Lavender-Filled Eclairs with Chocolate Glaze
French choux pastry eclairs filled with delicate lavender-infused pastry cream and topped with dark chocolate glaze. The floral notes of dried culinary lavender pair beautifully with rich bittersweet chocolate and creamy custard filling. These elegant pastries are perfect for special occasions, dessert courses, or afternoon tea service. This version distinguishes itself through the aromatic lavender in both the cream filling and as a garnish, the traditional eclair with subtle sophistication and botanical complexity.
Ingredients
- ⅓ cup heavy cream
- 3 ounces bittersweet chocolate, chopped
- 1 tablespoon powdered sugar
- 6 tablespoons water
- 5 tablespoons unsalted butter, cubed
- 2 tablespoons whole milk
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup all-purpose flour
- 2 ½ eggs, plus 1 egg white beaten
- 5 egg yolks
- 3 tablespoons cornstarch
- ½ cup granulated sugar, divided
- 2 cups half and half
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 to dried culinary lavender, 3 teaspoons1 teaspoon lemon zest or 0.5 teaspoon almond extract1:2 or 1:1 by tasteflavoradds tree_nuts
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- 4 tablespoons unsalted butter, cubed
Instructions
- 1
Whisk egg yolks, cornstarch, and 2 tablespoons sugar in a bowl until thick.
- 2
Combine remaining sugar, half and half, vanilla, salt, and dried lavender in a heavy saucepan over medium-high heat, stirring occasionally until sugar dissolves.
- 3
Temper the egg yolks by whisking in about 1/2 cup of the hot liquid gradually, then whisk the tempered eggs back into the saucepan.
- 4
Cook over medium heat, whisking constantly, until mixture bubbles and thickens.
- 5
Remove from heat and whisk in butter.
- 6
Strain the pastry cream through a fine mesh strainer into a clean bowl, pressing gently with a spoon to push it through.
- 7
Press plastic wrap directly onto the surface and refrigerate until completely chilled and firm.
- 8
Preheat oven to 400 degrees and line two baking sheets with parchment paper. Lightly brush water over the parchment to moisten it.
- 9
Combine water, butter, milk, sugar, and salt in a heavy saucepan over medium-high heat until butter melts and mixture simmers.
- 10
Turn heat to low, add flour, and stir constantly with a wooden spoon for 2-3 minutes until dough clumps and appears slightly matte.
- 11
Transfer warm dough to a stand mixer with paddle attachment and mix on lowest speed for 2 minutes to cool slightly.
- 12
Increase speed to medium and add beaten eggs about 1/3 at a time, mixing well after each addition until smooth, thick, and shiny.
- 13
Fit a pastry bag with a large plain round tip and pipe the dough into 3-inch logs, 1-inch in diameter, spaced 2 inches apart.
- 14
Smooth shapes if needed using the back of a teaspoon dipped in cold water.
- 15
Bake at 400 degrees for 15 minutes without opening the oven door.
- 16
Reduce temperature to 350 degrees and bake for 8-10 minutes until golden and puffed.
- 17
Using a small paring knife, create a small hole in the side of each pastry shell.
- 18
Return baking sheets to the warm oven with door ajar for about 20 minutes to dry out the shells.
- 19
Transfer shells to a wire rack to cool completely.
- 20
Split each cooled shell in half lengthwise using a small knife or gently pry apart with fingers.
- 21
Whisk chilled pastry cream briefly to loosen it, then spoon a couple tablespoons into the bottom half of each shell.
- 22
Place the top half of the shell back on top of the filling.
- 23
Warm heavy cream in a small heavy saucepan over medium-high heat until simmering.
- 24
Add chocolate and powdered sugar, stirring until completely melted.
- 25
Remove from heat and let sit for about 5 minutes to thicken and cool slightly.
- 26
Spoon chocolate glaze generously over each filled eclair.
- 27
Top each eclair with a few culinary lavender buds if desired.
Tips
Tempering the eggs is crucial: add hot liquid slowly while whisking to prevent scrambling the yolks. A good rule is to whisk the tempered eggs back into the remaining hot liquid, not the other way around.
For choux pastry success, the dough must be at the right consistency after adding eggs. It should be smooth, shiny, and hold peaks. Add eggs gradually and mix well between additions; the mixture will look curdled before it comes together.
Keep the pastry shells in a slightly warm oven with the door ajar after baking to dry out thoroughly. This prevents them from becoming soggy. Assemble the eclairs as close to serving time as possible for optimal crispness.
Good to Know
Filled eclairs are best assembled and consumed within a few hours of finishing. Unfilled pastry shells can be stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 weeks. Pastry cream can be refrigerated for up to 3 days.
Prepare pastry shells and pastry cream up to 1 day ahead. Store shells in an airtight container and pastry cream covered in the refrigerator. Assemble no more than 2-3 hours before serving for optimal texture and crispness.
Serve eclairs as a dessert course at room temperature on a dessert plate or cake stand. Pair with coffee, tea, or champagne. Elegant for special occasions, afternoon tea, or as a showcase dessert for entertaining.
Common Mistakes
Do not skip the tempering step when adding hot liquid to egg yolks; rushing this or adding too much heat at once will scramble the eggs and ruin the pastry cream.
Do not open the oven door during the first 15 minutes of baking choux pastry; this causes them to collapse and fail to puff properly.
Do not skip the drying step in the warm oven after baking; eclairs will absorb moisture and become soggy if not properly dried out.
Do not fill eclairs too far in advance; they soften and lose their crispy texture within a few hours of assembly.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make the components ahead of time?
Yes. The pastry cream can be made up to 3 days ahead and refrigerated. Unfilled pastry shells keep in an airtight container at room temperature for 1 day or frozen for 2 weeks. Assemble eclairs no more than 2-3 hours before serving for the best texture.
What if my choux pastry doesn't puff up during baking?
This usually happens if the oven door was opened too early, if the dough was too dry or wet, or if the oven temperature wasn't accurate. Ensure proper tempering of eggs, mix until smooth and shiny, and avoid opening the oven during the first 15 minutes of baking.
Can I freeze filled eclairs?
Filled eclairs are not recommended for freezing because the shells become soggy upon thawing and the pastry cream may separate. Freeze unfilled shells instead and assemble them fresh from refrigerated components when ready to serve.