Go Back
+ servings
Plate of profiteroles with oranges and orange segments
Print Recipe
4.88 from 8 votes

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.
Prep Time20 mins
Cook Time40 mins
cooling time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: French
Servings: 12
Calories: 283kcal


For the choux paste:

  • 1 cup water
  • ½ cup butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature

For the orange curd whipped cream:

  • 2 cups heavy whipping cream very cold
  • 2 tablespoons confectioners sugar
  • teaspoons pure vanilla extract
  • 1 cup prepared orange curd store-bought or homemade
  • ½ teaspoon orange zest


  • Preheat oven to 400-degrees.

To make the profiteroles:

  • Bring the water, butter, and salt to a simmer in a saucepan over medium heat.
  • Add the flour and stir vigorously until the mixture comes together to form a dough. Allow it to cool slightly (approximately 10 minutes).
  • Add the eggs, one at a time, beating extremely well with a wooden spoon after each addition. Continue until all four eggs have been incorporated, and the choux paste is smooth and glossy.
  • Spoon (or pipe) 12 mounds of choux paste, evenly spaced, onto a baking sheet that has been lined with parchment paper or a silicone baking mat. 
  • Tap down any dough spikes or points with a finger that has been dampened with water.
  • Bake the profiteroles in a preheated oven for 30-35 minutes or until they're puffed and golden.
  • Remove the profiteroles from the oven and immediately pierce each one with a paring knife or skewer to release any internal steam. 
  • Allow them to cool completely on a wire rack.
  • Using a serrated knife, gently cut the tops off each eclair, reserving the tops for later.
  • Gently pull out any internal dough (if needed) so each puff is now a shell and ready to be filled. Set aside.

To make the orange curd whipped cream:

  • Add the heavy cream to a very cold bowl that has been chilled for at least 20 minutes.
  • Whip or whisk on high speed until the cream becomes thick and soft peaks form.
  • Whisk in the confectioner's sugar and vanilla extract to combine.
  • Gently fold in the orange curd and orange zest (optional) until completely combined.
  • Spoon the orange curd whipped cream into the prepared profiterole shells, and gently set the reserved tops in place on each eclair.
  • Sprinkle the cream puffs with additional confectioners sugar and chill until ready to serve.



Serving: 1grams | Calories: 283kcal | Carbohydrates: 13g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 145mg | Fiber: 1g | Sugar: 4g