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Australian-style Cream-Filled Eclairs with Crispy Choux Pastry and Shiny Chocolate Glaze Recipe

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4.5 from 73 reviews

Classic French-inspired éclairs made with light and crispy choux pastry, filled with a rich and stabilised mascarpone Chantilly cream, and topped with a shiny dark chocolate glaze. This Australian-style éclair recipe ensures the cream filling holds its shape for easy eating and better storage, delivering a delightful dessert perfect for any occasion.

Ingredients

Choux Pastry

  • 100g (7 tbsp) unsalted butter, cut into 1 cm (1/2 inch) cubes
  • 1 cup water
  • 1 cup plain/all-purpose flour
  • Pinch of cooking/kosher salt
  • 4 large eggs (55-60g/2oz each), at room temperature

Shiny Chocolate Glaze

  • 100g (3.5 oz) 70% cocoa dark chocolate block, finely chopped
  • 2/3 cup thickened/heavy cream (minimum 35% fat)
  • 3 1/2 teaspoons corn syrup or liquid glucose

Stabilised Chantilly Cream

  • 3 cups thickened/heavy cream or whipping cream (min 35% fat)
  • 1 cup mascarpone (40%+ fat)
  • 1 2/3 cups icing sugar/powdered sugar, sifted
  • 2 teaspoons vanilla bean paste or extract, or 2 vanilla pods (seeds scraped)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Position one oven rack in the top third and another in the lower third. Lightly spray three baking trays with canola oil and line them with parchment paper.
  2. Make Choux Pastry Dough: In a medium saucepan over medium heat, melt the butter in the water. When the butter is almost melted, bring the mixture to a simmer. Add the flour and salt all at once, stirring vigorously with a wooden spoon while on the stove. The mixture will thicken into a sticky ball that comes away from the pan sides within about 10 seconds. Remove from heat and allow to cool for 10 minutes.
  3. Incorporate Eggs: Add eggs one at a time, mixing vigorously with a wooden spoon after each addition. The batter will look separated initially but will come together into a thick, sticky paste that holds its shape after thorough mixing.
  4. Pipe the Eclairs: Transfer the dough to a piping bag fitted with a 15 mm star tip. Pipe logs 12-14 cm long, 2.5 cm wide, and 1.5 cm tall onto the baking trays, spacing them about 5 cm apart to prevent crowding and allow crispiness. Aim to pipe around 20 éclairs in total.
  5. Bake the Choux: Place two trays in the oven racks and bake for 45 minutes. Open the oven door briefly (2 seconds) at 30, 35, and 40 minutes to release steam, which helps keep the éclairs crispy. Remove the trays after 45 minutes. If using a third tray, bake it separately using the same method.
  6. Cool and Slice: Allow the éclairs to cool fully on the trays. Once cooled, slice each éclair horizontally in half to prepare for filling.
  7. Prepare Chocolate Glaze: Place the chopped chocolate in a bowl. Heat the cream and corn syrup or glucose in a small saucepan over medium heat until just below boiling. Pour the hot mixture over the chocolate, submerging it completely. Let sit for 1 minute, then gently stir with a rubber spatula (avoiding whisking to prevent bubbles) until smooth and glossy. Pour into a shallow bowl large enough for dipping.
  8. Dip Eclairs in Chocolate: Dip the top half (lid) of each éclair into the chocolate glaze, then place them on a tray. Refrigerate for 30 minutes to allow the chocolate to set and firm up.
  9. Make Stabilised Chantilly Cream: Combine the thickened cream, mascarpone, icing sugar, and vanilla in a large bowl. Using an electric beater on medium-high speed, whip for about 3 minutes or until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip.
  10. Fill Eclairs: Pipe the stabilised Chantilly cream generously inside the bottom half of each éclair in a pattern of your choice. Place the chocolate-coated lid on top and serve immediately.

Notes

  • Eggs should be at room temperature and weigh 55-60g each for best results. If eggs differ in size, whisk and measure out 200ml or about 4/5 cup.
  • Use good quality 70% cocoa dark chocolate blocks for the glaze for optimal shine and flavor. If substituting with semi-sweet chocolate chips, increase cream to 1/2 cup (125 ml) and keep corn syrup/glucose amount the same.
  • Cream used for glaze and filling should be at least 35% fat to ensure a rich texture and proper whipping capability.
  • Glucose or corn syrup enhances the glaze’s shine and texture and can be found in baking aisles or specialty shops.
  • Adding mascarpone stabilises the chantilly cream, helping it hold its shape and preventing weeping or collapsing overnight.
  • Use reputable mascarpone brands as cheaper versions may be too runny and not effective as a stabilising agent.
  • To extract vanilla pod seeds, split pod lengthwise with a knife and scrape seeds using the blunt side.
  • A star tip piping nozzle creates decorative ridges on choux pastry, but a plain round tip or simply cutting the piping bag end can also work.
  • Choux pastry can be stored in an airtight container for up to 3 days and re-crisped in a 180°C oven for 5 minutes before filling.
  • Stabilised cream can be prepared up to 48 hours in advance and stored in the fridge while maintaining its fluffiness.
  • Assembled éclairs are best eaten within 2-3 days as the pastry softens over time.

Find it online: https://myweeklyrecipes.com/australian-style-cream-filled-eclairs-with-crispy-choux-pastry-and-shiny-chocolate-glaze-recipe/