1 Delicious Bubble Eclairs Recipe

1 Delicious Bubble Eclairs Recipe

1 Delicious Bubble Eclairs Recipe.
Ditch the ordinary éclair! Bubble eclairs offer a delightful surprise. Imagine these golden puffs, light and airy, begging to be popped. Inside? A creamy dream awaits, filled with classic vanilla or chocolate, or perhaps a more daring flavor. Each bite is an explosion of indulgence, the delicate shell giving way to a rich and decadent filling. Dunk them in coffee for a delightful morning treat, or savor them solo for an afternoon pick-me-up. Bubble eclairs: a touch of whimsy in every mouthful.

1 Delicious Bubble Eclairs Recipe

1 Delicious Bubble Eclairs Recipe.
Move over, traditional éclair! There’s a new pastry in town, bursting with playful charm. Bubble eclairs offer a delightful twist on the classic French dessert, capturing its essence while adding a touch of whimsy in both form and flavor.

Forget the long, sleek rectangles. Bubble eclairs are a visual delight! Imagine delicate puffs, like miniature golden balloons, clustered together on a plate. Their light and airy choux pastry shells boast a beautiful golden brown hue, achieved through the magic of baking. They’re perfect for portion control or a charming tea party spread, as you can pop them in one or two delicious bites.

The magic of bubble eclairs lies in the delightful contrast of textures. The outer shell is light and airy, shattering with a satisfying snap as you take your first bite. Inside, a creamy dream awaits. Pastry cream, the traditional éclair filling, takes center stage, offering a variety of flavors from classic vanilla and chocolate to more adventurous options like coffee, lemon, or even fruit curds. The contrasting textures create a delightful sensory experience – the crisp shell giving way to the smooth and decadent filling.

While classic flavors are always crowd-pleasers, bubble eclairs offer a canvas for your culinary creativity. Infuse the filling with various flavorings, like almond extract for a hint of marzipan, or a touch of orange zest for a refreshing citrus twist. Coffee lovers can rejoice with a coffee-flavored filling, while those seeking a fruity explosion can opt for fresh berries or tangy curds.

The fun doesn’t stop with the filling! The pastry shells themselves can be dressed up with a touch of whimsy. A light dusting of powdered sugar adds a classic touch, while a drizzle of melted chocolate or caramel creates a decadent and visually appealing finish. Chopped nuts or sprinkles can be added for a bit of crunch and color.

Bubble eclairs are a versatile treat you can enjoy throughout the day. Dunk them in your morning coffee for a delightful breakfast or afternoon tea. They make a perfect sweet ending to a light lunch or a satisfying snack between meals. Their small size makes them ideal for portion control, allowing you to indulge in a sweet treat without guilt.

The beauty of bubble eclairs lies in their relative ease of preparation. While classic éclairs can be intimidating, bubble eclairs require minimal skill and offer a forgiving recipe. Choux pastry, the base for the shells, can be made with readily available ingredients and requires just a bit of technique to achieve the perfect light and airy texture. The fillings can be as simple or complex as you desire, allowing you to tailor the recipe to your skill level and flavor preferences.

Bubble eclairs serve as a springboard for your baking adventures! Once you’ve mastered the basic recipe, you can experiment with various flavors and techniques. Explore different pastry cream flavorings, or try alternative fillings like whipped cream or ganache. You can even get creative with the shell, adding a hint of cocoa powder for a chocolatey twist or using colored food coloring to create festive pastel shades.

Bubble eclairs are more than just a pastry; they’re a delightful experience. From their playful appearance to the burst of flavor in every bite, they capture the essence of whimsy and culinary joy. They’re perfect for sharing with friends and family, or simply indulging in a sweet treat on your own. So, the next time you crave a touch of whimsy, ditch the ordinary and embrace the delightful world of bubble eclairs!

For the eclairs:

  • 1 recipe for Puff puff dough follows; the recipe is just made and ready to use
  • Egg wash (1 large egg lightly beaten with a splash of cold water; optional)

Choice of toppers (optional):

  • 1 recipe Double Crackle Top Dough, recipe follows, rolled out, cut into -inch rounds and frozen
  • 1 recipe: Streusel, recipe follows
  • Pearl sugar (available online or at Ikea)

Choice of fillings:

  • Pastry cream recipe follows
  • Whipped Cream, recipe follows
  • Dark Chocolate Mousse, recipe follows
  • Ice cream, slightly softened
  • Confectioners’ sugar, for dusting (optional)
  • Serving suggestion: bittersweet chocolate sauce or hot or cold caramel sauce

