Coconut Custard Eclairs

coconut custard eclairs



For the Eclair Pastries

  • 158 g (2/3 cup) whole milk
  • 79 g (1/3 cup) water
  • 113 g (1/2 cup) unsalted butter
  • 4 tsp powdered sugar
  • 1/2 tsp salt
  • 45 eggs
  • 136 g (1 cup) bread flour
  • Powdered sugar for dusting the choux pastries

Coconut Pastry Cream

  • 237 ml whole milk (1 c)
  • 50 g sugar (1/4 c)
  • 15 g cornstarch (2 Tbs)
  • 2 egg yolks
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 14 g unsalted butter (1 Tbs)
  • 1/2 cup shredded sweetened coconut, toasted
  • 59 g heavy cream (1/4 c)
  • 118 g heavy cream (1/2 c)(for tops of eclairs)


To Make the Eclair Paste

  1. Preheat oven to 350 degrees. In a large medium sized pot, add water, milk, butter, salt, and powdered sugar. Cook on medium heat, stirring occasionally until mixture comes to a boil.
  2. As soon as the mixture starts to boil, remove from heat, add flour, and stir quickly. Return pot to heat and cook for 2 more minutes on medium heat to remove flour taste, stirring constantly.
  3. Remove dough from heat and pour dough into a mixer fitted with a paddle attachment.
  4. Turn the mixer onto low and mix for 3 minutes to begin cooling down the dough.
  5. Turn the mixer up to a 3 on a 10 speed mixer, scramble the eggs with a fork, and begin adding them a little at a time. The pate a choux may curdle a little with each addition, but the dough will come back together. You know you’ve added enough egg when you can draw a line in the dough and it slowly sinks back in.
  6. Draw 4 – 5 inch lines (with pencil) on parchment paper, spaced 2 inches apart. Flip the paper over pencil side down on a rimmed sheet tray. Pipe the eclairs using a piping bag and Wilton 8B french star tip. If you are having difficulty breaking away from each eclair, use scissors to cut the dough for a clean stop.
  7. Spritz eclairs with water and dust lightly with powdered sugar.
  8. Bake for 30-40 minutes. Eclairs should be very golden brown all around and firm to the touch.
  9. Remove from oven and let cool completely on a cooling rack, about 1 hour.

To Make the Coconut Pastry Cream

  1. Preheat oven to 300 degrees. Spread coconut out on a parchment lined baking sheet, and bake the coconut until lightly golden in color, between 5-10 minutes. Set aside.
  2. Combine milk and half of sugar in a medium pot. Cook on medium-high heat and bring to a simmer.
  3. While the milk is coming to a simmer, combine the remaining sugar, cornstarch, egg, and egg yolks; whisk until smooth.
  4. Once milk is simmering, slowly pour half of the milk into the egg mixture, whisking quickly so that the eggs won’t scramble.
  5. Return mixture to pot and place on medium high heat, whisking quickly so the pastry cream doesn’t burn. After a minute or two, the pastry cream will boil and thicken to a consistency similar to pudding. Continue to stir for one minute after it begins to boil so that the cornstarch taste disappears.
  6. Remove from stove immediately, and add butter and vanilla. Stir until butter fully melts and blends in.
  7. Pour the pastry cream through a fine mesh strainer to make sure no egg bits remain. This step is optional but recommended for super smooth pastry cream.
  8. Transfer the pastry cream to a clean storage container and stir in the toasted coconut flakes. Place a piece of plastic wrap directly on top of the pastry cream so that it does not form a “skin.” Chill the pastry cream for at least 2 hours. Pastry cream can be made a few days ahead as well if desired.

To Assemble the Eclairs

  1. Whip the 59 g of whipped cream to stiff peaks, and fold into the pastry cream.
  2. Poke 3 holes in the bottom of each eclair with a #7 tip, or poke a hole in one end of the eclair. Stir coconut pastry cream until smooth, and pour into a piping bag fitted with a coupler and the #7 tip.
  3. Insert the tip into each hole of the eclair and fill until each section of the shell is completely filled. You will know it is full if the pastry cream starts to push out of one of the other holes just slightly.
  4. Repeat with all eclairs. Optionally, you can cut a thin strip off of the tops of the eclairs and fill them from the top. This method is a bit trickier since you have to use a knife to cut the top center of the eclairs off, but it’s completely doable.
  5. Whip the 118 g of heavy cream to stiff peaks, and use a #?? tip to pipe the wavy design on top. Garnish with more toasted coconut or chocolate shavings.
  6. Store eclairs in an airtight container for up to 1 week. Eclairs are best eaten the same day, but are still delicious for a couple of days longer. The firmness of the shell softens after being in the fridge for a while, so they are definitely best the first day.


This is a Baker Street Original recipe

Keywords: coconut pastry cream, eclairs