Chocolate Éclairs with Vanilla Filling Recipe
If you’ve ever wanted to bring a taste of Parisian patisseries right into your own kitchen, Chocolate Éclairs with Vanilla Filling is the dream dessert to try. Imagine sinking your teeth into crisp, golden choux pastry that gives way to silky, rich vanilla pastry cream, all topped off with a decadent, glossy chocolate glaze. It’s the ultimate combination of elegance and comfort, and making them from scratch is so rewarding. Once you learn how simple it is with a few staple ingredients, you’ll want to surprise everyone you know with this irresistible treat.
Ingredients You’ll Need
The beauty of Chocolate Éclairs with Vanilla Filling is that every ingredient plays a starring role in creating the magic: crisp pastry shells, lush vanilla cream, and a glistening chocolate topping. With just a handful of baking basics, you’re about to make something showstopping from scratch!
- Unsalted butter (for choux & filling): Essential for both pastry richness and the luxurious finish of the cream.
- Water: The liquid base that helps create that signature éclair puff.
- Salt: Just a hint deepens all the flavors, balancing sweetness.
- Granulated sugar: Adds subtle sweetness and color to the choux and depth to the pastry cream.
- All-purpose flour: Provides structure for the classic éclair shell—bread flour works if you want them extra sturdy.
- Large eggs: The secret to that beautiful rise and glossy texture.
- Whole milk: Richness for the creamiest pastry cream filling.
- Cornstarch: Ensures your vanilla filling is thick and silky, never runny.
- Egg yolks: Give the custard its dreamy, golden color and richness.
- Vanilla extract: The aromatic heart of your filling—go for real vanilla if you can.
- Semi-sweet chocolate: For a bold, decadent glaze that’s the perfect finale.
- Heavy cream: Makes your chocolate glaze gloriously smooth and glossy.
- Corn syrup (optional): Adds professional shine to your chocolate topping, but you can leave it out if you prefer.
How to Make Chocolate Éclairs with Vanilla Filling
Step 1: Prepare the Choux Pastry
Kick things off by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—this makes cleanup a breeze. In a medium saucepan, bring butter, water, salt, and sugar to a rolling boil over medium heat. As soon as the mixture boils, remove it from the heat and immediately stir in the flour until a dough forms. Place it back on the heat, stirring constantly for another one to two minutes until it pulls away from the sides.
Step 2: Incorporate the Eggs
Transfer the hot dough to a mixing bowl (or stand mixer) and let it cool for about five minutes—you don’t want to cook your eggs. Then, add the eggs one by one, mixing thoroughly after each addition. The dough should become smooth, thick, and glossy, which is exactly what you want for perfectly puffed éclairs.
Step 3: Pipe and Bake the Éclairs
Spoon the choux dough into a piping bag fitted with a large round tip. Pipe out 10 strips, each about 4 to 5 inches long, spacing them out so they have room to puff. Bake in your preheated oven for 20 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 10 to 15 minutes until the éclairs are golden and firm. Let them cool completely on a wire rack to avoid soggy bottoms.
Step 4: Make the Vanilla Pastry Cream Filling
For the luscious vanilla center, heat milk in a saucepan until steaming—don’t let it boil. In another bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth. Slowly whisk in the hot milk to temper, then return the mixture to the saucepan. Cook on medium heat, stirring constantly, until thick and bubbling (this is pastry cream perfection). Off the heat, stir in vanilla extract and butter. Cover with plastic wrap pressed directly onto the surface and chill for at least two hours.
Step 5: Make the Chocolate Glaze
While the pastry cream chills, place your chopped chocolate in a bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Wait two minutes, then stir until smooth and glossy. For extra shine, stir in a spoonful of corn syrup—it’s optional but gives that pâtisserie finish.
Step 6: Assemble Your Chocolate Éclairs with Vanilla Filling
Once the pastry shells are cool and the cream is set, you’re ready for the best part! Slice each éclair shell in half lengthwise (or make a small opening in the end), filling generously with the chilled vanilla pastry cream using a piping bag. Dip each top in the prepared chocolate glaze, set it on a wire rack, and let the glaze set. Now you have Chocolate Éclairs with Vanilla Filling ready to steal the spotlight on any dessert table.
How to Serve Chocolate Éclairs with Vanilla Filling
Garnishes
The finishing touch makes your Chocolate Éclairs with Vanilla Filling truly special. Sprinkle with a little powdered sugar, drizzle with extra chocolate, or crown with a few chocolate curls or a berry or two for that Paris-inspired look. Even a pinch of crushed toasted nuts adds a lovely texture if you feel fancy.
