Halloween Eclairs
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Whisk
- 1 stand mixer or hand mixer
- 1 Baking sheet
- 1 parchment paper sheet
- 1 piping bag
- 1 1/2-inch round tip
- 1 1/4-inch star tip optional for decoration
- 1 small paring knife
- 1 Wire rack
- 1 small microwave-safe bowl
- 1 Cooling rack
Ingredients
- 120 ml water
- 120 ml whole milk
- 115 g unsalted butter cubed
- 5 g granulated sugar
- 3 g fine salt
- 150 g all-purpose flour sifted
- 4 large eggs room temperature
- 480 ml whole milk for pastry cream
- 100 g granulated sugar for pastry cream
- 25 g cornstarch
- 25 g all-purpose flour for pastry cream
- 4 large egg yolks
- 28 g unsalted butter for pastry cream
- 5 ml vanilla extract
- 170 g dark chocolate chopped for glaze
- 120 ml heavy cream for glaze
- 30 g powdered sugar for glaze
- 3 drops orange gel food coloring
- 3 drops black gel food coloring
- 20 g white chocolate melted for spiderwebs
- 30 g Halloween sprinkles optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan combine water, milk, butter, sugar, and salt, bring to a simmer, then remove from heat and stir in flour until a smooth dough forms.
- Return the pan to medium heat and stir vigorously for 1 to 2 minutes until the dough pulls away from the sides and leaves a film on the pan.
- Transfer the dough to a mixing bowl and beat for 1 minute to cool slightly.
- Add the eggs one at a time, beating well after each addition until the batter is glossy and forms a V-shaped ribbon from the spatula.
- Spoon the batter into a piping bag fitted with a 1/2-inch round tip and pipe 4-inch logs onto the prepared baking sheet, spacing them 2 inches apart.
- Smooth any points with a damp fingertip and mist lightly with water.
- Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake 20 to 25 minutes more until deeply golden and puffed.
- Pierce each éclair on the side with a paring knife to release steam and cool on a wire rack.
- For the pastry cream whisk sugar, cornstarch, flour, and egg yolks in a bowl until thick and smooth.
- Heat milk in a saucepan until steaming, then gradually whisk it into the yolk mixture to temper.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick bubbles form.
- Remove from heat and whisk in butter and vanilla, then press plastic wrap directly onto the surface and chill until cold.
- For the glaze heat heavy cream until steaming, pour over chopped dark chocolate, let sit 2 minutes, then whisk smooth and glossy.
- Divide a small portion of glaze and tint with orange gel coloring, and tint another small portion with black gel coloring.
- Transfer chilled pastry cream to a piping bag fitted with a small tip and fill each éclair through the side hole until heavy.
- Dip the tops of the filled éclairs in the dark chocolate glaze, letting excess drip off, and place on a rack.
- Pipe thin rings of white chocolate over some glazed tops and drag a toothpick outward to create spiderwebs.
- Drizzle or pipe orange and black tinted glazes in zigzags or stripes and add Halloween sprinkles if desired.
- Allow the glaze to set for 30 to 45 minutes before serving.
Notes
For the best rise, measure flour accurately and avoid opening the oven during the first 20 minutes of baking. The dough should be warm but not hot when adding eggs; if it’s too hot, the eggs may scramble, and if too cool, the batter may be too stiff—aim for a smooth, pipeable consistency that just holds shape. Bake until the shells are deeply golden to prevent collapse, then vent immediately to release steam. Chill pastry cream fully before filling to avoid soggy shells, and fill close to serving time for crispness. If humidity is high, re-crisp empty shells at 300°F (150°C) for 5 to 8 minutes. Use gel colors to avoid thinning glazes, and test decorative lines on parchment first for steady control.
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