Chocolate Éclairs with Vanilla Filling Recipe
Is there anything more irresistible than Chocolate Éclairs with Vanilla Filling? This classic French pastry strikes a perfect balance: crisp choux shells, a dreamy vanilla custard center, and a glossy chocolate glaze that feels utterly decadent. Whether you’re impressing guests or treating yourself to an afternoon indulgence, you’ll find this recipe richly rewarding, approachable, and destined to become a favorite in your home kitchen.
Ingredients You’ll Need
Great Chocolate Éclairs with Vanilla Filling start with a handful of simple, quality ingredients. Each one plays a crucial role, from lending structure to creating luscious flavor and that unforgettable shine.
- Water (1 cup): The foundation for the choux pastry, delivering the essential steam that makes the shells puff up.
- Unsalted butter (½ cup for choux, 2 tbsp for cream): Provides richness and that unmistakable French pastry flavor.
- Sugar (1 tbsp for choux, ½ cup for cream): Adds just the right touch of sweetness – don’t skip it for authentic éclairs!
- Salt (¼ tsp): A pinch heightens all the other flavors, keeping the pastry from tasting flat.
- All-purpose flour (1 cup): Creates sturdy yet tender choux shells that hold the creamy filling.
- Large eggs (4 for choux, 4 yolks for cream): Bring gorgeous color, structure, and creaminess to both pastry and filling.
- Whole milk (2 cups): For the creamiest, most decadent vanilla pastry cream possible.
- Cornstarch (¼ cup): Ensures a silky-smooth, thick pastry cream that holds perfectly inside the éclairs.
- Vanilla extract (1 tbsp): The signature aromatic note of the filling; use real vanilla if you can!
- Heavy cream (½ cup): Gives the chocolate glaze a luxurious shine and smooth texture.
- Semisweet chocolate, chopped (4 oz): Melts into the glaze for that gorgeous, decadent finish.
- Corn syrup (1 tbsp, optional): Adds impressive shine to the glaze, though you can skip if you prefer.
How to Make Chocolate Éclairs with Vanilla Filling
Step 1: Prepare the Choux Pastry
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt, then bring to a rolling boil over medium heat. Add all the flour in at once and stir vigorously. The dough will seem thick but keep stirring until it pulls away from the sides and forms a ball. Let it cool slightly so the eggs don’t cook when you add them.
Step 2: Incorporate the Eggs
Add eggs one at a time to the cooled dough, mixing thoroughly after each addition. The dough should look smooth, glossy, and just loose enough to pipe. If you’re using a stand mixer, this goes quickly, but old-fashioned elbow grease works just as well!
Step 3: Pipe and Bake
Spoon the choux dough into a piping bag fitted with a large round tip. Pipe 4-inch logs directly onto your prepared baking sheet, leaving space between each one. Bake for 20 to 25 minutes, or until the éclairs are puffed and deeply golden. Cool them completely on a rack before filling – patience pays off!
Step 4: Make the Vanilla Pastry Cream
While the éclairs are cooling, start your creamy vanilla filling. Heat milk in a saucepan until just simmering. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the hot milk over the yolk mixture, whisking constantly. Return everything to the pan and cook over medium heat, stirring until thickened. Remove from heat, then stir in butter and vanilla. Chill completely to make filling a breeze.
Step 5: Fill the Chocolate Éclairs with Vanilla Filling
Once the shells are cool and the custard is cold, it’s time for the magic! You can either use a piping bag with a small tip to fill the éclairs from the ends, or slice them open and spoon in the vanilla cream. Either way, be generous – the filling is the best part.
Step 6: Prepare and Apply the Chocolate Glaze
For a glossy chocolate finish, heat the cream until steaming, then pour it over the chopped chocolate (and corn syrup, if using). Let it sit a minute and then stir until smooth and shiny. Dip the top of each filled éclair into the chocolate glaze, letting any excess run off. Set them aside so the glaze can firm up just slightly before serving.
How to Serve Chocolate Éclairs with Vanilla Filling
Garnishes
For an elegant touch, sift a little powdered sugar over the tops, sprinkle with finely chopped toasted nuts, or add edible gold leaf if you’re feeling extra fancy. A curl of dark chocolate or a few fresh berries are also beautiful additions beside each éclair on the plate.
Side Dishes
Chocolate Éclairs with Vanilla Filling are lovely paired with fresh fruit, especially strawberries or raspberries, which cut the sweetness pleasantly. For unforgettable brunches, serve them alongside a good cup of espresso or a pot of black tea to balance the richness.
Creative Ways to Present
Try stacking mini éclairs on a tiered cake stand for a breathtaking dessert display, or arrange them in a circle like a wreath for special celebrations. For parties, pipe the choux dough into tiny bite-sized puffs and serve as éclair “bites” with dipping chocolate on the side.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chocolate Éclairs with Vanilla Filling, keep them refrigerated in an airtight container for up to two days. The pastry shells will soften a bit but the flavors will stay delicious, and they’re a delightful treat even when chilled.
Freezing
You can freeze unfilled éclair shells for up to 2 months. Let them cool, then store in freezer bags. Thaw at room temperature, then crisp them in a hot oven for a few minutes before filling. Avoid freezing assembled éclairs as the cream and glaze can lose their texture.
Reheating
To revive the éclairs’ crispness, pop plain shells (unfilled) in a preheated 350°F oven for 5–10 minutes. Filled éclairs should not be reheated, but letting them sit at room temperature for 10 minutes before serving takes the chill off without spoiling the filling.
FAQs
Can I make the pastry cream in advance?
Absolutely! The vanilla pastry cream can be made up to two days in advance. Just keep it chilled and covered; give it a quick whisk before filling your éclairs to restore its smoothness.
Why did my éclairs deflate after baking?
This usually means they needed a little more time in the oven. Bake until they’re deep golden and firm, then let them cool in a draft-free spot. You can also poke a small hole in each shell post-baking to release steam and prevent sogginess.
Can I use all-purpose flour for the choux pastry?
Yes! All-purpose flour is the standard choice and creates perfectly sturdy, airy éclair shells that fill and glaze beautifully.
How do I keep my pastry cream lump-free?
Whisk the hot milk gradually into the egg mixture to gently temper it, and keep whisking constantly on the stove. Passing the finished cream through a fine sieve before chilling guarantees a silky texture.
Is it possible to make Chocolate Éclairs with Vanilla Filling gluten-free?
It’s doable! Substitute your favorite gluten-free all-purpose flour blend for the choux pastry. The results may vary slightly in texture, but fan-favorite flavors will shine through.
Final Thoughts
If you’ve ever dreamed of baking a showstopping pastry at home, Chocolate Éclairs with Vanilla Filling are your invitation to pastry chef bliss. Each step is easier than it looks and the results might just outshine your favorite bakery. Give it a go, and don’t forget to savor every creamy, chocolate-topped bite—you’ve earned it!
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Chocolate Éclairs with Vanilla Filling Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 éclairs 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of homemade Chocolate Éclairs with luscious vanilla filling. These French pastries are a perfect balance of crisp choux pastry, rich pastry cream, and a glossy chocolate glaze.
Ingredients
For the choux pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the vanilla pastry cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
For the chocolate glaze:
- ½ cup heavy cream
- 4 oz semisweet chocolate, chopped
- 1 tablespoon corn syrup (optional for shine)
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the choux pastry: Combine water, butter, sugar, and salt in a saucepan. Add flour, then eggs. Pipe and bake until golden.
- Prepare the vanilla cream: Heat milk, mix sugar, cornstarch, yolks. Combine, cook until thick, add butter and vanilla. Chill.
- Fill the éclairs: Cut or pipe vanilla cream into éclair shells.
- Make the chocolate glaze: Heat cream, pour over chocolate, stir until smooth. Dip éclairs in glaze.
Notes
- Éclairs can be made ahead and assembled later.
- Refrigerate until ready to serve.
- Add instant espresso to the glaze for a twist.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 290
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
