Description
Chocolate eclairs merge French pastry elegance with rich chocolate decadence. Delicate choux pastry shells cradle smooth cream and glossy chocolate glaze, inviting you to savor each luxurious bite.
Ingredients
Scale
- 4 eggs (large, room temperature)
- 1 cup water
- 1 cup all-purpose flour
- 100 g (3.5 oz) unsalted butter (cut into cubes)
- 1 pinch kosher salt
- 3 cups heavy cream
- 1 cup mascarpone
- 1 ⅔ cups powdered sugar (sifted)
- 2 teaspoons vanilla bean paste
- 100 g (3.5 oz) dark chocolate (70% cocoa, finely chopped)
- ⅔ cup heavy cream
- 3 ½ tsp corn syrup
Instructions
- Preparation: Meticulously organize all equipment and ingredients for a seamless culinary execution.
- Preheating: Set oven to 350°F, positioning racks across upper and lower thirds for uniform heat distribution.
- Baking Preparation: Lightly spray baking sheets with neutral cooking spray and line with parchment paper to prevent sticking.
- Dough Foundation: In a heavy-bottomed saucepan, combine butter and water, bringing to a gentle simmer, then swiftly introduce flour and salt, stirring vigorously until a cohesive, glossy dough emerges.
- Dough Conditioning: Allow dough to cool for 10 minutes, stabilizing temperature and preventing egg curdling, then incrementally integrate eggs, creating a smooth, elastic consistency.
- Piping Technique: Transfer choux pastry to a piping bag with a wide tip, carefully pipe 12-14 cm elongated strips onto prepared trays, maintaining consistent shape and spacing.
- Baking Process: Place trays in preheated oven, strategically releasing steam at 30, 35, and 40-minute intervals, baking for 45 minutes until achieving a golden, crisp exterior.
- Chocolate Glaze Preparation: Gently heat cream and corn syrup near boiling point, then pour over high-quality chocolate, stirring methodically to create a glossy, smooth consistency.
- Cream Filling: Whip cream ingredients until stiff, voluminous peaks form effortlessly.
- Assembly: Once pastry shells cool completely, slice and prepare for filling, delicately dip tops in chocolate glaze, allowing excess to drip away.
- Final Composition: Fill éclair bases with whipped cream, ensuring even distribution, then crown with chocolate-glazed tops to create an elegant, decadent dessert.
Notes
- Precise Mise en Place: Organize all ingredients and tools before starting to ensure smooth, stress-free baking and professional results.
- Temperature Control Matters: Allow choux pastry dough to cool slightly before adding eggs to prevent scrambling and maintain a silky, smooth texture.
- Steam Technique Crucial: Release steam during baking to create perfect, crisp pastry shells with ideal inner structure and golden exterior.
- Chocolate Glaze Perfection: Use high-quality chocolate and gentle heating techniques to achieve a glossy, smooth coating that elevates the entire dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 330
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg