If there’s an irresistible dessert that promises all the rewards of French bakery magic right in your own kitchen, it’s Chocolate Éclairs with Vanilla Filling. Between their crisp, golden choux shells, the dreamy, rich vanilla pastry cream, and a glossy dark chocolate crown, these éclairs pack every bite with a balance of flavors and textures that feels completely decadent. With this recipe, you’ll conquer a pastry classic—the kind that impresses guests and vanishes quickly from the serving tray!
Ingredients You’ll Need
The beauty of Chocolate Éclairs with Vanilla Filling is their simplicity—each ingredient pulls its weight in texture, flavor, and even color. When gathered together, these humble basics transform into an unforgettable treat that tastes like it came straight from a Parisian pâtisserie.
- Unsalted butter: Adds richness and helps create a tender, flavorful choux pastry shell.
- Water: The liquid in choux that creates steam, giving éclairs their signature airy puff.
- Salt: A pinch perks up all the sweet and savory notes.
- All-purpose flour: The structure-builder for the crispy, golden exterior.
- Large eggs: Essential for that glossy, sturdy choux and velvety filling.
- Whole milk: Lends creaminess and a full-bodied base for the pastry cream.
- Granulated sugar: Sweetens both the luscious filling and balances the dough.
- Cornstarch: Sets the pastry cream for that perfectly sliceable texture.
- Egg yolks: Create a rich, silky vanilla custard.
- Pure vanilla extract: Perfumes the pastry cream with classic, fragrant vanilla flavor.
- Heavy cream: The vital component for a pourable, shiny chocolate glaze.
- Semi-sweet chocolate: Offers that bittersweet finish right on top of every éclair.
- Light corn syrup (optional): Adds sheen to the glaze, making each éclair look bakery-perfect.
How to Make Chocolate Éclairs with Vanilla Filling
Step 1: Prepare and Bake the Choux Pastry
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Melt the butter with water and salt in a saucepan, then quickly dump in the flour, stirring vigorously until a dough forms and pulls cleanly from the pan. Let the mixture cool for five minutes—this prevents the eggs from scrambling—then beat the eggs in one at a time until silky. Transfer the dough to a piping bag and pipe out 4 to 5-inch logs, spacing them apart. Bake at high heat for initial puff, then reduce the temperature for the golden finish. Let them cool completely before you dream of filling them!
Step 2: Make the Vanilla Pastry Cream
Heavenly vanilla pastry cream begins by heating milk until steaming. In a separate bowl, mix sugar, cornstarch, and egg yolks for that signature richness. Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan, stirring until thick and glossy. Finish with butter and a hit of vanilla extract. Press plastic wrap directly over the surface (to banish any unwanted skin), then chill until cold and beautifully set.
Step 3: Prepare the Chocolate Glaze
The chocolate crown is easier than it looks! Gently heat cream until it just begins to simmer, then pour it over chopped semi-sweet chocolate. Let it rest for a minute—then stir until luscious and smooth. If you crave that bakery-window glisten, add a spoonful of light corn syrup. Set aside for assembly time.
Step 4: Assemble the Chocolate Éclairs with Vanilla Filling
Once the shells and filling are cold, slice each éclair shell in half lengthwise. Pipe or spoon generous clouds of pastry cream onto the bottom halves, then crown them with their top shells. Lovingly spread a thick ribbon of chocolate glaze across each top. Let them chill slightly to set the glaze—then try your best to resist until it’s time to serve!
How to Serve Chocolate Éclairs with Vanilla Filling
Garnishes
Chocolate Éclairs with Vanilla Filling are stunners all on their own, but a little garnish can make them feel extra special. Try a dusting of powdered sugar, a pinch of finely grated dark chocolate, or even a few decorative drizzles of white chocolate. A sprig of mint or tiny edible flowers adds a touch of fresh, pretty contrast.
Side Dishes
These éclairs are rich and satisfying, so simple accompaniments work best. Pair them with strong coffee, espresso, or a mug of hot chocolate to echo and enhance their flavors. If you love a cool contrast, a scoop of vanilla bean ice cream or a tumble of fresh berries lifts the whole dessert plate.
