If you’re anything like me, French-Style Eclairs with Mascarpone-Stabilised Cream and Shiny Chocolate Glaze Recipe brings back memories of cozy afternoons spent in the kitchen, experimenting with classic French pastries that impress family and friends alike. I remember the first time I made these éclairs—they were light as air, with a glossy chocolate coating that practically beckoned you to take a bite. The mascarpone in the cream filling is a game-changer, giving just the right amount of structure so the luscious cream stays put, escaping the all-too-familiar mess whenever you take a bite. Honestly, these have become my go-to for celebrations or when I want to treat myself without the fuss of complicated custards.
Why This Recipe Shines
- Flavor Harmony: The tangy mascarpone blends beautifully with rich whipped cream, balancing the deep cocoa notes of the chocolate glaze.
- Easy Assembly: No custard fuss—this recipe uses stabilised cream to keep it simple and mess-free.
- Texture Play: Crisp, airy choux pastry meets smooth, stable cream and glossy chocolate for a delightful contrast.
- Showstopper Finish: The shiny chocolate glaze gives each éclair a patisserie-worthy look that wows every time.
These French-Style Eclairs with Mascarpone-Stabilised Cream and Shiny Chocolate Glaze Recipe are truly special. The choux pastry bakes up crisp yet delicate—none of that soggy, store-bought disappointment. The chocolate glaze isn’t just for looks; it’s glossy and smooth, thanks to a little corn syrup magic. And filling them with mascarpone-stabilised Chantilly cream means they stay luscious without collapsing or making a mess—handy whether you’re serving immediately or prepping ahead for later. Plus, they’re wonderfully versatile for any season, pairing well with fresh berries in summer or a drizzle of espresso in cooler months.
If you’ve never ventured into the world of choux pastry or stabilised creams before, don’t worry. I’ve got you covered with detailed, step-by-step tips that’ll help you nail these éclairs on your first try. We’ll make sure the dough comes together perfectly, and that the cream holds its shape without a sweat. By the end, you’ll have showstoppers that look like you spent hours in a fancy bakery, but without the stress. Let’s roll up our sleeves and get started, shall we?
Ingredients You’ll Be Working With
Before we dive in, it’s worth measuring everything carefully—especially the eggs and butter—to ensure your choux pastry puffs up beautifully. All exact measurements are laid out in the recipe card at the bottom for easy reference.
- Unsalted butter: Cubed for even melting; controls the richness and texture of your choux pastry.
- Water: The liquid base that steams during baking, helping create the airy choux structure.
- Plain/all-purpose flour: Measured correctly to avoid dense pastry; provides the foundation for your éclairs.
- Cooking/kosher salt: Adds balance to the dough’s flavor.
- Large eggs (room temperature): Critical for the dough’s rise and glue factor—size matters here!
- 70% cocoa dark chocolate: For the shiny glaze—bittersweet richness without overpowering the cream.
- Thickened/heavy cream (35%+ fat): Used both in the glaze and the cream filling, ensures rich texture and stability.
- Corn syrup or liquid glucose: Keeps your chocolate glaze glossy and prevents crystallization.
- Mascarpone cheese: Stabilises the whipped cream so it stays fluffy without weeping.
- Icing sugar: Lightly sweetens the cream filling; sifted to avoid lumps.
- Vanilla bean paste or extract: Aromatic sweetness that elevates the cream’s flavor.
If you need any substitutions, whole milk can replace cream in a pinch (though the texture differs), and a good-quality vanilla extract works well if you don’t have vanilla bean paste. For the chocolate glaze, if you don’t find high cocoa chocolate, semi-sweet works but adjust the cream quantity slightly.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Medium saucepan: For melting butter and cooking choux dough evenly.
- Wooden spoon: Essential for stirring the dough vigorously without damaging the pan.
- Mixing bowls: One large for whipping cream and another for mixing glaze ingredients.
- Electric hand mixer: Makes whipping the mascarpone-stabilised cream quick and effortless.
- Piping bag with 15mm star tip: Creates classic ridges on éclairs and evenly sized logs.
- Baking trays lined with parchment paper: Prevent sticking and help achieve crisp bottoms.
- Spatula: For folding ingredients and mixing the chocolate glaze smoothly.
How to Make French-Style Eclairs with Mascarpone-Stabilised Cream and Shiny Chocolate Glaze Recipe
Ready to create your own batch of bakery-worthy éclairs? We’ll take it one step at a time—from making that beautiful choux pastry to whipping the stabilised cream and finishing off with a glossy chocolate coat. The key here is patience and attention to the cues.
- Preheat and Prepare: Set your oven to 180°C (350°F), with racks in the top and bottom thirds. Line 3 baking trays with parchment and lightly spray with canola oil so your éclairs slide right off after baking.