Cream Puff Dough:

  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) water
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into 4 pieces
  • 1 tablespoon sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup (136 grams) all-purpose flour
  • 4 large eggs, at room temperature

Crackle Top Dough:

  • 4 tablespoons 1/2 tablespoons (2 1/4 ounces; 64 grams) unsalted butter
  • 1/2 cup (100 grams) lightly packed light brown sugar
  • pinch of fine sea salt
  • 1/2 cup 1/2 plus 2 tablespoons (85 grams)
  • 3/4 teaspoon pure vanilla extract


  • 3/4 cup (102 grams) all-purpose flour
  • 1/3 cup (67 grams) sugar
  • 1/4 teaspoon fine sea salt
  • 3/4 stick (6 tablespoons; 3 ounces; 85 grams) cold unsalted butter, cut into small cubes
  • 1/4 teaspoon pure vanilla extract

Vanilla Pastry Cream:

  • 1 moist, 1 fragrant vanilla bean, or 1 tablespoon pure vanilla extract
  • 2 cups (480 ml) whole milk
  • 6 large egg yolks
  • 1/2 cup (100 grams) sugar
  • 1/3 cup (43 grams) cornstarch, sifted
  • tablespoons (1 3/4 ounces; 50 grams) unsalted butter, at room temperature, cut into 6 chunks

Whipped Cream:

  • 1 cup (240 ml) very cold heavy cream
  • 1 to 1 4 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract (optional)

Dark Chocolate Mousse:

  • 1 3/4 cups (420 ml) very cold heavy cream
  • 2 large eggs, at room temperature
  • 4 large egg yolks, at room temperature
  • 10 ounces (283 grams) bittersweet chocolate, coarsely chopped
  • 1/2 cup (100 grams) sugar
  • 3 tablespoons water

There are a few ways to shape your eclairs:

  1. Cookie scoop: Use a small cookie scoop (2 teaspoons capacity) to portion out the dough.
  2. Piping bag: Pipe the dough using a pastry bag with a plain or open star tip for a decorative swirl.
  3. You can even use a zipper-lock plastic bag as a makeshift piping bag.
  4. Placement: No matter the method, space the dough portions close together (think mini clusters) on the baking sheet.
  5. Aim for 3 “bubbles” per éclair.
  6. Leave at least 2 inches between each cluster for puffing room.
  7. Crackle top: No egg wash is needed if using crackle top dough circles.
  8. Simply place a circle on each puff of dough.
  9. Brush the puffs with egg wash, focusing on the top to avoid hindering puffing.
  10. For streusel, gently press a small amount onto each puff.
  11. For pearl sugar, feel free to be generous!
  12. Slide the baking sheet into the oven and immediately reduce the temperature to 375°F (190°C).
  13. Bake for 20 minutes without opening the door.
  14. Rotate the pan and bake for an additional 10-15 minutes, or until golden brown and firm to the touch.
  15. Transfer the eclairs to a rack to cool completely.

There are two classic methods for filling:

  1. Piping: Fill a pastry bag with your chosen filling and use a medium plain tip to poke a hole (bottom or side) in the éclair.
  2. Pipe the filling until it reaches the edges.
  3. Slicing: Slice the eclairs horizontally (half or top third) and remove any interior eggy bits (optional).
  4. Fill the bottom half with your chosen filling, and replace the top.
  5. Serve the eclairs immediately or store them in the refrigerator until ready to serve.
  6. For a finishing touch, dust with confectioners’ sugar.
  7. These pastries are best enjoyed with a knife and fork.
  8. Consider offering bittersweet chocolate sauce or caramel sauce for dipping.
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.

AboutOluwaseun Oniyitan

I am Oluwaseun Oniyitan Food Blogger. Based in Nigeria, it embodies the fusion of creativity and culinary arts. Known as an author and writer, Oluwaseun pushes her traditional boundaries with her skills. But where Oluwaseun really shines is in the area of ​​food blogging. Driven by an insatiable passion for exploring new recipes, Oluwaseun embarked on a journey to share the joy of cooking with the world.

As a dedicated food blogger, Oluwaseun strives to simplify the dining experience for lovers around the world. Oluwaseun's blog serves as a culinary haven that caters to both beginners and experienced chefs through carefully crafted articles and easy-to-follow instructions. From traditional Nigerian dishes to flavors from around the world, Oluwaseun's recipes reflect a diverse tapestry of culinary influences, united by a shared love of food and community.

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