Description
Irresistible French chocolate eclairs showcase delicate choux pastry filled with silky cream and crowned with rich chocolate glaze. Elegant pastry perfection promises to transport taste buds straight to a charming Paris patisserie, delighting you with each luxurious bite.
Ingredients
Scale
Choux Pastry:
- 100 grams (3.5 ounces) unsalted butter, cut into cubes
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1 pinch kosher salt
Cream Filling:
- 3 cups heavy cream
- 1 cup mascarpone
- 1 ⅔ cups powdered sugar, sifted
- 2 teaspoons vanilla bean paste
Chocolate Glaze:
- 100 grams (3.5 ounces) 70% cocoa dark chocolate, finely chopped
- ⅔ cup heavy cream
- 3 ½ teaspoons corn syrup
Instructions
- Craft a precise mise en place, ensuring all equipment and ingredients are meticulously organized before commencing the culinary journey.
- Preheat the oven to a precise 350°F, strategically positioning oven racks across upper and lower thirds for optimal heat circulation.
- Prepare baking sheets by lightly misting with neutral cooking spray and layering with parchment paper to prevent adhesion.
- In a heavy-bottomed saucepan, gently combine butter and water, bringing the mixture to a gentle simmer.
- Once simmering, swiftly introduce flour and salt, vigorously stirring until the mixture transforms into a cohesive, glossy dough with a uniform texture.
- Allow the dough to cool for approximately 10 minutes, enabling temperature stabilization and preventing premature egg curdling.
- Incrementally integrate eggs into the cooled dough, thoroughly incorporating each before adding the next, creating a smooth, elastic consistency.
- Transfer the choux pastry mixture into a piping bag fitted with a wide, smooth tip.
- Pipe elongated dough strips measuring 12-14 cm onto prepared baking trays, maintaining consistent shape and spacing.
- Carefully place trays in the preheated oven, strategically releasing steam at 30, 35, and 40-minute intervals to ensure optimal pastry structure.
- Bake for a total of 45 minutes, monitoring color and achieving a golden, crisp exterior.
- For the chocolate glaze, gently heat cream and corn syrup until just before boiling.
- Pour the warm cream mixture over high-quality chocolate, stirring methodically until achieving a glossy, smooth consistency.
- Whip cream filling ingredients, beating until stiff, voluminous peaks form effortlessly.
- Once pastry shells have cooled completely, delicately slice and prepare for filling.
- Carefully dip choux pastry tops into the prepared chocolate glaze, allowing excess to drip away.
- Fill the base of each éclair with the whipped cream, ensuring even distribution.
- Crown each éclair by placing the chocolate-glazed top, creating an elegant, decadent dessert.
Notes
- Master the art of delicate choux pastry by maintaining precise temperature and mixing techniques for perfectly risen, golden-brown eclairs.
- Releasing steam during baking creates crisp, hollow shells with a light, airy interior that’s crucial for authentic French pastry texture.
- Pipe uniform strips for consistent size and even baking, ensuring each eclair looks professionally crafted and elegant.
- Chocolate glaze requires gentle heating and careful mixing to achieve a smooth, glossy finish that complements the delicate pastry.
- Whip cream filling to stiff peaks for a stable, luxurious texture that holds its shape when piped into the crisp choux shells.
- Cool choux pastry completely before filling to prevent soggy or deflated eclairs, preserving the signature crisp exterior.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 15g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg