My cookies and cream éclairs start with a pâte à choux (a French pastry that tastes like donuts). The pâte à choux is then stuffed with cookies and cream pastry cream, drizzled with a powdered sugar glaze, and sprinkled with Oreo pieces. These éclairs are the definition of decadence, which perhaps explains why they were consumed faster than any dessert that I have ever brought to a party.
Making éclairs is more challenging than, say, cookie baking. I’ll not only share my tips, but I’ll also direct you to some great resources to help make these happen in your home. Even if your éclairs don’t come out perfect on your first try, no one will be able to tell once you fill them and glaze them and cover them in Oreos!
Before we talk about baking, I want to take a moment to talk about packaging and presentation.
At first, I wasn’t sure that Restaurantware was a great fit for coverage on this blog. I’m not a restaurant. But, I’ve since learned that Restaurantware is not just for restaurants; they are a fabulous source for bulk party supplies and events that you cater in your home. The cute black and white paper straws in the photo above are also from Restaurantware!
I love how inexpensive their treat bags are (100 for $9.99) and they have adorable little spoons that can be hard to find in stores. Basically, I could get lost in their site, dreaming up a summer soirée and all the fun ways to present my treats in the most appealing ways. I apologize in advance if I’ve just gotten you addicted to a new shopping site. :)
How to Make Cookies and Cream Éclairs
My éclair recipe is minimally adapted from the recipe in Craftsy’s course, French Pastry Shop Classics by Colette Christian. The changes that I made to Colette’s recipe were due to extensive reading that I did on éclairs and, in particular, an éclair tutorial by IronWhisk. I highly recommend both the Crafsty course and the IronWhisk tutorial to éclair newbies. The pastry cream filling is my own recipe.
Note: This post was sponsored by Restaurantware.