All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This éclair recipe stands out by blending classic French technique with an Australian twist, featuring light, crisp choux pastry filled generously with stabilized Chantilly cream enriched with mascarpone.
The mascarpone addition not only provides a luxurious texture but also adds structure, preventing the cream from oozing out, which is a common challenge with traditional whipped cream fillings.
The shiny dark chocolate glaze, enhanced by corn syrup, offers a professional patisserie-quality finish that is both glossy and decadently rich.
Nutritionally, while these éclairs are an indulgence, they offer moderate protein from eggs and mascarpone, and good fats from the heavy cream and dark chocolate.
The use of 70% cocoa chocolate reduces sugar and brings antioxidants to the table, while the lightness of the choux dough ensures the éclairs don’t feel overly heavy.
This recipe is perfect for everyday baking due to its make-ahead friendly components—the pastry and cream can be prepared in advance, making it ideal for entertaining or meal prepping desserts that impress yet satisfy.
Must-Have Tools for Perfect Results
Stand Mixer with Whisk Attachment
Essential for whipping the Chantilly cream and mascarpone to stiff peaks quickly and evenly. It saves time and effort compared to hand-whisking and ensures a stable, fluffy cream every time—perfect for not just éclairs but all baking and dessert needs.
Piping Bag with Star Tip (15 mm)
Enables precision piping of the choux pastry into uniform logs with authentic ridges for that classic look. Also ideal for neatly filling éclairs and decorating other pastries, cakes, and cupcakes.
Medium Saucepan
Used to bring the butter-water mixture to a simmer and cook the flour dough for choux pastry. A good-quality, heavy-bottomed saucepan ensures even heat distribution and prevents burning, making it invaluable for custards, sauces, and doughs.
Baking Trays with Parchment Paper
Provide a non-stick surface to bake the choux pastry evenly and promote a crispy texture. Using multiple trays allows batch baking and helps maintain air circulation for perfect puffing and browning.
Heatproof Mixing Bowls
Ideal for tempering chocolate and cream when making the shiny glaze. Durable glass or stainless steel bowls withstand heat without reacting with ingredients and are multipurpose for mixing, melting, and serving.
Eclairs
Equipment
- 1 Stand mixer with whisk attachment
- 1 Piping bag with 15 mm star tip
- 1 Medium saucepan (for choux dough)
- 3 Baking trays lined with parchment paper
- 2 Heatproof mixing bowls (for chocolate glaze and mixing)
Ingredients
For the Choux Pastry:
- 100 g 7 tbsp unsalted butter, cut into small cubes
- 1 cup 240 ml water
- 1 cup 130 g all-purpose flour
- A pinch of kosher or cooking salt
- 4 large eggs room temperature (approx. 55-60 g each)
For the Chocolate Glaze:
- 100 g 3.5 oz dark chocolate (70% cocoa), finely chopped
- ⅔ cup 160 ml heavy cream (minimum 35% fat)
- 3 ½ tsp corn syrup or liquid glucose
For the Stabilized Chantilly Cream Filling:
- 3 cups 720 ml heavy cream or whipping cream (min. 35% fat)
- 1 cup 240 g mascarpone cheese (high quality, full fat)
- 1 ⅔ cups 200 g sifted powdered sugar
- 2 tsp vanilla bean paste or extract or seeds from 2 vanilla pods
Instructions
- Preheat and Prepare: Set your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven. Arrange oven racks in the upper and lower thirds. Lightly grease 3 baking sheets and line them with parchment paper.
- Cook the Dough Base: In a medium saucepan, melt the cubed butter over medium heat. Once it’s almost melted, add the water and bring the mixture to a gentle simmer.
- Add Flour and Form Dough: Remove the pan briefly from heat, then stir in the flour and salt all at once. Return the pan to medium heat and stir vigorously with a wooden spoon. The dough will become pasty and then quickly form a sticky ball that pulls away from the sides. Remove from heat and let it cool for exactly 10 minutes.
- Incorporate Eggs: Add eggs one by one to the cooled dough, stirring vigorously after each addition until fully combined. The dough will appear separated at first but will come together into a thick, sticky paste that holds its shape when done.
- Pipe the Pastry: Fill a piping bag fitted with a 15 mm star tip with the dough. Pipe long logs about 12-14 cm (5 inches) in length, 2.5 cm (1 inch) wide, spaced about 5 cm (2 inches) apart on the baking sheets to allow room for puffing.
- Bake and Crisp: Bake two trays simultaneously for 45 minutes. At 30, 35, and 40 minutes, briefly open the oven door for 2 seconds to release steam — this helps create crisp pastry. Remove the trays after 45 minutes and allow the éclairs to cool completely on the trays.
