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
Kahlua Chocolate Cake Doughnuts
White Chocolate Vanilla Cake Doughnuts
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
“Eat and feel happiness forever…” That sounds like the perfect ending to an eclair fix. Your donuts look amazing.
Wow those look amazing!! I’ve made choux before, it was surprisingly easy, so I think I might have to try this idea 🙂
LOL. I love the doughnuts – chouxnuts, sorry – and their story <3
Lolol glad you got a laugh out of that!!