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Crème Brulée Chocolate Éclairs
These deliciously crisp and puffy treats are an instant crowd pleaser and sweet tooth satisfier. A delectable combination of bittersweet chocolate icing, light and airy pastry, and creamy custard filling infused with our Crème Brulée Green Tea – these éclairs will have you reaching for seconds.
These deliciously crisp and puffy treats are an instant crowd pleaser and sweet tooth satisfier. A delectable combination of bittersweet chocolate icing, light and airy pastry, and creamy custard filling infused with our Crème Brulée Green Tea – these éclairs will have you reaching for seconds.
Custard
2 cups milk (whole or 2%)
¾ cup heavy cream, divided
2 Tbsp Crème Brulée Green Tea
6 large egg yolks, room temperature
½ cup sugar
¼ cup cornstarch
¹⁄8 tsp kosher salt
2 Tbsp unsalted butter
Pastry
6 Tbsp unsalted butter (¾ stick)
2 tsp sugar
½ tsp kosher salt
¾ cup water
¾ cup all-purpose flour
3 large eggs, room temperature
Chocolate Icing
½ cup heavy cream, divided
½ tsp kosher salt
1 cup chopped dark chocolate
1 Tbsp corn syrup
Prepare Custard.
In a medium saucepan, bring milk and ½ cup heavy cream to a simmer over medium-high heat. Remove from heat; add tea leaves and steep for 5 minutes. Strain; discard tea leaves. Set infusion aside. Reserve remaining ¼ cup cream for assembly. In a clean, medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt until smooth. While whisking, slowly add the tea-infused milk mixture until fully incorporated. Add the butter and bring to a simmer over medium heat. Reduce heat to medium-low and cook, stirring constantly, ensuring to clear the edges of the pan until the mixture begins to thicken, up to 15 minutes. Alternate between a rubber spatula and whisk while stirring for best results. Let the mixture slowly come to a boil and cook for one additional minute. Transfer the custard to a bowl and place plastic wrap directly onto the surface of the custard. Refrigerate until chilled, 1½ hours minimum.
Prepare Pastry.
Prepare Chocolate Icing.
In a small saucepan, bring ¼ cup of heavy cream and salt to a simmer over medium heat. Remove from heat; add dark chocolate and corn syrup. Let the mixture stand for one minute, then whisk until smooth.
Assemble Éclairs.
To finish the custard, whisk the remaining ¼ cup of heavy cream into the cooled custard to loosen. Transfer the custard to a pastry bag fitted with a fluted tip (or a one-gallon, zip-top bag and snip one corner) for piping. Slice the top-third off each éclair and fill the pastry base with custard. Dip the tops of the pastry in the icing to coat and set them on top of the custard-filled bases.
Prep Time: 15 minutes
Cook Time: 1 hour, 35 minutes
Total Time: 1 hour, 50 minutes (plus 1½ hours for cooling)
Yield: 12 to 14 éclairs
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