Éclair with Vanilla Cream and Chocolate Glaze
The éclair is one of the most beloved desserts in Romanian pastry shops — a baked choux pastry shell that is golden outside and hollow inside, filled with smooth vanilla cream and covered with a glossy chocolate glaze. Simple in ingredients but technical in execution, the éclair rewards patience with an elegant, creamy, and satisfying dessert. This recipe covers all three essential components: choux pastry, vanilla diplomat cream, and dark chocolate glaze.
Servings
12
Prep
45 min
Cook
30 min (+ 2 h răcire cremă / + 2 h cream chilling)
Total
3 h 30 min (incl. chilling)
🥘Ingredients
servings
Choux pastry (pâte à choux)
Vanilla pastry cream (crème pâtissière)
Chocolate glaze
✅Dietary Compatibility
Yield
12 éclairs of 10–12 cm
📦Storage
Refrigerator
Filled éclairs keep in the refrigerator for maximum 24 hours; unfilled shells can be kept at room temperature in an airtight container for 2 days or frozen for 1 month
Freezer
Baked shells (unfilled) freeze excellently — thaw at room temperature and refresh for 5 min at 160°C to restore crispness
🥗Nutrition Facts
Values per éclair (approx. 100g)
Calories
320 kcal
Protein
7 g
Fat
19 g
Carbohydrates
31 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Chocolate cream éclair: Replace 30 g of cornstarch with 30 g of cocoa powder in the vanilla cream and add 100 g melted chocolate at the end — the result is an intense chocolate cream.
Strawberry and cream éclair: Fill with simple whipped cream sweetened with powdered sugar and replace the chocolate glaze with a pink glaze made from powdered sugar, water, and food coloring — classic patisserie look.
Paris-Brest (round variant): Pipe circular crowns instead of strips and fill with hazelnut mousseline cream — same dough, different shape and filling.
Savory éclair: Omit the sugar from the dough, fill with herb cream cheese or smoked salmon mousse, and glaze with aspic or herb clarified butter — elegant appetizer.