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
Scale
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.
