High Protein Chocolate Éclair Cups

You love chocolate éclairs… but you do not love choux pastry drama.

So we’re skipping the piping bags, the hollow shells, and the “why did these deflate?” moments — and turning everything you love about éclairs into easy, layered, high-protein dessert cups.

Creamy vanilla filling. Soft pastry-style base. Glossy chocolate top.
Zero bakery stress. Maximum satisfaction.

Why This Recipe is Awesome

Traditional éclairs are amazing — shoutout to the classic French pastry — but they require choux dough and serious technique.

These cups?
They deliver the same flavor profile in a fraction of the effort — plus added protein.

What you get:

• Creamy protein vanilla pastry filling
• Soft cake-like base (no piping required)
• Rich chocolate topping
• Individual portion control (dangerously helpful)

They look fancy. They taste indulgent. They fit your goals.

Ingredients You’ll Need

For the Base Layer

• 1 cup oat flour (or blended oats)
• ¼ cup vanilla protein powder
• 1 teaspoon baking powder
• 1 egg
• ½ cup milk
• 2 tablespoons maple syrup
• 1 tablespoon melted butter or coconut oil
• ½ teaspoon vanilla extract

For the Protein Pastry Cream Filling

• 1 cup milk
• ½ cup Greek yogurt
• ¼ cup vanilla protein powder
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

For the Chocolate Topping

• ½ cup dark chocolate chips
• 1–2 tablespoons milk

Step-by-Step Instructions

1. Make the Base

Preheat oven to 350°F (175°C).

In a bowl, mix oat flour, protein powder, and baking powder.

Add egg, milk, maple syrup, melted butter, and vanilla. Stir until smooth.

Spoon batter into lightly greased muffin tins or silicone cups (about ¾ full).

Bake for 12–15 minutes until lightly golden and set.
Let cool completely.

2. Prepare the Protein Pastry Cream

In a saucepan over medium heat, whisk milk, cornstarch, and maple syrup. Heat gently until slightly thickened.

Remove from heat and whisk in Greek yogurt, protein powder, and vanilla until smooth.

Let cool slightly — it will thicken more as it cools.

For extra smoothness, you can blend it briefly.

3. Assemble the Cups

Once bases are cool:

• Spoon or pipe the protein pastry cream on top of each base.
• Smooth the tops evenly.

Chill in the fridge for 20–30 minutes to help the layers set.

4. Make the Chocolate Topping

Microwave chocolate chips with milk in 20-second intervals, stirring between each, until smooth and glossy.

Spoon or drizzle chocolate over each cup, spreading gently to create a smooth top layer.

Refrigerate again for 20–30 minutes until the chocolate sets.

Common Mistakes to Avoid

1. Overbaking the base
Dry base = sad éclair cup. Remove when just set.

2. Adding protein powder to very hot milk
It can clump. Let it cool slightly before mixing.

3. Skipping chill time
Chilling firms up the filling and sets the chocolate.

4. Using too much protein powder
Texture > extra grams. Balance matters.

Alternatives & Substitutions

• Gluten-free? Use certified gluten-free oats.
• Higher protein boost? Add 1 tablespoon extra protein powder to the filling and 1 tablespoon milk to balance.
• Mocha version? Add ½ teaspoon espresso powder to the chocolate topping.
• Dairy-free? Use plant milk and dairy-free yogurt.
• Lower sugar? Use sugar-free chocolate chips and adjust sweetener.

FAQ

1. Do these taste like real éclairs?

Very close in flavor — vanilla cream + chocolate top combo delivers the same experience.

2. Can I make them ahead of time?

Yes! Store refrigerated for up to 3 days.

3. Can I freeze them?

You can, but texture of the filling may soften when thawed.

4. Why is my filling too thin?

It likely needs more chill time — or slightly more cornstarch next time.

5. What protein powder works best?

Vanilla whey blends create the smoothest pastry cream texture.

6. Can I turn this into a full cake instead of cups?

Absolutely — bake in a small square pan and layer the same way.

7. Are they actually high protein?

Yes — between the base and filling, each cup delivers a satisfying protein boost compared to traditional éclairs.

Final Thoughts

These High Protein Chocolate Éclair Cups are the dessert equivalent of working smarter, not harder.

They’re creamy. Chocolatey. Slightly fancy. Completely doable.

No piping bags. No collapsing choux. No pastry panic.

Just layers of protein-powered deliciousness that look like you bought them from a bakery — and taste like you definitely didn’t sacrifice anything.

Next up… what are we turning high-protein?