I’ve been on an eclair kick lately, practicing my choux pastry…so I had to try pumpkin spice eclairs! And oh my gourd! They’re amazing!

Ingredients:

Choux Pastry

• 1 cup (125g) all purpose flour
• 1/4 tsp salt
• 1/2 tsp cinnamon & pumpkin pie spice eclairs
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup water
• 1/4 cup whole milk
• 1 tsp granulated sugar
• 4 eggs

Pumpkin Spice Filling

• Pumpkin spice instant pudding (3.4oz)
• 2 cups milk
• 8g cheesecake instant pudding mix
• 15g powdered sugar
• 1 cup heavy cream
• 1/2 tsp vanilla extract

Chocolate Glaze

• 90g white chocolate, chopped
• 30g brown butter pumpkin heavy cream (or regular heavy cream)
• Orange oil food coloring
• Extra white chocolate for a drizzle (optional)

Directions:

1. Start making the choux pastry by heating up the butter, milk, water and sugar in a saucepan.
2. Sift together the flour, salt, cinnamon and pumpkin pie spice and add it to the sauce pan, constantly stirring until it becomes a play doh like texture and a little film forms on the bottom of the pan. (See Video for more visual details), transfer to a bowl and let cool
3. Whisk together eggs and slowly add to the cooled bowl, a little at a time until you can lift it up and it holds a v shape and then transfer to a piping bag
4. Pipe eclairs on parchment lined baking sheets and add an egg wash before baking in a preheated 400°F oven for 20 mins, then turn down to 350°F for another 10-12 minutes and then let cool
5. Make pumpkin spice filling by whisking together the pumpkin spice pudding with milk and set aside.
6. Using a hand mixer, mix together the cheesecake instant pudding mix, powdered sugar, heavy cream and vanilla extract until whipped cream texture, then fold into the pumpkin spice pudding and place into a piping bag with a small tip
7. Fill cooled eclair shells by poking 2 holes or 2 X’s in the bottom of the eclair shells and then inserting piping tip and fill. You can feel it filling up, it’s pretty fun
8. Make the chocolate glaze for the top by heating the white chocolate and cream together, adding the food coloring, mix and dip the tops of the eclairs. Add melted white chocolate drizzle for a fancier look
9. Enjoy!

I also made a pumpkin spice eclair cake to compare the two to see if the easier version is just as good in my latest video

You’ll have to watch to see which wins!