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August 6, 2013 / mintcustard

Cinnamon bun eclairs


eclairs close up

No, not one of those mash up portmanteau foods. This recipe came about as a result of my desire to make some eclairs, and my daughter’s request for cinnamon buns. With the weather being a little peculiar at the moment, ie blazing hot, I have not done too much yeast cookery.  Doughs rise haphazardly, the kitchen resembles Hades in a heatwave and I then get indigestion from scoffing the bread whist it is still far too hot.  So my usual method of making cinnamon buns was out. It was then that I had a sudden flash of inspiration. Make the eclairs but use the cinnamon bun flavourings, that would surely keep us all happy.

I decided the way to go was to make a cinnamon cream sweetened slightly with soft brown sugar and chopped pecans folded in to fill the eclairs, and then drizzle the top with a cream cheese icing. I was toying with a cream cheese filling and a cinnamon icing scattered with chopped pecans to decorate but hey ho, next time maybe.

Many people seem to be wary of making Choux Pastry. Embrace the fear and get on with it. Choux is dead easy, just stick to the rules and keep stirring, even when the mixture looks really dodgy. It will come right in the end.

I use a recipe I found in the children’s cookbook Easy peasy, sweetie pie by Mary Contini, many years ago. The recipe was for Pixie burps, (or fairy farts as my somewhat uncouth children used to call them). Pixie burps are little profiteroles but the choux mix is the same for eclairs as well.

Eclairs fresh from the oven

Eclairs fresh from the oven

Ingredients -makes 12 eclairs
75g strong plain flour
50g cold butter (cubed)
1 tsp caster sugar
125ml cold water
2 eggs

2 greased baking trays

200ml double cream
1 heaped tsp soft brown sugar
1/2 tsp cinnamon

1 tbsp cream cheese
1 tbsp icing sugar
18 pecans nuts chopped


How to…

  • Pre heat the oven to 220c /gas 7
  • Sift the flour onto a piece of parchment.
  • Place the water, butter and sugar into a pan and place over a low heat to melt.
  • Once melted bring to the boil.
  • Shoot the flour into the water, remove from the heat and beat with a wooden spoon until a ball of dough forms.
  • In a small bowl beat the eggs with a fork.
  • Add the eggs a little at a time to the dough and beat vigorously. DO NOT PANIC, it does look really sloppy for a moment but then the eggs amalgamate into the dough.
  • Repeat until all the egg is incorporated.
  • Grease your trays, run the tray under a cold tap and shake the water off, the tray should now be covered in tiny droplets of water. this will create steam and help your buns to rise.
  • Spoon the dough into a piping bag fitted with a plain nozzle or simple cut the end off a disposable piping bag.
  • Pipe the dough into 10cm lengths, spaced well apart on the baking tray. I usually get 6 on a tray.
  • Bake for 10 minutes at 220c/Gas 7 and then turn the oven down to 190c /gas5 for a further 13 to 15 minutes.
  • Remove from the oven and insert a skewer into each one to allow the steam to escape.
  • place on a baking rack to cool.
  • Whip the cream until piping consistency, stir in the sugar and the cinnamon.3 eclairs
  • Either pipe the cream into the hole made to allow the steam to escape or slit along the side and fill with cream.
  • Beat together the icing sugar and cream cheese. Using a teaspoon smear the topping along the top of the éclair, sprinkle with chopped pecans.
  • Make a cup of coffee, sit back and enjoy!


What flavoured eclair would you choose? Do you have a favourite already?



Leave a Comment
  1. On Top Of Spaghetti / Aug 10 2013 6:58 am

    Pixie burps and fairy farts..! I love it! Sounds like something out of a Roald Dahl book 🙂 And the eclairs don’t look so bad either…

    • mintcustard / Aug 10 2013 7:03 am

      It does sound Dahlesque doesn’t it. Also reflects the toilet humour of my children too! Pleased you like the eclairs. Thank you.

    • mintcustard / Aug 10 2013 7:05 am

      It does sound rather Dahlesque doesn’t it? It also reflects the toilet humour of my children. Glad you like the eclairs. Thank you.

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