Dulce de Leche eclairs
Matthieu Chamussy
Porto's Bakery & Café, Los Angeles
"Working with gas for me is a big advantage because you have a lot more flexibility and a lot more control over your heat, over your distribution of heat, over the amount of heat that you need or not."

Share this recipe:

Éclair dough
  • Whole Milk : 0.87 LBS
  • Water : 0.87 LBS
  • Salt : 0.02 LBS
  • Sugar : 0.03
  • Unsalted butter : 0.87 LBS
  • AP Flour : 0.98 LBS
  • Eggs (beaten and strained) : 1.41 LBS
Dulce de Leche custard
  • Whole Milk : 1.34 LBS
  • Sugar #1 : 0.06 LBS
  • Cornstarch : 0.09 LBS
  • Sugar #2 : 0.26 LBS
  • Egg yolks : 0.26 LBS
  • Heavy cream : 0.36 LBS
  • Dulce de Leche : 0.16 LBS

Éclair dough

  1. Sift the flour, set aside
  2. Boil water, milk, sugar, butter and salt
  3. Off stove, add flour, cook for 3 to 4 minutes vigorously mixing with a spatula (or wooden spoon) until the paste sticks slightly to the pot and clears the sides of the pot.
  4. Take off heat, place in a bowl and mix with a paddle until all steam has escaped
  5. Slowly start adding the egg until the paste forms a “V” on the paddle
  6. Pipe consistent eclairs 4″
  7. Slightly brush with egg, use a fork to even out
  8. Set oven at 410f, place tray inside oven, close door and drop oven temperature to 350f — Bake approx 35/40 mn
  9. Cool completely

Dulce de Leche custard

  1. Bring to boil the whole milk and the sugar #1
  2. Mix egg yolks, sugar #2 and cornstarch together vigorously
  3. Draw 1/3 of boiled milk and pour onto the egg yolks, sugar #2 and cornstarch, whisk to combine
  4. Place this mixture back into the pot and cook the custard using a whisk
  5. Whisk consistently to ensure that there is no scorching — bring to boil
  6. Cool custard over an ice bath
  7. Whip the heavy cream to a stiff peak, set aside.
  8. Using a stand mixer with paddle, paddle the dulce de leche to smooth and ensure there are no lumps
  9. With a spatula mix the custard until it looks smooth
  10. Add the dulce de leche to custard and incorporate
  11. Gently fold the whipped cream into the custard, leave in refrigeration 2 hours minimum.


  1. Slice the eclairs in half carefully with a serrated knife, keep the tops separate from the bottoms
  2. Place in a plate using a very small amount of corn syrup (or honey) to glue the éclair shell
  3. Place the custard in a piping bag
  4. With a star tip, pipe consistent rosettes in the éclair
  5. Slightly dust the tops of the eclairs with powdered sugar
  6. Place the tops of the eclairs on each filled éclair
from Matthieu
One-Minute Kitchen
By Matthieu Chamussy
Matthieu Chamussy
Meet The Chef
Porto's Bakery & Café, Los Angeles