Mastering Classic Éclairs

Ruth M. Moran

Delight in perfectly crisp French éclairs filled with a luscious, stabilized mascarpone Chantilly cream and topped with a glossy dark chocolate glaze.

This classic pastry recipe combines traditional choux dough baking techniques with rich, creamy fillings, delivering elegant, bakery-style éclairs right from your kitchen.

Ideal for special occasions or everyday treats.

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Prep Time 45

Cook Time 2

Cooling Time 45

Total Time 3 30

Course Dessert

Cuisine Australian, British, French

Servings 20 éclairs

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.