Chai Eclair
A Delectable Twist on a Classic Treat
Éclairs are a beloved pastry known for their delightful contrast of textures: a crisp exterior, a soft, airy interior, and a rich, flavorful filling. While the traditional choice is often whipped cream or pastry cream, the beauty of éclairs lies in their versatility and the endless possibilities for innovative fillings.
Inspired by my son's love for chai, I crafted a unique version of this classic dessert: Chai Éclairs. By infusing the cream filling with the warm, aromatic spices of chai, I created an éclair that is both comforting and exotic. The gentle notes of cinnamon, cardamom, and ginger seamlessly blend with the creamy filling, elevating the classic éclair to new culinary heights.
These Chai Éclairs not only delight the palate with their harmonious flavors but also offer a delightful surprise for those seeking something beyond the ordinary. Whether enjoyed with a cup of tea or savored on their own, they are sure to become a favorite treat in any household.
Chai Eclair Recipe:
Yield:
10 -12 servings
Supplies:
Mixing bowl medium size or stand mixer
Spatula
Whisk
Scale
silicone matt
Chai Spice mix:
Ingredients:
1/2 tsp whole black pepper corn
2 tsp ground cinnamon
2 tsp ground/ powder green cardamom
2 tsp ground/powder ginger
2 tsp ground cloves
Steps:
Mix all the ingredients together.
Chai Cream Filling Recipe:
Ingredients:
5g unflavoured gelatine
30g/ 2 tbsp cold water
500ml / 2 cups heavy cream
1tsp chai powder
80g white chocolate
Steps:
Prepare the ganache a day prior is recommended,
Combine cream and 2 tsp of chai powder in a medium saucepan, bringing to a boil.
Next, incorporate the cheese, stirring until the mixture is smooth.
Remove from heat. This produces a chai flavor. Subsequently, add chocolate and gelatin, stirring until the chocolate is fully melted. Adjusted more chai powder for stronger flavour if preferred
Transfer the ganache to a container and refrigerate overnight.
Filling the eclair:
Whip the cream until stiff peaks form. A specialized tip is recommended for éclair or puff piping the filling. Alternatively, use a small round tip and create a hole before piping the filling into the éclair's back. Fill with cream, taking care not to overfill.
Eclair Recipe:
Ingredients:
160g water
70 unsalted butters
90g all-purpose flour
½ tsp salt
½ tsp sugar
1 tbsp milk powder
3 large eggs
Steps:
In a medium saucepan, heat the water and butter have fully melted and start to boil, add all of the flour at once
Stir with a spatula until the dough comes together. It will film of pastry dough this take 2-3 minutes
Transfer the pastry dough to the mixing bowl of a stand mixer fitted with a flat hook
On lower speed stir the pastry dough until the steam is almost gone, the dough need to cooling down before you add in the egg, cause, the egg will cook in the hot steam like this. It will Take about 2-3 minutes if you do by hand, It might take longer
Crack the eggs into a small bowl, add the first egg slowly to the dough. Add one egg at a time and mix the pastry dough until fully incorporated.
Continue adding the second egg, then repeat the same process with the last egg. It’s takes 5-7 minutes
The right consistency: the pastry dough drips down like a V shape from the flat hook . Not too thick and not too thin
Piping the eclair fitted with a large round tip
I use this tip for éclair and churros image ()
Spoon the dough into a pastry bag
Pipe onto prepared baking sheets on parchment paper or silicone matt
Pipe the éclair pastry dough into 4-inch long eclairs.
Only squeeze once at the beginning as you pipe each éclair. Don’t add anymore pressure after the initial squeeze
This will make about 12 pieces of 4 inch size long, 10 pieces for 5 inch size
Bake at 350 F in my oven for 35-40 minutes
Click here for Coffee tiramisu filling
Enjoy your best homemade Eclair !
sprinkle cocoa powder and chai powder on the top