Milk Tart Eclairs

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a medium saucepan, combine the water, milk, and butter. Heat over medium heat until the butter has melted and the mixture comes to a boil.

Remove from heat and stir in the flour all at once. Mix quickly with a wooden spoon until the dough forms a smooth ball.

Return the pan to the heat and cook for 1–2 minutes, stirring constantly to dry out the dough slightly.

Transfer the dough to a bowl and let it cool for a few minutes.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and slightly sticky.

Spoon or pipe the dough onto the prepared baking sheet into 4-inch long eclair shapes.

Bake for 20–25 minutes or until puffed and golden brown. Once baked, let the eclairs cool completely on a wire rack.

2. Make the Milk Tart Filling:
In a medium saucepan, heat the milk and sugar over medium heat until the sugar is dissolved and the milk is hot (but not boiling).

In a separate bowl, whisk the cornstarch and egg yolks together until smooth.

Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency (about 5–7 minutes).

Remove from heat and stir in the cinnamon and vanilla extract.

Transfer the custard to a bowl, cover with plastic wrap (making sure it touches the surface of the custard to prevent a skin from forming), and allow to cool to room temperature.

3. Assemble the Eclairs:
Once the choux pastry has cooled and the filling is ready, carefully cut a small slit along the side of each eclair to create a pocket for the filling.

Using a piping bag, fill each eclair with the milk tart custard.

Optional: You can pipe some of the custard on top of the eclairs as well for extra richness.

To Serve:
Dust with ground cinnamon or icing sugar before serving for a beautiful finish.

Serve immediately for the best texture, or store in the fridge for up to 2 days (but they’re best fresh!).

Enjoy these delectable Milk Tart Eclairs that combine the flaky goodness of choux pastry with the creamy, spiced milk tart filling!