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. Place the fondant on each éclair. Set aside in a cool place and decorate with a little edible gold leaf.