- Prepare Chocolate Glaze: Place chopped chocolate in a heatproof bowl. Warm the cream and corn syrup together in a small saucepan until just below boiling. Pour the hot cream mixture over the chocolate and let it sit for 1 minute. Stir gently with a rubber spatula until smooth and glossy.
- Dip Éclair Tops: Carefully dip the top half of each cooled éclair into the chocolate glaze, letting excess drip off. Place glazed tops on a tray and refrigerate for 30 minutes until set.
- Whip the Filling: Combine heavy cream, mascarpone, powdered sugar, and vanilla in a chilled bowl. Using an electric mixer on medium-high speed, whip until stiff peaks form, creating a thick, stable cream.
- Assemble the Éclairs: Slice each éclair horizontally. Using a piping bag fitted with a star tip, pipe generous amounts of the stabilized cream into the base. Place the chocolate-coated top back on and serve immediately or chill until serving.
Notes
- Egg Temperature: Use room-temperature eggs for best incorporation and dough consistency. If eggs vary in size, whisk them together and measure 200 ml for accuracy.
- Chocolate Choice: Opt for 70% cocoa chocolate for a rich, slightly bitter glaze. Adjust cream quantity if using softer chocolate types like chips or melts.
- Cream Fat Content: Ensure cream has at least 35% fat to achieve proper whipping and rich texture in both filling and glaze.
- Mascarpone Quality: Use a reputable brand of mascarpone that is thick and creamy, not runny, for effective stabilization of the Chantilly cream.
- Make Ahead: Choux pastry can be baked and stored airtight for up to 3 days; re-crisp in a 160°C oven for 5 minutes before assembling. The stabilized cream keeps fluffy for 48 hours refrigerated. Assemble just before serving for best texture.
Chef’s Insider Tips For Perfect Éclairs
Mastering éclairs is all about technique and patience.
A key secret to achieving perfectly crisp and airy choux pastry is to release steam from the oven by briefly opening the door a few times during baking—this helps dry out the pastry for that ideal crunch.
Using room-temperature eggs is crucial for proper dough consistency, ensuring it is thick enough to hold shape but not too stiff.
When making the stabilized Chantilly cream, mascarpone adds essential structure so the filling holds up beautifully without leaking when bitten, while also enhancing flavor and creaminess.
For the chocolate glaze, heating cream just below boiling before pouring over chocolate guarantees a smooth, glossy finish without lumps.
Lastly, piping with a star tip not only creates that classic ridged look but also helps the pastry bake evenly.
These tips will elevate your éclairs from good to bakery-quality delights.
Elegant Serving Ideas To Impress Guests
Éclairs are a stunning centerpiece for any dessert table and can be served solo or with complementary accompaniments.
For a simple yet elegant presentation, arrange the éclairs on a decorative platter with a dusting of powdered sugar or edible gold leaf for a touch of glamour.
Pair with fresh berries or a tangy berry coulis to balance the rich cream and chocolate.
A cup of freshly brewed espresso or a light sparkling wine like Prosecco makes for a classic French-inspired pairing that enhances the flavors beautifully.
For parties, consider slicing éclairs into smaller bite-sized portions for easy sharing.
These serving suggestions will turn your homemade éclairs into an unforgettable treat.
Best Practices For Storage And Freshness
To keep éclairs fresh and maintain their crispness, store components separately whenever possible.
The baked choux pastry shells can be stored in an airtight container at room temperature for up to three days; if they soften, simply re-crisp them in a 160°C (320°F) oven for 5 minutes before filling.
The stabilized Chantilly cream filling keeps well refrigerated for up to 48 hours and can be whipped ahead of time to save prep.
Once filled and glazed, store assembled éclairs in the refrigerator and consume within 2-3 days, although the pastry will naturally soften over time.
Avoid freezing assembled éclairs as the texture deteriorates, but you can freeze the unbaked dough piped on trays for convenience.
Proper storage ensures each bite stays delightful.
Common Questions Answered About Éclairs
1. Can I use cold eggs for the choux dough?
It’s best to use room-temperature eggs because cold eggs don’t incorporate well, which can affect the dough’s texture and rise. If needed, gently warm eggs in a bowl of warm water for a few minutes.
2. What can I substitute for mascarpone in the filling?
Cream cheese softened with a little heavy cream is a decent substitute but won’t provide the same silky texture or stabilization as mascarpone, which is why mascarpone is preferred.
3. How do I make the chocolate glaze shiny?
Adding corn syrup or glucose to the cream before mixing with chocolate creates that glossy, professional sheen and prevents crystallization.
4. Can I make éclairs ahead of time?
Yes! Bake the pastry shells in advance and store airtight at room temperature. Whip the cream a day ahead, then assemble just before serving for the best texture and flavor.
5. Why do éclairs sometimes collapse after baking?
This often happens if the oven door is opened too frequently early on or if the pastry is undercooked. Ensure you bake fully and release steam towards the end of baking to keep the shells crisp and puffed.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
