Lotus Biscoff eclair

Lotus Biscoff eclairs

I’ve had the regular, smooth biscoff and initially wanted to use that in a dessert but I recently discovered crunchy biscoff and I was sold! So I decided to make eclairs and use biscoff glaze instead of the traditional chocolate glaze. And since biscoff is pretty sweet as it is, I decided to use a light chantilly cream filling instead of pastry cream. The base recipe for the eclair remains the same and you can experiment with the glaze and filling. So without further ado, I present to you the lotus biscoff eclair!


For the choux:

  • 1 ¾ cup flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 stick (around 100g) butter
  • 1 cup full fat milk
  • ¾ cup water
  • 6 eggs

For the chantilly cream:

  • 1 ½ cup heavy whipping cream
  • 2 tsp confectioner’s sugar

For the glaze:

  • 1 cup heavy whipping cream
  • 4 tbsp Lotus biscoff spread (crunchy)
  • Shaved chocolate (optional)


  1. Preheat oven to 190c or 375F. Line baking tray with parchment paper.
  2. Get a saucepan, put the butter, milk, water, sugar and salt in it and bring it to simmer over medium heat.SAMSUNG CSC
  3. When the butter melts completely, remove the saucepan from heat and add the flour and mix using either a wooden spoon or a rubber spatula.SAMSUNG CSC
  4. Tranfer the mixture into another bowl and whisk in one egg at a time. You should now have smooth but NOT a  runny mixture.
  5. Once that is combined, put the mixture in a piping bag, snip the bottom (about ½ inch in diameter) and pipe out 5 inch vertical lines on the baking tray
  6. Pop the tray into the oven for 30-35 minutes or until they are golden-brown (not burnt!)


  1. While that’s baking, you can make the glaze. Genius! Put the heavy whipping cream in a saucepan and bring to boil. Remove from heat and stir in the Lotus spread until combined. Glaze done!SAMSUNG CSC


  1. Now time for the filling, using a hand mixer, whip the sugar and heavy whipping cream until soft peaks form. Refrigerate.SAMSUNG CSC
  2. Once the choux are done and completely cool, put the filling in a piping bag with a tip and poke holes on top of the choux and pipe in the cream.
  3. Next, dip the filled eclair top into the lotus biscoff glaze.
  4. Sprinkle the eclairs with shaved chocolate.SAMSUNG CSC
  5. Eat them.

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