less shiny.
- The mascarpone cream is rich; you can reduce sugar slightly for a less sweet filling.
- Use a sharp serrated knife to slice éclairs open if you prefer to fill them from the side instead of piping through holes.