Side Dishes
While éclairs shine as a dessert centerpiece, they’re stellar alongside a cup of strong espresso or a café au lait. If you’re serving a crowd, pair with fresh strawberries or a simple fruit salad to balance the richness. For a tea party, a platter of éclairs nestled alongside delicate tea cookies is always a hit.
Creative Ways to Present
A tray of Chocolate Éclairs with Vanilla Filling already feels like a work of art, but you can level them up by arranging in a pretty zigzag or circle on a cake stand. Try mini versions for a party or arrange éclairs in rainbow order with colored chocolate drizzles for a playful touch. For holidays, edible gold leaf or themed sprinkles instantly transform them for any celebration.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if) you have any éclairs left, tuck them into an airtight container and store in the fridge. Chocolate Éclairs with Vanilla Filling taste best within two days—any longer, and the shells tend to lose their perfect crispness, but they’ll still be delicious.
Freezing
You can freeze unfilled éclair shells easily! Place in a single layer in a freezer bag, they’ll keep for up to a month. Thaw at room temperature, then crisp in a 350°F oven for a few minutes. Avoid freezing filled éclairs, as the pastry cream can split and the shells become soggy.
Reheating
If your éclair shells have softened a bit, just pop them in a hot oven for a few minutes to bring back their snap. Always cool completely before filling and glazing to preserve the best texture. If you’ve made a big batch of glaze, warm gently over low heat or in the microwave before dipping.
FAQs
Can I make Chocolate Éclairs with Vanilla Filling in advance?
Absolutely! The pastry cream can be made a day ahead and stored chilled. You can also bake the éclair shells earlier and fill with cream just before serving for peak freshness.
My choux pastry didn’t puff—what went wrong?
The most common culprit is either too much or too little egg, or not baking long enough. Make sure your oven is fully preheated, and resist the urge to open the oven during baking to keep that essential steam inside.
How do I fill éclairs neatly?
Piping bags are your best friend! Either slice the shells lengthwise or use a small tip to pipe the vanilla cream into both ends. Take it slow, and you’ll have bakery-worthy éclairs in no time.
Can I use other flavors for the filling?
Definitely! While nothing beats classic Chocolate Éclairs with Vanilla Filling, you can flavor the cream with coffee, chocolate, or fruit purees for fun twists—just stick to the basic pastry cream technique.
What’s the key to a glossy chocolate glaze?
It’s all about the cream-to-chocolate ratio and gently melting together. For that extra shine you see in pastry shops, adding a bit of corn syrup is a great trick (but your glaze will taste amazing even without it).
Final Thoughts
Once you’ve tasted homemade Chocolate Éclairs with Vanilla Filling, you’ll understand why they’re a beloved classic—it’s a dessert that never fails to impress. So go ahead and give it a try, and get ready to share a plate of these unforgettable éclairs with friends and family. Your kitchen just might become everyone’s new favorite pâtisserie!
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Chocolate Éclairs with Vanilla Filling Recipe
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 10 éclairs 1x
- Diet: Vegetarian
Description
Indulge in the delicate and decadent delight of Chocolate Éclairs with Vanilla Filling. These classic French pastries feature a crisp choux pastry shell filled with a luscious vanilla pastry cream, topped with a rich chocolate glaze. Perfect for impressing guests or treating yourself to a sweet indulgence.
Ingredients
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the vanilla pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the chocolate glaze:
- 4 oz semi-sweet chocolate (chopped)
- 1/2 cup heavy cream
- 1 tablespoon corn syrup (optional for shine)
Instructions
- Preheat the oven and prepare the choux pastry: Combine butter, water, salt, and sugar in a saucepan. Cook and stir in flour, then mix in eggs. Pipe dough onto a baking sheet and bake until golden.
- Make the vanilla pastry cream: Heat milk, mix sugar, cornstarch, egg yolks, and salt. Combine and cook until thickened. Chill.
- Prepare the chocolate glaze: Melt chocolate with cream and corn syrup if desired.
- Assemble the éclairs: Fill pastries with cream, dip in chocolate, and let set before serving.
Notes
- For extra stability, use bread flour instead of all-purpose.
- The vanilla filling can be made a day ahead.
- Store éclairs in the fridge and enjoy within 2 days for best texture.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 320
- Sugar: 20g
- Sodium: 125mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
