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Decadent Chocolate and Rose Decorated Eclairs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/decadent-chocolate-and-rose-decorated-eclairs-recipe/