- Make the Choux Pastry Dough: In a saucepan, melt the butter with water over medium heat until almost melted. Add flour and salt once the liquid simmers, stirring vigorously. In about 10 seconds, watch the dough form a sticky ball that pulls away from the pan. Remove from heat and cool for exactly 10 minutes—longer and your eggs won’t incorporate properly!
- Incorporate Eggs: Beat in eggs one at a time with a wooden spoon. The dough will look separated at first but keep stirring—it will come together into a thick, sticky paste that holds shape. If it’s too runny, the éclairs won’t rise well.
- Pipe the Dough: Fill a piping bag with a 15mm star tip. Pipe logs about 12-14 cm (5”) long, spaced 5 cm apart so they don’t stick during baking. You should get around 20 éclairs across your trays.
- Bake to Crispy Perfection: Bake two trays simultaneously for 45 minutes. To get that perfect crisp shell, open the oven door for just 2 seconds at 30, 35, and 40 minutes to release steam—don’t skip this! Remove trays at 45 minutes, then let the éclairs cool completely on the trays.
- Make the Chocolate Glaze: Place chopped dark chocolate in a bowl. Heat cream and corn syrup together just below boiling, pour over chocolate, and let stand one minute. Stir gently with a spatula until silky smooth—avoid whisking to keep bubbles out.
- Prepare the Stabilised Chantilly Cream: In a large mixing bowl, combine cream, mascarpone, icing sugar, and vanilla. Whip on medium-high for about 3 minutes until stiff peaks form. This cream is thick, fluffy, and stays put—perfect for filling éclairs without mess.
- Assemble the Éclairs: Carefully slice each éclair in half horizontally. Dip the top halves into the chocolate glaze and refrigerate on a tray for 30 minutes to set the glaze.
- Fill and Finish: Pipe a generous swirl of mascarpone-stabilised cream onto the bottom halves of the éclairs. Put the glazed top back on and enjoy immediately, or refrigerate until ready to serve.
Kitchen Wisdom
- Tip 1: Use eggs at room temperature to help the dough properly emulsify and rise.
- Tip 2: Release steam during baking to get perfectly crisp pastry—don’t skip crack-the-oven-door steps.
- Tip 3: Avoid whisking the chocolate glaze to keep it shiny and bubble-free for that beautiful finish.
- Tip 4: Stabilising the cream with mascarpone means no squirted filling disasters and great storage life.
How to Serve
Flavor Boosters
For an extra twist, sprinkle a pinch of flaky sea salt over the chocolate glaze to enhance the cocoa flavors. Fresh berries like raspberries or sliced strawberries add a bright contrast to the rich cream. If you like a touch of citrus, a dusting of finely grated lemon zest atop the glaze works wonders, picking up the lightly tangy mascarpone.
Perfect Pairings
You’ll find these French-Style Eclairs with Mascarpone-Stabilised Cream and Shiny Chocolate Glaze Recipe pairs beautifully with a strong espresso or a silky latte—the bitterness balances the sweet, creamy filling. For adult guests, a glass of champagne or a dessert wine like Sauternes complements the rich textures and chocolate notes perfectly.
Presentation Touches
Serve these éclairs on a rustic wooden board for casual let’s-eat vibes, or arrange them neatly on a white platter for a sophisticated look. When hosting gatherings, consider slicing éclairs in half crosswise for bite-sized treats. Wrapped individually in parchment paper tied with a ribbon, they also make charming edible gifts.
Variations & Easy Swaps
- Use coconut cream and dairy-free mascarpone for a dairy-free version.
- Swap the chocolate glaze for a coffee or caramel glaze for different flavor profiles.
- Add finely chopped toasted hazelnuts atop the glaze for crunch and nuttiness.
- Infuse the cream with a splash of orange liqueur for a festive twist.
- Try a vanilla bean or cinnamon chantilly cream instead of plain vanilla to switch up the aroma.
Make-Ahead, Storage & Reheating
- Store unfilled choux pastry airtight for up to 3 days; re-crisp in a 180°C (160°C fan) oven for 5 minutes before filling.
- Keep mascarpone-stabilised cream in an airtight container or piping bag in the fridge for up to 48 hours—whips just like fresh.
- Once assembled, éclairs last 2-3 days refrigerated but note the pastry softens over time.
- Avoid reheating filled éclairs to keep the texture and cream integrity intact.
FAQs
- Can I make the choux pastry dough ahead of time? It’s best fresh for maximum rise, but you can make the dough and refrigerate it up to 24 hours, then bring to room temp before piping.
- What if my dough is too runny or too stiff? If it’s runny, your éclairs will spread and not puff well; stiff dough means dry éclairs. Adjust by adding a little beaten egg if too stiff or lightly beating in more flour mixture if too soft.
