These chouxnuts (eclair doughnuts) are the lovechild of an eclair and a doughnut. Delicate choux pastry filled with a rich vanilla bean pastry cream and coated in a shiny glaze of chocolate, matcha and black currant.
What is a chouxnut?
A chouxnut is a cross between a choux pastry and a doughnut. I wanted to eat something with the delicate characteristics of an eclair but with the fun fillings and toppings of a doughnut and that’s how these chouxnut eclair doughnuts came about! These are basically an eclair pastry baked in the shape of a doughnut.
Instagram is a major source of inspiration for me. I love seeing what other food bloggers and bakers are making on the daily. I draw ideas from little snippets here and there usually but I have to give full credit to Choux Bakery in San Fran for this idea. When I saw their line of “chouxnuts”, I knew I had to find a way to make them appear in my life!!
About these chouxnuts eclair doughnuts
I filled my chouxnuts éclair doughnuts with a simple vanilla bean pastry cream. But I got creative with the toppings and glaze: dark chocolate, matcha and black currant or cassis as the fancy people call it.
For the black currant topping, I incorporated some black currant powder into a white chocolate based glaze. It didn’t turn out too well though so I would suggest finding real blackcurrant puree.
More doughnut recipes
Recipe for chouxnuts eclair doughnuts
Chouxnuts Éclair Doughnuts
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup all purpose flour
- 4 large eggs
Vanilla Bean Pastry Cream
- 2 cups milk
- 1 tbsp vanilla bean paste
- 1/4 tsp salt
- 4 tbsp cornstarch
- 1/2 cup sugar
- 2 large eggs
- 4 tbsp unsalted butter
- 1/2 cup dark chocolate
- 1/4 cocoa nibs
- 1/2 cup white chocolate
- 2 tbsp matcha
- 1 tbsp black currant powder or puree
- Preheat oven to 425 degrees F. Prepare baking sheets with silicone mat or parchment.
- Boil milk, water, butter, sugar and salt in a medium pot over med-high heat
- Add all the flour at once to the pot, and turn heat down to med-low
- Stir quickly with a wooden spoon until dough comes together and a light crust starts to form on the bottom of the pot
- Keep stirring vigorously for 1-2 mins to "dry out" the dough
- Transfer dough to bowl of stand mixer, allow to sit and cool for 3 minutes
- Beat in eggs one at a time until dough is thick and shiny
- Use dough immediately, pipe onto baking trays in a ring shape
- Place trays into oven and immediately turn heat down to 375 degrees F
- Bake for 20 minutes then rotate the trays and bake for another 10-15 minutes
- Cool completely before filling
Vanilla Bean Pastry Cream
- In a bowl, whisk together sugar, cornstarch and eggs until smooth
- Boil milk and salt in a pot over medium-high heat, remove from heat
- Slowly pour half of the milk into the egg mixture and whisk constantly to "temper" the eggs
- Pour all the milk and eggs back into the pot
- Place pot on medium-low and cook the mixture until thickened
- Stir in vanilla bean paste and butter, mix until smooth
- Place saran wrap directly on the surface and seal until the cream is cool before using
- Melt and temper dark chocolate, set aside
- Melt white chocolate, divide into two, and stir in matcha powder in one, black currant powder/puree into the other
- Fill éclair donuts with pastry cream from the side or the bottom
- Dip the top into chocolate topping of choice
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Choux recipe from Dorie Greenspan
Pastry cream recipe adapted from Tartine Bakery in San Francisco