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