Creative Ways to Present
Serve Chocolate Éclairs with Vanilla Filling piled artfully on a platter or displayed on a tiered cake stand for afternoon tea. For parties, try mini versions (just pipe shorter logs and adjust the baking time) or arrange them in a ring for a dramatic éclair “wreath.” For added flair, serve with pipettes of extra chocolate sauce for tableside fun!
Make Ahead and Storage
Storing Leftovers
Got a few éclairs left? Store Chocolate Éclairs with Vanilla Filling in an airtight container in the refrigerator, where they’ll keep beautifully for up to two days. The shells will soften a bit, but the flavor stays luxurious and the cream remains silky.
Freezing
If you want to prep ahead, the baked (unfilled) choux pastry shells freeze wonderfully. Simply cool completely, place in a sealed bag, and freeze up to a month. When you’re ready to indulge, thaw at room temperature, then refresh for a few minutes in a warm oven. Fill and glaze just before serving for best results.
Reheating
To gently revive éclairs that have chilled out in the fridge or freezer, pop the empty (unfilled) shells into a 300°F oven for about 5 minutes. This crisps them up nicely. Once cooled, proceed with filling and glazing—they’ll taste like you just pulled them from the oven!
FAQs
Why did my choux pastry shells collapse after baking?
This usually happens if they’re underbaked or removed from the oven too soon. Be sure to bake until they’re richly golden and sound hollow. Cooling on a wire rack prevents condensation that can make them deflate.
Can I use instant vanilla pudding for the filling?
Absolutely! If you’re short on time, instant vanilla pudding makes a quick and easy substitute. However, the homemade pastry cream really makes Chocolate Éclairs with Vanilla Filling feel bakery-worthy.
Is it okay to make the pastry cream in advance?
Yes! You can prepare the vanilla pastry cream up to two days ahead. Just keep it chilled with plastic wrap pressed directly on the surface, and give it a quick whisk before using to smooth it out.
Can the chocolate glaze be made ahead?
You can make the glaze a few hours in advance and keep it at room temperature. If it thickens, gently rewarm in a microwave or over a double boiler and stir until it’s glossy and spreadable.
How do I pipe Chocolate Éclairs with Vanilla Filling neatly?
Use a large round or star-tipped pastry bag for smooth, even éclair shapes and another for piping in the cream. If you don’t have a piping bag, a zip-top bag with the corner snipped works in a pinch—perfection is less important than enthusiasm here!
Final Thoughts
There’s something truly joyful about pulling a tray of Chocolate Éclairs with Vanilla Filling from your own kitchen. Every bite promises homemade comfort and bakery indulgence, all wrapped up in a pretty, chocolate-draped package. Gather your ingredients, get that oven humming, and treat yourself (and your lucky loved ones) to this classic French delight—you’ll never look at dessert the same way again!
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Chocolate Éclairs with Vanilla Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 éclairs
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Éclairs with Vanilla Filling, a classic French pastry that combines a delicate choux pastry shell filled with a luscious vanilla cream and topped with a shiny chocolate glaze.
Ingredients
For the choux pastry:
- ½ cup unsalted butter
- 1 cup water
- 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 ½ teaspoons pure vanilla extract
For the chocolate glaze:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1 tablespoon light corn syrup (optional for shine)
Instructions
- Preheat the oven and prepare the choux pastry: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, bring the butter, water, and salt to a boil. Add the flour, stir until a ball forms, then beat in eggs. Pipe dough onto baking sheet and bake until golden.
- Make the vanilla pastry cream: Heat milk, whisk sugar, cornstarch, and yolks. Combine mixtures, cook until thickened, then stir in butter and vanilla. Chill until set.
- Prepare the chocolate glaze: Heat cream, pour over chocolate, let sit, then stir until smooth. Add corn syrup, if desired.
- Assemble the éclairs: Cut éclairs in half, fill with cream, replace the top, and spread with chocolate glaze. Chill before serving.
Notes
- Pastry shells can be made ahead and frozen.
- For quicker assembly, use instant vanilla pudding instead of homemade cream.
- Ensure éclairs are fully cooled before filling to prevent melting the pastry cream.
Nutrition
- Serving Size: 1 éclair
- Calories: 310
- Sugar: 17g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
