Posted by Grace Massa Langlois on Thursday, 21st October 2010

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 or pasta choux) and is sometimes filled with cream.  Crème pâtissière (crema pasticcera) 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 Lemon Cream Éclairs (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 Mocha Pastry Cream (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.

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

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

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base

Comments (45)

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

  1. Cookin' Canuck Says:

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

  2. Rachel @ Baked by Rachel Says:

    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. briarrose Says:

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

  4. Grace Says:

    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. marla {family fresh cooking} Says:

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

  6. Evan Thomas Says:

    These are so impressive! Awesome job.

  7. Belinda @zomppa Says:

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

  8. Jeanette Says:

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

  9. Trisha Says:

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

  10. Marly Says:

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

  11. Patricia Scarpin Says:

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

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

  12. Grace Says:

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

  13. James Says:

    oh I can almost smell them

  14. SugarCooking Says:

    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:

    Thank you Sarah

  16. Cherine Says:

    Your eclairs look marvelous!!!

  17. Annie Says:

    Mmmmm you made my absolute favorite breakfast!

  18. Laura Says:

    Cannot wait to try these in my own kitchen! They look decadently delicious!

  19. Crustabakes Says:

    These look gorgeous. i love the smooth shiny sheen of the chocolate! yumm

  20. Angela@spinachtiger Says:

    Eclairs are my single most favorite thing to eat, and you have laid it out so well. I think I can do this, but I’m afraid I would eat them all. I need to wait for a time I can give myself full permission to indulge in this lovely treat.

  21. MARY NICOLE Says:

    To die for!

  22. Joy Says:

    That looks great. They look so elegant.

  23. Michelle Says:

    These are so impressive. They look wonderful!

  24. Tessa Says:

    I made these yesterday and I’m pretty sure it was a huge fail on my part. My choux pastry did not turn out nearly as big, wide or perfectly shaped as yours. and I followed all directions for the pastry cream and mine didnt get fluffy at all. =\ I even re-read it just now and i still cant see what I did wrong, any tips?

  25. Grace Says:

    Tessa did you happen to brush the tops with egg wash? I left it off the recipe because I read tips (can’t remember where) that if it drips down it can cause the choux pastry not to rise. I didn’t want to take any chances so I did brush with egg wash, some people do. Let me know if you didn’t and maybe we can talk via email and figure out what happened.

  26. Grace Says:

    p.s. Tessa it’s also important to make sure the oven is preheated to the 425 degrees.

  27. Tessa Says:

    No I didn’t brush them with egg wash, and my oven was preheated to 425. I would love to talk to you via e-mail because I would love to make these correctly. And figuring out what I did wrong will help in my future baking escapades.

  28. Grace Says:

    Hi Tessa it was great chatting over email. Please let me know how it goes the next time!

  29. Tes Says:

    I love chocolate eclairs… these looks really stunning! I can’t wait to try this recipe.

  30. Food Lover Says:

    OMG you can never imagine how much I love this dessert yummyyyyyy, I cannot leave it when I or my mom make I just finish it right away :)
    Thanks for the perfect dessert :)

  31. Lacey @ dishfolio Says:

    Those look amazing! We’d love for you to post this recipe at dishfolio.com!

  32. Grace Says:

    Thank you Lacey, submitted this morning, hope I did it right.

  33. Dustin Baier Says:

    I found these on dishfolio. They look great. You make me want donuts so bad. I will have to give them a try. I have always been intimidated by trying homemade donuts for some reason.

  34. Grace Says:

    I was too Dustin but these are easy and so good.

  35. Profiteroles Recipe, Chantilly Cream, Chocolate Sauce Recipe | La Mia Vita Dolce Says:

    […] Pastry Puffs) filled with Crème Chantilly (Sweetened Whipped Cream flavoured with Vanilla) or Crème Patissiere (pastry cream). The puffs can also be filled with ice cream.  If you frequent Italian Bakeries you […]

  36. Sharon Says:

    These look so yummy. I made mine into little cream puffs using a small disher instead of a pastry bag to put them on the pan. And now I’m motivated to make a Boston Cream Pie instead of a second batch to use up my pastry cream.

  37. bilal itani Says:

    very very very nice

  38. Pastry Patrol: Éclair | Girl et Galette Says:

    […] but the possibilities are endless if you decide to make it chez vous.  I found a blog that has a great guide to making éclairs, and the pâte à choux recipe listed is by my favorite David […]

  39. Zeppole-Italian Desserts-Italian Pastry-Italian pastry desserts-Donuts | La Mia Vita Dolce Says:

    […] why am I making Zeppole Fritte so early?  I couldn’t resist!  I had a huge craving for Chocolate Éclairs and before I knew it one batch of éclairs turned into one batch of profiteroles and one batch of […]

  40. Other desserts by sessicab - Pearltrees Says:

    […] Chocolate Éclairs with Vanilla Bean Crème Pâtissière Recipe | La Mia Vita Dolce […]

  41. Saint Joseph’s Day Fritters – Zeppole di San Giuseppe « Italian Heritage Club Says:

    […] why am I making Zeppole Fritte so early?  I couldn’t resist!  I had a huge craving for Chocolate Éclairs and before I knew it one batch of éclairs turned into one batch of profiteroles and one batch of […]

  42. Baking Cupcakes-Gourmet Cupcakes-Filled Cupcakes-Black Forest Cake Says:

    […] If you’re anything like me and enjoy pastry cream as much as I do you may be interested in my Boston Cream Donuts, Cannoncini alla Crema Pasticcera or Chocolate Éclairs with Vanilla Bean Crème Pâtissière. […]

  43. Blogiversary Donut Roundup - Je suis alimentageuse Says:

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  44. Vanessa Says:

    Grace, thanks for the great recipe! I tried it and everything turned out delicious. I wish I had piped the dough more consistently but overall I’m satisfied for a first try. By the way, thank you for the advice. I used your strawberry cupcake and frosting recipe a few months ago and you advised me to get a scale. I did and it has helped a lot.

  45. Grace Massa Langlois Says:

    Hi Vanessa, I’m a terrible piper, it took me forever to get them right, I turn the baking paper over and draw lines, I find it’s really helpful having a guide. Very happy you enjoyed them!

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