Milk Tart Éclairs

Short Description
Milk Tart Éclairs combine crisp, golden choux pastry filled with rich, creamy milk tart custard—flavored with cinnamon and vanilla—for a delightful fusion of textures and flavors in a handheld treat.

Why You’ll Love This Recipe
Light and airy choux pastry with a satisfying crunch

Silky, aromatic milk tart custard that evokes nostalgic comfort

Elegant yet approachable — perfect for teatime or entertaining

Easy to fill and dust—simple yet impressive

Combines the best elements of a classic South African milk tart and a French éclair

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Choux Pastry
½ cup water

½ cup milk

½ cup butter

1 cup all-purpose flour

4 eggs

1 teaspoon vanilla extract

For the Milk Tart Filling
2 cups milk

¾ cup sugar

2 tablespoons cornstarch

2 egg yolks

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions
1. Make the Choux Pastry
Preheat oven to 200 °C (180 °C fan). Line a baking tray with parchment paper.

In a saucepan, combine water, milk, and butter. Bring to a boil.

Remove from heat and add flour all at once, stirring vigorously until the dough forms a smooth ball and cleans the pan sides.

Cool the dough for 5–10 minutes to avoid curdling eggs in the next step.

Beat in eggs one at a time, ensuring each is fully incorporated into a glossy, smooth dough. Stir in vanilla.

Pipe or spoon into 8–10 cm lengths onto the tray. Bake for 25–30 minutes until puffed and golden. Cool completely before filling.

2. Make the Milk Tart Filling
Heat milk in a saucepan until it begins to simmer.

In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

Slowly pour warm milk into the egg mixture, whisking constantly to temper.

Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5–8 minutes).

Remove from heat, then stir in cinnamon and vanilla.

Cool slightly, then refrigerate until fully chilled and set.

3. Assemble the Éclairs
Slice each cooled éclair lengthwise.

Fill with chilled milk tart custard using a spoon or piping bag for even distribution.

Dust lightly with extra cinnamon or icing sugar before serving.

Servings and Timing
Servings: Makes approximately 12 éclairs (depending on size)

Prep Time: 20 minutes (plus cooling time)

Bake Time: 25–30 minutes

Custard Making: 10 minutes active, plus cooling

Assembly: 10 minutes

Total Time: Approximately 1 hour (excluding full cooling)

Variations
Chocolate-drizzled: Melt ½ cup dark chocolate and drizzle over the filled éclairs for added indulgence.

Fruit twist: Add a spoonful of strawberry or raspberry compote into the custard for fruity contrast.

Spiced custard: Enhance the filling with a pinch of nutmeg or cardamom for warmth.

Whipped cream topping: Pipe a small dollop of whipped cream atop each éclair for extra elegance.

Mini version: Pipe smaller, bite-size puffs for petit fours—adjust bake time to 18–20 minutes.

Storage/Reheating
Refrigerator: Store éclairs in an airtight container for up to 2 days. Best eaten same-day for crispiness.

Freezer: Nicely pipe unfilled choux shells and freeze for up to 2 months. Thaw before filling with fresh custard.

Serving: Bring chilled éclairs to room temperature for 10 minutes before serving, or dust just before serving.

FAQs
1. Can I make the custard ahead of time?
Yes—prepare it up to a day in advance. Store in the refrigerator and allow it to come to room temperature before piping.

2. Why cool the choux completely before filling?
Filling warm pastry can cause the custard to melt and the shells to become soggy.

3. Can I use whole eggs in the filling?
Yes, but using yolks alone creates a richer, creamier custard; whole eggs make it slightly lighter and firmer.

4. How do I know when the custard is thick enough?
It should coat the back of a spoon and hold its shape when stirred—if it runs off, continue cooking 1–2 minutes more.

5. Why add cornstarch?
Cornstarch stabilizes the custard, ensuring a smooth, silky texture and good structure for piping.

6. What if my choux deflates after baking?
Baked shells deflate if opened too soon or underbaked—let them dry in the oven with the door cracked for 5 minutes after baking.

7. Can I freeze filled éclairs?
Freezing with custard can make shells soggy. Better to freeze empty shells and fill when ready to serve.

8. Can I dust with cocoa instead of cinnamon?
Yes—a light dusting of unsweetened cocoa gives a slightly bitter contrast to the sweet custard.

9. How long will custard keep before spoiling?
Chilled and covered, it remains fresh for up to 3 days.

10. Can I pipe the filling like a professional?
For clean results, use a piping bag with a wide round tip or a zip-top bag with a ½-inch corner snipped off.

Conclusion
Milk Tart Éclairs marry the airy crispness of choux pastry with velvety, cinnamon-infused milk tart custard for a delightful treat. Elegant enough for afternoon tea yet easy enough for home baking, they offer a unique and charming twist on traditional éclairs. Enjoy every creamy, crunchy bite!

 

 

 

 

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