Orange Cream Eclairs

If you’re looking for a delicious pastry that’s not too difficult to make but impressive to serve, these Orange Cream Eclairs are just the ticket.

A word to the wise, however, you may want to make a double batch because they’ll be gobbled up quickly.

If you’ve been intimidated about making homemade profiteroles before (aka Eclairs), I’m here today to take away some of your fears and show you just how easy they are to make.

Plus you won’t need any special kitchen equipment. A saucepan and wooden spoon are basically all you’ll need. However, if you do have a stand mixer (or food processor), you’ll save your arm muscles a pretty intense workout.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Orange Cream Eclairs is available near the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.

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The ingredients for making the pastry:

• All-Purpose Flour
• Butter
• Eggs 
• Water 
• Salt

Kitchen equipment for making choux pastry profiteroles:

• Medium-Size Saucepan
• Wooden Spoon
• Whisk (optional)
• Stand Mixer (optional)
• Food Processor (optional)
• Baking Sheet
• Tablespoon 
• Pastry Bag (optional)
• Round Pastry Tip (optional)
• Parchment Paper or Silicone Baking Mat 
• Paring Knife or Skewer

Ingredients for making the orange curd whipped cream:

• Heavy Cream
• Orange Curd (store-bought or homemade)
• Confectioners Sugar
• Pure Vanilla Extract
• Orange Zest

Kitchen equipment for making the orange curd whipped cream:

• Stand Mixer with the whip attachment (optional)
• Large bowl 
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons

Tips for making homemade choux pastry:

1. Bring the eggs to room temperature before starting.
2. Do not over-cook the butter and water mixture. Simmer just until the butter has completely melted.  Turn off the heat under the pan.
3. Quickly add the flour to the butter/water mixture and then stir like crazy until the dough forms one large lump. *Note – The vigorous stirring will help develop the gluten and make for a light and airy pastry.
4. Allow the mixture to sit and cool slightly before adding the eggs or the eggs will cook and not incorporate into the dough.
5. Add the eggs (one at a time) to the dough, and after each egg addition, beat like crazy until each egg is fully incorporated into the dough. Do this for each and every egg. Do not be concerned if, after the first egg or two, your dough looks like it’s broken and a mess. After you’ve vigorously beaten all of the eggs into the dough, it will be smooth and glossy. Just what you’re looking for.
6. After spooning (or piping) the choux pastry onto a baking sheet, dampen a finger with water and pat down any pointy edges.
7. Immediately upon pulling the baked profiteroles from the oven, pierce them with a paring knife or wooden skewer to release the steam which has built up inside. If this isn’t done, the profiteroles will become soggy and they will deflate. You’re looking for nice puffy profiteroles which are dry and hollow in the center.

What are some of the best fillings for homemade eclairs?

• For me, I like them all, sweet and savory (known as gougeres). But I have to say that my very favorite of all (to date), is this one I’m sharing with you today for Orange Curd Whipped Cream. My recipe for homemade orange curd is one of the best, and once it’s made all you need to do is fold it into some freshly whipped cream and you’re ready to fill the eclairs. 
• Custards and pastry creams are also popular choices to fill profiteroles, but if you want to think out of the box, what about pie fillings, mousses, ice creams, and puddings?

Here are some other filled profiterole (aka Eclair) recipes I think you’ll also enjoy!

• Homemade Eclairs with Peanut Butter Mousse from Sally’s Baking Addiction
• Homemade Boston Cream Eclairs from Will Cook for Smiles
• Peaches and Cream Eclairs with Bourbon Caramel Sauce from Epicurious
• Chocolate Covered Strawberry Filled Eclairs (pictured below) from (yours truly) Kudos Kitchen

The step-by-step instructions for making choux pastry:

• Bring water, butter, and salt to a low simmer in a heavy bottom saucepan.

• Simmer on low until the butter is completely melted.
• Turn off the heat and immediately add the all-purpose flour.
• Stir vigorously until the mixture comes together to form a soft dough.
• Allow the dough to cool slightly before adding the room-temperature eggs.

• One by one, add the room temperature eggs, beating well after each addition.

• After the fourth egg addition, the choux paste will become smooth and glossy.

• Pipe or spoon 12 choux paste mounds onto a parchment (or Silpat) lined baking sheet.
• Use a finger dipped in water to gently tap down any spiky edges of the raw pastry dough.
• Bake in a preheated 400-degree oven for 30-35 minutes until they’re puffed and golden in color.

• Remove them from the oven and immediately pierce them with a paring knife or skewer to release the steam from inside the pastry. *Note – failure to complete this step will deflate the pastry and cause a soggy interior.
• Cool the eclairs completely and then use a serrated knife to gently slice the top off each one, reserving the tops to replace on the profiteroles after filling.
• Gently pull out any dough from the center of each eclair to make room for the filling (if needed).
• Spoon or pipe the filling into the eclair shells and replace the lid on top of each one.
• Sprinkle with confectioners sugar, and refrigerate until serving.

Can profiterole dough be frozen?

• YES! You can definitely make the dough in advance, and then freeze it before baking. Spoon the prepared dough into a zip top bag or a piping bag and store in the freezer for up to 2 weeks.
• To bake, simply allow the dough to thaw and continue as directed.

Below is the printable recipe card along with the nutritional information for today’s Eclairs with Orange Cream Filling. 

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

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