Speculoos eclair made with
– choux pastry,
– speculoos pastry cream,
– colored white fondant.
Material used
– micro-perforated baking mat
– fluted tip
– pastry bag
– filling tip
– Chablon
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g speculoos dough
Icing
✔115g white fondant
✔30g glucose
✔Coffee extract
The recipe
For approx. 6 éclairs
Icing
✔115g white fondant
✔30g glucose
✔Coffee extract
Pour all ingredients into the saucepan. Heat the white fondant in a bain-marie to 60°C. Colour with coffee extract. Mix well. Pour onto a silicone tray and place in the freezer for a few hours.
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornstarch
✔35 g butter
✔80g to 100g speculoos dough
Heat milk.
Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Stir until thickened. Add speculoos paste. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+powdered sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.
Assembly
Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream. Top each éclair with fondant. Decorate with caramelized popcorns at the last minute, before serving, otherwise they will soften in the fridge.
