Speculoos Eclair Recipe

June 12, 2017



Hi there! These Speculoos Eclairs are a fun twist to the classic French eclairs. If you are not familiar with Speculoos, it is spreadable cookie butter (and yes, tastes as delicious as it sounds). Because one can never have too many cookies, these eclairs are glazed with dark chocolate ganache and topped with cookie crumbs.


The eclairs are baked using my trusty, fail-proof choux pastry recipe that produce light and crispy eclairs and puffs. The cookie butter I used in this recipe is from Poppy and Co, based in Singapore. They were the ones who introduced me to this flavour, and I'm really thankful for that. 



I'm definitely looking forward to creating more Speculoos desserts. In the meantime, if you are a fan of Speculoos, check out my Speculoos Macaron recipe.

Have a yummy cookie time! 

by Sumopocky

Servings: ~ 20 Eclairs (9 cm long)

[For Eclairs]
100ml of Water
45g of Unsalted butter
1g of Salt
3g of Caster sugar
38g of Cake flour
13g of Bread flour
2 Beaten eggs

[For Speculoos Filling]
100g of Speculoos Cookie Butter
50ml of Heavy Cream

[For Dark Chocolate Ganache]
150ml of Heavy Cream
150g of Dark Chocolate Chips

15g of Crushed Digestive Biscuits

[For Eclairs]
1. Prepare choux pastry based on this recipe.
2. Transfer choux pastry to a piping bag and pipe out eclairs on a baking sheet lined with parchment paper. (*Optional: You might want to spray a bit of water to the surface as this helps puff to expand bigger, but this recipe works well even without this step)
3. Bake in a preheated oven at 200°C for about 20 minutes. Lower the oven to 150°C and bake for another 15 - 20 minutes. Let the puffs cool completely while left in the oven with the oven door left ajar.

[For Speculoos Filling]
1. Whip the speculoos cookie butter till it is fluffy.
2. In a separate bowl, whip heavy cream till slightly stiff peaks form.
3. Combine the two together till you get a smooth filling. P.S. Try not to over mix as it might curdle. If it does, add more speculoos cookie butter.
4. Transfer to a piping bag with flower tip.

[For Dark Chocolate Ganache]
1. Bring heavy cream to a boil.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.

[Putting it together]
1. Slice the eclairs lengthwise in half. 
2. Pipe the speculoos filling.
3. Dip the top of the eclair in the dark chocolate ganache. Shake it gently to even the surface.
4. Place the eclair on a plate and top with cookie crumbs. 


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