Chocolate Eclairs Filled with Vanilla Cream

If you're craving a decadent dessert that combines the richness of chocolate with the smooth, creamy goodness of vanilla, these Chocolate Eclairs Filled with Vanilla Cream are the perfect choice! This classic French pastry features a golden, crisp choux pastry filled with a luscious vanilla cream and topped with a glossy chocolate glaze. The best part? You can easily recreate this elegant treat at home with just a few simple ingredients. Keep reading for the step-by-step guide!

Ingredients:

For the choux pastry (eclair dough):

• 1/2 cup (120g) unsalted butter

• 1 cup (240ml) water

• 1/4 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup (125g) all-purpose flour

• 4 large eggs

• 1 teaspoon vanilla extract

For the vanilla cream filling (pastry cream):

• 2 cups (480ml) whole milk

• 1/2 cup (100g) granulated sugar

• 4 large egg yolks

• 1/4 cup (30g) cornstarch

• 1/2 teaspoon vanilla extract

• 1 tablespoon unsalted butter

For the chocolate glaze:

• 4 oz (115g) dark chocolate

• 1/2 cup (120ml) heavy cream

• 1 tablespoon unsalted butter

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Preparation:

1. Make the choux pastry:
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. In a medium saucepan, combine the butter, water, salt, and sugar. Bring to a boil over medium heat, stirring occasionally. Once it’s boiling, remove the pan from the heat and stir in the flour all at once. Return to the heat and stir constantly for about 1-2 minutes, until the dough pulls away from the sides of the pan and forms a ball. Let the dough cool for a few minutes.
   Once cooled slightly, add the eggs one at a time, mixing well after each addition until smooth. Stir in the vanilla extract.
   Transfer the dough to a piping bag and pipe 3-4 inch long strips onto the prepared baking sheet. Bake for 25-30 minutes, or until golden brown and puffed. Remove from the oven and let them cool completely on a wire rack.

2. Make the vanilla cream filling:
   In a saucepan, heat the milk over medium heat until it begins to steam (do not let it boil). In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and boils (about 2-3 minutes). Remove from the heat and stir in the vanilla extract and butter. Let the cream cool to room temperature, then refrigerate until chilled.

3. Make the chocolate glaze:
   In a heatproof bowl, combine the dark chocolate, heavy cream, and butter. Heat over a pot of simmering water (double boiler method) or microwave in short bursts, stirring until the chocolate is fully melted and smooth.

4. Assemble the eclairs:
   Once the eclairs have cooled, use a small knife to make a small slit on the side of each eclair. Using a piping bag, fill the eclairs with the chilled vanilla cream filling.
   Dip the top of each filled eclair into the chocolate glaze and let any excess drip off. Place the eclairs on a serving platter and refrigerate for about 30 minutes to set the glaze.

Serve chilled and enjoy!

Have you tried these chocolate eclairs yet?

If you loved this recipe, you’ll definitely enjoy exploring more of our delicious pastry and French dessert recipes! Check out this motivational link for more sweet treats and ideas to impress your guests!