When I was a kid, cream puffs were a favorite of mine and my mother made them every once in a while. When I left home I didn’t try making them because I remembered seeing a little dollop of batter on a baking sheet and when they were served they were huge. To me that meant a lot of work.
Fast forward to learning the words profiteroles and choux pastry and the realization that nothing could be easier. A little water, butter and flour – then a couple of eggs and that’s it. Pipe on a baking sheet or even drop by tablespoon and it just works.
I received a copy of Jill Colonna’s new book, Teatime in Paris recently and I was strolling through the pages. There were so many gorgeous things to look at and imagine on MY plate.
Remember that gorgeous vanilla I received from Sunshine Vanilla Company? I decided to put one of their fancy dancy Tahitian vanilla beans in the crème patisserie and oh my goodness, when I opened the package the aroma hit me instantly.
I’ve been using vanilla beans for a long time but I have never and I mean NEVER had one as soft as a baby’s bottom and so full of vanilla aroma.
Seriously, look at the vanilla seed goodness in not quite half a bean! I meant to try these ages ago but as you might have heard, I’ve been a bit under the weather so most everything got put on the back burner. I’m feeling heaps better and as long as I continue with the physio and the exercises, I will reach my goal of being pain free.
If you are looking for the most wonderful vanilla, you can order their beans online. They’ve got beans from Madagascar and Tahiti. They even have some that we can buy to make vanilla extract. I’m going to order some of those too. I haven’t bought vanilla extract for years – homemade is best.
The crème patisserie was made last night in the Thermomix. Before I started I heated the milk and added the beans to steep for 30 minutes and then everything went into the Thermomix for 9 minutes and then in a bowl covered with cling film until it cooled down enough to go in the refrigerator. The Tahitian vanilla bean put this crème patisserie over the top. I could have eaten it right out of the bowl.
Today I made the choux pastry and this plateful of eclairs was done in under 30 minutes. I photographed them and then I took a bite and oh my god, they were amazing. I went to the stairs and yelled, “Want some dessert?” (it was 3:30pm)
“Yep!”
So I ate the one in front and the rest disappeared. There will be no dinner in my house tonight, I can assure you.
Teatime in Paris is Jill’s second book. Her first book, Mad about Macarons is internationally recognized as one of the best books on how to make French macarons. It’s all due to Jill’s book that I was able to make my first gorgeous batch of macarons so I knew this book would be a treat.
For anyone who’s a bit wary of making fancy French creations, Jill takes all the worry away. Her advice to take pleasure in making one of her recipes and take your time. Don’t try one of these recipes if you’re a novice unless you’ve got some time. Read the recipe all the way through and make sure you have all your ingredients on the counter or bench before you begin.
If you can, make parts of the recipe ahead, like I did with the creme patisserie for the eclairs and finally choose a recipe that’s simple enough to make at home. That’s where Jill’s book comes in. She only shares recipes mere mortals can make.
You can buy Jill’s new book, Teatime in Paris, online from Amazon. If you’ve been looking for recipes for éclairs, tartlets, millefeuilles, ice cream, crêpes, madeleines, financiers, and macarons, this is the book for you.
Jill’s publisher doesn’t permit posting of her recipes online so here is my eclair and creme patisserie recipes. Hers might be better. 🙂
- 500ml full cream milk
- 1 vanilla bean pod
- 85 grams sugar
- 50 grams plain flour
- 3 eggs
- 75 grams butter - chopped
- ¾ cup cold water
- 1 teaspoon sugar
- ½ teaspoon sea salt
- 3 eggs, lightly beaten, plus one egg reserved.
- 115 grams / 4 ounces chocolate chopped (chocolate chips will work)
- ½ cup cream
- 1 teaspoon corn syrup
- Split and scrape the seeds from the vanilla bean and add the seeds and the pods to the milk in a small saucepan. Bring to nearly boiling (when there are little bubbles along the edge of the milk) and then take it off the heat and leave to steep and cool for 30minutes.
