Recipe for absolutely decadent eclairs filled with a creamy homemade custard filling


Choux pastry:
125ml water
50g butter or marge
60g plain flour
2 large eggs

2 Cups milk
6 large egg yolks
2/3 cups sugar
4 Tbl Cornstarch
3 tsp Vanilla essence

How to

Choux pastry:
Preheat oven to 200 C.

Place water and butter into a sauce pan and over a low heat melt.

Once butter has melted, bring the mixture to a rolling boil for 2 – 3 minutes.

Take the sauce pan off the heat and immediately add the flour. Stir VIGOROUSLY! Until a smooth paste forms.

Beat eggs in, one at a time, until well combined and glossy.

Spoon dollops onto lined or greased baking tray. Leave space for them to puff out.

Bake for 20 minutes; they should rise and puff out.

After the 20 minutes are up, reduce the oven temperature to 180 C and bake for a further 3 – 5 minutes. Keep an eye on them; you want them golden brown.

Remove from oven and place them on a cooling rack. Make sure to prick them with a toothpick to let the air out.

Heat milk in a saucepan until boiling point.

In a bowl, whisk together the egg yolk, sugar and cornstarch until smooth and combined.

Once the milk has reached boiling point, take off the heat and add half of the milk into the egg mixture. Stir until combined.

Once the egg mixture is combined, pour the egg/milk mixture into the rest of the milk in the saucepan.

Place the saucepan back on the stove, now on a low heat, and whisk until the mixture thickens.

When the mixture thickens, take it off the heat and whisk VIGOUROUSLY until smooth and firm.

Add vanilla essence and mix in well.

Allow to cool down.

Assembling the eclairs:
Slice open the choux pastry.

Spoon in custard and sandwich together.

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Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.