academy

Photography
by Dmytro Khoroshaiev
 Welcome to the enchanting world of The
Mini Eclairs Collection. Learn how to prepare
seven delectable pastries, which have
captivated pastry lovers for generations
with their delicate choux pastry shells and
luscious fillings.

This book is your ticket to mastering the art

of eclair-making, guiding you through the
process of creating and piping the perfect
choux pastry. With clear instructions, you’ll gain the confidence
to craft these miniature delights in your own kitchen.

Within the pages of this collection, you’ll discover seven

sensational eclair recipes. Indulge in the fruity delights of the
Raspberry Mini Eclairs, filled with a luscious raspberry crème
anglaise and adorned with a tantalizing raspberry glaze. Or
savor the elegance of the Blackcurrant Mini Eclairs, with their
exquisite blackcurrant confit and silky custard filling.

For a touch of winter comfort, turn to the Speculoos Mini

Eclairs, featuring a delectable speculoos custard filling and
a luxurious cream cheese Chantilly topping. Satisfy your
chocolate cravings with the rich and decadent Chocolate Mini
Eclairs, boasting a velvety dark chocolate and coffee crémeux.
Alternatively, experience pure bliss with the sweet and stunning
Caramel Mini Eclairs.

Learn how to make the Coconut Mini Eclairs, showcasing a

delightful coconut custard filling. And finally, surrender yourself
to the nutty allure of the Pistachio Mini Eclairs, with their vibrant
green pistachio custard and glaze.

With The Mini Eclairs Collection as your guide, you’ll be able to

create these elegant and flavorful treats in the comfort of your
own home. So, get ready to unleash your inner pastry chef and
celebrate life’s special moments with a touch of eclair magic.

Tetyana Verbytska
Founder of KICA Academy
 Contents
Choux Paste 7
Blackcurrant Mini Eclairs 12
Caramel Mini Eclairs 19
Chocolate Mini Eclairs 28
Coconut Mini Eclairs 32
Pistachio Mini Eclairs 39
Raspberry Mini Eclairs 46
Speculoos Mini Eclairs 54
CHOUX PASTE
for 60 eclairs, 6 cm long
 Choux Paste
for 60 eclairs, 6 cm long

MAKING THE CHOUX PASTE

Ingredients Total weight: ~ 760 g 100%

• Water 125 g 17%

• Milk 3.2% 125 g 17%
• Sea salt 4g <1%
• Sugar 4g <1%
• Inverted sugar (optional) 2g <1%
• Butter 82% 112 g 15%
• All-purpose flour 138 g 18%
• Whole eggs 250 g 33%

1. Prepare the eggs and butter: process the room-temperature eggs

with a hand blender until smooth and cut the butter into cubes.

2. Put salt, sugar and inverted sugar in a saucepan. Inverted sugar

prevents the formation of ice crystals in the choux paste and keeps
its texture tender and moist for a longer time. If you are not going
to freeze the choux paste, you can skip this ingredient.

3. Add the butter, water and milk to the saucepan and heat everything
over low heat, stirring occasionally with a whisk.

TIP
• You can make water-based or milk-based choux paste as well.
It depends on the result you want to end up with: the milk-
based choux paste is a little darker and fattier, while the water-
based choux paste is brighter but, at the same time, crunchier.

4. When the butter has melted completely, increase the heat

and bring the mixture to a boil.

5. Remove the mixture from the heat, add the sifted flour and stir
thoroughly with the whisk until smooth.

6. In order to make sure that all the starch has swelled, place the
choux paste back on the stove and heat for two minutes over
low heat, stirring actively with a spatula.

7. Transfer the choux paste to a mixer bowl and start mixing it with
a paddle attachment, cooling it down to 55–60 °C / 131–140 °F.

8. When the choux paste has reached the required temperature,

gradually, in small lots, start to add in the eggs, continuing to mix
the choux paste at low speed.

8
 Choux Paste
for 60 eclairs, 6 cm long

MAKING THE CHOUX PASTE

TIP
• The texture of the finished choux paste is checked visually,
that’s why you might need a little less egg mixture than it is
mentioned in the recipe. The choux paste should be smooth,
homogeneous, glossy, and fall off the paddle as a ribbon. If you
have used all the eggs and the right texture is still not achieved,
you can add a little warm milk, but such cases are extremely
rare to happen.

9. Cover the finished choux paste with cling film and leave it to rest
at 30 °C / 86 °F for an hour.

PIPING THE ECLAIRS

Ingredients

• Choux paste
• Icing sugar Sufficient quantity

1. Fill a pastry bag fitted with an open star tip d=12 mm with the choux
paste 2/3 full.

2. Pipe the 6 cm long eclairs (~9 g each) at a distance 1–1.5 cm over

a Teflon-coated baking sheet or a perforated silicone mat. To get
perfectly even eclairs, do not move your hands while piping;
instead, move your body back.

3. After piping, spray the eclairs with a thin layer of cooking oil, then
lightly sprinkle them with icing sugar using a sieve. A thin crust on
the surface will protect the eclairs from cracking.

4. Put the eclairs in the freezer until they freeze completely. You can
store the élairs in the freezer for up to two weeks, just make sure to
put them into an airtight container to protect them from drying out.

9
 Choux Paste
for 60 eclairs, 6 cm long

BAKING THE ECLAIRS

Ingredients

• Frozen eclairs

1. Preheat the oven to 280 °C / 536 °F and then turn it off.

2. Transfer the frozen eclairs to a perforated silicone mat, keeping

a distance of approximately 6 cm between them.

3. Place the eclairs in the turned off oven for 20–25 minutes. During
this time, they should rise, acquire the maximum volume and begin
to brown slightly. Then turn on the heat at 155–160 °C / 311–320 °F
and bake the eclairs for 15–20 minutes more.