- Add the sugar to the Thermomix and whiz for 10-20 seconds on speed 9.
- Strain the milk into the bowl (rinse the beans and when dry add to your sugar to make vanilla sugar)
- Add the flour and eggs.
- Put the heat on 90 and speed 4 for 7 minutes. If the consistency isn't right, cook for another minute or two. With 3 eggs it was fine at 7 minutes for me.
- Cover with cling film touching the custard and cool enough to put in the refrigerator. This is best if you can make it the night before.
- Preheat oven to 200C fan / 400F
- Place the water, butter, salt and sugar in a small saucepan over medium heat until the butter melts and the water begins to boil.
- Reduce heat and dump the flour in all at once and stir with a sturdy wooden spoon until the mixture comes together in a ball. (It will, I promise)
- Return to the heat and stir for a couple of minutes, then turn out into a mixing bowl and let it cool for about 5 minutes.
- Add approximately ⅓ of the beaten eggs to the flour mixture and mix with the wooden spoon. I know it will look weird but keep working it and it will begin to look like batter.
- Add another ⅓ of the egg and do the same thing.
- Add the final ⅓ and when it's combined, it's ready to pipe.
- Place mixture into a piping bag with a large star shape tip and pipe about 3½ inches onto baking paper over a baking sheet.
- Place in preheated oven and bake for 5 minutes and then reduce heat to 160C / 320F for a further 8 minutes until they are golden brown.
- Remove from the oven and slice the tops off and put them back into the oven to dry for another 6 minutes.
- Cool and fill with crème patisserie and serve plain or with chocolate ganache on top.
- Heat the cream in a small saucepan until it just begins to bubble at the edge of the pan.
- Add the chopped chocolate and corn syrup and leave it for 4-5 minutes. Then stir until smooth.
- Spoon a small portion over the top of each eclair.
Thanks to Jill for a copy of her book!
Chocolate Eclairs have to be my favourite treat, you have just reminded me it has been too long since my last one…As a child this recipe (well a similar one), was my first foray into baking…Certainly ambitious however I seem to recall they tasted divine and I felt so accomplished…x
I’ll bet you did! I know when I finally made them the first time I thought I’d climbed Mt. Everest. 🙂
Your eclairs look absolutely fabulous…I can certainly see why they disappeared in a heartbeat.
How do you know is one of my favourite’s dessert? When I go to a pâtisserie I always ask for an éclair !! I never try it to do it and when I saw yours I want to try !! They look so chic !
I think that’s so funny all four gone! They look wonderful covered in the glossiest of chocolate. I’ve never made eclairs but you’ve convinced me I probably could. GG
Maureen, I’ve had my eclair recipe on my “editorial calendar” for months but haven’t gotten round to it. When I do, you may find that mine aren’t as pretty as yours! I always use a round tip, for one thing; but I think the star tip fancies them up a bit. I’ve never tried a Thermomix, might be tempted to try it, but I have sooooo many appliances and gadgets. So glad you’re feeling better.
Maureen, your eclairs look incredible!! I love that you used a real Tahitian vanilla bean.
Oh wow! What an awesome experience….
So glad to hear that you are feeling better & up to your old tricks again (baking delectable delicacies :))
Maureen, what a wonderful post! I love eclairs! And that vanilla bean looks so soft and easy to work with!!! So glad you are doing better!
I got her macarons book as you know and truly loved her style! Now you are tempting me again…. naughty woman!
had a great laugh with the “inhalation of eclairs” – they are one of Phil’s favorites desserts too, although I think his number one might be oeufs a la neige…. or tiramisu (which I don’t have on the blog, it’s been over 8 years since I made it)
Glad to know you are feeling better! Makes me very very happy….
I’m glad your feeling better.
