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The Flavor Bender Recipes All Dessert Recipes Pastries & Breads Earl Grey Eclairs (with Earl Grey Pastry Cream)

Earl Grey Eclairs (with Earl Grey Pastry Cream)

4 hrs 45 mins
Intermediate
Pastries & Breads
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441 shares

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Author: Dini K.
Posted: 2/18/2021
Updated: 2/18/2021
Earl grey eclair social media

These Earl grey eclairs are a delicious tea time treat! Perfect choux pastry shells, filled with a creamy diplomat cream made with earl grey custard.

Earl grey eclairs or profiteroles are an easy and elegant pastry to make at home!

Earl grey eclairs served on a white platter

While I know a thing or two about tea, I wasn’t always a fan of earl grey tea. But I’ve come to appreciate the flowery, fruity flavor of this wonderful tea.

These earl grey eclairs, which can also be made into profiteroles, are a delectable dessert. The flavors are incredibly, almost sneakily, well balanced.

There are 3 components to make these earl grey eclairs or profiteroles,

  • Choux pastry
  • Earl grey custard and diplomat cream
  • Vanilla glaze
A close up of the eclair cut in half to show the earl grey filling

Making the choux pastry for earl grey eclairs

Choux pastry may seem intimidating at first, but it’s honestly very easy to make. You just need to know what to look for in the dough. This way you can avoid all the common pitfalls with eclairs or profiteroles.

So fear not, I have shared this very detailed post on how to make choux pastry, including troubleshooting choux pastry problems!

If you’re making earl grey eclairs (instead of profiteroles), then take a look at my perfect classic eclairs post as well. Here I share tips on how to get perfect eclairs.

But for an easier option, you can make earl grey profiteroles instead.

A common misconception is that eclairs and profiteroles remain crispy for a long time. This is not true. With the moisture in the air, the crisp shell get soft with time, and even faster when filled.

That’s also why I prefer to make eclairs with bread flour, because you get a thicker, more sturdy shell that will withstand the filling better.

How to pipe eclairs for perfect eclairs - Hold bag at 45 degree angle, and pipe the pastry sligtly thicker at the ends to get eclairs with a perfect shape, and not oval or collapsed.
Freshly baked and cooled eclair cases

Key points to remember when making eclairs

The amount of eggs added will vary. So in terms of the eggs, go by consistency, NOT by weight.

Use bread flour for eclairs. But you can use either AP flour or bread flour for profiteroles.

Use a French star tip for the best shaped eclairs.

When piping, eclairs should be piped at a 45 degree angle, while profiteroles should be piped straight (to prevent lopsided profiteroles).

Check out my perfect chocolate profiteroles post for more tips as well.

Making the earl grey custard and diplomat cream

Earl grey custard was a simple choice for me. Earl grey and milk are a perfect combo, and I knew earl grey eclairs were going to taste as amazing as they sound!

To make the earl grey custard, you first need to make the tea infused custard / pastry cream.

I use a good quality loose earl grey tea to make the infused milk for the eclairs. The tea and milk are boiled together and then left to be infused, in order to get the most earl grey flavor. Since the pastry cream is mixed with whipped cream, it’s crucial that the earl grey pastry cream has a lovely, robust flavor.

Earl grey tea and milk in a saucepan to make tea infused milk
Earl grey infused milk in a jug and egg mixture in another jug in the background

Next, a very thick custard is made with the infused milk. It’s important that the custard is thick, so that the final diplomat cream will have the right consistency.

Chill the custard overnight. As the earl grey pastry cream chills overnight, it’ll become very thick and “set”. The next day, whisk the pastry cream to make it smooth, and then fold in some stabilized whipped cream to create the earl grey diplomat cream for your eclairs or profiteroles. I only add a little whipped cream, because I want the filling to be slightly thicker and richer than a diplomat cream.

It’s also important to note that the filling should not be too sweet. This is because the glaze is VERY sweet. This way the eclairs will have the perfect balance of sweetness when combined with the earl grey filling AND the glaze.