4. Finished eclairs should have a uniform golden brown color and

a sufficiently hard surface. When pressed, it will crunch slightly,
but the inside of the eclair will remain soft and moist.

5. After baking, transfer the eclairs to a wire rack to cool down faster.
This can take about 20–30 minutes.

TIP
• If you want to bake eclairs for future use, let them cool down
completely and then freeze. Baked eclairs can be stored for
up to two weeks in the freezer. Then, when you need them,
put the frozen eclairs in the oven at 150 °C / 302 °F and bake
for 3–4 minutes.

10
BLACKCURRANT
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Blackcurrant Mini Eclairs
for 25 eclairs, 6 cm long

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 349 g 100%

• Whipping cream 35% (1) 23 g 7%

• Sugar 23 g 7%
• Gelatin mass 14 g 4%
• Cream cheese 65% 54 g 15%
• Whipping cream 35% (2) 235 g 67%

1. Add the whipping cream (1), sugar, and gelatin mass to a saucepan.
Bring the mixture to 80 °C / 175 °F.

2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend everything with a hand
blender until smooth.

TIP
• You can use any type of cream cheese in this recipe. Chef
recommends using a full-fat one, containing at least 30% fat.

13
 Blackcurrant Mini Eclairs
for 25 eclairs, 6 cm long

CREAM CHEESE CHANTILLY

3. Add the cold whipping cream (2) and mix with a silicone spatula
to combine.

4. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours to
stabilize, although overnight is preferred.

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

CUSTARD

Ingredients Total weight: ~ 469 g 100%

• Milk 3.2% 250 g 53%

• Whipping cream 35% 50 g 11%
• Egg yolks 40 g 9%
• Sugar 40 g 9%
• Cornstarch 20 g 4%
• Butter 82% 55 g 12%
• Gelatin mass 14 g 3%

1. In a saucepan, heat the milk and cream to 80 °C / 176 °F.

2. In a separate bowl, combine sugar and cornstarch, add the egg

yolks. Stir until a light mass is obtained.

3. Gradually strain the hot mixture over the mixture of egg yolks,
sugar and cornstarch.

4. Pour this mixture back into the saucepan and cook the custard
over low heat, constantly stirring, until it boils. After that, cook it for
1–2 minutes more.

5. Add the gelatin mass and stir until it has dissolved.

6. Gradually add the cold diced butter (3–4°C / 37–39 °F) and stir
with a whisk until the butter is incorporated.

14
 Blackcurrant Mini Eclairs
for 25 eclairs, 6 cm long

CUSTARD

7. Transfer the finished custard to a clean and wide container.

Cover it with cling film touching the surface and put it in the fridge
until the custard cools down to 3 °C / 37 °F.

8. After cooling, the custard is ready to be used. If needed, it can be

stored in the fridge for 48 hours.

BLACKCURRANT AND BLACKBERRY CONFIT

Ingredients Total weight: ~ 220 g 100%

• Blackcurrant puree 70 g 32%

• Blackberry puree 110 g 50%
• Glucose/corn syrup 17 g 8%
• Sugar 17 g 8%
• Pectin NH 3g 1%
• Potato starch/cornstarch 3g 1%

1. Mix the purees and the glucose syrup in a saucepan. Heat until
30 °C / 86 °F.

2. Mix the pectin with sugar and potato starch. Gradually add the
pectin, starch and sugar mixture to the warm puree while whisking
constantly.

3. Bring everything to a boil, whisking constantly. Let the mixture boil

for 5–10 seconds. Remove it from the heat.

4. Pour 100 g of the confit into a clean bowl, cover it with cling film
touching the surface of the confit and place it in the fridge
(you will need it to make the berry Chantilly).

5. Pour the remaining confit in a separate bowl, cover it with cling film
touching the surface and cool it down at room temperature,
then place it in the fridge to cool to 4 °C / 39 °F.

15
 Blackcurrant Mini Eclairs
for 25 eclairs, 6 cm long

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Chilled custard
• Remaining blackcurrant and blackberry confit

1. When the eclairs have cooled down, prepare them for filling. To do
this, use a needle tip and make two holes in the bottom of the eclair.

2. Transfer the custard to a mixer bowl and mix it with a whisk

attachment at high speed until smooth. Alternatively, this can be
done by hand. Fill a pastry bag fitted with a round tip d=7 mm with
the custard.

3. Insert the tip of the piping bag into each hole and fill halfway full
with custard.

4. Stir the confit and transfer it into a cornet. Fill each eclair with
the confit until full.

5. Clean off the bottom of the eclairs with an offset spatula, transfer
the eclairs to a baking sheet and put them in the fridge for around
5–10 minutes until the filling stabilizes.

BERRY CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 450 g 100%

• Stabilized cream cheese Chantilly 350 g 78%

• Chilled blackcurrant and 100 g 22%
blackberry confit

1. Put the Chantilly cream in the bowl of a stand mixer and whip it
with a whisk attachment until light and increased in volume.

2. Add the chilled confit to the Chantilly and mix well until combined.
Whip briefly to make sure the mixture is smooth.

3. Transfer the Chantilly into a piping bag fitted with a Saint Honoré
piping tip. Use it right away.

16
 Blackcurrant Mini Eclairs
for 25 eclairs, 6 cm long

DECORATING THE ECLAIRS

Ingredients

• Cooled assembled mini eclairs

• Berry cream cheese Chantilly
• Leftover blackcurrant and blueberry confit
• Fresh blackcurrants 60 g
• Edible flowers Sufficient quantity

1. Pipe a Chantilly wave on top of each mini eclair.

2. Transfer the leftover confit into a cornet and snip off the tip by
1–1.5 mm.

3. Decorate the creamy wave with fresh blackcurrants, edible flowers

and a few drops of the confit.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/baHDW6WRdmQ

