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.
Cookies and Cream Éclairs
Pastry Cream Ingredients
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 1/2 cups whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 6 Oreos crushed to a powder in a food processor
Pâte à Choux Ingredients
- 6 ounces water
- 3 ounces unsalted butter cut into a few pieces
- 1/2 ounce sugar
- 1/4 teaspoon salt
- 3 3/4 ounces bread flour
- 3 large eggs
- 1 cup powdered sugar
- 1/2 - 1 1/2 teaspoons whole milk
- 4 Oreos
Pastry Cream Instructions
- In a medium-sized mixing bowl, whisk together sugar, flour, and salt.
- Whisk in egg yolks until fully combined.
- In a medium-sized saucepan, heat milk on medium heat until hot but not boiling.
- Vigorously whisk milk into other ingredients a little bit at a time.
- Using a fine wire mesh strainer, strain the resulting liquid back into the saucepan.
- Return the saucepan to medium heat, and stir to thicken.
- Keep stirring until large bubbles form.
- Cook for one more minute and then remove from the heat.
- Mix in the vanilla.
- Mix in powdered Oreos.
- Cool to room temperature and then refrigerate until ready to use (up to two days).
Pâte à Choux Instructions
- Preheat oven to 375 F.
- In a saucepan on medium heat, bring water, butter, sugar, and salt to a simmer.
- When all of the butter has completely melted, add the flour all at once, and stir for about 2 minutes. During this time, a film of starch will form on the bottom of your pan. Do not try to incorporate that starch back into the dough. You do not want that in your finished product.
- Transfer the hot flour mixture to the bowl of a stand mixer and mix on medium speed until the bowl feels just warmer than room temperature (no longer piping hot).
- Mix in the eggs, one at a time, until fully combined.
- Pipe five inch éclairs using a star tip with as many fine teeth as possible, like the Wilton 4b tip. The extra ridges help reduce cracking.
- Bake for 20 minutes.
- Reduce heat to 350 F and bake for another 20 minutes. Look inside any cracks that have formed and see if the inside of the crack is the same golden brown as the outside of the éclair. If it's not, continue to bake until this happens.
- Place on a cooling rack to cool.
Glaze and Assembly Instructions
- Add milk to powdered sugar 1/2 teaspoon at a time until the glaze is thin enough to spread but not too drippy.
- Twist the tops off of the Oreos, place them in a small plastic bag, and crush them with your hands. You can stick the bottoms together and eat them as double-stuffed Oreos!
- Slice éclairs in half.
- Using a round tip, pipe pastry cream onto the bottoms of the éclairs.
- Replace the tops and spread glaze on them.
- Sprinkle crushed Oreos over the glaze.
- Serve immediately or refrigerate for at most 24 hours.
Note: This post was sponsored by Restaurantware.