Earl grey custard in the saucepan
Stabilized whipped cream mixed with the earl grey custard
earl grey diplomat cream

Making the glaze for the eclairs

This glaze for the earl grey eclairs is a basic vanilla fondant glaze. The same type of glaze that could be used to glaze petit fours.

The glaze is very simple to make, only requiring a handful of ingredients,

  • Water
  • Corn syrup
  • Confectioner’s sugar (powdered sugar)
  • Vanilla (vanilla beans, extract, or bean paste)
  • Salt (optional, but just a pinch to balance the sweetness a little)

Because this glaze is “cooked” over the stove, it’s best used when slightly warm. The more it cools down, the thicker it becomes. If it’s too hot, the glaze will be too thin. If too cold, the glaze will be too thick.

Vanilla fondant glaze in a saucepan

Can I add other flavors to the glaze?

Yes! Earl grey tea pairs very well with the following flavors,

  • Lavender
  • Lemon
  • Bergamot orange

So you can infuse the water of the glaze with lavender, or add lemon or orange extract to the glaze.

How to make the earl grey eclairs (or earl grey profiteroles)

First day

The first step is to make the earl grey pastry cream / custard. Once the custard is made, it must be chilled in the fridge for at least 4 hours, preferably overnight.

You can also make the glaze and refrigerate it until needed. The glaze will form a “skin” as it cools, so make sure to cover the entire surface properly (with plastic wrap that’s touching the whole surface) to prevent this.

The choux pastry dough can also be made a day ahead. Store the dough in an air-tight container, making sure it’s not exposed to any air. Cover the whole surface of the dough with plastic wrap (touching the surface), OR place the dough in a large uncut pastry bag, then twist and close the end to keep the air out.

Second day

Pipe the choux pastry into eclairs – about 4 – 5 inch long, using a 1/2 inch French star piping tip. Alternatively, pipe circular mounds of the dough to make profiteroles. Then bake.

While the pastries are baking / cooling, make the earl grey diplomat cream for the eclairs. Whisk the pastry cream until smooth. Whip the whipped cream with gelatin to make stabilized whipped cream, and fold it into the pastry cream.

Fill the eclair shells (or choux puff shells) with the earl grey diplomat cream.

Holes on the bottom of the eclair shell to fill
Eclair shells filled with earl grey diplomat cream

Gently warm the glaze in a saucepan (about 90 – 100 F), and dip the eclairs to get a smooth glaze on top. Before the vanilla glaze sets, sprinkle any garnishes. I used blue cornflower blossoms in these pictures, but you could use lavender, or candied lemon peels, or leave it as is.

Glazed eclairs on a wire rack

How to store them for later

Unfortunately, you cannot make eclairs and profiteroles in advance, because the pastries get too soft and soggy the longer you keep them.

Eclairs and profiteroles are best eaten on the day they are made (sooner the better). This is why I prefer to use bread flour, as it forms a thicker shell that is more resilient.

However, each of the components can be made in advance if you prefer.

Earl grey custard – Can be made up to 3 days in advance. However, I prefer to add the stabilized whipped cream just before I’m ready to fill the cases. I don’t freeze the custard, as it can weep when it thaws.

Choux pastry (eclairs or profiteroles) – You can keep the dough in the fridge for up to 1 day. I haven’t tried freezing the dough, but I have had other readers pipe the dough and freeze it. But it must be stored in a way that prevents freezer burn.

Baked eclair shells or profiterole puffs (unfilled) – Can also be stored in the freezer. Make sure they are in an air-tight container. They do get soggy as they thaw out though. Just let them become crisp again in a hot oven for a few minutes.

Vanilla fondant glaze – Since this is so simple to make, I don’t usually make this ahead of time. But it is possible. Just store the glaze in an air-tight container for up to 5 days, and reheat it (gently) before using.

Earl grey eclair served on a white plate with earl grey latte in the background

Why I love this recipe

I love tea and I love choux pastry desserts, so these eclairs are a delicious way to combine them! The earl grey flavor is strong, without being bitter or overpowering, and I love that the filling isn’t overly sweet either.

The balance of flavors you get with the glaze and the filling gives these earl grey eclairs the perfect sweetness in my opinion.

