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)
- Preheat oven to 190c or 375F. Line baking tray with parchment paper.
- Get a saucepan, put the butter, milk, water, sugar and salt in it and bring it to simmer over medium heat.
- 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.
- Tranfer the mixture into another bowl and whisk in one egg at a time. You should now have smooth but NOT a runny mixture.
- 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
- Pop the tray into the oven for 30-35 minutes or until they are golden-brown (not burnt!)
- 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!
- Now time for the filling, using a hand mixer, whip the sugar and heavy whipping cream until soft peaks form. Refrigerate.
- 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.
- Next, dip the filled eclair top into the lotus biscoff glaze.
- Sprinkle the eclairs with shaved chocolate.
- Eat them.