17
 CARAMEL
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

GELATIN MASS

Ingredients Total weight: ~ 78 g 100%

• Powdered gelatin 200 Bloom 11 g 14%

• Cold water 67 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 225 g 100%

• Water 99 g 44%
• Sugar (1) 83 g 37%
• Sugar (2) 14 g 6%
• Pectin NH 3.6 g 2%
• Glucose/corn syrup 25 g 11%
• Citric acid powder 0.17 <1%

1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

20
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

NEUTRAL GEL

6. Add the citric acid powder. If desired, it can be replaced with 1.7 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

WHITE CHOCOLATE GLAZE

Ingredients Total weight: ~ 646 g 100%

• Gelatin mass 70 g 11%

• Whipping cream 35% 90 g 14%
• Water 40 g 6%
• Glucose/corn syrup 65 g 10%
• White chocolate 34% 200 g 31%
• Neutral gel 180 g 28%

1. In a saucepan, combine the cream, water and glucose syrup.

Heat the mixture over low heat to 80 °C / 176 °F, then remove
the saucepan from heat.

2. Add the gelatin mass, stir with a spatula until the gelatin has
dissolved completely, then strain.

3. Combine the white chocolate and the neutral gel in a measuring

cup. Strain the hot cream mixture over the chocolate and
neutral gel.

4. Process everything with a hand blender at low speed, trying not to

incorporate air bubbles, for 2–3 minutes, until a stable and smooth
emulsion has formed.

5. Pour the finished glaze into a clean bowl, cover it with cling film
touching the surface, and place it in the fridge for at least 6 hours
to stabilize.

21
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

COCOA GLAZE

Ingredients Total weight: ~ 300 g 100%

• Water 64 g 21%
• Whipping cream 35% 53 g 18%
• Sugar 74 g 25%
• Cocoa powder 28 g 9%
• Gelatin mass 36 g 12%
• Neutral gel 45 g 15%

1. Mix the sugar and cocoa powder in a bowl using a whisk.

2. In a saucepan, bring the water and cream to a boil. Pour the hot
cream and water mixture over the cocoa powder mixed with sugar.
Stir with a spatula until smooth and return to heat.

3. Bring the mixture to a boil over low heat, constantly stirring it with
a whisk, and let it simmer for about a minute.

4. Remove the saucepan from the heat, add the gelatin mass
and stir until it is completely dissolved.

5. Strain the mixture into a measuring cup and add the neutral gel.

6. Process the glaze with a hand blender at low speed, being careful
not to incorporate any air bubbles, until the texture is glossy
and uniform.

7. Cover the finished glaze with cling film touching the surface
and put it in the fridge for 12 hours to stabilize.

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

22
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

CARAMEL CUSTARD

Ingredients Total weight: ~ 469 g 100%

• Sugar (1) 100 g 53%

• Milk 3.2% 290 g 11%
• Egg yolks 44 g 9%
• Sugar (2) 15 g 9%
• Cornstarch 24 g 4%
• Butter 82% 163 g 12%
• Gelatin mass 28 g 3%
• Sea salt 1.5 g <1%
• Milk to balance Sufficient quantity
the amount of liquid

1. Pour the sugar (1) into a thick-bottomed saucepan, spread it in

an even layer.

2. Melt the sugar over medium heat without stirring. You can shake
the saucepan from time to time to allow the sugar to melt evenly.
Cook the caramel until it turns amber (it should reach 185 °C /
365 °F).

3. Meanwhile, in a saucepan, heat the milk to 90 °C / 194 °F (or bring it

almost to a boil).

4. Pour the hot milk on top of the caramel and carefully mix with
a heatproof spatula until combined.

5. Weigh the obtained caramel. During the caramel preparation,

milk slightly evaporates, so naturally your mixture will weigh
less than 390 g. To have a balanced final product, you need to
compensate for this loss of liquid by adding some milk.

6. In a separate bowl, combine sugar (2) and cornstarch, add the egg
yolks. Stir until a light mass is obtained.

7. Allow the caramel to cool down to 80 °C / 176 °F, add the sea salt
and strain the caramel over the mixture of yolks, sugar and starch.

8. Pour this mixture into a saucepan and cook the custard over
low heat, constantly stirring, until it boils. After that, cook it for
1–2 minutes more.

9. Add the gelatin mass and stir until it has dissolved.

10. Gradually add the cold diced butter (3–4°C / 37–39 °F) and stir
with a whisk until the butter is incorporated.

23
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

CARAMEL CUSTARD

11. Transfer the finished custard to a clean and wide container.

Cover it with cling film touching the surface and put it in the fridge
until the custard cools down to 3 °C / 37 °F.

12. After cooling, the custard is ready to be used. If needed, it can be

stored in the fridge for 48 hours.

VANILLA CARAMEL

Ingredients Total weight: ~ 400 g 100%

• Glucose/corn syrup 60 g 15%

• Sugar 60 g 15%
• Whipping cream 35% 160 g 40%
• Water 24 g 6%
• Butter 82% 48 g 12%
• Sea salt 2g <1%
• Gelatin mass 14 g 3%
• Sweetened condensed milk 32 g 8%
• Vanilla ½ pod <1%

1. In a saucepan, combine the whipping cream, salt and vanilla seeds

and bring to a boil. Take off the heat and set aside.

2. Meanwhile, add the sugar, glucose syrup and water to a separate

saucepan. Place the saucepan over medium heat and let the
mixture caramelize until it turns amber (185 °C / 365 °F).

3. Gradually pour the hot creamy vanilla mixture into the caramel while
stirring vigorously with a spatula – be careful as the caramel will be
boiling hot.

4. While mixing with a whisk occasionally, recook the caramel until it

reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the condensed milk and the gelatin mass, mix with a whisk
until the gelatin has dissolved.

