Cookie Butter Éclairs
Here's a video that shows you how they're made:
For about 10 éclairs.
For the choux pastry:
2/3 cup of milk
2/3 cup of water
10 tbsp of butter
1 tsp of salt
1 tsp of granulated sugar
1 and 1/3 cup of flour
5 beaten eggs (one more if needed)
For the pastry cream:
2 cups of milk
4 egg yolks
1/3 cup + 1 tbsp of granulated sugar
1/3 cup + 1 tbsp of flour
2 tbsp of cornstarch
7 oz of cookie butter
For the icing:
1 and 1/2 cup of powdered sugar
4 tbsp of hot water
1 tbsp of cookie butter
4 speculoos cookies
The choux pastry:
1. In a medium pan, pour the water, the milk, the diced butter, the sugar, and the salt. Stir until the butter has melted. Once it has melted, bring everything to a boil.
2. Take the pan off the heat and pour in the flour while mixing energetically until all the flour is mixed in and you have a homogenous dough.
3. Put the pan back on the heat, and stir for a few minutes until the dough doesn’t stick to the sides of the pan.
4. Take the pan off the heat and transfer the dough to a large bowl. Stir to cool the dough down.
5. Add half of the beaten eggs and stir energetically. Keep on adding the eggs until you have a very flexible dough. A good way to test it is to lift a spoonful of dough and let it fall back down in the bowl. If the dough breaks immediately, then you must keep on adding a little bit of eggs. If your dough falls down in a continuous ribbon, without breaking, then it’s ready. Don’t hesitate to add one more egg if need be, to get to that stage.
6. Transfer the dough into a piping bag with a hole of about 0.4 inches. On a baking tray covered with parchment paper and oiled, pipe your eclairs. If you want, you can brush a little bit of egg wash on top of each of them to make them more golden after you bake them.
7. Bake at 350°F / 180°C for 35 minutes.
The pastry cream:
1. Heat up the milk in a pan, whiteout letting it boil.
2. While the milk is warming up, mix the sugar with the egg yolks in a large bowl.
3. Sift in the flour and cornstarch and stir till they’re perfectly mixed in.
4. Add half of the warm milk to the bowl and mix until smooth.
5. Pour the mixture from the salad bowl into the pan with the rest of the milk.
6. Stir while on low heat until the cream thickens.
7. Once the cream is thick enough, take the pan out of the heat and add the cookie butter to the mix.
8. Stir until the cream is homogenous and let it cool down.
Assembling the eclairs:
1. Once both the éclairs and the cream are at room temperature, pierce three holes at the back of each éclairs.
2. Transfer the cookie butter pastry cream to a pastry bag with a small tip and pipe the cream into the éclairs.
1. In a medium bowl, mix the powdered sugar and the hot water until the sugar has completely dissolved.
2. Add the tablespoon or cookie butter and stir until smooth.
3. Dip the top of the éclairs in the bowl, to ice them.
4. Sprinkle with crumbles of specula’s cookies.
5. Let the icing set before you serve.
6. Bon appétit!