I didn’t realize just how much I love eclairs until I came up with this recipe and looked through the blog archives and found that there are a slew of eclair recipes I’ve shared through the years. So I guess this means I really like them, but the real question is can you blame me? They range from S’mores, to Funfetti, to Pistachio, to Chocolate Chip Cookie (cream puffs but same concept, really) all the way to these delicious cinnamon sugar coated Churro Eclairs that I’m sharing today. There is literally something for everyone, and I’m not mad about it; hopefully you aren’t either. These are exactly what you think they are. Churro meets eclair, rolled around in cinnamon sugar and filled with a spiced whipped ganache. They’re a show-stopping dessert that you can be proud to serve your guests next time you have friends or family over for dinner.
Let’s start by making the choux pastry for the eclairs. It’s a basic base and the same recipe I use throughout the site for all my eclair recipes. We start by combining the water, sugar, salt, and butter in a medium saucepan. Bring to a simmer.
**Note: Make sure to keep an eye on the saucepan so that it doesn’t boil over and make a mess on your stove. You just want the butter to melt through and come to a simmer.**
Once the water has come to a simmer, remove the pan from the heat and stir in the flour with a wooden spoon. Stir rapidly until the mixture comes together.
Return the pan to the heat and cook, stirring nonstop, for about 30 seconds. This will cook off that raw flour taste. Just make sure to continue to stir with the wooden spoon and don’t stop or else it’ll stick to the bottom of the pan.
Transfer the mixture to a mixing bowl, and let cool slightly. Then beat with the paddle attachment for a few seconds. Then add the eggs, one at a time, mixing about 30 seconds after each addition. You might have to use a rubber spatula to scrap the sides and bottom of the bowl.
**Note: Traditional choux is mixed by hand with a wooden spoon completely, and it can get sort of tiring, but I’ve learned that you can beat with a paddle attachment and it’ll still be great! The trick is to make sure to mix well after each egg addition.**
Transfer the mixture to a piping bag, fitted with a star tip, and pipe out into 3-inch strips on a baking sheet lined with parchment paper. Brush with egg wash and bake.
**Note: If you have one of those large reusable pastry bags, that would be best because they’re large enough to hold it all in. But I love using these disposable bags because they’re convenient and I hate washing them!**
While the eclairs bake off, let’s focus on the spiced chocolate ganache. Bring the heavy cream to a simmer. Then pour over a bowl of chocolate, butter, cinnamon, cayenne and salt. Let sit for about 10 minutes to allow the cream to melt the chocolate. Stir until evenly melted and smooth.
**Note: The cinnamon and cayenne are optional but since churros are usually served with a spiced chocolate dipping sauce, I thought that adding a bit of both to the ganache would be perfect!**
In a shallow dish, mixture the sugar and and ground cinnamon together until evenly combined. Then dip each of the eclairs into melted butter, turning over to coat both sides, and then roll around in cinnamon sugar. Return to the baking sheet and continue coating each eclair.
Once the ganache has come down to room temperature, transfer to a mixing bowl and beat on high until light and fluffy. Transfer to a piping bag. Using a serrated knife cut each coated eclair in half, lengthwise, and fill each with the whipped ganache.
Place the tops on and chill in the fridge until ready to serve and eat. These eclairs are best served right away, but if you need to make them in advance, you can do it up to 1 hour before. Anything longer and they’ll begin to soften. Which isn’t the worst thing that could happen, but still.
If you want to save some time, you can make the ganache up to 4 days in advance, and keep it in the fridge. The day you make the eclairs, you can whip the ganache and fill them as directed.
Another time saver would be to use a plain circle tip for the ganache and poke the sugar coated eclairs on one side and pipe the filling in that way, rather than cutting in half and filling. It’s up to you, which ever way you prefer your eclairs to look.
These are a great dessert to make when company comes over or if you’re having a dinner party. I don’t know about you, but I always like to make sure I have some kind of dessert whenever I make dinner for family or friends (rather than just Julian and I). This is a great dessert to keep in mind the next time you’re having people over. Especially since the holidays are fast approaching.
- 1 cup water
- ½ cup (1 stick) unsalted butter, cubed
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg, whisked with a splash of water
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1½ cups heavy cream
- 1 lb chopped dark chocolate
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- pinch of salt
- Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium saucepan bring the water, butter, salt and sugar to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a large star tip.
- Pipe out the eclairs onto the prepared baking pans, to about 2 inch think logs. Make sure to leave about 2 inches of space apart. Brush the surface of each eclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the eclairs cool completely on the baking sheets.
- Pour the melted butter into a shallow baking dish. In a separate shallow dish, combine the sugar and ground cinnamon until evenly combined. Dip each cooled eclair into the melted butter, turning over to coat both sides, and then roll around in cinnamon sugar. Return to the baking sheet and continue coating the rest.
- Pour the heavy cream in a small saucepan and set over medium-low heat, bringing to a low simmer. Pour the chocolate into a medium bowl, along with the butter, cinnamon, cayenne and salt. Once the cream has heated through, pour over the chocolate and let sit for 10 minutes before stirring until smooth and completely melted through. Allow the ganache to cool completely. You can place in the fridge to speed the process up. Transfer the firmed ganache into a large mixing bowl and beat on high until light and fluffy. Transfer the whipped ganache into a piping bag, fitted with a star tip.
- Using a serrated knife, cut each of the cinnamon sugar eclairs in half, lengthwise. Then fill each with the whipped ganache and sandwich together. Serve immediately or store in the fridge until ready to eat. Enjoy!