24
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

VANILLA CARAMEL

6. Strain the caramel into a measuring cup, add the room-

temperature diced butter and process thoroughly with a hand
blender, being careful to not let any bubbles form, to obtain
a smooth, glossy caramel.

7. Keep the caramel, covered with cling film, at room temperature

until you are ready to use it.

TIP
• The finished caramel can be stored in the fridge in an airtight
container for up to 14 days.

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Chilled caramel custard
• Vanilla caramel 200 g

1. When the eclairs have cooled down, prepare them for filling.
To do this, use a needle tip and make two holes in the bottom part
of the eclair.

2. Transfer the custard to a mixer bowl and mix it with a whisk

attachment at high speed until smooth. Alternatively, this can be
done by hand. Fill a pastry bag fitted with a round tip d=7 mm with
the custard.

3. Insert the tip of the piping bag into each hole and fill the eclairs
halfway full.

4. Stir the room-temperature caramel and transfer it into a pastry

bag fitted with a round tip d=7 mm. Fill each eclair with the caramel
until full.

5. Clean off the bottom of the eclairs with an offset spatula, transfer
the eclairs to a baking sheet and put them in the fridge for
5–10 minutes until the filling stabilizes.

25
 Caramel Mini Eclairs
for 25 eclairs, 6 cm long

DECORATING THE ECLAIRS

Ingredients

• Cooled assembled mini eclairs

• Stabilized white chocolate glaze
• Stabilized cocoa glaze
• Vanilla caramel 200 g

1. Warm the white chocolate glaze to 26–30 °C / 79–86 °F.

2. Separately, warm the caramel to 35–40 °C / 95–104 °F.

3. Pour both the warm glaze and the caramel into a tall measuring cup
and process with a hand blender until well combined. The texture
of the caramel glaze should resemble condensed milk or honey.

TIP
• You can add less caramel if you want to obtain a lighter color
of the glaze.

4. Dip the cooled eclairs into the glaze by 1/3. Carefully remove the
excess coating by running your finger over the surface of the eclair.

5. Warm the cocoa glaze to 25 °C / 77 °F and stir it with a spatula.

6. Transfer the cocoa glaze into a cornet and snip off the tip by
1–1.5 mm.

7. Decorate the coated eclairs with cocoa glaze drops.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/5jXs2rGKQfc

26
CHOCOLATE
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Chocolate Mini Eclairs
for 25 eclairs, 6 cm long

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

DARK CHOCOLATE AND COFFEE CRÉMEUX

Ingredients Total weight: ~ 687 g 100%

• Milk 3.2% 173 g 26%

• Whipping cream 35% 173 g 26%
• Sugar 46 g 7%
• Egg yolks 69 g 10%
• Dark chocolate 70% 208 g 31%
• Coffee beans for infusion 18 g
• Milk to balance Sufficient quantity
the amount of liquid

1. Pour the milk and cream into a saucepan. Add coarsely ground
coffee beans. Bring the mixture to a boil, remove it from the heat
and leave to infuse for half an hour, covered with cling film.

2. Strain the coffee-flavored mixture to remove the coffee beans

and weigh the liquid. During the infusion process, coffee absorbs
liquid, so naturally your mixture will weigh less than 346 g. To have
a balanced final product, you need to compensate for this loss of
liquid by adding some milk.

3. Pour the coffee-flavored milk and cream mixture back into the
saucepan and place it back on the heat.

4. Meanwhile, whisk the sugar and egg yolks until fully combined.
Gradually pour in the warm coffee-flavored mixture. Stir well and
place the saucepan back on the stove. Heat the mixture to 85 °C /
185 °F over low heat while constantly stirring.

5. Remove the saucepan from the heat, pour the mixture over the
dark chocolate in a measuring cup and process with a hand
blender until an emulsion has formed.

6. Pour the crémeux into a clean bowl, cover it with cling film, making
sure it comes into contact with the crémeux, and refrigerate for at
least 6 hours until stabilized, although overnight is preferred.

29
 Chocolate Mini Eclairs
for 25 eclairs, 6 cm long

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Stabilized dark chocolate and coffee crémeux

1. When the eclairs have cooled down, prepare them for filling.
To do this, use a needle tip and make two holes in the bottom part
of the eclair.

2. Stir the crémeux with a spatula and fill a pastry bag fitted with
a round tip d=7 mm with it.

3. Insert the tip of the piping bag into each hole and fill generously
with crémeux.

4. Clean off the bottom of the eclairs with an offset spatula and
transfer the eclairs to a baking sheet.

DECORATING THE ECLAIRS

Ingredients

• Assembled mini eclairs

• Leftover dark chocolate and coffee crémeux
• Dark chocolate pearls Sufficient quantity
• Cocoa nibs Sufficient quantity

1. Transfer the leftover crémeux into a piping bag fitted with a 12-mm
closed star tip.

2. Pipe a spiral of the crémeux along the eclair.

3. Decorate with chocolate pearls and cocoa nibs.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/2RtZWtW-4f4

30
 COCONUT
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Coconut Mini Eclairs
for 25 eclairs, 6 cm long

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 <1%

1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

33
 Coconut Mini Eclairs
for 25 eclairs, 6 cm long

NEUTRAL GEL

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

WHITE CHOCOLATE GLAZE

Ingredients Total weight: ~ 646 g 100%

• Gelatin mass 70 g 11%

• Whipping cream 35% 90 g 14%
• Water 40 g 6%
• Glucose/corn syrup 65 g 10%
• White chocolate 34% 200 g 31%
• Neutral gel 180 g 28%

1. In a saucepan, combine the cream, water and glucose syrup.

Heat the mixture over low heat to 80 °C / 176 °F, then remove
the saucepan from heat.

2. Add the gelatin mass, stir with a spatula until the gelatin has
dissolved completely, then strain.

3. Combine the white chocolate and the neutral gel in a measuring

cup. Strain the hot cream mixture over the chocolate and
neutral gel.