- Can mascarpone be substituted in the cream? Mascarpone is key for stability here. Cream cheese can be used but expect a tangier flavor and less silky texture.
- How do I know when the éclairs are baked through? They should be golden brown and sound hollow when tapped. The door-opening steam releases help crisp the shell.
- Can I freeze the éclairs? Unfilled baked choux freeze better than filled. Freeze baked shells airtight for up to a month and thaw completely before filling.
French-Style Eclairs with Mascarpone-Stabilised Cream and Shiny Chocolate Glaze Recipe
Classic French éclairs made with light and crispy choux pastry, generously filled with a stabilised Chantilly cream incorporating mascarpone for structure, and topped with a shiny 70% dark chocolate glaze. This Australian-style twist keeps the cream inside perfectly without leaking and ensures a delightful texture with every bite.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 30 minutes
- Yield: 20 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: Australian, British, French
Ingredients
Choux Pastry
- 100g / 7 tbsp unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 cup water
- 1 cup plain/all-purpose flour
- Pinch 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 (minimum 35% fat)
- 1 cup mascarpone (40%+ fat)
- 1 2/3 cups icing sugar / powdered sugar, sifted
- 2 tsp vanilla bean paste or extract, or 2 vanilla pods
Instructions
- Preheat the oven: Set your oven to 180°C / 350°F (160°C fan). Arrange two racks: one in the top third and one in the lower third. Lightly spray three baking trays with canola oil and line them with baking or parchment paper.
- Prepare the choux pastry base: In a medium saucepan over medium heat, melt the butter. When nearly melted, add the water and bring to a simmer. Add the flour and salt all at once, stirring vigorously with a wooden spoon while the pan remains on the stove. The mixture will clump into a sticky dough that pulls away from the pan walls, typically in about 10 seconds. Immediately remove from heat and allow to cool for 10 minutes (no longer).
- Incorporate the eggs: Add the eggs one at a time, mixing vigorously with the wooden spoon after each addition, fully incorporating each egg before adding the next. The mixture may appear separated initially but will come together into a sticky, thick paste holding its shape (not loose).
- Pipe the éclairs: Transfer the dough into a piping bag fitted with a 15 mm star tip. Pipe logs approximately 12-14 cm long, 2.5 cm wide, and 1.5 cm tall, spacing them about 5 cm apart on the trays to allow proper airflow for crisping. You should get around 20 éclairs.
- Bake: Place two trays in the oven on the prepared racks and bake for 45 minutes. At 30, 35, and 40 minutes, briefly open the oven door for about 2 seconds to release steam and promote crispiness. Remove the trays at the 45-minute mark and, if using a third tray, bake it separately with the same method.
- Cool the choux buns: Allow baked éclairs to cool fully on the trays without disturbing them to maintain crispness.
- Prepare the chocolate glaze: Place chopped dark chocolate in a bowl. Heat cream and corn syrup or glucose in a small saucepan over medium heat until just below boiling. Pour this hot mixture over the chocolate and let it stand for 1 minute, then gently mix with a rubber spatula until smooth and shiny. Avoid whisking to prevent bubbles. Transfer glaze to a wide, shallow bowl for dipping.
- Coat the éclairs: Slice cooled éclairs horizontally in half. Dip the top half into the chocolate glaze and place on a tray. Refrigerate for 30 minutes or until the chocolate is firm to the touch.
- Make the stabilised Chantilly cream: In a bowl, combine the thickened cream, mascarpone, sifted icing sugar, and vanilla. Using an electric mixer on medium-high speed, whip the mixture for about 3 minutes or until stiff peaks form.
- Assemble the éclairs: Transfer the whipped cream into a piping bag fitted with a star tip. Generously pipe the cream onto the bottom halves of the éclair and then place the chocolate-coated lids on top. Serve immediately.
Notes
- Eggs should be at room temperature for best incorporation; if eggs vary in size, whisk together and measure 200 ml for accuracy.
- Use 70% cocoa dark chocolate for rich and shiny glaze. For semi-sweet or regular dark chocolate chips, use 150g chocolate with 125 ml cream to adjust consistency.
- Ensure cream used is at least 35% fat for proper whipping and glaze texture.
- Glucose or corn syrup in the glaze adds a professional shine and prevents crystallization.
- Mascarpone stabilises the cream, preventing it from leaking out and maintaining texture for up to 2 days refrigerated.
- Vanilla bean paste or pods provide the best vanilla flavor; vanilla extract works as a substitute.
- A star tip piping nozzle creates authentic ridges and a refined shape, but a round tip or a snipped piping bag end of about 2.3 cm wide also work well.
- Store unfilled choux pastry in an airtight container up to 3 days; re-crisp in a 180°C oven for 5 minutes before filling.
- Assembled éclairs keep for 2-3 days refrigerated but pastry will soften over time.
- Nutrition info is per éclair serving.
