Posted on Thursday, 21st October 2010 by Grace

These sinfully delicious Chocolate Éclairs with Vanilla Bean Crème Patissière and Chocolate Ganache Glaze are sure to win the heart of any chocolate lover.

A close up photo of Chocolate Éclairs with Vanilla Bean Crème Pâtissière and Chocolate Ganache Glaze french pastries on a cooling rack.

An éclair is an oblong shaped pastry made with pâte à choux (choux pastry) and is sometimes filled with cream.  Crème pâtissière is my all-time favourite.  I could eat a whole bowl in one sitting!  Other fillings include sweetened whipped cream or custard.  And of course we can’t forget the topping.  Most éclairs are topped with chocolate ganache glaze or chocolate fondant icing.  It’s hard to believe we eat these for breakfast!

A photo of Chocolate Éclairs with Vanilla Bean Crème Pâtissière and Chocolate Ganache Glaze french pastries placed in a row on a long, rectangular white dish.

If you’ve never had the pleasure of indulging in a chocolate éclair you are missing out!  Éclairs are deliciously decadent.  My description for the perfect éclair, it should have a light, crispy exterior oozing with rich and velvety vanilla-flavoured crème pâtissière (this is not the time to skimp).  Finally, it should be lightly topped (not too thick) with a luscious chocolate glaze.

A photo of a Chocolate Éclairs with Vanilla Bean Crème Pâtissière and Chocolate Ganache Glaze french pastry.

I personally cannot imagine life without chocolate, but if you’re not a big chocolate lover, Patricia from Technicolor Kitchen posted an amazing quick and easy recipe for (can’t wait to try this).  And if you would like an alternative to the vanilla bean crème pâtissière Annie from Annie’s Eats has a simple recipe for (espresso’s rich flavour adds depth to the crème pâtissière and also enhances the other flavours).

A photo of Chocolate Éclairs with Vanilla Bean Crème Pâtissière and Chocolate Ganache Glaze french pastries arranged in a semi circle.

Sure you can buy these at the local pastry shop or a version of them at the donut shop, but surprisingly Éclairs are very easy to make at home.  And the best part about making them at home, you can personalize the flavours to your exact tastes. Whether you fancy lemon, mocha, vanilla or chocolate, Éclairs are a taste worth remembering, time and time again.

Chocolate Éclairs with Vanilla Bean Crème Pâtissière

A photo taken looking down on Chocolate Éclairs with Vanilla Bean Crème Pâtissière and Chocolate Ganache Glaze french pastries on a wire rack.

  • Pâte à Choux Puffs
  • François Payard’s Vanilla Bean Crème Pâtissière
  • Chocolate Ganache Glaze

Pâte à Choux Puffs (Choux Pastry)

(from David Lebovitz, Ready For Dessert)

  • 1 cup (250 ml) water
  • 1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup (140 g) all-purpose flour
  • 4 large eggs
  1. Preheat oven to 425° F (220° C).  Line 2 baking sheets with non-stick baking paper or silicone baking mats.
  2. Combine the water, butter, sugar and salt in a medium-sized saucepan and set over medium-high heat, stirring to encourage the butter to melt, bring mixture to a boil.
  3. Add the flour all at once, stirring vigorously, until the mixture forms a thick paste and pulls away from the sides of the saucepan.
  4. Remove from the heat.  Wait for 2 minutes, stirring the paste a few times to cool it slightly.
  5. Add the eggs, one-at-a-time, stirring vigorously with a wooden spoon, making sure each one is completely incorporated before adding the next.
  6. Fill a pastry bag fitted with a plain 1/2-inch tip with pâte à choux (choux pastry).  Pipe out oblong shapes, about 4 1/2-inches long and 1 inch wide, onto prepared baking sheets, spacing them 2 inches apart.
  7. Bake until the choux puffs are golden brown on the tops and sides, about 25 to 30 minutes.  Turn off the oven and let them rest in the oven for 5 minutes.
  8. Remove from the oven and poke each choux puff on each end with a small paring knife so that it releases its steam.  Place the choux puffs on a wire rack to cool completely.

A close up photo of 2 Chocolate Éclairs with Vanilla Bean Crème Pâtissière and Chocolate Ganache Glaze French pastries.

François Payard’s Vanilla Bean Crème Pâtissière (Pastry Cream)

(from )

  • 1 cup (250 ml) milk
  • 1 cup (250 ml) heavy cream (35%)
  • 2 vanilla beans, split
  • 6 large egg yolks
  • 1/2 cup (115 g) sugar
  • 5 tablespoons all-purpose flour
  1. In a small saucepan over medium heat, scald the milk, heavy cream, and vanilla beans by bringing the mixture just to a boil.  Remove from heat, cover, and let steep for 10 to 12 minutes.
  2. In a small bowl, whisk together the egg yolks and sugar until light and fluffy, about 3 minutes.  Add the flour and continue to whisk until smooth.
  3. Remove the vanilla beans from the hot-milk mixture.  Gradually pour the hot-milk mixture into the egg mixture.  Whisk the mixture until completely smooth and lump free.
  4. Return the mixture to the saucepan, and place over medium heat.  Bring the mixture to a boil, whisking constantly, and cook for an additional 2 minutes.
  5. Pour the crème pâtissière into a small bowl.  Place a sheet of plastic wrap directly on top of the crème pâtissière to prevent a skin from forming. Refrigerate until ready to use.

