Creamy chocolate glaze melts in your mouth as you bite into a slightly sweet pastry dough. A luscious vanilla cream filling brings it all together. Who wants plastic Easter eggs when they could have these adorable Easter Egg Éclairs?
Though éclairs may seem intimidating, you don’t need any special training or ingredients to make them. Yes, the secret is out. You can make your own pastries at home.
If you already know how to make éclairs, you can use your favorite recipe and simply pipe your pastry dough into small egg shapes that are each about two inches long. Once they cool, top them with chocolate ganache. Then, use a squeeze bottle or pastry bag to decorate with colored frosting or melted white chocolate.
If you’ve never made éclairs before, you can get started with my step-by-step photo tutorial on how to make the shells, vanilla cream filling, and chocolate glaze.
Easter Egg Eclairs
Pâte à Choux :
- ½ cup milk
- ½ cup water
- 1 cup flour
- 3 large eggs
- 2 egg whites
- 2 Tbsp sugar
- ½ tsp vanilla
- 2 cups half and half
- 5 egg yolks
- ½ cup sugar, divided
- ¼ cup cornstarch
- 4 tbs unsalted butter
- 1 tbs vanilla
- pinch of salt
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
- ½ tsp vanilla
- 1 cup melted white chocolate or candy melts
Pastry Cream :
In medium bowl, whisk together egg yolks, cornstarch, ¼ cup sugar, and salt.
In medium saucepan, combine half and half and ¼ cup sugar. Heat until milk simmers. Slowly whisk hot milk into egg mixture. (Careful: if you do this too quickly, you will cook the eggs.)
Strain mixture back into saucepan. Stir constantly until mixture bubbles. Strain into a clean bowl. Stir in vanilla and butter. Press plastic wrap onto top of cream and refrigerate until cold.
Pâte à Choux :
Preheat oven to 425 degrees. In medium saucepan, combine milk, water, butter, sugar, and vanilla. Cook over medium heat until just boiling.
Add flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat. Let cool for three minutes.
Add eggs one at a time. Thoroughly mix between each addition.
Using a large round tip or a pastry bag without a tip pipe egg shapes onto parchment-covered baking sheets. Each egg should be about two inches long.
Bake in 425 degree oven for ten minutes. Decrease heat to 350 degrees. Bake for thirty minutes.
Remove pastries from oven. Pierce one end of each éclair with a knife to allow steam to escape. Cool. Use an open star tip to pipe pastry cream into each shell. Dip tops in ganache. Let set. Decorate with colored white chocolate.
Combine chocolate and vanilla in a medium bowl. Heat cream over medium heat just until bubbles start to form. Pour hot cream over chocolate. Let sit five minutes. Stir until smooth. Let cool while you prepare pastry.
Color frosting, white chocolate, or candy melts in any colors you choose. Use a squeeze bottle or pastry bag to draw shapes and lines on top of ganache. You can also add sprinkles or sanding sugar.
About the Author
Laurie Farmer helps you satisfy your sweet tooth on her blog, Frosting And A Smile. She develops fun-to-share dessert recipes and breaks them down into simple steps so anyone can make them. Laurie is also a three time Emmy-nominated journalist. She is married and has a three-year-old son. You can follow her on Facebook or Pinterest.