4. Process everything with a hand blender at low speed, trying not to

incorporate air bubbles, for 2–3 minutes, until a stable and smooth
emulsion has formed.

5. Pour the finished glaze into a clean bowl, cover it with cling film
touching the surface, and place it in the fridge for at least 6 hours
to stabilize.

34
 Coconut Mini Eclairs
for 25 eclairs, 6 cm long

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

COCONUT CUSTARD

Ingredients Total weight: ~ 469 g 100%

• Coconut milk 300 g 64%

• Egg yolks 40 g 9%
• Sugar 40 g 9%
• Cornstarch 20 g 4%
• Butter 82% 55 g 12%
• Gelatin mass 14 g 3%

1. In a saucepan, heat the coconut milk 80 °C / 176 °F.

2. In a separate bowl, combine sugar and cornstarch, add the egg

yolks. Stir until a light mass is obtained.

3. Gradually strain the hot coconut milk over the mixture of yolks,
sugar and starch.

4. Pour this mixture back into the saucepan and cook the custard
over low heat, constantly stirring, until it boils. After that, cook it for
1–2 minutes more.

5. Add the gelatin mass and stir until it has dissolved. Cool the custard
down to 40 °C / 104 °F over a cold water bath, or leave it at room
temperature, stirring occasionally to avoid skin forming.

6. Once the custard has cooled down, gradually add the room-
temperature butter (18–20 °C / 64–68 °F) and stir with a whisk.

7. Transfer the finished custard to a clean and wide container and

cool it down quickly. Cover it with cling film touching the surface
and put it in the fridge or freezer for 10–15 minutes.

8. After cooling, the custard is ready to be used. If needed, it can be

stored in the fridge for 48 hours.

35
 Coconut Mini Eclairs
for 25 eclairs, 6 cm long

COCONUT GEL

Ingredients Total weight: ~ 252 g 100%

• Coconut puree/coconut milk 250 g 99%

• Xanthan gum 2.5 g <1%

1. Mix the coconut puree with the xanthan gum. Process the mixture
with a hand blender for a few minutes until it has thickened slightly.

2. Transfer the finished gel into a cornet.

3. Use it straight away.

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Chilled coconut custard
• Coconut gel

1. When the eclairs have cooled down, prepare them for filling. To do
this, use a needle tip and make two holes in the bottom of the eclair.

2. Transfer the custard to a mixer bowl and mix it with a whisk

attachment at high speed until smooth. Alternatively, this can be
done by hand. Fill a pastry bag fitted with a round tip d=7 mm with
the finished custard.

3. Insert the tip of the piping bag into each hole and fill the eclairs
halfway with custard.

4. Then fill each eclair with the coconut gel until full.

5. Clean off the bottom of the eclairs with an offset spatula, transfer
the eclairs to a baking sheet and put them in the fridge for
5–10 minutes until the filling stabilizes.

36
 Coconut Mini Eclairs
for 25 eclairs, 6 cm long

DECORATING THE ECLAIRS

Ingredients

• Cooled assembled mini eclairs

• Stabilized white chocolate glaze
• Desiccated coconut 150 g

1. Warm the glaze to a temperature of 26–30 °C / 79–86 °F.

Its texture should resemble condensed milk or honey.

2. Dip the cooled eclairs into the glaze by 1/3. Carefully remove the
excess coating by running your finger over the surface of the eclair.

3. Sprinkle the glaze coating with desiccated coconut.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/YjgJsTvNM6o

37
 PISTACHIO
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Pistachio Mini Eclairs
for 25 eclairs, 6 cm long

GELATIN MASS

Ingredients Total weight: ~ 42 g 100%

• Powdered gelatin 200 Bloom 6g 14%

• Cold water 36 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

40
 Pistachio Mini Eclairs
for 25 eclairs, 6 cm long

NEUTRAL GEL

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

PISTACHIO GLAZE

Ingredients Total weight: ~ 352 g 100%

• Gelatin mass 35 g 10%

• Whipping cream 35% 45 g 13%
• Water 20 g 6%
• Glucose/corn syrup 32 g 9%
• White chocolate 33% 100 g 28%
• Neutral gel 90 g 25%
• Pistachio paste 30 g 8%
• Yellow water-soluble Sufficient quantity
food colorant
• Green water-soluble Sufficient quantity
food colorant

1. Put the water, cream and glucose syrup in a saucepan and bring
all the ingredients to a boil.

2. Put the white chocolate, neutral gel and pistachio paste in a tall
measuring cup.

TIP
• In this recipe, opt for a high-quality pistachio paste with no
added sugar, if possible. Skipping pistachio paste in this recipe
makes this glaze a basic one that can easily be adjusted in
color to your pastries.

3. Once the liquid in the saucepan boils, turn the heat off and add
the gelatin mass. Mix it well with a silicone spatula.

4. Pour the cream mixture into the measuring cup and mix to allow
the chocolate and neutral gel to melt.

41
 Pistachio Mini Eclairs
for 25 eclairs, 6 cm long

PISTACHIO GLAZE

5. Add yellow and green colorants. Process the mixture with a hand
blender at low speed to get a stable emulsion. Blend the glaze long
enough to dissolve the colorants and obtain a perfectly uniform
texture, preventing the air bubbles from penetrating the mixture.

TIP
• Feel free to adjust the color of the glaze during the process
of blending to get a desired shade of green.

6. Transfer the finished glaze into a clean container, cover with cling
film touching the surface and put it in the fridge to stabilize for
about 6 hours.

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

PISTACHIO CUSTARD

Ingredients Total weight: ~ 411 g 100%

• Milk 3.2% 250 g 60%

• Egg yolks 35 g 9%
• Sugar 35 g 9%
• Cornstarch 18 g 4%
• Butter 82% 33 g 8%
• Pistachio paste 33 g 8%
• Gelatin mass 7g 2%

1. In a saucepan, bring the milk to 80 °C / 176 °F or to a boil.

2. In a separate bowl, combine sugar and cornstarch, add the egg

yolks. Stir until a light mass is obtained.

