Favorite Summer Recipes: Chocolate Eclairs with Creme Caramel

Chocolate Eclairs with Creme Caramel

Can we just talk about these éclairs? I have been eating them for what feels for-evaaa. But its only been weeks.

The upside to that is after much testing and tinkering, I’ve perfected the recipe for you.

Let me start by saying that some pate choux recipes call for all water, while others use half milk, half water. Mine falls into the latter. And since my stomach isn’t always happy when I consume milk, I’m so glad to know a2 Milk® is now available to people like me.
Can we just talk about how excited I am that a2 Milk®is now widely available in California? It’s natural milk from specially selected cows that produce milk without the A1 beta-casein protein—the protein that may cause digestive discomfort for those us not clinically diagnosed as lactose intolerant. a2 Milk® is a great replacement to the overly processed alternatives like Lactaid or Fairlife. And, I especially love that not only are their cows not given hormones or rBST, but the cows are also fed a vegetarian diet.

Do you see why someone like me is crushing on these specially selected cows and their milk?
An added good thing for this recipe because the burnt caramel pastry cream that these éclairs are stuffed with is made with a milk base. Milk is a key component in this recipe so you will definitely want to grab some a2 Milk®
With that, lets talk pate choux for these éclairs. These are exactly on point with what you need – hollow insides (no heavy webbing) and minimal cracks on the top with a crispy exterior. If you follow me on Instagram than you saw the evolution of this recipe. If not, you can see the recipe side-by-side transformation here.

In fact, stay tuned because I’ll be making a short video that will include key techniques for how to make éclairs that are more polished in appearance—that is without cracks and with hollow insides.
For the finish on these éclairs, I went with my usual heavy-handed flair. Beyond the decorative factor, I piped some Swiss Meringue on top for a lighter textural contrast to the caramel pastry cream. Then I sprinkled it with chocolate covered almonds for some crunch and added gold leaf for a final visual punch. But feel free to keep it simple and and stick with a chocolate glaze.
However, you finish it, grab a glass of a2 Milk® and enjoy!