Decadent Chocolate and Rose Decorated Eclairs Recipe

Introduction

Eclairs are classic French pastries known for their light choux dough filled with rich cream and topped with glossy chocolate or decorative glazes. This recipe guides you through making smooth pastry cream, delicate choux shells, and three elegant glaze options for a stunning finish.

Ingredients

• 1 tbsp vanilla extract
• 2/3 cup (200 ml) milk, divided as 1/2 cup and 1/3 cup
• 2 large egg yolks
• 5/8 cup (40g) granulated sugar, divided as 1/4 cup and 1/2 tbsp
• 1 tbsp + 1 tsp (15 g) cornstarch
• 1 tbsp (12.5 g) unsalted butter
• ½ – ¾ cup heavy cream
• 1 cup water
• 118g (8 tbsp) unsalted butter
• Pinch of salt
• 1 ½ tsp sugar
• 1 cup all-purpose flour
• 3 large eggs
• ¼ cup heavy cream
• 55g dark chocolate, chopped
• 55g white chocolate, chopped
• ½ – 1 cup white melting wafers
• A little bit of red food coloring
• Gold sprinkles
• Edible red rose petals
• Gold leaf flakes

Instructions

1. Step 1: Prepare the pastry cream filling. In a saucepan, combine 1/2 cup milk with vanilla extract and heat gently. In a bowl, whisk together egg yolks, 1/4 cup sugar, and cornstarch until smooth.
2. Step 2: Temper the egg mixture by slowly adding the warm milk while whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter. Chill the pastry cream until cold, then fold in whipped heavy cream (about ½ to ¾ cup) gently to lighten the filling.
3. Step 3: Make the eclairs. In a saucepan, bring water, butter, salt, and 1 ½ tsp sugar to a boil. Remove from heat and stir in flour all at once until a dough forms and pulls away from the sides of the pan.
4. Step 4: Transfer dough to a bowl and beat in eggs one at a time until smooth and glossy. Pipe the choux dough onto a baking sheet in eclair shapes and bake in a preheated oven until puffed and golden.
5. Step 5: Prepare the dark chocolate glaze. Heat ¼ cup heavy cream until hot but not boiling, then pour over chopped dark chocolate. Whisk until smooth. Dip cooled eclairs into the glaze and set aside.
6. Step 6: For the white chocolate glaze, repeat the same method using white chocolate and ¼ cup heavy cream. Dip eclairs for a white glaze option.
7. Step 7: To make the pink glaze, melt white melting wafers gently, then stir in a little red food coloring until evenly pink. Dip eclairs in this glaze and decorate with edible red rose petals, gold leaf flakes, and gold sprinkles for a luxurious finish.

Tips & Variations

• Make sure to temper the eggs slowly with warm milk to avoid scrambling when preparing the pastry cream.
• For a richer filling, add a bit of mascarpone or cream cheese folded into the whipped cream before combining with the pastry cream.
• Use a piping bag with a round tip to pipe uniform eclairs for even baking.
• Experiment with different glaze flavors by adding coffee or flavored extracts to the cream before mixing with chocolate.

Storage

Store filled eclairs in an airtight container in the refrigerator for up to 2 days. For best texture, fill eclairs just before serving. Reheat unfilled eclairs in a warm oven (around 300°F/150°C) briefly to refresh the shells, but avoid reheating filled pastries.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux dough ahead of time?

You can prepare and bake the choux shells a day in advance. Store them in an airtight container at room temperature. Fill with pastry cream before serving to keep them crisp and fresh.

How can I tell when the pastry cream is done cooking?

The pastry cream is ready when it thickens enough to coat the back of a spoon and leaves a clear line when you run your finger through it.

Decadent Chocolate and Rose Decorated Eclairs Recipe

Print Recipe

★★★★★

4.4 from 68 reviews

This classic Eclairs recipe features perfectly baked choux pastry filled with creamy vanilla pastry cream and finished with luscious dark, white, and pink chocolate glazes. The eclairs are elegantly decorated with edible rose petals, gold leaf flakes, and gold sprinkles, creating a stunning and indulgent dessert perfect for special occasions or an upscale treat.

• Author: Windy
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–15 eclairs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry Cream Filling

• 1 tbsp vanilla extract
• 1/2 cup + 1/3 cup (200 ml) milk
• 2 large egg yolks
• 1/4 cup + 1/2 tbsp (40g) granulated sugar
• 1 tbsp + 1 tsp (15 g) cornstarch
• 1 tbsp (12.5 g) unsalted butter
• ½ – ¾ cup heavy cream

Eclairs (Choux Pastry)

• 1 cup water
• 118g (8 tbsp) unsalted butter
• Pinch of salt
• 1 ½ tsp sugar
• 1 cup all-purpose flour
• 3 large eggs

Glazes & Decoration

• ¼ cup heavy cream (for dark chocolate glaze)
• 55g dark chocolate (chopped)
• ¼ cup heavy cream (for white chocolate glaze)
• 55g white chocolate (chopped)
• ½–1 cup white melting wafers
• A little bit of red food coloring
• Gold sprinkles
• Edible red rose petals
• Gold leaf flakes

Instructions

1. Make Pastry Cream Filling: In a saucepan, combine the milk and vanilla extract and warm over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly temper the egg mixture by gradually adding the hot milk while whisking constantly. Return the mixture to the pan and cook on medium-low heat, stirring continuously until it thickens. Remove from heat and stir in butter until melted and incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until chilled. Once cool, gently fold in the whipped heavy cream until smooth and creamy.
2. Prepare Eclairs (Choux Pastry): Preheat your oven to 425°F (220°C). In a medium saucepan, bring water, butter, salt, and sugar to a rapid boil. Remove from heat and immediately add all the flour at once, stirring vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan. Allow it to cool slightly for a few minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip and pipe 4–5 inch long strips onto a baking sheet lined with parchment paper, spacing them adequately. Bake for about 10 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 15–20 minutes or until the eclairs are puffed and golden brown. Remove from oven and let cool completely on a wire rack.
3. Prepare Dark and White Chocolate Glazes: For the dark chocolate glaze, heat ¼ cup heavy cream until just simmering. Pour over the chopped dark chocolate and let sit for a minute, then whisk until smooth and glossy. For the white chocolate glaze, repeat the process using chopped white chocolate and ¼ cup heavy cream.
4. Prepare Pink Glaze: Melt white melting wafers gently in the microwave or double boiler until smooth. Add a small amount of red food coloring gradually to achieve the desired pink hue, and mix well.
5. Assemble and Decorate: Once the eclairs are cooled, carefully cut a small slit or hole to pipe the chilled pastry cream filling inside. Dip some eclairs in the dark chocolate glaze and others in the white chocolate glaze. For the pink glaze, dip the eclairs coated with pink glaze and immediately decorate with edible red rose petals, gold leaf flakes, and gold sprinkles while the glaze is still wet to create a beautiful, festive presentation. Allow the glazes to set before serving.

Notes

• You can prepare the pastry cream a day ahead and keep it refrigerated to save time on the day of serving.
• Ensure the eggs are added one at a time to the choux dough for proper emulsion and texture.
• Do not open the oven door during the initial phase of baking the eclairs to avoid deflation.
• Use room temperature eggs for the choux pastry for better incorporation.
• If you prefer, substitute heavy cream with whipping cream where appropriate.
• Store filled eclairs in the refrigerator and consume within 2 days for best freshness.

Keywords: Eclairs, Choux Pastry, Pastry Cream, Chocolate Glaze, French Dessert, Elegant Dessert, Vanilla Cream Filling