3. Gradually pour the hot milk into the yolk mixture while stirring
constantly.

4. Pour this mixture back into the saucepan and cook the custard
over low heat, constantly stirring, until it boils. After that, cook it for
1–2 minutes more.

5. Take the saucepan off the heat and add the gelatin mass.
42
 Pistachio Mini Eclairs
for 25 eclairs, 6 cm long

PISTACHIO CUSTARD

6. Add the pistachio paste to the custard while it is still hot.

7. Gradually add the cold diced butter (3–4 °C / 37–39 °F) and stir
with a whisk until the butter is incorporated.

8. Transfer the finished custard to a clean and wide container.

Cover it with cling film touching the surface and put it in the fridge
until the custard cools down to 3 °C / 37 °F.

9. After cooling, the custard is ready to be used. If needed, it can be

stored in the fridge for 48 hours.

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Chilled pistachio custard

1. When the eclairs have cooled down, prepare them for filling. To do
this, use a needle tip and make two holes in the bottom of the eclair.

2. Transfer the custard to a mixer bowl and mix it with a whisk

attachment at high speed until smooth. Alternatively, this can be
done by hand. Fill a pastry bag fitted with a round tip d=7 mm with
the finished custard.

3. Insert the tip of the piping bag into each hole and fill generously
with custard.

4. Clean off the bottom of the eclairs with an offset spatula, transfer
the eclairs to a baking sheet and put them in the fridge for
5–10 minutes until the custard stabilizes.

43
 Pistachio Mini Eclairs
for 25 eclairs, 6 cm long

DECORATING THE ECLAIRS

Ingredients

• Cooled assembled mini eclairs

• Stabilized pistachio glaze
• Iranian pistachios 150 g

1. Chop the pistachios to obtain medium-sized pieces. To make sure

that all the pieces are of the same size, sift the chopped nuts using
a coarse sieve.

2. Heat the glaze to 26–30 °С / 79–86 °F and process it with a hand

blender carefully and at low speed. The texture of the glaze should
resemble condensed milk.

3. Dip the cooled eclairs into the glaze by 1/3. Carefully remove the
excess coating by running your finger over the surface of the eclair.

4. Put the glazed eclairs in the fridge for several minutes so that the
glaze sets.

5. Decorate the glazed eclairs with chopped pistachios by sticking

the nuts along the contour of the glaze coating.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/INt4Uwrw6n0

44
RASPBERRY
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Raspberry Mini Eclairs
for 25 eclairs, 6 cm long

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 <1%

1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

47
 Raspberry Mini Eclairs
for 25 eclairs, 6 cm long

NEUTRAL GEL

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

RASPBERRY GLAZE

Ingredients Total weight: ~ 646 g 100%

• Gelatin mass 70 g 11%

• Whipping cream 35% 90 g 14%
• Water 40 g 6%
• Glucose/corn syrup 65 g 10%
• White chocolate 34% 200 g 31%
• Neutral gel 180 g 28%
• Liposoluble raspberry Sufficient quantity
red food colorant

1. In a saucepan, combine the cream, water and glucose syrup.

Heat the mixture over low heat to 80 °C / 176 °F, then remove
the saucepan from heat.

2. Add the gelatin mass, stir with a spatula until the gelatin has
dissolved completely, then strain.

3. Combine the white chocolate and the neutral gel in a measuring

cup. Add the red colorant. Strain the hot cream mixture over the
chocolate and neutral gel.

4. Process everything with a hand blender at low speed, trying not to

incorporate air bubbles, for 2–3 minutes, until a stable and smooth
emulsion has formed.

5. Pour the finished glaze into a clean bowl, cover it with cling film
touching the surface, and place it in the fridge for at least 6 hours
to stabilize.

48
 Raspberry Mini Eclairs
for 25 eclairs, 6 cm long

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

RASPBERRY SAUCE

Ingredients Total weight: ~ 130 g 100%

• Frozen raspberries 118 g 91%

• Sugar 12 g 9%

1. Put the raspberries and sugar into a saucepan and bring to a boil
over medium heat.

2. Cook the sauce for about 1 minute, then remove it from the heat.

3. Transfer the sauce into a clean bowl, cover it with plastic wrap
touching the surface and set aside until use.

CUSTARD

Ingredients Total weight: ~ 140 g 100%

• Milk 3.2% 97 g 69%

• Sugar 18 g 13%
• Egg yolks 18 g 13%
• Cornstarch 7g 5%
• Vanilla ½ pod <1%

1. In a saucepan, heat the milk with the vanilla seeds to 80 °C / 176 °F.
Remove the saucepan from the heat, cover it with cling film and let
the mixture infuse for 30 minutes.

2. In a separate bowl, combine sugar and cornstarch, add the egg

yolks. Stir until a light mass is obtained.

3. Reheat the vanilla-flavored milk to 80 °C / 176 °F. Then gradually

strain the hot mixture through a sieve over the mixture of yolks,
sugar and starch.

49
 Raspberry Mini Eclairs
for 25 eclairs, 6 cm long

CUSTARD

4. Pour this mixture into a saucepan and bring it to a boil, stirring

vigorously. Continue to cook the custard for about a minute to
make sure that the starch is completely swollen and the custard is
pasteurized.

5. Transfer the finished custard into а clean bowl and cover it with
cling film touching the surface.

6. To speed up the cooling process, place the container with the

custard in the freezer or fridge, making sure that it doesn’t freeze.

