Boondi Éclair Recipe by Chef Ranveer Brar

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Eclair is a popular confection made with the very light Choux pastry, that is also used for profiteroles and croquembouche. Here we give it a desi twist with the use of boondi.

Ingredients: For éclair

  •  Water 125 ml
  • Milk 125 ml
  • Butter 125 gm
  • Caster sugar 12 gm
  • Flour 165 gm
  • Eggs 5
  • Salt 2 gm

For Pastry Cream

  • Milk 500 ml
  • Sugar 100 gm
  • Egg yolks 120 gm
  • Vanilla Few drops
  • Flour 50 gm
  • White chocolate: for sheet 60 gm
  • Boondi to spread 60 gm

Method: For éclairs

  • Heat the water, milk, butter, and sugar together and bring to boil.
  • Take the pan off the heat and add the sifted flour and salt.
  • Use a spatula to stir until completely combined.
  • Return the pan to the hob, reduce the heat to low and continue stirring with a spatula until the dough leaves the sides of the pan.
  •  Take off the heat; transfer the dough to mixing bowl and leave to cool for 2-3 minutes, stirring occasionally.
  •  Gradually add the beaten eggs into the dough.
  • Beat with a spatula until the mixture is smooth. The consistency should be neither too soft nor too hard; it should drop off the spoon leaving a smooth ‘V’ shape.

Pipe into shape and bake at 200c for 12-15 minutes then reduce temperature and let them dry on 180c.


  • Put the milk in a saucepan, add vanilla to the milk.
  • Bring to the boil.
  • In a mixing bowl, whisk together the egg yolk, caster sugar. Add the flour and whisk well until smooth.
  • Pour half of the infused milk into egg mixture and whisk again until there are no lumps.
  • Pass the mixture through the sieve, and then return the mixture back to the remaining milk in the pan.
  • Continuously whisk the mixture until it comes to boil (cook till 80c).
  • Take the pan off the heat and pour the crème patisserie into a shallow tray.
  • Cover with cling film and cool.
  • Make a cylinder using a plastic sheet and fill with pastry cream and set in the freezer to make pastry cream log.


  • Spread a thin layer of white chocolate on a paper.
  •  Sprinkle Boondi on chocolate before chocolate sets.
  • Place frozen pastry cream log on a chocolate sheet and wrap it.
  • Set in the fridge.
  • Slit the éclair and fill it with the frozen pastry cream log.
  • Garnish with shaved chocolate and boondi.

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