If you’re ready to dive into a dessert that’s show-stopping yet surprisingly approachable, I can’t wait to share this Chocolate-Glazed Cream-Filled Eclairs with Stabilized Mascarpone Chantilly Recipe with you. These delicate pastries boast light, crisp choux shells filled with a luxuriously creamy mascarpone Chantilly cream that holds its shape beautifully, all crowned with a mirror-smooth dark chocolate glaze that gleams enticingly. Every bite offers the perfect balance of textures and flavors, making it an ideal treat for impressing guests or simply indulging yourself on a quiet afternoon. Let’s embark on this delicious journey together!
Ingredients You’ll Need
This recipe uses simple, authentic ingredients that come together to create a sophisticated dessert. Each element is crucial: the choux pastry must be light and airy, the chocolate glaze glossy and luscious, and the stabilized mascarpone Chantilly delivers that rich and creamy filling that doesn’t lose its texture.
- Unsalted butter (100g / 7 tbsp): Provides richness and is key for a tender choux pastry crust.
- Water (1 cup): Creates steam during baking to puff up the choux shells perfectly.
- All-purpose flour (1 cup): Gives structure and the needed elasticity for the pastry.
- Pinch of salt: Enhances all the flavors and balances sweetness.
- Large eggs (4, room temperature): Essential for proper dough consistency and rise.
- 70% cocoa dark chocolate (100g): Offers deep, bittersweet notes key to the shiny glaze.
- Thickened/heavy cream (about 3 2/3 cups total): Needed for both the chocolate glaze and the rich Chantilly cream.
- Corn syrup or liquid glucose (3 1/2 tsp): Creates that irresistible shine on the chocolate topping.
- Mascarpone cheese (1 cup): Stabilizes the cream and adds subtle tangy richness.
- Icing sugar (1 2/3 cups, sifted): Sweetens and smooths out the Chantilly cream perfectly.
- Vanilla bean paste or extract (2 tsp): Infuses the cream with warm aromatic notes.
How to Make Chocolate-Glazed Cream-Filled Eclairs with Stabilized Mascarpone Chantilly Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven and prepping your baking trays with parchment paper lightly sprayed with canola oil for easy release. Melt the butter in water until just about melted, then add the flour and salt all at once while stirring vigorously. This is the magical moment when the dough comes together in a perfect ball that pulls away from the pan. Let it cool just enough before adding your room temperature eggs one at a time, mixing thoroughly after each addition until your dough is thick, sticky, and holds its shape beautifully.
Step 2: Pipe and Bake
Transfer the dough to a piping bag fitted with a star tip for those signature ridges, piping out the logs spaced well apart. This spacing ensures the choux bake up crisp and not soggy. Bake in two batches on different racks for 45 minutes, opening the oven door briefly three times during baking to release steam—this trick keeps them delightfully crisp. Cool completely on the trays before slicing the eclairs horizontally in half.
Step 3: Make the Shiny Chocolate Glaze
While the shells cool, gently heat the cream and corn syrup until almost boiling, then pour it straight over finely chopped dark chocolate. Let it sit for a minute without stirring, then gently fold with a spatula to achieve a smooth, glossy glaze perfect for dipping the éclair tops.
Step 4: Prepare the Stabilized Mascarpone Chantilly Cream
Whip the heavy cream, mascarpone, icing sugar, and vanilla together until stiff peaks form. This combination creates a light yet stable cream that won’t weep or collapse, making it ideal for the filling. The mascarpone adds that lovely richness and keeps the cream from losing its texture overnight.
Step 5: Assemble Your Eclairs
Dip each éclair lid into the chocolate glaze, letting excess drip off, then refrigerate until the glaze firms up elegantly. Next, generously pipe the stabilized mascarpone Chantilly cream onto the base of each choux shell, creating a thick, luscious layer before placing the glossy lid back on top. Serve immediately for the best texture and flavor!
How to Serve Chocolate-Glazed Cream-Filled Eclairs with Stabilized Mascarpone Chantilly Recipe
Garnishes
To add a personal touch, consider sprinkling finely chopped toasted hazelnuts or a pinch of edible gold dust on top of the chocolate glaze for extra glamour. Fresh berries like raspberries make a delightful contrast and add a pop of color that brightens up the plate beautifully.
Side Dishes
Pair these eclairs with a light, aromatic cup of freshly brewed espresso or a floral tea such as Earl Grey. The bittersweet notes link perfectly with the chocolate’s richness, while a crisp fruit salad can refresh the palate in between bites.
Creative Ways to Present
Try arranging your eclairs in a beautiful tiered dessert stand at your next gathering or lining them up on a rustic wooden board with fresh sprigs of mint for a casual-chic look. For special occasions, stack smaller éclairs into a croquembouche tower, using the stabilized cream to pipe between layers for stability and lusciousness.
Make Ahead and Storage
Storing Leftovers
Once your eclairs are filled and glazed, store them gently covered in the refrigerator for up to two days. The stabilized mascarpone Chantilly keeps the cream from collapsing, but the choux pastry will gradually soften as it absorbs moisture, so enjoy them fresh for the best texture.
Freezing
It’s best to freeze the choux pastry shells separately before filling, as the cream and glaze don’t freeze well. Wrap the cooled shells tightly and freeze for up to one month. When ready, thaw at room temperature, then fill and glaze just before serving.
Reheating
To re-crisp stored choux pastry, pop the shells in a 180°C (160°C fan) oven for about 5 minutes. Avoid reheating filled éclairs to preserve the cream’s texture and flavor. Instead, assemble them fresh or enjoy the shells as light, crispy treats with a dusting of powdered sugar.
