Classic French éclairs filled with aromatic chai-spiced pastry cream and topped with rich chocolate glaze. An elegant fusion of traditional techniques and warm spice flavors.
Recipe Details
Ingredients
- 240ml water
- 115g unsalted butter
- 2g fine sea salt
- 12g granulated sugar
- 125g all-purpose flour
- 4 large eggs large eggs
- 480ml whole milk
- 4 bags chai tea bags or 4 tsp loose chai tea
- 4 large yolks large egg yolks
- 45g cornstarch
- 100g granulated sugar for pastry cream
- 5ml pure vanilla extract
- 30g unsalted butter for pastry cream
- 150g dark chocolate, finely chopped
- 120ml heavy cream
- 15g unsalted butter for glaze
Instructions
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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For the choux pastry, combine 240ml water, 115g unsalted butter, 2g fine sea salt, and 12g granulated sugar in a medium saucepan. Bring to a rolling boil over medium-high heat.
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Remove from heat and immediately add 125g all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from sides of pan.
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Return to low heat and cook for 1 minute, stirring constantly, to dry out the dough slightly. Transfer to a bowl and let cool for 5 minutes.
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Beat in 4 large eggs large eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The mixture should fall slowly from the spoon in a thick ribbon.
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Transfer dough to a piping bag fitted with a large round tip. Pipe 12 éclairs, each about 10cm (4 inches) long, spacing them well apart on the prepared baking sheet.
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Bake for 20 minutes, then reduce temperature to 190°C (375°F) and bake for 10-15 minutes more until golden brown and crisp. Don't open the oven door during baking.
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Turn off oven and prop door open slightly. Let éclairs cool in oven for 10 minutes, then transfer to a wire rack.
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For the chai pastry cream, heat 480ml whole milk with 4 bags chai tea bags or 4 tsp loose chai tea in a saucepan until steaming. Remove from heat and steep for 10 minutes. Remove tea bags, squeezing out excess liquid.
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In a bowl, whisk 4 large yolks large egg yolks, 100g granulated sugar for pastry cream, and 45g cornstarch until pale. Gradually whisk in the warm chai-infused milk.
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Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Cook for 1 minute more, then remove from heat and whisk in 5ml pure vanilla extract and 30g unsalted butter for pastry cream. Cover with plastic wrap directly on surface and refrigerate until cool.
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For the chocolate glaze, place 150g dark chocolate in a bowl. Heat 120ml heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then whisk until smooth. Whisk in 15g unsalted butter for glaze.
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To assemble, cut éclairs in half horizontally. Fill bottom halves with chai pastry cream using a piping bag or spoon. Replace tops and dip in chocolate glaze.
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Refrigerate for 30 minutes to set glaze before serving.
Tips
Choux Success: Don't open the oven door while baking - this can cause the éclairs to collapse. They're done when golden brown and sound hollow when tapped.
Chai Flavor: For stronger chai flavor, use loose tea or add a pinch of ground cardamom, cinnamon, and ginger to the milk while steeping.
Make-Ahead: Unfilled éclairs can be stored in an airtight container for 2 days or frozen for 1 month. Crisp in a 180°C (350°F) oven for 5 minutes before filling.
Pastry Cream: Strain the pastry cream if you notice any lumps. It should be smooth and thick enough to hold its shape when piped.
Assembly Timing: Fill éclairs close to serving time as the pastry can become soggy. The chocolate glaze sets beautifully and adds an elegant finish.