Vanilla Bean Cream Filled Eclair Anyone?

I baked over 500 chocolate chip cookies last week so I’m taking things a little bit easier this week. 🙂 How long does 500 chocolate chip cookies take to make…? oh, about 3 nights worth of baking and 6 hours worth of bagging and ribbon tying. The boyfriend and my friend both got suckered into helping me out. A big thank you to you both!

A while ago I made some mini eclairs for a dinner at my friends place and now I’m finally getting a chance to post the recipe 🙂 I took a whole tray full of these and between 7 people (and the boyfriend sneaking some in the car) they were gone pretty fast.

The choux pastry for the eclairs is not hard to make… the only downside is that you have to make it on the day to keep its texture. I find that if I keep it overnight it tends to become soft… but you can place them in the oven for a bit to firm up if that happens.

Choux Pastry Recipe

250ml Water
60g Butter
1 teaspoon Sugar
125g Plain Flour
3 eggs

Preheat oven to 220 degrees (200 degrees for a fan forced oven).

Place water, butter and sugar into a saucepan and bring to boil. Remove from the heat and quickly add the flour. Mix rapidly with a wooden spoon until well combined.

Add the eggs one at a time and mix well after each egg. Fill a piping bag and pipe small lines onto a baking paper lined tray.

Place in the oven and bake for 15 – 20 mins until they are golden brown.

When they are ready, remove from the oven and let them cool on a rack. While they are still warm, use a nozzle (the one you are planning to pipe your cream filling with) and gently poke a hole on the bottom of each eclair.

Vanilla Bean Cream Filling

1 1/2 cups Thickened Cream
1/2 cup Icing Sugar
1 teaspoon vanilla bean paste

Beat the cream until it thickens, then add the icing sugar slowly and finally add the vanilla and mix it in on a low speed.

Wait until the eclairs cool to room temperature. Fill a piping bag with the vanilla cream and insert the nozzle into the eclair hole you made earlier and fill the eclair.

Chocolate topping

100g Dark Chocolate
2 tablespoons Cream
1 tablespoon of Nutella (optional)
3/4 cup Flaked Almonds

Melt the chocolate and cream together (in 30 sec blasts in the microwave) and mix well.

Dip the top of the eclair into the chocolate and let it sit. While the chocolate is setting toast the almond flakes in a pan over the stove.

Toast on low heat until the flakes become golden brown and you can smell the delicious toasted almonds.

Remove from the heat and sprinkle ontop of the eclairs. Let it sit for awhile before you dig in. Yuuuum 🙂


8 thoughts on “Vanilla Bean Cream Filled Eclair Anyone?

  1. Have fun making them Jennifer! I’ll try and remember to post conversions next time I post recipes 🙂

    Hope your mom loves the eclairs Jeremy!

    Anonymous, thickened cream is basically cream with geletin added to make it thicker. You can use also use whipping cream too. Hope that helps.

  2. Thanks I’ll let you know how they go! Here’s a question: any tips on if this recipe would work just as well for profiteroles?

    Maybe just a shorter cooking time but you never know, life’s a mystery!

  3. mmmm these look yummy! and i just bought some vanilla bean paste! perfect!
    how many does this recipe make? i don’t want to end up with 25 eclairs to eat myself…

  4. I may have to try this recipe now because I finally got some vanilla bean paste. I used it in some frosting and it was so delicious! I will def. be using the paste more often now!

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