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Letter E (Finally!)

Letter E: Eclair Cupcakes


Ahah! I did it! Finallllyyyyy! Here, everyone, after much deliberation over the what flavor to choose, is letter E. And I really do mean MUCH deliberation… Like, months of asking friends “should I do eclair cupcakes or eggless vegan??”. It was a hard choice. In the end, though, they all convinced me to try these, and after my AMAZING TRIP TO PARIS, I was feeling pretty inspired. (Although hoping to matching the super yumminess of the pastries in France was kind of ridiculous…) Anyways, these eclairs really were interesting, although I was never really a big fan of the actual pastry so this cupcake was just alright in my books. That could also had to do with the fact that I’m pretty sure I messed up the batter AND the creme filling but whatever…. Anyways, here’s the recipe for you guys to try out (in theory, they look pretty amazing!!). Definitely let me know if you guys have better results (not saying that mine were that bad…) and the TELL ME WHAT YOU DID! Because I swear I did everything right…! Haha ok here are the pictures and recipe. Good luck!

This recipe is from and I chose it because unlike many other cupcakes that came up in the google search, it had the authentic dough (as opposed to batter), called choux dough apparently, and seemed like a real eclair, just made in a cupcake tin! I really wanted an authentic recipe, and I think if made correctly, this would be it! This was my attempt…

Eclair Cupcakes

Makes: 12

1/2 C. of water

2 Tbs. unsalted butter

1/2 C + 1/2 Tbs. of all purpose flour

2 eggs + 1 egg white

1 1/2 tsp. vanilla extract


Preheat the oven to 400°F; prepare your cupcake pan – you can either use baking cups or spray the pan with cooking spray. I chose not to use baking cups because I wanted to see everything and I wanted to be able to utilize the natural holes that occur in baking to fill the pastry with the cream.

In a saucepan on medium heat, heat the water until boiling. Drop the butter in and allow to boil until the butter is melted. Add the flour, stirring constantly until the mixture is smooth. Continue cooking over low heat, until you have a nice dough and you notice its leaving the sides of the pan easily.

Immediately remove from the stove and put into your stand mixer (or a large bowl with an electric mixer). Add the two whole eggs, one at a time, beating in between each addition. Drop the egg white and the vanilla in together and mix well.

Using a large kitchen spoon, drop the mixture into the muffin pan. This dough has enough to make 12 cupcakes, try to keep the amount even across the board.

Bake for 15-20 minutes or until they are puffed and a beautiful golden color.

Remove from oven and immediately, BUT CAREFULLY, remove them to a wire rack to cool. As they are cooling, begin working on the pastry cream.


Vanilla Pastry Cream (crème patisserie):
1 1/4 C. milk
3 egg yolks (save the yolk from the egg whites used in the dough for one of them)
1/4 C. granulated sugar
2 1/2 Tbs. all-purpose flour
2 1/2 Tbs.cornstarch
1 tsp. vanilla extract (this is where you can play with the flavor a little if you’d like)
In a pan on the stove over low heat, warm the milk until it begins to steam. While it’s heating, take another bowl and whisk the egg yolks, sugar, flour and cornstarch until it is very smooth. Once the milk is steaming, add the vanilla extract in and stir. Now add the egg/flour mixture a little at a time, mixing well, stirring constantly. Allow the custard to continue cooking for 1-2 minutes never stop stirring. It’s done when the custard is very thick. It will seem very loose at first, but keep stirring and heating and I promise you’ll wind up with a thick custard like cream at the end.

Remove from the heat, pour into your bowl and refrigerate for about a half hour to allow it to cool.

When it is finally cool, use a pastry bag to pipe the cream into the center of each cupcake using any natural holes that developed in the pastry while cooking, otherwise insert nozzle in the top and push down and fill that way.


Chocolate Ganache:

6 oz. of semi-sweet chocolate, finely chopped
3/4 C. heavy cream

Place the cream in a saucepan and allow to scald. Turn the heat down and stir in half the chocolate. Stir constantly, once that’s melted add the rest and continue stirring until the chocolate is smooth and melted.

Remove from heat and pour into a bowl. Allow the chocolate to cool to room temperature before glazing the top of the cupcakes, otherwise you will have quite the liquidy mess on your hands.



Soooo, for me, these cupcakes fell a little flat. Literally! (Ohhh just a little bit corny…) I don’t know why, but they just didn’t rise as much as they were supposed to! The dough was still yummy, but it just made it hard to pipe as the filling. Speaking of, I think (and because I’ve never made creme before I don’t actually know if this is it) that I might have overcooked it… It ended up being a little lumpy and thick. Now, I don’t know how real eclairs are, but this didn’t really work well too with the dough… In fact, for maybe half of the eclairs, I had to pipe the creme on top of the dough in the little crater that was there (where it was SUPPOSED to rise) because it wasn’t puffy enough to pipe the filling in. Oh well, at least the ganache worked! In fact, it made A TON, too! After I topped the dozen eclairs, it still looked as if the pot was full! Anyways, Although these weren’t the prettiest or most successful cupcakes that I had made, they were actually pretty good, and I don’t even like eclairs! They really weren’t that sweet at all, but I did notice that all of the desserts in France had a lot less sugar, too, so it made these seem more authentic! Actually, I don’t really know what to think about these cupcakes… They were ok when I made them, but I feel like if they had a lot of potential to be the cutest little things, and probably yummier if they were as puffy and smooth (I’m referring to the filling) as they were supposed to be. Ahhh, oh well. So, if anyone feels brave enough to try this recipe, please let me know how it goes!

Until next time,


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