RASPBERRY CRÈME ANGLAISE

Ingredients Total weight: ~ 589 g 100%

• Whipping cream 35% 140 g 24%

• Sugar 5g <1%
• Egg yolks 27 g 5%
• Gelatin mass 27 g 5%
• Mascarpone cream cheese 140 g 24%
• Custard 120 g 20%
• Raspberry sauce 130 g 22%

1. Place the cream over medium heat and bring it to 60 °C / 140 °F.
It is also possible to bring the cream to a boil.

2. Meanwhile, whisk the sugar and egg yolks in a separate bowl

until combined.

3. Gradually pour the hot cream into the yolk mixture. Stir the mixture
well so that the mass doesn’t curl up.

4. Transfer the obtained mixture into a saucepan and place it over

medium heat. With constant and vigorous stirring, pasteurize
the mass by bringing it to 83–85 °C / 181–185 °F and a slight
thickening.

5. Remove the mixture from the heat and add the gelatin mass.
Stir until it dissolves.

6. Place the cold mascarpone cream cheese in a tall measuring cup

and pour the hot cream mixture onto it. Process the mixture with
a hand blender until smooth.

50
 Raspberry Mini Eclairs
for 25 eclairs, 6 cm long

RASPBERRY CRÈME ANGLAISE

7. Pour the finished crème anglaise into a wide container and cover
it with cling film touching the surface. To speed up the cooling
process, place the cream in the fridge or freezer. Avoid freezing the
crème anglaise. The cream should cool down to 1–4 °C / 34–39 °F.
Leave the cream in the fridge for another 12 hours so that the
gelatin is fully activated.

8. Transfer the stabilized custard to a mixer bowl and whip it with

a whisk attachment until smooth and shiny.

9. Gradually add the crème anglaise to the custard and whip at high
speed until uniform. After adding the last portion of crème anglaise,
add the raspberry sauce and mix with a spatula until combined.

10. Use it straight away.

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Raspberry crème anglaise

1. When the eclairs have cooled down, prepare them for filling. To do
this, use a needle tip and make two holes in the bottom of the eclair.

2. Transfer the crème anglaise into a pastry bag fitted with a round tip
7 mm in diameter.

3. Insert the tip of the piping bag into each hole and fill generously
with crème anglaise.

4. Clean off the bottom of the eclairs with an offset spatula, transfer
the eclairs to a baking sheet and put them in the fridge for around
5–10 minutes.

51
 Raspberry Mini Eclairs
for 25 eclairs, 6 cm long

DECORATING THE ECLAIRS

Ingredients

• Cooled assembled mini eclairs

• Stabilized raspberry glaze
• Neutral gel
• Fresh raspberries 200 g
• Freeze-dried raspberries Sufficient quantity
• White chocolate pearls Sufficient quantity

1. Warm the glaze to a temperature of 26–30 °C / 79–86 °F.

Its texture should resemble condensed milk or honey.

2. Dip the cooled eclairs into the raspberry glaze by 1/3. Carefully
remove excess coating by running your finger over the surface
of the eclair.

3. Wash and pat dry the raspberries, cut them in halves.

4. Heat the neutral gel to 60–70 °C / 140–158 °F before use.

Dilute the gel with a little water if necessary.

5. Use a pastry brush to cover each cut of fresh raspberries with

hot neutral gel.

6. Arrange two halves of the raspberries on top of the coated eclair.

7. Sprinkle with the grains of sublimated raspberries and decorate

with white chocolate pearls.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/YwB44BMfiMY

52
SPECULOOS
MINI ECLAIRS
for 25 eclairs, 6 cm long
 Speculoos Mini Eclairs
for 25 eclairs, 6 cm long

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CREAM CHEESE CHANTILLY

Ingredients Total weight: ~ 349 g 100%

• Whipping cream 35% (1) 23 g 7%

• Sugar 23 g 7%
• Gelatin mass 14 g 4%
• Cream cheese 65% 54 g 15%
• Whipping cream 35% (2) 235 g 67%

1. Put the whipping cream (1), sugar, and gelatin mass into
a saucepan. Bring this mixture to 80 °C / 175 °F.

2. Strain the hot mixture into a measuring cup. Add the room-
temperature cream cheese and blend everything with a hand
blender until smooth.

TIP
• You can use any type of cream cheese in this recipe. Chef
recommends using a full-fat one, containing at least 30% fat.

55
 Speculoos Mini Eclairs
for 25 eclairs, 6 cm long

CREAM CHEESE CHANTILLY

3. Add the cold whipping cream (2) and mix with a silicone spatula
to combine.

4. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours
to stabilize.

CHOUX PASTE

1. To make the choux paste, follow the recipe on page 8.

2. Then pipe the eclairs according to the ‘Piping the eclairs’ section
on page 9.

3. Finally, bake them according to the instructions on page 10.

SPECULOOS DOUGH

Ingredients Total weight: ~ 496 g 100%

• All-purpose flour 220 g 44%

• Sea salt 1g <1%
• Cinnamon powder 5g 15
• Baking powder 5g 1%
• Butter 82% 110 g 21%
• Muscovado sugar 55 g 11%
• Brown sugar 70 g 14%
• Whole eggs 20 g 5%
• Milk 3.2% 10 g 2%

1. Place the softened butter and salt in the bowl of a stand mixer.
Add muscovado and regular brown sugar. Mix all the ingredients
with the paddle attachment at low speed first, then increase
the speed to maximum, and whip until light and airy. It will take
approximately 3–4 minutes.

2. Do not stop the whipping process. Combine the room-temperature

(18–20 °C / 64–68 °F) eggs and milk together in a separate bowl
and gradually add this mixture into the mixer bowl. The texture
should be light and creamy, without any lumps.

3. Mix well all the dry ingredients (sifted flour, cinnamon and baking
powders) in a separate bowl with a whisk.

TIP
• Use a high-quality ground cinnamon to make the Speculoos
flavor recognizable.

