You read that title and inhaled just a bit deeper, didn’t you? When Barbara Schieving, famous for her BarbaraBakes.com food blog wrote to me and asked me if I wanted to try one of the recipes from her new book, Simply Sweet Dream Puffs with recipes for cream puffs, profiteroles and éclairs, I said yes! When I looked through it, the pecan pie éclairs jumped off the page.
Barbara’s been a friend for a long time and she offered me a blogger link to her book but that wasn’t good enough for me. After a quick browse through the freebie, I knew I wanted my own copy of her book and why not, for now it’s only $9.99 and boom it was on my Kindle tablet app straight from Amazon.
I gathered all the ingredients and read the recipe through before I began. How many of you will admit to getting a recipe, looking through the ingredients and start cooking? I am guilty of this but I’m getting better and good thing too because the recipe calls for 4 eggs but only 3 go in the choux pastry.
Choux pastry is the easiest dough to make and people who say they are afraid of making cream puffs, gougeres, profiteroles or eclairs just haven’t tried it or they followed a bad recipe. I put my eclairs into the oven less in than 15 minutes and that included time for the butter to melt and for the mixture to cool for 5 minutes.
First I piped with the star tip and they looked stupid so I scooped them back into the bag and went with just the plain bag and piped about 4 inches, then ran them over with the tines of a fork. Into the oven at 220C/425F for 5 minutes and then lower to 190C/375F for 30 minutes. It’s seriously easy.
I left the éclair pastries in a warm oven because we live along the ocean and it’s Spring. If I didn’t, they’d be flat in an hour. Éclairs and cream puffs don’t like humid days.
Then it was on to the filling and it’s just two egg yolks, some brown sugar, salt and light corn syrup and once it’s been in the pot for 8 minutes, add a pile of chopped pecans and some vanilla.
One thing I did that wasn’t in the recipe was to toast the pecans before chopping them up. Just a few minutes at 180C/350F makes a world of difference. It could also be that pecans down here in Australia are different.
Putting the éclairs together was simple. I spooned in the filling and piped whipped cream on top and plopped on the top. John’s favorite dessert is an éclair so he was standing by when the last photo was taken.
It tastes like you remember pecan pie tastes and it’s light like an éclair. The best of both worlds. If you’re looking for an outstanding dessert perfect for the season, get the book. It’s under $10 and this is just one of so many terrific recipes like the Christmas croquembouche, Paris Brest, swan cream puffs and what about root beer float profiteroles?
There are 152 pages in Dream Puffs, written by a food blogger we all love. I didn’t get permission from the publisher to post the recipe but the book is worth buying just to make this recipe!
Lorraine @ Not Quite Nigella says
I made some eclairs using Barbara’s recipe too! She’s the sweetest and like a mum to me. I’m so, so proud of her book! 😀
These were light and crunchy and then creamy and then pecan pie-ey. 🙂
Hester @ Alchemy in the Kitchen says
Maureen, wow! éclairs just got a whole lot more exciting (and they were pretty damn good to start with).
Best of luck to Barbara with her delicious book.
Marissa | Pinch and Swirl says
You are adorable, Maureen! “First I piped with the star tip and they looked stupid…” Well, they don’t look stupid now, friend. They look incredibly delicious and their practically health food with all of those pecans, right? 😉
Sugar et al. says
What!!! Yes, I did! I did inhale a bit deeper. This is gorgeous and I love the cover of that book. I bet it’s filled with amazing recipes. Your eclairs seriously look out of the world!
The Surprised Gourmet says
I don’t make dessert often, but this one looks great. I might just have to give it a try. Congrats to Barbara on her cookbook.
sherry from sherrys pickings says
oh yummo Eclairs are my fave kind of pastry. but i must admit i am a total chicken when it comes to making choux pastry. i have to confess i have never done it or maybe decades ago in Home Ec. at school. these look so fab.
It’s too easy, Sherry. I promise 🙂
Barbara @ Barbara Bakes says
Ohhhhh thanks so much Maureen. What a lovely post. Your eclairs are gorgeous. I’m so glad you loved my book and the eclairs. Hugs!
I am very glad that recipe jumped off the book and you had NO CHOICE but make it!
Absolutely scrumptious…. and the cover of the book, my gosh, what a beautiful composition of goodies!
great post, Maureen… (and of course I had a great laugh with the “they looked stupid” —> too good!)
Nataliya | Not From A Packet Mix says
You’re right, I did inhale a bit when I read that title. 😛 These look and sound amazing! I never would have thought to combine the two desserts together.
Marilyn Lesniak says
These look so tasty Maureen. I love pecans.
Andrea @ Cooking with Mamma C says
Two of my favorite desserts, all in one! I’m so glad you alerted us to Barbara’s book. I will have to check it out! And, I’m a bit jealous that you live along the ocean… 🙂
I love eclairs and the filling is just over the top decadent. 🙂
PS: It takes my oven longer to preheat than it takes to make the choux pastry.
