Chai Caramel Cream Eclairs
 
Prep time
Cook time
Total time
 
Chai-spiced pastry cream inside a crisp eclair with a white chocolate glaze, topped with candied ginger and cinnamon. Recipe from Southern Fatty.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12 eclairs
Ingredients
Choux Pastry (Éclair Base)
  • 1 cup water
  • 1 stick butter (113g or 8 tablespoons) butter, unsalted
  • 1 pinch salt
  • 1 cup flour (AP works, or mix 50/50 bread/AP preferably)
  • 1 cup eggs (about 4 large)
  • 1-2 eggs with a splash of milk, for egg wash
Chai Caramel Pastry Cream
  • 1 cup whole milk
  • 4 egg yolks
  • ¼ cup (50g) sugar, white granulated
  • 4 tablespoons (30g) flour
  • 2 tablespoons Chai concentrate
  • 3 tablespoons caramel sauce (homemade or purchased)
White Chocolate Glaze
  • 2 teaspoons (6g) gelatin powder
  • 2 tablespoons (35ml) water
  • ⅔ cup (150ml) heavy whipping cream
  • ¼ cup (60ml) light corn syrup
  • 6 oz (180g) white chocolate (REAL chocolate with cocoa butter is a must)
  • 5 oz (180g) white candy coating chocolate
Finishing
  • Candied ginger, chopped
  • cinnamon, ground
Instructions
Note
  1. Please be sure to read through all of the steps. It looks daunting, but is quite simple is managed well. You may prepare the glaze the day before and re-warm gently to dip the shells. If you make the shells ahead of time, they can be crisped by warming in the oven at 250 for 5-10 minutes and then cooled.
Éclair Shells
  1. Pre-heat oven to 375 F / 190 C.
  2. In a medium heavy-bottomed saucepan (for best results, don't use a non-stick coated), heat water, butter and salt over medium heat.
  3. While heating, measure out flour and eggs.
  4. Once the water/butter mix reaches a slight boil, remove from the heat (leave the burner on) and dump all of the flour into the mix at once.
  5. Stir quickly with a wooden spoon.
  6. Return to the heat and stir CONTINUOUSLY. You will start to see the dough pull away from the pan after a few minutes. Keep stirring vigorously, cooking for 2 minutes.
  7. You should be left with a slight film on the bottom of the pan. Remove the pan from the heat.
  8. Transfer the dough to a mixer with a paddle attachment. I prefer a Beater Blade type paddle for this.
  9. With the mixer on low-medium speed (about a 4 on a KitchenAid), add one egg at a time from the cup o' eggs that you have ready.
  10. Do not add another egg until the one you have just added is completely incorporated.
  11. Continue to mix until eggs are mixed well and dough is glossy and smooth. It will remain somewhat thick for piping. The dough should ribbon when it falls back on itself when finished.
  12. Transfer to a piping bag with an open or large tip. Alternatively, you can use a large star tip to cut down on possibly cracks, which allows the dough to expand easily.
  13. Prepare a baking sheet with parchment or a silicone baking mat (my top choice).
  14. Pipe long, thin éclairs on the baking sheet. Press down any points on the end with a damp finger.
  15. Beat egg wash together well and brush on top carefully with a pastry brush. Try to avoid egg on the baking sheet.
  16. Optionally, mist the tops of the eclairs with water. This will help with ensuring they puff well.
  17. Bake for about 25 minutes, or until golden brown. Do NOT open the oven until you are sure they are golden and set in shape.
  18. When golden, prop oven door very slightly with a wooden spoon and lower temperature to 315.
  19. Cook for an additional 20 minutes to dry the puffs out. You can also just turn the oven off after about 20 minutes and allow the éclairs to finish and cool in the oven before removing. This is my preferred method if time permits.
While cooling, prepare the chai caramel pastry cream filling:
  1. Combine egg yolks and sugar in a bowl and whiskey until light, fluffy, smooth.
  2. Add flour to egg mixture and whisk well to combine. Set aside.
  3. In a clean medium saucepan, combine milk and chai concentrate.
  4. Bring milk mixture to a boil and immediately remove from heat.
  5. Whisking while adding, stream about ¼ cup of the hot milk mixture into the egg mix.
  6. Place milk back on medium heat and slowly add all of the tempered egg mix, continuing to mix throughout.
  7. Bring mixture to a slow boil, stirring and cooking for an additional 2-3 minutes to thicken.
  8. Stir in caramel sauce.
  9. Remove to a bowl and cover with wrap, pressing down directly on top of the cream to prevent a film from forming. Chill well before using (preferably a couple hours). Whisk well to make smooth for piping.
White Chocolate Glaze - Adapted from Eclairs by Christophe Adam.
  1. In a small bowl, combine water and gelatin powder. Set aside.
  2. In a small saucepan, combine cream and corn syrup. Bring to a boil.
  3. Remove from heat and stir in gelatin mix well.
  4. Place regular chocolate in a large bowl and set aside.
  5. In a double boiler, or bowl over a pot of simmer low-heat water, add candy coating chocolate.
  6. Melt candy chocolate until smooth.
  7. Pour over regular chocolate, add warm cream mixture, and let sit for 3-4 minutes to soften chocolates.
  8. Stir gently until completely smooth. Ideally, use animmersion blender.
  9. This can be made ahead and chilled, covered with plastic wrap pressed onto top of the mixture.
ASSEMBLY
  1. Fill shells (I prefer to cut three small holes in the bottom instead of filling from the sides) with pastry cream using along piping tip.
  2. Warm glaze gently in double boiler and dip eclairs. Allow excess to completely drip off and wipe around sides for crisp borders.
  3. Sprinkle with cinnamon and add candied ginger and allow to rest to set.
  4. Enjoy!
  5. Find more recipes on SouthernFatty.com
Recipe by Southern FATTY at https://www.southernfatty.com/chai-caramel-cream-eclairs/