The first time I encountered speculoos in Paris, it wasn’t in the traditional cookie form, but in an éclair that stopped me mid-conversation. That perfectly spiced, caramelized flavor transported through light choux pastry was revelatory. I’ve spent years perfecting my version, and what makes this recipe special is the overnight rest for the pastry cream – it allows those warm spices to fully develop, creating something that’s both comfortingly familiar and excitingly innovative. The contrast between the crisp choux shell and the silky, spice-infused cream is pure magic in your mouth.
The Story 📖
Speculoos éclairs represent the beautiful marriage of French pastry technique with the beloved Belgian spice cookies. While traditional French pastries often focus on simple, pure flavors, this fusion creation embraces the warm complexity of speculoos spice. In Belgium, these spices – dominated by cinnamon with supporting notes of nutmeg, cloves, and ginger – traditionally flavor cookies enjoyed during winter festivities. By infusing this distinctive spice profile into a classic éclair, we create something that honors tradition while boldly stepping into new territory.
Ingredients Spotlight 🧪
For the choux pastry (makes 12 éclairs):
- 125ml (½ cup) water
- 125ml (½ cup) whole milk
- 113g (8 tbsp) unsalted butter
- ¼ tsp salt
- 1 tbsp granulated sugar
- 140g (1 cup + 2 tbsp) all-purpose flour
- 4 large eggs, room temperature
For the speculoos spiced pastry cream:
- 500ml (2 cups) whole milk
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 100g (½ cup) dark brown sugar
- 40g (⅓ cup) cornstarch
- 80g (½ cup) crushed speculoos cookies
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- Pinch of freshly grated nutmeg
- 30g (2 tbsp) unsalted butter
For the speculoos glaze:
- 150g (1½ cups) powdered sugar
- 3-4 tbsp heavy cream
- 50g (¼ cup) finely crushed speculoos cookies
Step-by-Step Guide 📝
For the choux pastry:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
- In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a full boil.
- Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides.
- Return to medium heat and cook for 2-3 minutes, stirring constantly to dry out the dough.
- Transfer to a stand mixer and let cool for 5 minutes.
- With paddle attachment on medium speed, add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Transfer to a piping bag fitted with a ½-inch round tip. Pipe 4-inch long strips, leaving 2 inches between each.
- Bake for 35 minutes until deeply golden. Create a small slit in each éclair to release steam. Cool completely.
For the speculoos pastry cream:
- Heat milk with vanilla bean until steaming.
- Whisk egg yolks, brown sugar, and cornstarch until smooth.
- Gradually pour hot milk into egg mixture, whisking constantly.
- Return mixture to saucepan and cook over medium heat, whisking continuously until thickened.
- Remove from heat and whisk in crushed speculoos cookies, spices, and butter.
- Strain through a fine-mesh sieve into a bowl.
- Cover with plastic wrap directly touching the surface and refrigerate overnight.
Expert Techniques 🛠️
The secret to perfect éclairs is mastering the moisture balance. Your choux should be stiff enough to hold its shape but still pipeable. When cooking the flour mixture, look for a thin film forming on the bottom of the pan – this tells you you’ve removed enough moisture. Unlike many French pastries that rely on delicate handling, choux dough benefits from vigorous beating to develop structure.
Chef’s Note: The overnight rest for the pastry cream isn’t just tradition – it’s transformation. The spices bloom overnight, and the cookie pieces soften and integrate completely into the cream. It’s the difference between a good éclair and an extraordinary one.
For assembly, I use a Japanese technique: rather than slicing the éclairs, I create three small holes on the bottom with a paring knife and pipe the filling through these points. This preserves the pristine top surface for glazing and results in a more elegant presentation than the traditional split éclair.
Presentation & Pairing Ideas 🍽️
Dip the tops of your filled éclairs in the speculoos glaze, then sprinkle with extra cookie crumbs while still wet. For an elevated presentation, add a thin line of gold leaf down the center. These éclairs pair beautifully with a contrast of citrus – serve with a small glass of Sauternes or alongside a scoop of lemon sorbet to cut through the richness.
Don’t be afraid to play with the spice levels to make this recipe your own. Some of my students add a pinch of cardamom or star anise for complexity, while others embrace the warmth with extra cinnamon. Like all great French desserts, these éclairs are a canvas for your own culinary voice – the technique creates the structure, but your personal touch creates the magic. ✨