Eclairs filled with Thermomix Crème Patisserie
Prep time
Cook time
Total time
This is the perfect filling for eclairs and profiteroles or just to eat with a spoon.
Recipe type: Dessert
Cuisine: French
Serves: 16
Crème Patisserie
  • 500ml full cream milk
  • 1 vanilla bean pod
  • 85 grams sugar
  • 50 grams plain flour
  • 3 eggs
Choux Pastry for Eclairs
  • 75 grams butter - chopped
  • ¾ cup cold water
  • 1 teaspoon sugar
  • ½ teaspoon sea salt
  • 3 eggs, lightly beaten, plus one egg reserved.
Chocolate Ganache
  • 115 grams / 4 ounces chocolate chopped (chocolate chips will work)
  • ½ cup cream
  • 1 teaspoon corn syrup
Crème Patisserie
  1. 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.
  2. Add the sugar to the Thermomix and whiz for 10-20 seconds on speed 9.
  3. Strain the milk into the bowl (rinse the beans and when dry add to your sugar to make vanilla sugar)
  4. Add the flour and eggs.
  5. 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.
  6. 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.
Choux Pastry for Eclairs
  1. Preheat oven to 200C fan / 400F
  2. Place the water, butter, salt and sugar in a small saucepan over medium heat until the butter melts and the water begins to boil.
  3. 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)
  4. 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.
  5. 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.
  6. Add another ⅓ of the egg and do the same thing.
  7. Add the final ⅓ and when it's combined, it's ready to pipe.
  8. Place mixture into a piping bag with a large star shape tip and pipe about 3½ inches onto baking paper over a baking sheet.
  9. 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.
  10. Remove from the oven and slice the tops off and put them back into the oven to dry for another 6 minutes.
  11. Cool and fill with crème patisserie and serve plain or with chocolate ganache on top.
Chocolate Ganache
  1. Heat the cream in a small saucepan until it just begins to bubble at the edge of the pan.
  2. Add the chopped chocolate and corn syrup and leave it for 4-5 minutes. Then stir until smooth.
  3. Spoon a small portion over the top of each eclair.
Recipe by Orgasmic Chef at