I usually make cream puffs cause I’m too lazy to put the dough into a piping gun but every once in a while, I play. I love your story about devouring the eclairs. Real vanilla beans in the pastry cream make an amazing dessert even better, don’t they? 🙂
I ;ove making choux pastry. It is easy and gives such a thrill, It sounds like this recipe is easy to follow as well as delicious. I am just imagining you looking away and them all disappearing
I’m totally inspired now! Definitely making these for my kids. I love how you can see the specks of vanilla in the cream- yum!
Just saw your eclairs on facebook and had to come running right over for the recipe. They look to die for!!
Eclairs have always been a favourite in our family – so much so that my brother had them as an alternate wedding cake:-)
I love that idea. We didn’t have a wedding cake but asked for a croquembouche. It was in February and it was too hot for that. 🙂
These eclairs look straight out of a Paris bakery, just gorgeous!
LOL I wish!
My face just dropped, and I have little hearts in my eyes. I hope that makes sense, Holy Eclairs how I drool for you !
Take care now, lovely one… and thank you for a recipe for one of my most favourite treats ever!!
This is one of those desserts that I can never get enough- Love everything about it – the pastry , filling and chocolate glaze. This would be perfect this time of the year with some fresh strawberries.
Hi Maureen, glad you are feeling better, love eclairs, my daughter and I tried to make them before and they certainly did not look as good as yours. These could easily be my new favorite dessert. Take care!
Freshly filled eclairs are a gorgeous treat! And I’m like you-I was surprised at how easy choux pastry was the first time I made it! 😀
I think I have mentioned this before but I am very keen to support local so I use daintree vanilla beans cos it is Australian! They grow their own. Love your eclairs. They look gorgeous!
Your eclairs turned out perfectly! I honestly have never seen a vanilla bean that was so plump and the amount of seeds you were able to scrape from half a bean!! I hope I can find that brand locally!
A plate of good looking eclairs wouldn’t have lasted long in this house either. I like how you make things in stages – it’s a little less arduous that way and you’re more inclined to do it again. I’ve never heard of vanilla pods being compared to babies bottoms but somehow I knew exactly what you meant 🙂
I knew you would. When I patted that bean, that’s what it felt like. 🙂
Glad to hear you’re feeling better, Maureen. An éclair of any kind is a favorite in my book, and yours look delightful. Thanks for the rundown on Sunshine Vanilla products too!
We really need to start making our own vanilla extract. It’s easy, and we use tons of it so we’d same some money, too. Great looking eclairs. Sounds like a great book — thanks for the heads up on that.
I don’t know that I save a lot of money but I know how long mine has aged and how good it tastes and there’s nothing in there but beans and seeds. 🙂
Great looking eclairs but it was that vanilla bean that had me drooling! Mine are always dried out! The book sounds fabulous, too!
I know! That’s what I was expecting too but no, these vanilla beans were straight from heaven. 🙂
Maureen. Is that all it takes to get you to make me something? I walk over and POINT at a recipe and say “oh, that looks nice?”
Well. OH, well THESE look nice! Please could you make some for ME?
This cookbook looks awesome. I am also starting to suspect you have a cookbook hoarding issue? 😉
I hope you are feeling better.
Yeah, that’s how it works but he also kisses really well. 🙂 I have more cookbooks than I have space for and I keep buying more. Is there a 12-step program for cookbook buyers?
WOW Maureen the eclairs look fantastic. They look like 5 star quality to me 😀
I’ve paid top dollar for eclairs that were nowhere near as elegant as these. And my hubby would have eaten all 4 in the blink of an eye, too!
Haha recipes we mortals can make. I love it! Isn’t the Thermomix so amazing for making things like that. I am loving (or should I say hating?) how easy it is to make ice-cream now. So so delicious. It would be lovely on the side of a fresh eclair.
Making the filling isn’t difficult without a Thermomix but it’s always perfectly creamy and smooth, no stirring. Haters can hate but I’ll keep making it in the Thermomix. 🙂
Taking your post down to the chefs tomorrow, one of them made eclairs the other day, nothing like the scrumptious treats you’ve made. Maureen, these eclairs look amazing.
