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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Prep Time: 1

Cook Time: 40

Servings: Eclairs

Calories: 286kcal

In a large pot, combine the butter and water.
Heat over medium high heat until it reaches a rolling boil.
Remove from the heat and add in the 1 cup of flour all at one time and salt. Stir until a thick paste forms.
Add the eggs, one egg at a time, mixing thoroughly in-between each addition with a wooden spoon or heavy duty silicone spatula.
Mix until you have a smooth pastry batter.
Allow the batter to rest for 15 minutes.
While the batter is resting, preheat your oven to 425° F.
After the batter has rested, add the batter to a large piping bag.
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.
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.
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.
Once the pastries are cool, make the filling.

To make the filling, cream the cream cheese and powdered sugar together until smooth using the whisk attachment on a stand mixer.
Reduce the speed of the mixer and slowly add in all of the heavy whipping cream.
Once all of the cream has been added, increase the speed and whip until thick.
Add the clear vanilla extract and stir thoroughly.
Fold in the cadbury mini egg powder.
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.

To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
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.
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.
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)
Top with additional cadbury egg crumbs, if desired.
Store in the fridge for up to 4 days. Enjoy!

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