Chocolate Cheese Eclairs
Indulge in the perfect combination of rich chocolate and creamy cheese filling with these irresistible Chocolate Cheese Éclairs! This elegant dessert starts with light and airy choux pastry shells baked to golden perfection, then filled with a luscious cream cheese mixture infused with vanilla and just the right touch of sweetness. Topped with a silky dark chocolate glaze, these éclairs balance decadence and sophistication in every bite. Whether you're preparing an impressive treat for a special occasion or simply craving a bakery-worthy dessert, these éclairs are surprisingly easy to make and deliver stunning results. Serve them chilled for a refreshing, melt-in-your-mouth experience that's sure to wow your guests. Perfect for parties, brunches, or anytime you need a touch of indulgence, these Chocolate Cheese Éclairs are a showstopper!
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Recipe Information
Ingredients
- 85 grams unsalted butter
- 240 ml water
- 125 grams all-purpose flour
- 0.5 teaspoons salt
- 4 pieces large eggs
- 225 grams cream cheese
- 100 grams powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 150 grams dark chocolate
- 30 grams unsalted butter (for glaze)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, unsalted butter, and salt. Heat over medium flame, stirring until the butter melts and the mixture begins to simmer.
Remove the pan from heat, and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly.
Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be shiny and smooth.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 8-10 éclairs (about 10 cm long) onto the prepared baking sheet, leaving space between for expansion.
Bake in the preheated oven for 20-25 minutes, or until the éclairs are golden brown and puffed up. Do not open the oven door during baking.
Turn off the oven, crack the door slightly, and let the éclairs cool inside for 10 minutes to prevent collapsing. Then transfer them to a wire rack to cool completely.
For the filling, beat the cream cheese with powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Once the éclairs are cool, slice them horizontally or use a piping bag fitted with a small nozzle to fill them with the cheese mixture.
For the chocolate glaze, melt the dark chocolate and unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
Dip the top of each éclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack until the glaze sets.
Serve immediately or store in the refrigerator in an airtight container for up to 2 days. Enjoy!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 18.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
