Almond Eclairs

20140307_140547_resized20140307_104429_resizedWhat a sinful delight….a little extra time to prepare and patience to allow flavors to blend, results in successful first attempt at eclairs.

Accessories: plastic bowl with cookie beater and balloon whips
Quantity: 18 eclairs
Preheat oven to 400 degrees






  • 1 cup Water
  • 1/2 cup Butter
  • 2 tsp.  Sugar
  • 1/2 tsp. Salt
  • 1 cup Flour
  • 4 Eggs

Line pan with parchment paper.  In a medium pot bring water, butter, sugar and salt to a boil. Add the flour and blend till.  Stir vigorously over medium heat until a thin film forms on bottom of pot (about 90 seconds).

Remove from heat and chill slightly then pour into the plastic Ankarsrum mixing bowl.   With the cookie beaters attached blend on low speed till almost cooled to room temperature. Add the eggs one at a time blending after each. When the dough is thick and has a glossy look spoon into pastry bag with a large open tip. Pipe into 3 inch long shells. Bake for 20 to 25 minutes until golden.  Turn off oven and allow eclairs to dry out further in oven during this time.


  • 1 1/2 cup finely ground almonds
  • 3/4 cup Milk
  • 2 Egg Yolks
  • 1/4 cup Sugar
  • 1 tbsp. Cornstarch
  • 1 tap Vanilla Extract
  • 1/2 cup whipping cream (whip separately to add later)


Heat mill in small sauce pan.  Mix together the eggs, sugar, cornstarch and vanilla.  Slowly add this to the milk stirring constantly. Stirring continually over medium heat continue to mix until filling thickens.  Once thick remove to a small bowl and refrigerate till well chilled and eclairs are ready to fill. Whip the cream in plastic bowl with balloon whips. Slowly fold in the almond mixture till just blended.

*** Please note cream and eggs are nearly the only time I use the balloon whips for most mixing the stainless bowl and roller or plastic bowl with cookie whips will yield better results.


  • 3/4 cup Chocolate Chips
  • 1/2 cup Whipping Cream
  • More almond to decorate

Place the whipping cream in small bowl and heat in microwave or small saucepan.  Once hot pour over chocolate chips and blend till melted.


Once eclairs have cooled… Cut open lengthwise in half.  Dip top of eclairs into chocolate and sprinkle with almond. Spoon filling into each.  Allow to set for at least one hour and enjoy.  I tried freezing a few and then thawed slowly in fridge next day.  They were almost as nice as fresh.

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