Monday Bakes – Orange Chocolate Eclairs


This is why I prefer fuss-free baking on weekday nights, but I couldn’t resist making these – Éclairs with Orange Crème Pâtissière. Éclairs have always seemed so fancy with the soft, chewy pastry filled with luscious cream and topped with lovely chocolate. But in essence, it is not that difficult to make, time-consuming maybe, but not difficult. It did take me a total of 2 1/2 hours to get it done, with me going to sleep while waiting for the cream to cool and waking up earlier today to finish filling and topping the éclairs before going to work, which is why the photos are not that well thought-out.

Ok, enough chatter, on with the recipe. I based the recipe off Sorted Food’s Caramel and Orange Éclairs but used chocolate instead of caramel, just because, and used adapted the pastry cream recipe from Easy French Food.

Choux Pastry


  • 250ml water
  • 100g butter, cubed
  • 125g plain flour
  • 4 medium eggs
  • pinch of salt


  • Pre-heat oven to 200 deg celcius
  • Put the butter and salt into the water and bring to a boil and butter is all melted
  • Remove from heat
  • Sprinkle plain flour into the mixture and stir it in until the ball of dough comes away from the sides of the pan
  • Transfer dough to a bowl and stir it (or use a hand mixer) to release some of the steam
  • Add in eggs one at a time, always stirring quickly to prevent the eggs from curdling. Mixture should look nice and glossy
  • Put in a piping bag, and pipe pastry into lines of about 10cm long and 2cm wide (you can make them smaller if you want) onto a lined or non-stick baking tray
  • Put into oven and bake for 15 minutes or until golden brown
  • Wait till pastry is completely cool before removing from tray

Pastry Cream


  • 2 cups milk
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 cup cake flour and plain flour
  • zest of 1 orange
  • 1 teaspoon vanilla extract
  • 50ml orange juice or Grand Marnier


  • Warm milk until it simmers
  • Whisk egg yolks, sugar, and orange zest until light and volumised
  • Slowly add in flour till the mixture is thick and try to remove all lumps
  • Slowly add about 1/3 of the milk to the egg mixture, constantly stirring to prevent the egg from cooking and forming lumps of scrambled egg
  • Pour the mixture back into the pan and heat until it thickens considerably, stirring constantly to prevent clumps
  • Remove from heat and stir in vanilla extract
  • Pour into a bowl and line with cling film touching the top of the cream to cool
  • When cool, mix in the orange juice or Grand Marnier

Chocolate Topping


  • 100g of preferred chocolate


  • Put a heat-proof bowl on top of a pan of boiling water
  • Break up the chocolate and put into bowl to melt

Final Steps

  • Poke a hole into the pastry shells
  • Put the cream into a piping bag
  • Fill the pastry shells with cream
  • Dip the top of the pastry into the melted chocolate
  • Top off with any garnish you like, eg. candied orange peels

Some things to note:

  • Leave the pastry to cool completely before removing, or you’ll end up with bits stuck onto the tray liners. Not sure if it’ll work better with a non-stick tray though
  • You can substitute low-fat milk for whole milk, but you end up with a thinner cream

That’s all I have to say and I leave you with a picture of an oozing éclair. Bon appétit!



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