You are SO kind to me Anna. I love you to bits.
Boy do those look delicious and beautiful to boot. I can’t blame them for eating all four in a split second. How nice that you received the book, it’s too bad the recipes are not permitted to be posted, but yours looks fantastic!
Apparently I got that bit wrong. They’re going to let me know which 5 recipes I can choose from and I’ll make one of those soon.
Go for it! Life is uncertain. Eat as many eclairs as you can. 🙂
He takes your advice!
Oh my that vanilla does look amazing 🙂 oh and congratulations on being in the top ten blogs… I read it today…. So wonderful! Liz xxx
Where was that?? I didn’t hear that but thanks a lot for mentioning it 🙂 You should try this vanilla. You’ll love it.
I always thought making eclairs was difficult so I’ve never tried them myself, but these look amazing. And those vanilla beans…I’ve never seen so many seeds in a pod!
That’s what I thought until I made them the first time. I tried cream puffs/profiteroles/choux puffs first and dropped the batter by spoon onto baking paper. Then I had the courage to pipe them with a star tip. 🙂
Wow! One of my top favorit desserts! I have made choux pastry before. and it raelly was quite easy.
Will Pin this recipe so I don’t lose it!
Thanks, Maureen
OMG these eclairs are making me drool!!! They look amazing, eclairs are my weakness. LOVE them!
You did it now Maureen! I won’t rest until I try these – they look incredible. Your post is wonderful and I am so happy for your husband that he was able to indulge in his favorite treat. They are beautiful and dreamy! I need to try this!
He asked if I needed to remake these for better photographs. I told him I saw right through that comment. 🙂
Those eclairs look fantastic! But I can imagine that if I was to attempt them, they might turn out a little differently heh! Delicate pastries are definitely not my strong point.
Felicity – these are dead easy. I promise! They are not delicate and the only thing you must do is let out the steam by cutting the tops open and putting them back in the oven so they don’t collapse. Seriously easy.
Maureen, I am so glad you are back on the mend. Boy you made me laugh talking about inhaling éclairs!
Thank you so much for your kind words about the new book, “Teatime in Paris” and so glad you enjoyed making the éclairs. Waverley Books did have 5 sample recipes for you to share – never mind! Interesting note on the thermomix. I don’t have one since making pastry cream is simple enough the old fashioned way 😉 That Tahitian vanilla bean looks divine (baby’s bottom smooth – loved that!). Thanks so much again for the shoutout about the book, Maureen.
Hugs from Paris x
We had fun with the éclairs and I’ve had 3 friends and 2 neighbours who want me to let them know when I make them again.
Hello Maureen! This is Liz from Scotland! How are you doing! What a fantastic blog and what great comments and followers and friends you have. I love what you have done, and that vanilla pod is something else.
Owe you an apology – It was me who sent the copy of the book to you – I work for Waverley – and I am sorry as we do allow postings of recipes and we have five to share from Jill’s new book, Teatime In Paris. If we can possibly tempt you to try another recipe and share it some time in the weeks to come, that would be great! If you have the time, please do try something else. We will send a link and some more books if you want some?
My brother is travelling at the moment in Australia and thinks it’s the best country in the world (apart from England… and he loves cricket too) so I am hoping he comes back! Meanwhile – thank you again and all good wishes to you and your family. How hot is it there? All best, Liz
Hi Liz! I got the information about not posting Jill’s recipes from Jill. I didn’t make it up. 🙂 Maybe we discussed this before the launch. email me at maureen @ orgasmic chef.com and tell me which recipes I can choose from.
My apologies, Maureen. It sounds like I must have lost it since thought had mentioned. Mea culpa – had so much going on at the same time 🙁
The eclairs look amazing Maureen and love the book too!!
I wouldn’t be able to resist these either. They look scrumptious!