FAQs
Can I use regular whipped cream instead of stabilized mascarpone Chantilly?
Regular whipped cream can be used but it tends to lose shape and can weep over time, especially when refrigerated. The stabilized mascarpone Chantilly in this recipe keeps the filling firm and holds up beautifully, making it the preferred choice for lasting presentation and texture.
Is it necessary to add corn syrup or glucose to the chocolate glaze?
Yes, the syrup adds shine and smoothness to the glaze, helping it set with that classic glossy finish you see on professional eclairs. If you don’t have it, the glaze may appear dull and more prone to cracking.
What if my eggs are larger or smaller than recommended?
Ideally, weigh your eggs or whisk and measure about 200ml of beaten egg total to ensure the dough achieves the right consistency. Too much or too little moisture affects how the choux rises and bakes.
How long can I keep the stabilized Chantilly cream once whipped?
The mascarpone stabilization allows you to store the whipped cream in an airtight container or piping bag for up to 48 hours in the fridge without losing its fluffy texture, making it great for prepping ahead of time.
Can I make these éclairs gluten-free?
Traditional choux relies on wheat flour for structure, so gluten-free alternatives require specialized blends and adjustments. While possible, it’s more challenging to achieve the perfect texture with standard gluten-free flours — but experimenting with recipes formulated specifically for gluten-free choux is a good place to start!
Final Thoughts
Making these Chocolate-Glazed Cream-Filled Eclairs with Stabilized Mascarpone Chantilly Recipe will quickly become a treasured kitchen ritual. The combination of crisp, airy pastry, rich and stable creamy filling, and silky chocolate glaze creates an elegant dessert that’s both impressive and deeply satisfying. I encourage you to try this recipe and watch as your family and friends fall in love bite after bite with these exquisite eclairs. Trust me, once you master them, they’ll be your go-to for special occasions and sweet cravings alike!
PrintChocolate-Glazed Cream-Filled Eclairs with Stabilized Mascarpone Chantilly Recipe
Indulge in these classic French éclairs featuring crisp choux pastry filled with rich, stabilised Chantilly cream and topped with a shiny dark chocolate glaze. Perfectly baked to golden perfection, these éclairs offer a luscious balance of flaky texture, creamy filling, and smooth chocolate coating, making them an irresistible dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 20 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
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
Shiny Chocolate Glaze
- 100g / 3.5 oz 70% cocoa dark chocolate block, finely chopped
- 2/3 cup thickened/heavy cream (min 35% fat)
- 3 1/2 teaspoons corn syrup or liquid glucose
Stabilised Chantilly Cream
- 3 cups thickened/heavy cream or whipping cream (min 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: Preheat to 180°C/350°F (160°C fan). Place racks in the top and lower thirds of oven. Lightly spray 3 baking trays with canola oil and line with parchment paper.
- Prepare Choux Pastry Dough: Melt butter in a medium saucepan over medium heat. When nearly melted, add water and bring to a simmer. Add flour and salt all at once, stirring vigorously with a wooden spoon while heating. Within about 10 seconds, the mixture will form a sticky ball that pulls away from the pan. Remove from heat and cool for 10 minutes.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition with a wooden spoon until fully incorporated. The dough should become a thick, sticky paste that holds shape and is not runny.
- Pipe the Choux: Transfer dough to a piping bag fitted with a 15 mm star tip. Pipe logs 12–14 cm long, 2.5 cm wide, 1.5 cm tall, spaced 5 cm apart on the baking trays. This should yield about 20 éclairs.
- Bake the Pastry: Bake two trays simultaneously for 45 minutes. At 30, 35, and 40 minutes, open oven door for 2 seconds to release steam and ensure crispness. Remove trays at 45 minutes and cool completely on trays. Bake any remaining tray similarly.
- Slice Pastry: Once cool, slice each éclair horizontally into lids and bases.
- Make Chocolate Glaze: Place chopped chocolate in a bowl. Heat cream and corn syrup in a small saucepan over medium heat until just below boiling. Pour over chocolate, submerge and let stand for 1 minute. Stir gently with a rubber spatula until smooth. Pour into a shallow wide bowl for dipping.
- Dip Éclair Lids: Dip the top halves of each éclair into the chocolate glaze, coating them evenly. Place on a tray and refrigerate for 30 minutes until the chocolate firms.
- Prepare Chantilly Cream: In a large bowl, combine heavy cream, mascarpone, icing sugar, and vanilla. Whip using an electric mixer on medium-high speed for about 3 minutes or until stiff peaks form. Transfer to a piping bag fitted with a star tip.
- Assemble Éclairs: Pipe a generous amount of Chantilly cream onto the bottom halves of the éclairs. Top with the chocolate-coated lids. Serve immediately or refrigerate.
Notes
- Use eggs at room temperature (55–60g each). If eggs vary in size, whisk and measure 200ml for accuracy.
- Use 70% cocoa dark chocolate for the glaze for ideal bitterness and shine. Swap with chocolate chips adjusting cream accordingly if needed.
- Ensure cream has at least 35% fat content for rich texture and proper whipping.
- Corn syrup or glucose ensures a shiny, glossy chocolate glaze as found in professional pâtisseries.
- Stabilised Chantilly cream (with mascarpone) holds shape longer and doesn’t weep, perfect for making ahead.
- Scrape vanilla seeds from pods or substitute with vanilla bean paste or extract for best flavor.
- A 15 mm star piping tip creates authentic éclairs with ridges, but plain round tips work as well.
- Choux pastry can be stored airtight for 3 days and re-crisped in oven. Stabilised cream keeps fluffy for 48 hours refrigerated.
- Assembled éclairs should be eaten within 2–3 days, though pastry softens over time but remains delicious.
