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Éclairs

Melt-in-Your-Mouth Éclairs That Will Wow Your Guests

These éclairs feature crispy choux pastry filled with air-light Chantilly cream, topped with glossy chocolate glaze, making them a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 éclairs
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 100 grams Unsalted Butter Can use margarine for a dairy-free option.
  • 250 ml Water Do not substitute with milk.
  • 125 grams Plain/All-Purpose Flour Using bread or cake flour is not recommended.
  • 1 teaspoon Salt Sea salt can be substituted.
  • 4 large Large Eggs Ensure they are room temperature.
For the Chocolate Glaze
  • 150 grams 70% Cocoa Dark Chocolate Semi-sweet chocolate can be used.
  • 100 ml Heavy Cream Use cream with at least 35% fat.
  • 2 tablespoons Corn Syrup or Liquid Glucose Can omit for a matte finish.
For the Whipped Cream Filling
  • 250 grams Mascarpone Cream cheese may be used but could alter flavor.
  • 50 grams Icing Sugar (Powdered Sugar) Sift to avoid lumps.
  • 1 teaspoon Vanilla Bean Paste or Extract Vanilla extract can be substituted.

Equipment

  • Oven
  • Piping bag
  • Medium saucepan
  • Mixing Bowl
  • Electric Mixer
  • Baking Trays
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
  2. In a medium saucepan, melt unsalted butter with water over medium heat until it simmers. Remove from heat, stir in flour and salt until a cohesive dough forms.
  3. Let the mixture cool for about 10 minutes, then add eggs one at a time, mixing vigorously, until dough is smooth.
  4. Pipe long logs onto the prepared trays, spacing them about 2 inches apart.
  5. Bake for 45 minutes, briefly opening the oven every 15 minutes to release steam.
  6. Remove from oven and let éclairs cool completely on trays.
  7. For the chocolate glaze, heat heavy cream and corn syrup until warmed, then pour over chocolate pieces and stir until smooth.
  8. In a bowl, whip together cream, mascarpone, icing sugar, and vanilla until stiff peaks form.
  9. Fill each cooled choux pastry with whipped cream, then dip tops into the chocolate glaze.

Nutrition

Serving: 1éclairCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for better incorporation. Avoid overcrowding trays when baking.

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