Chocolate eclaires have always been my husband’s favorite endulgence as well, and yours look fantastic! That vanilla bean you got your hands on looks spectacular as well 🙂 Thank you for sharing the decadence! ?Cheers!
Oh my! I love éclairs, though my favourite were always the religieuses (love butter cream!). I absolutely love the look of these vanilla beans! Recently brought back some from Indonesia, but when packing on the last day to return to Sydney, I realised they went mouldy, so I had to throw them away 🙁
I would cry if my vanilla beans went mouldy!
Woow, great minds think alike hahahaha. Loved your eclairs so much I have to try them. It was my first time making the Choux Pastry I’ve always thought it is very hard to make.. I have a question though… you did not mention the flour in the pastry or am I missing something? Pinned.. this is great.
Phew.. I looked and it was there. 50 grams of flour. 🙂
Your eclairs look perfect. I’ll have to try these. I already purchased the book a couple weeks ago but haven’t had the time to try anything yet. This might have to be the first recipe I try. They look yummy!
Eclairs are one of our favorite desserts in our house. These sound amazing and look absolutely yummy!
I must buy her macaron book as my macarons are a disaster. I love your eclairs with their glossy chocolate icing! And how lovely that everyone liked them so much they were all gone. Fewer calories to worry about. When I was little and on that rare occasion I was taken to a cake shop, I always asked for a chocolate eclair xx
Me too!
These eclairs look gorgeous, Maureen! That creme patisserie is perfect!
I am crazy about choux pastry and these eclairs are perfection.! I can totally see how they were gone so quickly. Love the sound of this book too!
Maureen, you can’t put a whole plate of eclairs in front of males!!! What were you thinking!!! LOL Next time take 3 for yourself and then hand off the plate. French pastries are so decadent and usually a bit of work but with your Thermomix, it sounds like a breeze. Will have to go check out this cookbook. Take Care
Maureen , my mom would make huge round cream puffs for Sunday afternoon treats. She would fill them with whip cream and everyone loved them. In Germany they are called Windbeutel (bags filled with wind). Your eclairs look delicious and I have been known to eat more than one myself.
These eclairs look beautiful and I love that the recipe is an easy one! I also love using real vanilla beans in my recipes, this is a win-win! 🙂
Ummmm, mmmmm, Maureen! Your eclairs look delicious! My MIL frequently made them and cream puffs, and never gained an ounce. I miss them and will have to try this. No wonder they disappeared fast at your house!
Soft as a baby’s bottom? I do believe that must be how vanilla beans start out but I have never had one like that, wow! Your eclairs are super impressive, I can totally see why they disappeared. I’m not sure they would have ever made it to the photo shoot at my house.
OMG yes!! I love Eclairs!!! You are making me want to get this book! I already love her because a TRUE pastry cream IS made with delicious vanilla beans! YUM!
Wow I wanna have some of those with the coffee I am holding
easy eclairs? yes please! these look fantastic maureen.
Your eclairs look fabulous, Maureen! I love using the best quality, all natural ingredients. It really does makes a difference.
You have me thinking I can actually make these. Eclairs are one of my favorites. The books sound great. I made macarons twice and got lucky the first go, but not the second. So thanks, for letting me know about these books
I can almost taste how amazing it is. The perfect eclair with fresh bean paste, nothing to beat that. I’d love to get that book. Looks good.
AH!!! My husband is going to go crazzzzyy for this one, he’s been dying for me to make some eclairs, I just hadn’t gone recipe hunting yet- and now I don’t have to! I love that it’s an easy version too, even better- especially since I’ve never made them before. Thanks for sharing, I LOVE the pictures!! 🙂
I love hearing about new cookbooks and will keep my eye out for this one. Your eclairs look fantastic! And, I now I have vanilla beans as soft as a baby’s bottom, and homemade extract on my brain and will have to investigate!