Chocolate Ganache Glaze

  • 4 ounces (115 g) semisweet chocolate, coarsely chopped
  • 1/2 cup (125 ml) heavy cream (35%)
  • 1 tablespoon light corn syrup
  1. Place the chocolate into a small heatproof bowl.
  2. Bring the cream just to a simmer in a small saucepan over medium-high heat.
  3. Remove from heat and add the corn syrup, whisk to combine.
  4. Pour the cream mixture over the chocolate.  Let stand, without stirring, until chocolate begins to melt.
  5. Using a spatula, gently stir the chocolate and cream until totally combined; begin near the centre of the bowl and gradually work your way toward the edge, pulling in as much as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.)  If not using immediately or if you have any left over chocolate ganache glaze it can be refrigerated up to 5 days in an airtight container. Reheat gently before using.

How to Assemble Chocolate Éclairs

  1. Insert a wooden skewer into one end of the choux puff, and move it around to expand opening for crème pâtissière (pastry cream), repeat on the other end; set aside.  Repeat with remaining choux puffs.
  2. Transfer the crème pâtissière to the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed until smooth.
  3. Fill a pastry bag fitted with a small coupler and small plain tip with crème pâtissière.  Insert tip into one end of each choux puff; fill, repeat with the other end; set aside.
  4. Dip top of each choux puff into the chocolate ganache glaze; let excess drip off before turning éclair over.  Transfer to a wire rack to allow the chocolate ganache glaze to set.  Serve or store éclairs in an airtight container in the refrigerator up to 1 day.

Related posts:

  1. Japanese Kasutera (Castella), Strawberry Shortcake
  2. Baileys® Chocolate Pots de Crème
  3. Classic Crème Brûlée & Lemon Madeleines
  4. Fudgy Chocolate Brownies & Caramel Pots de Creme
  5. Chocolate Custard Tartlettes

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Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (16)

16 Responses to “Chocolate Éclairs with Vanilla Bean Crème Pâtissière”

  1. Says:
    October 21st, 2010 at 2:37 pm

    Just look at that beautiful glaze! I much prefer pastry cream over custard in eclairs, so these are very appealing in every way.

  2. Says:
    October 21st, 2010 at 2:43 pm

    So glad you posted this. I’ve had eclairs on the brain since making boston cream pie cupcakes. Now I have a use for the remaining pastry cream.

  3. Says:
    October 21st, 2010 at 2:50 pm

    These look just dreamy. I haven’t had an eclair in forever.

  4. Grace Says:
    October 21st, 2010 at 3:15 pm

    Rachel it is very rare that I ever have pastry cream left over, I just love it and can never stop myself from eating all of it.

  5. Says:
    October 21st, 2010 at 4:21 pm

    These eclairs are oh so tempting! Would love one or two with my afternoon espresso!

  6. Says:
    October 21st, 2010 at 4:55 pm

    These are so impressive! Awesome job.

  7. Says:
    October 21st, 2010 at 6:03 pm

    I am SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO hungry and envious that I don’t have any.

  8. Says:
    October 21st, 2010 at 8:31 pm

    You are such an amazing baker, so beautiful and the photos make my mouth water!

  9. Says:
    October 21st, 2010 at 11:49 pm

    Oh I simply love these!!! they r to die for!!!

  10. Says:
    October 22nd, 2010 at 8:26 am

    I say ditto to all these comments – you made such lovely eclairs and the photos are amazing!

  11. Says:
    October 22nd, 2010 at 9:28 am

    These look amazing! Look at that shiny glaze, beautiful!

    Tks for mentioning my blog, I feel very honored!
    xx

  12. Grace Says:
    October 22nd, 2010 at 9:52 am

    I love your site Patricia, trying your eclairs on the weekend, the batch I made went so quick!

  13. Says:
    October 22nd, 2010 at 12:23 pm

    oh I can almost smell them

  14. Says:
    October 22nd, 2010 at 9:17 pm

    Wow. I think I just found my Sunday baking project for this week. Hubby will love these! These look amazing! Great job!

  15. Grace Says:
    October 22nd, 2010 at 9:51 pm

    Thank you Sarah

  16. Says:
    October 23rd, 2010 at 5:56 am

    Your eclairs look marvelous!!!

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