Eclairs and Cream Puffs, With All Sorts of Glazes

Desserts

Eclairs, With All Sorts of Glazes

I can feel the “busy cloud” starting to creep in on us. Or maybe it’s because I’ve been planning my little heart out the past couple of days. I’m plotting Thanksgiving recipes and cookie recipes and healthy recipes for when you’ve eaten too many cookies.

One thing I’ve wanted to make for a very long time are pretty eclairs and cream puffs. These are relatively simple. I know, I know. The relatively part is relative.

If you’ve never made pate a choux before, I will tell you…it’s weird. It feels very very wrong and incorrect and like you’ve read some sort of mistake.

Eclairs, With All Sorts of Glazes

But it’s not. In a saucepan, you combine butter and water and milk and sugar and salt. When the butter melts, you add the flour.

And stir and stir until it forms a mass. Then you cook it some more until it dries out a bit more.

Eclairs, With All Sorts of Glazes

Then the whole thing is transferred to a bowl or stand-up mixer. A bit of mixing goes on to cool the dough off. And then eggs…a lot of them. One by one they’re added.

After that you pipe out the dough onto a baking sheet in either eclair shapes or cream puff shapes.

Then you bake ‘em!

Eclairs, With All Sorts of Glazes

Eclairs, With All Sorts of Glazes

Eclairs, With All Sorts of Glazes

And fill them with diplomat cream, which is pastry cream with whipped cream folded in. I like it a million times more than regular pastry cream.

And then the tops are dipped and decorated.

Here I have:

1. Matcha Glaze
2. Chocolate Ganache
3. Pomegranate Glaze
4. And plain glaze but with a peach coloring gel added.

I topped them with green pearl sugar, white pearl sugar, black sanding sugar and a few pomegranate seeds.

Pretty and cute and fun!

Eclairs, With All Sorts of Glazes

Eclairs, With All Sorts of Glazes

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 25 cream puffs and eclairs

Ingredients

    Diplomat Cream:
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 1/3 cup heavy cream
  • 1 tablespoon powdered sugar
  • Pate a Choux:
  • 1/2 cup whole milk
  • 1/2 cup water
  • 6 tablespoons unsalted butter, cubed
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs, room temperature
  • Pomegranate Glaze:
  • 1/2 cup sifted powdered sugar
  • 2 teaspoons pomegranate juice
  • Matcha Glaze:
  • 1/2 cup sifted powdered sugar
  • 2 teaspoons sifted matcha powder
  • 1 tablespoon heavy cream or 2 teaspoons milk
  • Peach Glaze:
  • 1/2 cup sifted powdered sugar
  • 1 tablespoon heavy cream or milk
  • 1 teeny drop of creamy peach gel coloring
  • Chocolate Ganache:
  • 6 ounces dark chocolate chips
  • 1/2 cup heavy cream (heated to very hot)
  • Toppings:
  • Pomegranate seeds
  • White pearl sugar
  • Pale green pearl sugar
  • Black sanding sugar
  • Chocolate jimmies

Directions

  1. To make the Diplomat Cream: In a small bowl, sift together the flour and cornstarch. In a small saucepan set over medium heat, combine the milk and vanilla and bring to a simmer, then immediately remove from the heat. In a medium bowl, whisk the egg yolks and granulated sugar until the mixture is a pale yellow. Add the flour mixture and whisk until completely smooth. While whisking the egg mixture, simultaneously add about half of the milk mixture to the bowl. Slowly adding the hot milk to the egg mixture will prevent the eggs from scrambling.
  2. Transfer the egg/milk mixture back to the saucepan and place over medium-high heat. Bring to as simmer, whisking the entire time, being sure to scrape the bottom and the sides of the pan. Lower the heat and cook until the cream has thickened and hits 175 degrees F, 2 to 3 minutes.
  3. Remove custard from the heat and pour it through a sieve into a bowl. This will eliminate any lumps. Press a piece of plastic wrap directly onto the custard’s surface so it doesn’t form a skin, and transfer it to the refrigerator to chill for 1 hour.
  4. Combine the heavy cream and powdered sugar in a medium bowl. Using a hand mixer, beat until medium peaks for. Remove the chilled custard from the fridge and gently fold in the whipped cream. Transfer the diplomat cream to the fridge until you're ready to use it.
  5. To make the pate a choux: To a medium saucepan, set over medium heat, combine the milk, water, cubed butter, sugar and salt. When the butter has completely melted, give it a mix and then continue stirring in the flour until a large mass forms and it begins to pull away from the sides of the pan. Continue cooking the ball of about 1 minute, drying out the flour mixture a bit.
  6. Transfer the flour mixture to a large bowl or to the bowl of a stand-up mixer with the paddle attachment. Stir the dough with a wooden spoon or mix on low speed to slightly cool and allow the steam to escape. Add each egg, 1 at a time, being sure the egg is combined before adding the next. The dough will be a bit sloshy but keep stirring, it will eventually combine! When you're done adding the eggs, the dough should appear smooth and silky. Transfer to a piping bag with a large round tip attached.
  7. Preheat the oven to 425 degrees F. On a parchment-lined baking sheet, pipe cigar-shaped eclairs, spacing them about 2 inches a part or round cream puffs. I did a bit of both! Transfer to the oven to bake for 15 minutes, rotating the tray at the 7-minute mark, until lightly golden brown. Turn the heat down to 350 degrees F and bake for an additional 12 to 15 minutes, until evenly golden brown and puffed up. Repeat the piping process until you've worked your way through all the dough. Allow to cool completely before filling and glazing.
  8. Mix up the glazes: Add each of the ingredients to a variety of bowls. For the chocolate ganache, add the chocolate to a bowl and pour the very hot heavy cream on top. Allow to sit for a minute and then mix vigorously.
  9. To assemble: Transfer the diplomat cream to a piping bag with a round piping tip. Slice the cream puffs and eclairs in half and fill them with the diplomat cream. Dip each of the tops in the glazes, cleaning up the sides if needed (mine were a little messy--it's all good); immediately garnish with the toppings of your choice.
https://www.acozykitchen.com/eclairs-cream-puffs/
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24 Comments

  • Reply Millie l Add A Little October 26, 2015 at 12:57 am

    These look wonderful Adrianna! I especially love the pomegranate seed topping!