Oh my gosh – eclairs in 30 minutes??? Now this could be a dangerous recipe for me to try – you see, I adore eclairs, Maureen! I used to treasure them – ration them out even when I was younger and was given one! Quicker they are made, quicker they can get in ma belly!
These are spectacular – eclairs are my fantasy dessert 🙂
Sunshine Vanilla beans are the best! I bought a whole bunch, and have them steeping.. some in vodka and some in bourbon (to cover all bases)!! My hubby too has a thing for eclairs (or cream buns, or finger buns… I’m sensing a theme here). These eclairs look super! I’m with you Maureen, thinking that choux was complicated and hard to make. The danger comes in knowing how easy it is to make. Cheers, Kirsty
Maureen! Those really DO LOOK Orgasmic! 🙂 I don’t know which looks better – the cream filling or the chocolate! I can’t wait to try them!
Dear Maureen,
Your eclairs look sensational but I still have a fear of baking no matter how easy you say choux pastry is!
Your eclairs look amazing! What time is afternoon tea? 🙂
Oh yes I too would have inhaled them all I adore eclairs! They are soooooo good 😀
wow, Simply damn delicious n comforting echaire puffs sweet bites…
cant wait to try some!!!
Dedy@Dentist Chef
Hi Maureen
Am trying to get in touch with you and have sent you a few emails! Hope I’ve got the right address!
Christie 🙂
I’m so glad to hear you are on the mend, Maureen. And obviously you need to eat these eclairs – the calcium in the creme patisserie is necessary for bone strength.
“He inhaled all 4 of them”! – He is your husband for God’s sake! He knows how to appreciate and do justice to your hardwork without any delay 🙂
I could inhale a truckload of them sexy little thang, for sure 🙂
A rated 5-star recipe indeed, Your Highness.
Much love for the recipe and orgasmic pictures. Hugs.
I’m stunned that these are so easy to make at home. I never would have guessed. They look beyond amazing. I’m pinning them onto “Sweet Cravings” and will be trying out the recipe soon! Thanks Maureen.
If you’re anything like us, you won’t have leftovers 🙂
Your eclairs turned great, totally love them. I wish I had one too 🙂
Hi Maureen! These eclairs are such a tease for me! I want them badly! Can I let you in on a secret? I’ve never used fresh vanilla beans :-O. I’m probably missing out on something major here. I bet it’s one of those things that if I tried it, I’d never go back to store-bought vanilla extract 🙂
Those eclairs are perfect!! I’m not surprised they didn’t last long.
Glad to hear that your health is improving!
I must give these a try. I have made eclairs years ago with no problem, but my last try was a fail. I suspect the eggs were too large. Also, I like the use of flour in the Crème Patisserie instead of cornstarch. Cornstarch seems to make the custard jelly-like.
My husband would devour all four as well. Eclairs are his all time favorite.They look so beautiful. I might give the recipe a try for him. thanksl
He will love you! 🙂
Yummy! These eclairs look incredible 🙂 I would love some with my morning coffee right about now!
An easy recipe for beloved eclairs? This grabbed from the onset, and left me quite inspired!
eclairs. oh my so delish. i love choux pastry in anything! religieuse are my very fave tho.
I can see why they were gone so quickly! They look divine and this book sounds fantastic and it’s so pretty!
Hi Maureen! I learned how to make cream puffs/eclairs in a home economics class when I was eleven. My mother, who did not bake, was delighted! I don’t make them often as they tend to “call” me in the middle of the night 🙂 I can definitely relate to your back pain, as I was recently diagnosed with chronic spinal osteoarthritis 🙁 Some days good, others not so much, but I try not to let it keep me out of the kitchen!
Maureen! How can a pregnant woman avoid these! Prob a bit out of my cooking league – but I am going to give these a go for sure anyway 🙂
these are so easy, you’ll love me. 🙂 and the bub too.
Went to make this. Doesn’t have how much flour in the pastry.