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Friday, April 2, 2010

Strawberry Vanilla Custard Cream Eclairs

I love choux pastries. They don't make u feel sick even when u eat a lot. I don't know about you, but I don't.
Maybe if they are filled with whipping cream they will, but not with custard creams, they are much lighter.

I made these eclairs with my usual choux recipe.
And I filled them with strawberry slices and real vanilla bean custard cream. Simply divine.
Can you believe that this is my first time using the real thing??? It's so good, but it leave the custard with specks of black dust, but that's ok, cos it shows that it's the real thing.

Vanilla Custard Cream Recipe:
500ml milk
1 vanilla pod, splitted and seeds scraped
2 large eggs
150gm sugar
2 Tbsp custard powder
2 Tbsp flour

1. Beat eggs with sugar until pale. Put in custard powder and flour, and mix until smooth.
2. Bring milk and vanilla seeds and pod to a boil.
3. Strain 1/3 of milk into (1) and stir.
4. Strain the balance of milk into the eggs. Stir well.
5. Return custard to saucepan and cook on low heat until it boils and no longer taste floury.
6. Put custard into a bowl and cover the custard surface with cling film.
7. Chill until use.

Choux Eclairs:
250ml water
90gm butter (salted)
150gm flour
10gm sugar
4 large eggs
Enough strawberry slices for filling

1. Sift flour to remove clumps and mix with sugar, set aside.
2. Bring water and butter to a boil on low heat.
3. When butter has fully melted, dump (1) in at one go. Stir immediately with a wooden spoon, and continue to stir until a dough is formed, and it leaves the sides of the pot.
4. Remove pot from heat and leave to cool for 5 minutes.
5. Beat in eggs one by one, making sure each egg is fully incorporated before adding the next. Beat mixture until it is smooth and glossy.
6. Pipe batter into long pieces onto non stick baking paper
7. Bake for 190/200C for 10 minutes and 170/180 for another 15 minutes.
8. Prick the eclairs to let the steam escape.
9. Cool eclairs totally before filling with strawberry slices and vanilla custard cream.


  1. Hi Wendy, may I know how much this would make? Roughly?

  2. Thanks for sharing the custard cream, I have been searching for this recipe.

  3. Wow...that looks perfect. I can imagine biting into it.......creamy flavourful and delicious.....mmmmm

  4. Tracie,
    It's hard to say how many pieces you'll get as I get different amounts with different sizes. If I piped them as big as a calamansi (limau kasturi), then I'll get about +/-73 pcs. As big as a small tangerine, then I got +/-33 pieces. It expands double when done. If in volume, it can fit a 9 X 9 inch cake box nicely (no matter what size I pipe), cos I always use that box to fill in my cream puffs when my neighbour orders this from me.

  5. Sonia,
    Does this mean that I might be seeing this from you soon???? Oh Gosh!!! Can't wait to see it.

  6. MaryMoh,
    I got one with a bite mark. Did u bit it?

  7. Hi, this look very tempting. Wanted to give it a bite. ;P

  8. Hi Wendy. Such a lovely looking eclairs with a unique shape, you are very creative. Thanks for the tips on pau.

  9. Hi
    May i make just the eclair the night before and only serve it for breakfast the next day? How long can the freshness of the éclair last before we must serve it?


  10. Lily,
    When unfilled, the choux puffs can be kept in an air tight container overnight or for a few days. Exposure to humidity will soften it.
    But it can be easily made crunchy again by baking it for 10 minutes.

    If you do not mind soft eclairs, you can fill it the night before, keep it chilled and cool for breakfast.
    When eclairs are filled, they will soften in less than half an hour.
    For me, I just fill up everythng and keep them chilled.


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