Light choux pastry • Creamy protein custard • Glossy chocolate glaze
These high-protein éclairs keep everything you love about classic éclairs—airy shells, silky filling, and rich chocolate—while boosting protein and keeping the texture perfect. They’re impressive, surprisingly doable, and ideal for special occasions or a high-protein dessert win.
Quick Description
Golden, crisp choux pastry shells are filled with a smooth protein-enhanced vanilla custard and topped with a shiny chocolate glaze. The shells stay light, the filling stays creamy (not chalky), and every bite feels bakery-level—without the sugar overload.
Servings & Timing
- Yield: 11–12 éclairs
- Prep Time: 30 minutes
- Bake Time: 30–35 minutes
- Cooling + Filling: 30 minutes
- Total Time: ~1 hr 35 min
Ingredients
Choux Pastry (Éclair Shells)
- ½ cup water
- ½ cup milk (or unsweetened almond milk)
- ¼ cup unsalted butter
- 1 tablespoon sweetener (or sugar)
- ¼ teaspoon salt
- ¾ cup all-purpose flour or white whole-wheat flour
- 3 large eggs (room temperature)
- 2 tablespoons unflavored or vanilla protein powder (whey or casein works best)
High-Protein Vanilla Custard (Filling)
- 2 large eggs
- 1½ cups milk (dairy or unsweetened almond milk)
- 2 tablespoons cornstarch
- 2–3 tablespoons sweetener (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ scoops vanilla protein powder (about 35–40 g protein)
- 1 tablespoon butter (optional, for richness)
Tip: Use whey-casein blend or casein for the creamiest texture.
Chocolate Protein Glaze
- ½ cup dark chocolate chips (70% preferred)
- ¼ cup heavy cream or protein-friendly cream substitute
- ½ scoop chocolate protein powder (optional but recommended)
Step-by-Step Instructions
1. Make the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking tray with parchment.
- In a saucepan, combine water, milk, butter, sweetener, and salt. Bring to a rolling boil.
- Reduce heat to low and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the pan.
- Remove from heat. Cool 3–4 minutes.
- Beat in eggs one at a time, mixing well after each.
- Stir in protein powder until smooth and glossy.
- Transfer dough to a piping bag. Pipe 4–5 inch logs.
- Bake 25–30 minutes until puffed and golden.
- Turn oven off, crack door slightly, and let éclairs dry inside for 10 minutes. Cool completely.
2. Make the High-Protein Custard
- Whisk eggs, sweetener, cornstarch, and salt in a bowl.
- Heat milk gently until steaming.
- Slowly whisk hot milk into egg mixture.
- Return mixture to saucepan. Cook on medium, whisking constantly until thick.
- Remove from heat. Stir in vanilla, butter (if using), and protein powder gradually.
- Cool completely (cover with plastic touching surface).
3. Fill the Éclairs
- Use a piping tip to poke holes in the bottom or ends.
- Pipe custard generously until filled and heavy.
4. Make the Chocolate Protein Glaze
- Heat cream until just steaming.
- Pour over chocolate chips. Let sit 1 minute.
- Stir smooth, then whisk in protein powder.
- Dip tops of éclairs or spoon glaze over.
Nutrition (Approx. per Éclair)
- Calories: ~190–210
- Protein: ~14–16 g
- Carbs: Moderate
- Fat: Moderate
(Exact macros depend on protein powder and milk choice.)
Texture & Flavor Notes
- Shells: crisp outside, hollow inside
- Custard: thick, silky, vanilla-forward
- Glaze: rich chocolate without being heavy
Substitutions & Variations
Lower Carb:
- Use almond flour blend for pastry (texture slightly denser)
Extra Protein:
- Add another ½ scoop protein to custard
Flavor Twists:
- Coffee custard (add espresso powder)
- Strawberry custard (fold in puree)
- White chocolate glaze
Storage & Make-Ahead
- Store filled éclairs refrigerated up to 2 days
- Unfilled shells keep 3 days airtight
- Custard keeps 3 days refrigerated
