Cadbury Egg Eclairs

Stuffed with a fluffy, Cadbury whipped cream filling these tender homemade Cadbury Egg Eclairs are bakery-level good.

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You’re going to love these elegant Easter eclairs!

To me, eclairs feel next level *fancy* so I’ve hesitated to even try baking them all of these years. But recently I decided to give it a shot and went on a quest to develop the perfect homemade eclair recipe. And guys, this Cadbury Egg Eclair recipe delivers! With a basic (but insanely good) choux pastry as the base, a Cadbury Egg filling that is whipped and fluffy instead of being pudding-y, and an easy creamy chocolate ganache on the top, these are the best chocolate eclairs I’ve ever eaten.  The perfect end to your Easter Dinner of Spiral Ham and Potatoes.

Tips for making the perfect Eclairs

And they aren’t that difficult!! I know The Great British Baking Show has us all thinking that choux pastry is only for the professionals, but it’s not. Here are a few tips I’ve learned along the way that help your Cadbury Egg Eclairs turn out perfectly (even Paul Hollywood approves…I assume). 

1. When piping your choux pastry onto the pan, use an even pressure and hold the piping bag at an angle. This will give your eclairs a more uniform size! 
2. You will bake your chocolate eclairs at 2 different temperatures. Start at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown. This will help them cook all the way through, maintaining their shape, without burning the outside. 
3. Right when they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside! This will prevent them from collapsing while they cool.

What you’ll need to make Chocolate Eclairs

1. In a large pot, combine the butter and water.
2. Heat over medium high heat until it reaches a rolling boil.
3. Remove from the heat and add in 1 cup of flour all at one time and the salt. Stir until a thick paste forms.
4. Add the eggs, one egg at a time, mixing thoroughly in-between each addition with a wooden spoon or heavy duty silicone spatula.
5. Mix until you have a smooth pastry batter.
6. Allow the batter to rest for 15 minutes.
7. While the batter is resting, preheat your oven to 425° F.
8. After the batter has rested, add the batter to a large piping bag.
9. Pipe 4 inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
10. Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
11. Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
12. Once the pastries are cool, make the filling.

Eclair Filling 

13. To make the filling, cream the butter and powdered sugar together until smooth using the whisk attachment on a stand mixer.
14. Reduce the speed of the mixer and slowly add in all of the heavy whipping cream.
15. Once all of the cream has been added, increase the speed and whip until thick.
16. Add the clear vanilla extract and stir thoroughly.
17. Fold in the cadbury mini egg powder.
18. Using a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.

Chocolate Ganache 

19. To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
20. Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
21. After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
22. Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
23. Top with additional cadbury egg crumbs, if desired.
24. Store in the fridge for up to 4 days. Enjoy!

How should I store my Cadbury Egg Eclairs?

Store your completed chocolate eclairs in an airtight container in the fridge for up to 4 days.

Can I use a different candy other than Cadbury Mini Eggs in this recipe?

Yes, you can! I was thinking of doing a Reese’s Eclair (doesn’t that sound yummy??)

Why did my choux pastry collapse?

This may have happened because the inside was not completely cooked or you did not allow the steam to escape before letting them cool. By cooking at 2 different temperatures and poking a hole with a skewer as soon as it gets out of the oven, you’ll prevent the choux from collapsing!

Other Fancy Easter Treats to Try!

• Cadbury Cake Pops
• Cadbury Egg Bark 
• Carrot Cake with Cream Cheese Frosting

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