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Chocolate-Glazed Cream-Filled Eclairs with Stabilized Mascarpone Chantilly Recipe

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4.1 from 9 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Slice Pastry: Once cool, slice each éclair horizontally into lids and bases.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/chocolate-glazed-cream-filled-eclairs-with-stabilized-mascarpone-chantilly-recipe/