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Eclairs with Espresso Glaze and Cinnamon Whipped Cream

Baker Bettie Breakfast, Dessert, Donuts, Pate a Choux, Sweets 10 Comments

Eclairs with Espresso Glaze and Cinnamon Whipped Cream- Baker BettieWelcome back to pate a choux week! If you just tuned in, I posted a tutorial yesterday about pate a choux, what it is, how to make it, and a brief overview of all the glorious treats that can be a result of knowing how to make it. Check out that post first then get your booty back over here for some eclairs!

Eclairs with Espresso Glaze and Cinnamon Whipped Cream- Baker BettieFor those who might not be aware, eclairs are traditionally oblong pastries that you can fill with either pastry cream or whipped cream. They are then usually topped with a chocolate glaze or fondant icing. I of course wanted to take liberties with my eclairs and do something a little bit different. I didn’t have any chocolate in the house (criminal, I know) so I opted for a simple glaze flavored with espresso. I also don’t love pastry cream or custard filling, and much prefer whipped cream that is only slightly sweetened. I am obsessed with cinnamon and coffee together so I added a touch of cinnamon to my whipped cream for the filling.

Okay, let’s make some eclairs!

How to make Eclairs- Baker BettieOnce again, start with water, butter, salt, and this time sugar in a pan over medium high heat. Have the flour standing by ready to pour in.

How to make Eclairs- Baker BettieOnce the butter is melted and everything starts to boil, turn the heat down to medium and pour in the flour all at once and quickly begin stirring with a spoon. The batter will initially look like ^ that picture up there. Keep stirring quickly over the heat to evaporate some of the water.

How to make Eclairs- Baker Bettie

When the pastry starts to pull away from the sides and form a ball it is ready to come off that heat! Move it to either the bowl of a stand mixer or another large bowl if using a hand mixer. Let it cool for about 5 minutes before moving on to the eggs.

You want the batter cooled just enough that it won’t cook the eggs when added. Add the eggs one at a time and mix on low speed. Allow each egg to be completely absorbed into the pastry before adding the next.

How to make Eclairs- Baker Bettie

Once all of the eggs are added your batter should look smooth and glossy. Place the batter in a pastry bag fitted with a large round tip or large star tip OR you can also use a zip top baggie with the tip cut off. Set aside to rest.

Preheat your oven to 425F. Line baking sheets with parchment paper or silpats.

How to make Eclairs- Baker BettiePipe pastry onto lined baking sheets about 2 1/2-3 inches long a piece. Wet the tips of your finger to smooth out the tips at the end of the pastry when the piping stopped. (I forgot to do this)

Place in a 425F oven 1 sheet at a time. Bake for 16-20 minutes. Do not open the oven during the first 10 minutes. This is when most of the rise happens in the pastry and opening the oven will release the steam needed to make everything rise.

How to make Eclairs- Baker BettieRemove from the oven when golden brown and crisp. Allow to cool for several minutes on the baking sheets before removing to cooling racks to cool completely.

How to make Eclairs- Baker BettieGently piece 2 holes on the underside of the cooled pastry. One at each end.

How to make Eclairs- Baker BettieUsing a small round tip, gently pipe cream into the pastry using the holes you created.

How to make Eclairs- Baker BettieDip eclairs into the glaze and allow the glaze to set.

Eclairs with Espresso Glaze and Cinnamon Whipped Cream- Baker BettieDevour!

Then come back tomorrow for more fun with pate a choux!

Eclairs with Espresso Glaze and Cinnamon Whipped Cream- Baker Bettie

Eclairs with Espresso Glaze and Cinnamon Whipped Cream

Yield: Makes about 30 eclairs

Ingredients

    FOR THE SHELLS
  • 1 cup water (8 fl oz, 240 ml)
  • 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
  • large pinch kosher salt
  • 2 TBSP granulated sugar (0.8 oz, 24 grams)
  • 1 cup all-purpose flour (4.5 oz, 127 grams)
  • 4 large eggs
  • FOR THE CINNAMON WHIPPED CREAM
  • 1 cup heavy cream, cold (8 oz, 240 grams)
  • 2 TBSP sugar (0.8 oz, 24 grams)
  • 1/2 tsp ground cinnamon (1 gram)
  • FOR THE ESPRESSO GLAZE
  • 1 1/2 cups confectioners sugar
  • 1/4 tsp instant espresso powder
  • 3-4 TBSP milk

Instructions

    for the shells
  1. Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
  2. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
  3. Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
  4. With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
  5. Place batter in a pastry bag fitted with a large round or star tip or a zip top bag with the tip cut off.
  6. Preheat oven to 425F. Line baking sheets with parchment or silpat.
  7. Pipe the choux pastry onto lined baking sheets about 2 1/2 -3 inches long each.
  8. Bake at 425F for 16-20 minutes until golden brown and crispy. Do not open the oven during the first 10 minutes.
  9. Fill cooled pastries with whipped cream and dip in glaze. Allow glaze to set for several minutes.
  10. For the whipped cream
  11. Beat together all ingredients until the cream starts to thicken. A hand mixer will make this go very quickly. Having all utensils cold will also help the cream to thicken faster.
  12. Place in a pastry bag with a small round tip or a zip top bag with the tip cut off for filling the eclairs.
  13. for the espresso glaze
  14. Combine sugar, espresso powder and 3 TBSP milk in a pan over medium heat. Stir mixture over heat until warmed. Add more milk if desired for a thinner glaze.
http://bakerbettie.com/eclairs-espresso-glaze-cinnamon-whipped-cream/
Baker BettieEclairs with Espresso Glaze and Cinnamon Whipped Cream

Comments 10

  1. Kristina

    Eclairs have been on my list forever – these were one of my favorite pastries as a kid! We had the best little bakery in the next town over :) Your’s are so much prettier! Love the piping and the espresso glaze, these are amazing Kristin!

  2. Clorinda Espinoza

    I love this series. I am so interested in the Pate a Choux.. it is on my plans for the weekend to give the dough and probably the eclairs a try.

    Thank you for the series approach.

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  7. shapi

    I don’t know what’s wrong with my pastries. 4 egg is too much and all of those spreads on the sheet and 3 is not enough and don’t let the pastry to rise well.
    and there is another problem, beside they rise enough, inside the pastry is full and they don’t have hole in them! I have no space to fill it with cream or anything else
    can someone help me please?
    my husband is in love with pastry cream and only pastry cream and doesn’t want any other deserts after dinner

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