Chocolate-vanilla éclair

by Ed Halmagyi


  • 120ml water
  • 60g unsalted butter
  • 90g plain flour
  • 3 eggs
  • 300g mascarpone
  • 100g icing sugar
  • 1 tsp natural vanilla extract
  • 100g dark chocolate
  • 80ml cream


1 Preheat oven to 190°C. Combine the water and butter in a small saucepan and set over a moderate heat. Beat in the flour, and cook until thickened. Transfer the mixture to the bowl of an electric mixer and add the eggs one at a time. Beat until cool.
2 Pipe the pastry into thick lines on a lightly-greased baking tray, then bake for 20 minutes, until puffed and crisp.
3 Mix the mascarpone, sugar and vanilla, the pipe into the centre of the pastries. Melt the chocolate and cream in a small saucepan and pour over the tops.