Earl Grey Eclairs

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recipe by Jessica Entzel

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
  • Calories icon
based on 2 ratings

This Pate a Choux recipe is one of the classics that everyone should know how to make, and you can use over and over for both sweet and savory decadent treats. The baked choux provides an excellent shell to ice cream for profiteroles, or outer crust for a crab salad puff. This recipe also includes an Early Grey pastry cream filling. I add Earl Grey tea bags to the scalded milk in the otherwise, traditional pastry cream recipe. It adds a unique flavor and makes a lovely addition to afternoon tea. The eclairs are filled with the pastry cream, then topped with a simple chocolate ganache you can make in the microwave.

recipe updated Oct 8, 2019


  • Salt icon
    ½ tsp
  • Butter icon
    125g (about ½ cup)
  • Milk icon
    250ml (1 cup)
  • Bread flour icon
    Bread flour
    188g (about 1½ cups)
  • Egg icon
    313g (about 6¼)
  • Sugar icon
    ½ cup
  • Milk icon
    2 cups (480ml)
  • Earl grey teabag icon
    Earl grey teabag
  • Cornstarch icon
    4½ tbsp
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Egg icon
    1 (50g)
  • Butter icon
    2 tbsp
  • Heavy cream icon
    Heavy cream
    100ml (½ cup)
  • Dark chocolate icon
    Dark chocolate
    100g (about ½ cup)


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Large saucepan
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 220°C
  2. Add salt, butter and milk to a clean saucepan
  3. Heat until just boiling and turn off heat
  4. Add bread flour to the dough
  5. Whisk until combined
  6. Return
  7. Stir until dough forms
  8. Transfer dough to large mixing bowl
  9. Mix until cool
  10. Add egg to the pastry bit by bit
  11. Whisk until completely mixed
  12. Line a clean baking sheet with parchment paper
  13. Pipe pastry into strips with piping bag
  14. Bake baking sheet until light and fluffy - approx 10 min, 220°C
  15. Reduce until golden brown - 190°C
  16. Let cool and continue
  17. Add sugar and milk to a clean large saucepan
  18. Heat gently and bring to a boil
  19. Add earl grey teabag to the liquid
  20. Simmer then set aside - 4 min
  21. Add cornstarch and sugar to a clean medium bowl
  22. Whisk together
  23. Add egg yolk and egg to the mixture
  24. Whisk until smooth
  25. Pour half of liquid into mixture and mix
  26. Return mixture to liquid and continue mixing
  27. Whisk until just boiling and turn off heat
  28. Mix in butter to the liquid thoroughly
  29. Cover with plastic wrap and let cool
  30. Add heavy cream to a clean small bowl
  31. Heat in microwave
  32. Add dark chocolate to the glaze
  33. Whisk until well blended and let cool
  34. Assemble
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