It does take some practice to pipe perfect eclairs, but with my detailed guide, you have everything you need to know to perfect eclairs as well as this recipe. Alternatively, you can make earl grey profiteroles that are even easier.

And here’s another secret… the earl grey custard and diplomat cream are super delicious on their own as an earl grey pudding!
You’re welcome! 😀

One single eclair served ona white plate

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5 from 2 votes

Earl Grey Eclairs

Author: Dini K.
Yield: About 20 eclairs
Cuisine: European
These earl grey eclairs are a delicious tea time treat! Perfect choux pastry shells, filled with a creamy earl grey diplomat cream made with earl grey custard. A gorgeous, elegant dessert for any occasion.
INTERMEDIATE – This recipe is recommended for those who have made choux pastry and profiteroles before. Eclairs are the next level up from profiteroles. There are a few different components to this recipe. There is an overnight chilling step as well.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Prep: 40 minutes minutes
Chilling time / Resting: 2 hours hours 30 minutes minutes
Cook: 1 hour hour 35 minutes minutes
Total Time: 4 hours hours 45 minutes minutes
Difficulty: Intermediate
Servings: 20 Eclairs (approximately)
Print Rate

Ingredients:

Earl grey custard

  • 592 mL milk 2 ½ cups (whole milk or 2 % milk; you may possibly need a little more than this)
  • 2 tbsp loose leaf earl grey tea
  • 2 egg yolks
  • 50 g cornstarch about 5 packed tbsp
  • 100 g white sugar ½ cup
  • 2 tsp vanilla extract
  • Pinch of salt
  • 57 g unsalted butter 4 tbsp

Stabilized whipped cream

  • 1.5 tsp powdered gelatin
  • 30 mL water at room temperature 2 tbsp
  • 240 mL heavy whipping cream 1 cup (chilled)
  • 30 g confectioner’s sugar ¼ cup (optional, for a sweeter pastry cream)
  • 7 mL vanilla extract 1 ½ tbsp

Choux pastry for eclairs (or profiteroles)

  • 236 mL water 1 cup
  • 113 g unsalted butter 1 stick
  • ½ tsp fine sea salt scant ½ tsp
  • 1 tbsp granulated white sugar
  • 142 g bread flour about 1 ⅛ cup (measured by spoon and level method)
  • 1 tsp vanilla extract optional
  • 226 g large eggs about 4 large eggs

Vanilla glaze

  • 120 ml water ½ cup
  • 1/4 cup corn syrup
  • 2 tsp vanilla bean paste or extract
  • Pinch of salt
  • 450 g confectioner’s sugar about 4 cups (spoon and leveled)

To decorate

  • Dried blue cornflowers optional

Instructions:

Earl grey custard (first day)

  • Place the tea and milk in a saucepan. Heat the milk over medium heat while stirring, until the milk comes to a simmer.
  • Turn off the heat, and allow the tea to seep for about 15 minutes, or up to 30 minutes.
  • Strain the tea leaves out from the milk, and measure out 2 cups of the infused milk. If there isn’t enough for 2 cups, top up (with extra milk) until you have 2 cups of earl grey tea infused milk.
  • In a separate jug or bowl, whisk the egg yolks, sugar, vanilla, salt, and cornstarch.
  • Reheat the infused milk over medium – high heat. When the milk is steaming, remove the pot from the heat.
  • Temper the egg mixture with some of the hot milk mixture, until the egg mixture is warm. Then pour the warm egg mixture into the saucepan with the rest of the hot milk. Make sure to whisk in order to prevent the eggs from cooking in the hot liquid.
  • Cook the custard base over medium heat, while whisking frequently. Make sure to reach the edges and bottom of the pot to prevent the custard from catching and burning.
  • Check to see if the custard has come to a boil in between stirring. When the custard has thickened and it comes to a boil (big bubbles appearing at the surface), lower the heat of the stove and keep whisking the custard for another 1 – 1.5 minutes. This is important to make sure all the cornstarch has activated and the pastry cream has properly thickened.
  • Remove from the heat. Whisk the custard, and add the butter. Whisk until the butter mixes well with the custard.
  • Transfer the custard into a bowl or tray. If you prefer, you can pass the custard through a sieve first.
  • Cover the custard with plastic wrap, making sure the plastic wrap is touching the whole surface of the custard, so that it prevents a skin from forming on top.
  • Allow the custard to cool to room temperature, and transfer it to the fridge to chill. This can take a few hours depending on the size of the container. Preferably chill overnight.

