Eclairs with Cream Filling

How to Make Eclairs with Cream Filling

1. Prepare the Choux Pastry

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a saucepan, combine water and butter over medium heat, allowing the butter to melt completely.
• Once the butter is melted and the water is simmering, add the flour and salt, stirring vigorously with a wooden spoon. Cook for 1-2 minutes until the dough begins to pull away from the sides of the pan.
• Remove from heat and let the dough cool for a few minutes.
• Add the eggs one at a time, mixing well after each addition. The dough will become smooth and shiny. Stir in the vanilla extract.
• Transfer the dough to a piping bag fitted with a large round tip.
• Pipe the dough onto the prepared baking sheet into 3-4 inch long logs, spacing them about 2 inches apart.
• Bake for 25-30 minutes or until the éclairs are golden and puffed. Do not open the oven door during the baking process as this may cause the pastries to deflate.
• After baking, leave the oven door slightly open for 10 minutes to allow the éclairs to cool gradually. Then, remove from the oven and cool completely on a wire rack.

2. Prepare the Cream Filling

• While the éclairs are cooling, prepare the cream filling. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Gently fold in the mascarpone cheese, if using, to add extra richness and creaminess to the filling.
• Transfer the cream filling to a piping bag fitted with a small round tip.

3. Make the Chocolate Glaze

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove from heat and add the chopped semisweet chocolate and butter, stirring until smooth and glossy.
• Let the glaze cool slightly before using it.

4. Assemble the Eclairs

• Once the éclairs are completely cooled, use a small knife or skewer to make a small hole in the bottom of each éclair.
• Fill each éclair with the cream filling by inserting the piping bag into the hole and gently squeezing until the éclair feels full.
• Dip the tops of the éclairs into the chocolate glaze, allowing the excess to drip off. Alternatively, you can spoon the glaze over the top.
• Let the glaze set for about 15-20 minutes before serving.

5. Serve and Enjoy

• Once the chocolate glaze has set, the éclairs are ready to serve. Enjoy them immediately or store them in the refrigerator for up to 2 days.

Tips for Perfect Eclairs

• Don’t Rush the Pastry: For the perfect choux pastry, ensure that the dough is smooth and glossy before piping it onto the baking sheet. The texture should be thick, but still pipeable.
• Cool the Pastry Properly: After baking, let the éclairs cool completely before filling them with cream. This prevents the filling from melting or soaking into the pastry.
• Use a Piping Bag for Precision: A piping bag allows for precise filling, ensuring that each éclair is perfectly filled with creamy goodness.
• Chocolate Glaze Options: You can switch up the glaze by using dark, milk, or white chocolate for different flavors.

Final Thoughts

Making éclairs with cream filling at home is easier than you might think, and the results are nothing short of spectacular. With a crispy, airy pastry shell, rich cream filling, and decadent chocolate glaze, these éclairs will have you feeling like a French pastry chef in no time. Whether for a special occasion or as a sweet treat for yourself, homemade éclairs are sure to impress.

So, gather your ingredients, and get ready to enjoy a bite of French pastry perfection!