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Old Bay Chocolate Eclairs Recipe

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4.3 from 86 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 32 servings

Description

Old Bay Chocolate Eclairs are a unique twist on the classic French pastry, combining flaky choux dough with a rich Old Bay seasoned crème pâtissière filling, topped with smooth milk chocolate and crunchy crab-flavored potato chips for a savory-sweet experience. Perfect for adventurous food lovers wanting to impress with a creative dessert.

Ingredients

Crème Pâtissière

  • 1 cup full fat milk (or whole milk)
  • 1 tsp vanilla bean paste
  • 1 whole large egg
  • 2 egg yolks
  • ½ cup superfine granulated sugar (or caster sugar)
  • 2½ tbsp cornstarch
  • 2 tsp Old Bay seasoning

Choux Pastry

  • ¼ cup unsalted butter
  • ¼ tsp salt
  • 1 tsp superfine granulated sugar (or caster sugar)
  • ⅓ cup all purpose flour
  • ⅓ cup bread flour
  • 1 tsp Old Bay seasoning
  • ½ cup water
  • 3 large eggs (+ 1 egg for glazing before baking)

Topping and Garnish

  • 4 oz milk chocolate
  • ½ cup crab flavored potato chips (crushed)

Instructions

  1. Prepare Crème Pâtissière: Combine the milk and vanilla bean paste in a medium saucepan and bring to a boil over medium-high heat, stirring regularly to prevent burning. In a separate heatproof bowl, whisk together the whole egg, egg yolks, sugar, and cornstarch until smooth.
  2. Temper Eggs and Thicken Custard: Slowly pour the boiling milk into the egg mixture while whisking to temper the eggs. Then pour the combined mixture back into the pan and cook over medium heat, whisking continuously until it thickens, about 5 minutes.
  3. Flavor and Chill Custard: Remove from heat, stir in 2 tsp of Old Bay seasoning (adjust to taste), then transfer to a bowl. Cover the surface with cling film to prevent skin formation and refrigerate for about 2 hours or up to three days.
  4. Prepare for Choux Pastry: Preheat oven to 350°F (175°C or 155°C fan). Line a baking tray with parchment or silicone mat and, if desired, draw piping guides on the underside for consistent éclairs shapes (approx. 3.5 inches long, spaced 1.5 inches apart).
  5. Measure Dry Ingredients: Combine all-purpose flour, bread flour, and 1 tsp Old Bay seasoning. Set aside.
  6. Cook Choux Dough Base: In a medium saucepan, melt butter with salt, sugar, and water over medium-high heat. Once boiling, add the seasoned flour mixture all at once and stir vigorously with a wooden spoon until dough forms and pulls away from the pan. Continue cooking for 1-2 minutes to cook out the flour.
  7. Incorporate Eggs: Transfer dough to a bowl and beat until steaming subsides. Add eggs one at a time, mixing well after each addition, aiming for a smooth, dropping consistency. Use 3 eggs or adjust as needed.
  8. Pipe and Bake: Spoon the dough into a piping bag fitted with a 0.5 inch (1.5 cm) nozzle. Pipe the dough onto prepared tray in lines, brush with beaten egg for a golden finish. Bake for 30 minutes until risen and lightly golden. Turn off oven and leave éclairs inside for another 30 minutes to dry out completely. Cool on a wire rack.
  9. Prepare for Assembly: Using a sharp knife, cut two holes near the bottom ends of each éclair to allow filling.
  10. Fill with Crème Pâtissière: Beat chilled custard to loosen, transfer to a piping bag with a 1cm nozzle, then pipe into each hole to fill hollow pastries evenly.
  11. Melt Chocolate: In a heatproof bowl set over simmering water (double boiler), melt the milk chocolate until smooth, stirring often.
  12. Coat and Garnish: Dip or spoon melted chocolate over the tops of each filled éclair, then immediately sprinkle crushed crab-flavored potato chips evenly over the chocolate to garnish.

Notes

  • To make your own crab-flavored potato chips, thinly slice potatoes and bake or fry until crisp, then season with Old Bay seasoning and a small amount of crab seasoning or powder.
  • Ensure the custard is completely chilled and chilled piping prevents the éclairs from becoming soggy.
  • If the choux dough is too stiff after eggs, add a small amount of beaten egg to achieve the dropping consistency.
  • Be careful not to open the oven while baking choux to maintain oven spring.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American Fusion

Find it online: https://quickandsweetrecipes.com/old-bay-chocolate-eclairs-recipe/