Earl grey diplomat cream (second day)

  • In a small microwave-safe bowl, place the water and evenly sprinkle the gelatin over the surface. Let it sit for about 10 minutes to let the gelatin bloom.
  • While the gelatin is blooming, place the heavy whipping cream in a bowl. Add the confectioner's sugar and vanilla, and mix to combine.
  • Have your hand mixer ready to whisk the cream.
  • When the gelatin has bloomed, microwave the gelatin to melt the mixture (but not boil it!). Microwave in 10 second intervals to prevent the gelatin from boiling.
  • Add about 1 tbsp of the cream, while stirring, to temper the gelatin mixture.
  • Whisk the heavy cream on high speed with your hand mixer.
  • While whisking, pour the gelatin mixture into the cream mixture in one go.
  • To make sure the gelatin doesn’t form clumps – pour the gelatin mixture directly into the cream, without touching the whisk, but not too far from the whisk either. The cream should be moving very quickly where the gelatin makes contact with it, so that the gelatin instantly mixes into the cream.
  • Whisk the cream until you have mid peaks (stiffer than soft peaks, but not too stiff). Then set aside.
  • Remove the plastic wrap from the earl grey custard. Whisk the mixture to make it smooth (and not lumpy).
  • Take the chilled custard from the fridge and mix with a spatula or whisk to make the custard smooth again. Do not mix too vigrously.
  • Fold the whipped cream into the custard. The more you add, the softer the mixture will be. You can add just ½ the cream if you prefer, or add all of it, depending on the desired consistency.
  • The earl grey diplomat cream is now ready.

Choux pastry for eclairs

  • Make the eclairs according to the instructions here. You can also make profiteroles instead of eclair shapes, by piping round mounds according to the instructions here.
  • The dough can be made on the first day, and baked on the second day. See recipe notes for storage instructions.

Glaze

  • Place the confectioner's sugar in a bowl. Set aside.
  • Place the water, corn syrup, salt, and vanilla in a small saucepan.
  • Stir well and heat over medium high heat until the water comes to a boil. Remove the saucepan from the heat.
  • Add the confectioner's sugar into the water and whisk to get a smooth mixture.
  • Make sure to keep the fondant glaze at about 90 – 100°F (slightly warm) when you’re ready to dip the eclairs. The more it cools down, the thicker it becomes.

Assembly

  • Once the eclairs are baked and cooled, use a small French star tip or round tip to create 2 or 3 holes on the base of each eclair case. This is to help fill the eclair case with your filling. You can also use a bismarck tip instead.
  • Fill a piping bag (that is attached with a small round tip or a bismarck tip) with the diplomat cream.
  • Fill the eclair cases with the filling. Wipe off any excess filling that flows out of the case.
  • When all the eclair cases have been filled, they are ready to be dipped in the glaze.
  • Dip the top of the eclairs in the glaze, and let the excess drip down (or use a finger to wipe off the excess glaze while holding the eclair upside down).
  • Place the glazed eclairs on a wire rack (glazed side up).
  • Optional – sprinkle the tops with blue cornflowers before the glaze sets.
  • The glaze will harden and thicken slightly with time.
  • The early grey eclairs can be served and enjoyed immediately (preferably within a few hours).

Tips & Tricks

Storing unbaked choux pastry dough
Store the dough in an air-tight container, making sure it’s not exposed to any air. Cover the whole surface of the dough with plastic wrap (touching the surface), OR place the dough in a large uncut pastry bag, then twist and close the end to keep the air out.
Earl grey diplomat cream 
This recipe will make enough for more than 20 eclairs. Exact number depending on how big or small your eclairs are, and also how much cream you add and how much you use to fill each eclair shell. 
Extra diplomat cream can be served as pudding if you like. It’s delicious on its own! 