  • Reply Kristina October 26, 2015 at 1:43 am

    I love making cream puffs and eclairs, after you’ve made them a couple of times they are super easy and they look good and they taste amazing. I love the matcha glaze! Need to try that one.

  • Reply Tori October 26, 2015 at 2:14 am

    Yay, these are so much fun! I adore all of your yummy glazes! I’ve naver tried making Pate a Choux, I know, what? I so want to try these and I think the pomegranate glaze is my fave!

    • Adrianna Adarme
      Reply Adrianna Adarme October 26, 2015 at 10:55 am

      It was my favorite too. The color is so stunning.

  • Reply Dena October 26, 2015 at 6:23 am

    I have been looking for a dessert like this (I was thinking profiteroles) to make with my daughter as a Christmas tradition every year and after reading your explanation I think this is it!!! The matcha topping and pomegranates will make great Christmas colored toppings! And I am sure she will want lots of sprinkles. Thank you so much!

    • Adrianna Adarme
      Reply Adrianna Adarme October 26, 2015 at 10:55 am

      Oh yeahhhh! Green and pink/red. Maybe I should’ve saved this recipe for then! But yeah, the pomegranate glaze actually tastes like pomegranate, too. It’s really delicious!

  • Reply DessertForTwo October 26, 2015 at 8:01 am

    These are cute AF. And I never say ‘AF.’ 🙂

  • Reply Suzi S. October 26, 2015 at 8:02 am

    I made eclairs for the first time a few weeks ago, and I was surprised how quick they were. I’m making some for a baby shower soon, so thanks for the PRETTY inspiration!

    • Adrianna Adarme
      Reply Adrianna Adarme October 26, 2015 at 10:53 am

      Yeah, there’s no wait time so it’s really sort of quick!

  • Reply Sydney | Modern Granola October 26, 2015 at 8:49 am

    How adorable! These look so fun to make. I’ve never made choux pastry but it’s about time I try! I love that kind of baking. Gorgeous as always!
    xx Sydney

  • Reply Melissa October 26, 2015 at 10:11 am

    What!! So excited about these. A little intimidating for me, but I’ve grown to super trust your instructions so I have some weird confidence now when it comes to your recipes 🙂

  • Reply Cindy October 26, 2015 at 10:23 am

    These are the prettiest things ever. I am obsessed with the color situation. Also, YES, diplomat cream!

    • Adrianna Adarme
      Reply Adrianna Adarme October 26, 2015 at 10:52 am

      Thanks girlfriend! And diplomat cream is a MILLION TIMES lighter and fluffier!

  • Reply Sara October 27, 2015 at 12:09 am

    These look lovely! I attempted making cream puffs a couple of weeks ago and don’t think they turned out quite right. The pate choux was too thin and ended up too flat and the pastry cream tasted good but was a bit too heavy for my liking. I’m excited to try making these again with your recipe. This is the first I’m hearing of diplomat cream, but it sounds amazing. Can’t wait to try this! Thank you 🙂

  • Reply Angela - Patisserie Makes Perfect October 27, 2015 at 3:40 am

    These are so pretty. I love making eclairs and choux buns. The different glazes and decorations are so striking.

    These look wonderful.

  • Reply Ambar October 27, 2015 at 7:17 am

    Wow these seem so incredibly easy to make! Which i love bu the way!& THEY ARE SO CUTE!

  • Reply Nicole @ Young, Broke and Hungry October 27, 2015 at 9:31 am

    Pate a Choux has been on my baking list for a long time now like three years but I have been to afraid to give it a try. You make it look so easy though.

  • Reply Laura (Blogging Over Thyme) October 27, 2015 at 1:25 pm

    YES, YES, YES to this. Gorgeous!

  • Reply DizzyElle November 23, 2015 at 1:50 am

    Can the choux pastry be made ahead and frozen? My stents 45th anniversary is coming up. We are doing a big party of 100 people. These would be amazing to add to the dessert table.

  • Reply Matcha Sugar Dusted Churros March 2, 2016 at 12:00 am

    […] about this recipe is that you could use some of the dough for churros, save it and use the rest for eclairs. You’ll be up to your eyeballs in sweet things but is that the worst thing in life?! […]

  • Reply brenda May 5, 2016 at 9:39 pm

    Oh my, i’ve been going through all your recipes and they all look amazing but i definitely have to try this particular one out when it looks so good and i recently failed to make a profiterole, hopefully seconds times a charm! 🙂

  • Reply Matcha Sugar Dusted Churros – A Cozy Kitchen February 16, 2017 at 4:24 pm

    […] about this recipe is that you could use some of the dough for churros, save it and use the rest for eclairs. You’ll be up to your eyeballs in sweet things but is that the worst thing in life?! […]

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