56
 Speculoos Mini Eclairs
for 25 eclairs, 6 cm long

SPECULOOS DOUGH

4. Add the dry ingredients to the creamed butter mixture all at once.
Mix everything on low speed for about 30 seconds just until
incorporated, not to develop the gluten. The finished dough should
not crumble. It should be soft, smooth and pleasant to touch.

5. Wrap the dough with cling film and place it in the freezer for
30 minutes to chill and solidify.

6. After that, remove the cling film and grate the dough on a tray lined
with a silicone mat or parchment paper. Make sure that all pieces
of dough are approximately of the same size. Spread the grated
dough in an even layer and place the tray in the freezer for another
15 minutes.

7. Take the grated dough out from the freezer and bake in the oven,
preheated to 150 °C / 302 °F, for 15–20 minutes until golden brown.

TIP
• It is best to bake the crumble with the fan on so that the crumbs
stay nice, crisp and even color. You can also bake the crumbs
in a conventional oven, but in this case the baking time will be
longer and you might need to rotate the tray to ensure even
baking.

8. Cool the Speculoos crumble down at room temperature.

9. Once the crumble has cooled, process it in a food processor until

a homogeneous paste is obtained. Keep some crumbs unblended
for further decoration.

TIP
• For an easier blending and a smoother texture of the paste,
you can add a few drops of the odorless vegetable oil to the
food processor bowl.

57
 Speculoos Mini Eclairs
for 25 eclairs, 6 cm long

CUSTARD

Ingredients Total weight: ~ 469 g 100%

• Milk 3.2% 250 g 53%

• Whipping cream 35% 50 g 11%
• Egg yolks 40 g 9%
• Sugar 40 g 9%
• Cornstarch 20 g 4%
• Butter 82% 55 g 12%
• Gelatin mass 14 g 3%

1. In a saucepan, heat the milk and cream to 80 °C / 176 °F.

2. In a separate bowl, combine sugar and cornstarch, add the egg

yolks. Stir until a light mass is obtained.

3. Gradually strain the hot mixture over the mixture of egg yolks,
sugar and cornstarch.

4. Pour the milk and cream mixture back into the saucepan and cook
the custard over low heat, constantly stirring, until it boils. After that,
cook it for 1–2 minutes more.

5. Add the gelatin mass and stir until it has dissolved.

6. Gradually add the cold diced butter (3–4°C / 37–39 °F) and stir
with a whisk until the butter is incorporated.

7. Transfer the finished custard to a clean and wide container.

Cover it with cling film touching the surface and put it in the fridge
until the custard cools down to 3 °C / 37 °F.

8. After cooling, the custard is ready to be used. If needed, it can be

stored in the fridge for 48 hours.

58
 Speculoos Mini Eclairs
for 25 eclairs, 6 cm long

ASSEMBLING THE ECLAIRS

Ingredients

• Baked eclairs
• Chilled custard
• Speculoos paste 100 g

1. When the eclairs have cooled down, prepare them for filling. To do
this, use a needle tip and make two holes in the bottom of the eclair.

2. Transfer the custard to a mixer bowl, add 100 g of the speculoos

paste, and mix with a whisk attachment at high speed until smooth.
Alternatively, this can be done by hand. Fill a pastry bag fitted with
a round tip d=7 mm with the finished custard.

3. Insert the tip of the piping bag into each hole and fill generously
with custard.

4. Clean off the bottom of the eclairs with an offset spatula, transfer
the eclairs to a baking sheet and put them in the fridge for around
5–10 minutes until the custard stabilizes.

VANILLA CARAMEL

Ingredients Total weight: ~ 120 g 100%

• Glucose/corn syrup 18 g 15%

• Sugar 18 g 15%
• Whipping cream 35% 48 g 40%
• Water 7g 6%
• Butter 82% 14 g 12%
• Sea salt 1g <1%
• Gelatin mass 4g 3%
• Sweetened condensed milk 10 g 8%
• Vanilla ½ pod <1%

1. In a saucepan, combine the whipping cream, salt and vanilla seeds

and bring to a boil. Take off the heat and set aside.

2. Meanwhile, add the sugar, glucose syrup and water to a separate

saucepan. Place the saucepan over medium heat and let the
mixture caramelize until it turns amber (185 °C / 365 °F).

3. Gradually pour the hot creamy vanilla mixture into the caramel while
stirring vigorously with a spatula – be careful as the caramel will be
boiling hot.

59
 Speculoos Mini Eclairs
for 25 eclairs, 6 cm long

VANILLA CARAMEL
4. While mixing with a whisk occasionally, recook the caramel until it
reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the condensed milk and the gelatin mass, mix with a whisk until
the gelatin has dissolved.

6. Strain the caramel into a measuring cup, add the room-

temperature diced butter and process thoroughly with a hand
blender, being careful to not let any air bubbles form, to obtain
a smooth, glossy caramel.

7. Keep the caramel, covered with cling film, at room temperature

until you’re ready to use it.

TIP
• The finished caramel can be stored in the fridge in an airtight
container for up to 14 days.

DECORATING THE ECLAIRS

Ingredients

• Cooled assembled mini eclairs

• Stabilized cream cheese Chantilly
• Vanilla caramel
• Speculoos crumble Sufficient quantity

1. Put the Chantilly cream in the bowl of a stand mixer and whip it with
a whisk attachment until light and increased in volume.

2. Transfer the Chantilly to a piping bag fitted with a 12-mm closed star
piping tip and pipe three domes along each eclair.

3. Heat the caramel to 40 °C / 104 °F and stir it with a spatula. Transfer

it into a cornet, and pipe some on top of the Chantilly domes.

4. Decorate the eclairs with the Speculoos crumble pieces.

To watch how the Chef assembles

the mini eclairs, click on the link below

https://youtube.com/shorts/F-UCpl9TioI

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