Choux Pastry Eclair with Bourbon Vanilla Cream


Choux Pastry:

1 cup (240 mL) milk

1 cup (240 mL) water

225 g butter, cubed

1 Tbs sugar

1¼ tsp salt

1¼ cups (300 g) flour, sifted

450 g eggs (about 9 eggs)

Crème Patissiere:

2 cups (500 mL) milk

1 vanilla bean, halved and scraped

½ cup (125 g) fine sugar/caster sugar

100 g egg yolks (about 2 yolks)

2 Tbs cornstarch

2 Tbs custard powder

2 Tbs butter

Splash bourbon


  1. Choux Pastry:
  2. In a saucepan, bring milk, water, butter, sugar and salt to a boil.
  3. Take off heat, and add flour. Place saucepan back on low heat and let cook until you see the batter start to come away from the sides of the pan.
  4. Place in a mixer. Gradually add eggs until you’ve reached a ribbon-like texture. The mixture should fall from a spoon, but still hold its shape.
  5. Pipe 10cm long éclairs onto a lightly greased tray with a #8 tip. Bake at 350º F for around 30 minutes until pastry is puffed and golden.
  6. Crème Patissiere:
  7. In a saucepan, boil milk with vanilla beans. Remove from heat. Cover and infuse for one hour. Mix sugar with egg yolks, and then add cornstarch, custard powder and bourbon.
  8. To assemble, use a small star tip to make three holes in the top of the eclair. Pipe crème inside with a piping bag, and then pipe large stars in a wave on top of the eclair. Top with chocolate discs.

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