Shashi at RunninSrilankan says
Maureen – I read that title and definitely inhaled just a bit deeper! Wow – the best of both worlds indeed! What a fantastic creation – pecan pie + eclairs!
John@Kitchen Riffs says
Wow, pecan pie éclairs? I think I’m in love. 🙂 Terrific idea. Taste even better, I’m sure. I’m piping-challenged — everything I pipe ends up looking stupid. Maybe I should actually practice a bit? 😉
Suzy | The Mediterranean Dish says
Ya, I took a long inhale and imagined these yummy eclairs straight in my mouth! Great post!
Where are the ingredients and the recipe, not showing on my post?
Veronica (Roni) says
I love that you have such an enquiring & adventurous nature & take us places we have only ever dreamed about :))
Liz Posmyk (Good Things) says
Yummy! I love eclairs and choux pastry, and I love pecan pie… so this is a winner for me, right? xx
Chris Scheuer says
I would have been standing by too waiting, not so patiently, for the photo shoot to be done. They look and sound just wonderful!
Ruby @ Ruby & Cake says
Looks amazing. I did inhale a bit deeper at the sight of these. I bet they tasted awesome. Im resisting the urge to lick my computer screen :0
Anna @ shenANNAgans says
I failed my choux pastry exam when I was doing my chef apprenticeship a bazillion years ago, my teacher had a habit of walking around the kitchen & turning up burners or ovens to see how aware we were (loser move), anyways, it left me with a complex about making them. These look totally delicious tho! Even cooler that they came from Barbaras cookbook. 🙂
Mary | LOVE the secret ingredient says
This is so great! A lighter pecan pie, how could I resist?
I was once one of those who said eclairs are no no and I will surely fail making them.. choux pastry is really simple and easy to make. Yours – however- takes them to a whole new level of goodness. Oh my, this for sure is going to my to do list.
Abbe @ This is How I Cook says
This is one cream puff I could bite into! I do not like the regular version, but this one would be right up my mouth!
The Ninja Baker says
Truly the best of both worlds, Maureen! Can’t help but notice your Southern pecan roots are showing =) And, yes, it is amazing what a little toss of nuts into the oven will do to improve taste.
Hotly Spiced says
The book has such a pretty cover. I’m so glad you shared the recipe. These eclairs are gorgeous and yes, I did inhale a little deeper when I saw them – who doesn’t love eclairs and pumpkin pie! xx
C’est Magnifique – what a wonderful recipe and a fabulous book – stunning job on the eclairs Maureen xx
Rachel (Rachel's Kitchen NZ) says
MMMMM – delicious Maureen and Barbara – must see if I can get this book here – have read so many good things about it:-)
Thalia @ butter and brioche says
Choux perfection! Delicious flavour combination too Maureen.
Totally the best of both worlds, one of my fave pies in an eclair! It really is not a hard recipe to make but yeah scary the first time. Love making a paris Brest for christmas. Great sounding book.
Carol at Wild Goose Mama says
Thank YOU for featuring Barbara. I love her recipes. I was thrilled for her for her new book. Then I promptly
forgot about it. Barbara was the first blogger I ever read! Before I had a clue about the world of food bloggers.
I thought she was amazing then and I do now. Too cool that she asked YOU to feature a recipe. It’s sure
Denise @ Sweet Peas & Saffron says
I’ve never made eclairs before, but these sure do look amazing! And you can’t possibly go wrong with the flavors of pecan pie!
Those are drool worthy amazing!! I enjoy making choux pastry it comes together like a dream!!
Amanda (@lambsearshoney) says
I’m one of those who has never attempted choux pastry, but these look simply divine. As I have a big bag of pecans in the pantry waiting for a purpose, perhaps it’s time I took the plunge!
Your little éclairs look delicious. Actually I’ve never used pecan but it’s a great idea! I love it 🙂
Emma @ Bake Then Eat says
What a wonderful book, I love cream puffs and all choux pastry treats 😀 What a great flavour combo!
Kristen @ The Endless Meal says
I love eclaires, and these look absolutely perfect!
Laura (Tutti Dolci) says
I love pecan pie so these eclairs are calling my name!
Oh la la Maureen ! This is so gourmand! I would like have one of this right now!! There are two things that I can’t do it: meringues and choux ! Just because the oven ! I will try again! Your recipe is so gorgeous!
Judy @Savoring Today says
Oh my gosh, I could totally see this on a Thanksgiving dessert tray instead of pecan pie! YUM!
These are AMAZING they look so damn good! i recently started my own blog http://delicioustry.blogspot.com.au check it out ! People like you inspire me ! 🙂
Yes, we do all love Barbara! I have the book online and need to carve out a bit of time to bake from it – I love cream puffs and éclairs! This is a wonderful twist on the traditional éclair!