Cream Cheese Eclairs

A simple tasty twist on the classic French éclair, these tempting cream cheese éclairs provide an excellent recipe for making profiteroles or cream puffs as well.

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Nutrition Content

Calories 401kcal; Total Fat 23.9g; Saturated Fat 15.7g; Trans Fat 1.0g; Cholesterol 125mg; Total Carbohydrates 41.0g; Dietary Fiber 0.3g; Sugars 21.5g; Protein 5.5g; Calcium 51.6mg; Magnesium 33.9mg; Phosphorus 154mg; Potassium 338mg; Sodium 53.2mg; Iron 1.0mg; Vitamin A 743IU; Vitamin C 1.4mg

Benefit of Using U.S. Dairy

• Replacement of salt for a “better-for-you” éclair with lower sodium.

INGREDIENTS

FOR CHOUX PASTRY

U.S. Permeate
Water
Butter (Unsalted)
Sugar
Plain Flour
Eggs
Vanilla Extract
Total

FOR CREAM CHEESE FILLING 

U.S. Cream Cheese
Butter (Unsalted)
Icing Sugar
Icing Sugar
Vanilla Extract
Total

25g
200g
100g
8g
200g
200g
5g
738g





250g


250g
300g
10g
810g

PREPARATION

Direction For Use (For Consumers)
Preparation of Choux Pastry

  1. In a saucepan, bring water, butter, permeate and sugar to a boil over high heat.
  2. Reduce the heat to low and add the flour. Beat with a wooden spoon until the mixture is smooth.
  3. Put the pan back on low heat and beat the dough for a minute to slightly cook the dough.
  4. Transfer the mixture into the bowl of an electric mixer and beat until the dough is slightly cooled.
  5. Add in eggs gradually. Mix until dough is smooth and well combined.
  6. Fill the mixture into a piping bag fitted with a 1.5 cm star nozzle. Pipe 12 cm lengths onto lightly greased baking trays.
  7. Bake at 160°C for 35 to 40 minutes until puffed and golden. Allow to cool completely.

Preparation of Cream Cheese Filling

In a medium bowl, cream together cream cheese and butter
until creamy. Mix in vanilla extract, then gradually stir in
icing sugar.

To Assemble

  1. Use a small, sharp knife to cut the pastries into half and pipe the cream cheese filling into the centre.
  2. Dust éclairs with icing sugar.