Stuffed Eclair

Indulge in the ultimate dessert experience with these delectable stuffed éclairs. Featuring light and airy choux pastry filled generously with rich cream and topped with a luscious chocolate glaze, this recipe captures the essence of a classic French patisserie favorite, making it perfect for any special occasion or delightful treat.

Why You’ll Love This Recipe

This stuffed éclair recipe is a wonderful blend of textures and flavors. The crisp yet tender pastry, the creamy filling, and the luxurious chocolate topping come together to create a dessert that feels both sophisticated and comforting. You will love how impressive they look, yet how achievable they are to make at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Water
• Unsalted butter
• All-purpose flour
• Salt
• Eggs
• Heavy cream
• Vanilla extract
• Powdered sugar
• Dark chocolate
• Heavy cream (for ganache)

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and a pinch of salt to a boil.
3. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
4. Remove from heat and let it cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth.
5. Transfer the dough to a piping bag fitted with a large round tip and pipe into 4-inch long strips on the baking sheet.
6. Bake for 20–25 minutes or until puffed and golden brown. Cool completely on a wire rack.
7. For the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Once éclairs are cooled, use a small knife to make a hole in each and pipe the whipped cream inside.
9. For the ganache, heat heavy cream until simmering, then pour over chopped dark chocolate. Let it sit for a few minutes before stirring until smooth.
10. Dip the tops of the stuffed éclairs in the chocolate ganache and set them aside to set.

Servings and timing

This recipe makes about 10–12 stuffed éclairs.
Preparation time: 25 minutes
Baking time: 25 minutes
Cooling and assembly time: 30 minutes
Total time: approximately 1 hour 20 minutes.

Variations

• Different Fillings: Substitute the whipped cream with pastry cream, custard, or even flavored buttercream for a richer experience.
• Chocolate Options: Use milk chocolate or white chocolate for the ganache topping instead of dark chocolate.
• Flavored Cream: Add flavors such as coffee, raspberry, or lemon zest to the whipped cream for a refreshing twist.
• Mini Éclairs: Pipe smaller strips to create bite-sized versions ideal for parties.
• Nut Toppings: Sprinkle chopped nuts like almonds or pistachios over the ganache for added texture.

Storage/Reheating

Store the stuffed éclairs in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to sit at room temperature for about 15 minutes before serving.
Reheating is not recommended as it may cause the cream to melt and the pastry to lose its texture.

FAQs

How do I prevent my éclairs from deflating after baking?

Make sure to bake them fully until golden brown and firm, and avoid opening the oven door during baking.

Can I freeze stuffed éclairs?

It is best to freeze unfilled éclairs. Once baked and cooled, freeze them in an airtight container. Thaw and fill before serving.

What is the best way to pipe the choux pastry?

Use a piping bag with a large round or star tip and apply even pressure to maintain consistent size.

Can I make the choux pastry ahead of time?

Yes, you can pipe and freeze the dough strips. Bake from frozen, adding a few extra minutes to the baking time.

How long can stuffed éclairs sit out at room temperature?

Stuffed éclairs should not sit out for more than 2 hours due to the cream filling.

Can I use store-bought whipped cream for the filling?

While convenient, homemade whipped cream offers better stability and taste.

Why is my choux pastry dough too runny?

You may have added too many eggs. Add eggs one at a time and test the consistency before adding more.

How thick should the ganache be for dipping?

The ganache should be slightly thick but pourable to coat the éclairs smoothly without dripping excessively.

What type of chocolate is best for the ganache?

High-quality dark chocolate with at least 60% cocoa is recommended for a rich and balanced flavor.

Can I add flavors to the ganache?

Yes, you can infuse the cream with coffee, citrus zest, or a splash of liqueur before pouring over the chocolate.

Conclusion

Stuffed éclairs offer an impressive and indulgent dessert that balances light pastry with luscious cream and rich chocolate. With just a bit of practice, you can recreate this patisserie classic at home, adding your own delicious twists along the way. Whether for a celebration or simply to satisfy a sweet craving, these éclairs are sure to delight.

Print