Nutrition Information:

Serving: 1eclairCalories: 268kcal (13%)Carbohydrates: 33g (11%)Protein: 4g (8%)Fat: 13g (20%)Saturated Fat: 8g (50%)Trans Fat: 1gCholesterol: 98mg (33%)Sodium: 97mg (4%)Potassium: 76mg (2%)Fiber: 1g (4%)Sugar: 25g (28%)Vitamin A: 506IU (10%)Vitamin C: 1mg (1%)Calcium: 54mg (5%)Iron: 1mg (6%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Desserts, Tea / coffee break
Cuisine:European
Keyword:Choux Pastry, Earl Grey, Eclairs, How to make eclairs, Pastry Cream, Tea
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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  1. Ramona says

    March 7, 2022 at 15:29

    5 stars
    These were hands down the most PERFECT looking eclairs I’ve ever made or eaten! I followed your comprehensive tutorial and when I saw the link to these early grey eclairs, decided to make the flavored custard. I’ve only made choux pastry once ages ago and they were a flop. I can’t thank you enough for your very detailed recipes!

    Reply
  2. Terry says

    October 14, 2021 at 19:14

    Hi Dini! New subscriber here.I came here via chocolate choux pastry recipe after a finalist on Great Chocolate Showdown made a blackcurrant version. But then I found a link to here, and I’m so glad I did!

    I do have a question that I didn’t see addressed anywhere though. IF I decide to make the dough the day before & store as described (& refrigerate it), should I let it come to room temp before baking, or increase the bake time, & if so, by how much?
    Thanks in advance from a fellow (uh…lady lol) Canadian (Alberta. The ones with the state of emergency, rampant 4th wave, necessitating Red Cross & military medical assistance )

    Reply
    • Dini says

      October 25, 2021 at 18:51

      Hi Terry
      You can make the dough the day before and pipe it straight out of the fridge. Just bear in mind that the dough will be firmer.
      In terms of the time, it might be an extra minute or 2, but it depends on the size and shape. I usually go by how the choux pastry looks to determine if it’s done.
      I hope that helps!

      Reply
      • Terry says

        October 26, 2021 at 09:31

        Thanks so much Dini. I appreciate the reply. And now that I have it – off to the kitchen I go!

        Reply
  3. Lily says

    September 8, 2021 at 10:25

    Hi there, I’m a huge fan of your recipes and have used them many times. I was wondering what the differences between your pastry cream recipes was–between this recipe, the classic diplomat cream, and cream patissiere, there are three varying amounts/ratios of eggs and corn starch. I don’t know which one would be best to follow! How do they all compare? Is there any reason you only used 2 egg yolks here while your creme patissiere uses 3 yolks and 1 whole egg? Thank you so so much!

    Reply
  4. Maria says

    June 25, 2021 at 09:39

    Hi Dini!
    I was wondering if I could somehow add creamcheese to your stabilized whip cream to make a cream cheese frosting?
    If I did go about it, should I add the cream cheese at the end?
    Any help would be appreciated!

    Reply
    • Dini says

      June 26, 2021 at 10:48

      Hi Maria
      I prefer not to use cream cheese to stabilize whipped cream, as I find it doesn’t work as well as gelatin.
      I also find the sourness of the cream cheese off-putting with the earl grey flavor.
      However if you do want to add cream cheese to stabilize whipped cream, I would whip the cream cheese separately leave it aside. Then whip the heavy cream to soft peaks, and add the whipped cream cheese into the partially whipped cream.
      Hope that helps

      Reply
  5. Patricia says

    May 27, 2021 at 11:51

    Dini,
    Once again, a very thorough post. I LOVE Earl Grey tea so the name caught my attention immediately!

    I appreciate that you don’t have a million links for “this is what I use”. However, they could be really useful for your more unusual ingredients. Links for, “this is the mixer I use,” and “this is the immersion blender”… become a tedious. I would wager that the majority of readers already have the appliances necessary.

    However, could you please provide me with information on what Earl Grey tea you use and where you source your blue cornflower petals?

    I love how you broke this recipe down into steps that you can do on separate days. Sometimes I want to make something but am not up to standing in the kitchen all day.

    Reply

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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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