Earl Grey Eclairs

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recipe by Jessica Entzel

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    15
  • Calories icon
    Calories
    294
based on 3 ratings

This Pate a Choux recipe is one of the classics that everyone should know how to make, and you can use over and over for both sweet and savory decadent treats. The baked choux provides an excellent shell to ice cream for profiteroles, or outer crust for a crab salad puff. This recipe also includes an Early Grey pastry cream filling. I add Earl Grey tea bags to the scalded milk in the otherwise, traditional pastry cream recipe. It adds a unique flavor and makes a lovely addition to afternoon tea. The eclairs are filled with the pastry cream, then topped with a simple chocolate ganache you can make in the microwave.

recipe updated Feb 24, 2022

Ingredients

  • Salt icon
    Salt
    2 g
  • Butter icon
    Butter
    125 g
  • Milk icon
    Milk
    250 g
  • Egg icon
    Egg
    315 g
  • Sugar icon
    Sugar
    115 g
  • Milk icon
    Milk
    480 ml
  • Earl grey teabag icon
    Earl grey teabag
    2
  • Cornstarch icon
    Cornstarch
    35 g
  • Egg yolk icon
    Egg yolk
    2
  • Egg icon
    Egg
    1
  • Butter icon
    Butter
    30 g
  • Heavy cream icon
    Heavy cream
    100 g
  • Bread flour icon
    Bread flour
    190 g
  • Dark chocolate icon
    Dark chocolate
    100 g

Tools

  • kCook icon Stand mixer
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Large saucepan
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 221°C
  2. Add salt, butter and milk to a clean saucepan and whisk together
  3. Heat until just boiling and turn off heat
  4. Add bread flour and whisk until combined
  5. Turn on the heat again and stir until dough forms
  6. Place ball of dough into a clean mixing bowl
  7. Mix until cool
  8. Add egg to the large mixing bowl bit by bit
  9. Whisk until completely mixed
  10. Line a clean baking sheet with parchment paper
  11. Pipe pastry into strips with piping bag
  12. Bake until light and fluffy - 10 min, 221°C
  13. Once the pastry rises, reduce heat and bake until golden brown - 10 min, 191°C
  14. Leave to slowly cool in oven - turn off the heat and open the oven door
  15. Add sugar and milk to a clean large saucepan
  16. Heat gently and bring to a boil
  17. Add earl grey teabag to the liquid, simmer then set aside - 4 min
  18. Whisk together cornstarch and sugar
  19. Add egg yolk and egg and whisk until smooth
  20. Pour half of the tea into egg mixture and whisk together
  21. Then return everything to the pot and continue mixing
  22. Whisk until just boiling and turn off heat
  23. Mix in butter to the liquid thoroughly
  24. Cover with plastic wrap and let cool
  25. Heat heavy cream in microwave safe bowl
  26. Add dark chocolate, whisk until well blended and let cool
  27. Assemble
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