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 ...