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Milk Tart Éclairs

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These Milk Tart Éclairs combine two beloved desserts — classic French choux pastry and creamy South African milk tart custard — into one irresistible treat. Light, golden shells filled with cinnamon-kissed custard make for a truly unique pastry experience. Keyword: Milk Tart Éclairs

Ingredients

Scale

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

Optional for Garnish:

  • Ground cinnamon

  • Icing sugar

Instructions

  • Make the Choux Pastry:
    Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
    In a saucepan, bring water, milk, and butter to a boil.
    Lower the heat and add flour all at once, stirring until it forms a smooth ball. Remove from heat and cool for 5–10 minutes.
    Beat in eggs one at a time until smooth and glossy. Stir in vanilla.
    Pipe or spoon into 8–10 cm lengths. Bake 25–30 minutes until puffed and golden. Cool completely.

  • Prepare Milk Tart Filling:
    In a saucepan, heat milk to a simmer.
    In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk to the egg mixture while whisking.
    Return to the saucepan and cook over medium heat, stirring constantly, until thickened (5–8 minutes).
    Remove from heat, stir in cinnamon and vanilla, and cool completely. Refrigerate until ready to use.

  • Assemble Éclairs:
    Slice each éclair in half lengthwise.
    Fill with chilled custard using a piping bag or spoon.
    Dust with cinnamon or icing sugar before serving.

Notes

  • Let the choux cool fully before filling to prevent soggy éclairs.

  • You can add whipped cream for a lighter custard texture.

  • Best enjoyed the same day they’re filled, but can be stored chilled for up to 2 days.

Find it online: http://maicook.com/milk-tart-eclairs/