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Autumn Cinnamon Custard Portuguese Éclairs

Silky cinnamon-infused custard nestled in airy éclairs, inspired by Portuguese comfort and autumn’s coppery warmth.

Total: 2 hours 10 minutes
Difficulty: Easy
Serves: 12
autumn beginner-friendly Portuguese comfort cinnamon pastry beginner-friendly

What Makes This Special

These éclairs blend the classic French choux with comforting Portuguese custard, spiced with warming cinnamon for autumn. A slow bake ensures a crisp, coppery exterior and a luxurious, silky filling that feels like a hug from the inside out. This recipe is beginner-friendly, thoughtfully paced, and celebrates simple, pure flavors perfect for cozying up as the leaves turn.

Ingredients

Each ingredient has a role, from forming the airy shells to infusing the creamy filling with autumnal spice. Cinnamon is the star, lending fragrance and warmth, while whole milk and butter create a luxurious texture.

For the Choux Pastry (Éclair Shells)

  • Water & milk: The mix ensures a tender, flavorful crumb and crisp bite.
  • Butter: For richness and structure.
  • Salt & sugar: Enhances flavor and aids browning.
  • Flour: Forms the essential dough structure.
  • Eggs: Create stability, structure, and that signature puff.

For the Portuguese Cinnamon Custard Filling

  • Milk: The creamy base.
  • Cinnamon stick & lemon peel: Classic Portuguese aromatics.
  • Sugar: Just sweet enough.
  • Egg yolks, flour, and cornflour: Thicken to a silky, pipeable custard.
  • Butter: Adds gloss and richness.
  • Ground cinnamon: Echoes the coppery spice of autumn.

For the Cinnamon Glaze

  • Icing sugar: For a delicate, sweet finish.
  • Milk: Binds the glaze.
  • Ground cinnamon: For color and an aromatic, seasonal edge.

Instructions

Step 1: Prepare the Cinnamon Custard (Can Be Made Ahead)

  1. In a medium saucepan, combine 350 ml milk, cinnamon stick, and lemon peel. Heat until steaming, then cover, remove from heat, and let infuse 15 minutes.
  2. Meanwhile, in a bowl, whisk 60 g sugar, egg yolks, flour, and cornflour until pale and smooth.
  3. Remove cinnamon and lemon from milk. Slowly whisk warm milk into the egg mixture.
  4. Return mixture to saucepan. Cook over low-medium heat, whisking constantly, until thick and bubbling (about 4–5 minutes). This slow approach prevents lumps.
  5. Off heat, whisk in 15 g butter and 1/2 tsp ground cinnamon. Pour into a bowl, cover with plastic wrap (directly touching surface), and chill until set (at least 1 hour).

Step 2: Make the Choux Pastry (Éclair Shells)

  1. Preheat oven to 160°C (fan) or 180°C (conventional). Line a tray with parchment.
  2. In a saucepan, bring 125 ml water, 125 ml milk, 100 g butter, salt, and 10 g sugar to a simmer.
  3. Remove from heat, dump in 140 g flour. Stir vigorously until a dough forms and pulls from sides (about 1 min).
  4. Return pan to low heat, stir 2–3 min to dry dough slightly (a film should form on pan bottom).
  5. Tip dough into a bowl. Cool 5 min. Beat in eggs, one at a time, beating well after each, until silky and holds a V-shape from the spoon.

Step 3: Pipe and Slow-Bake

  1. Transfer dough to piping bag with 1.5 cm tip. Pipe 12 x 10 cm logs on tray, spaced apart.
  2. Brush lightly with beaten egg for shine. Use a damp finger to smooth tips.
  3. Bake at 160°C (fan) for 40–45 min. This slow bake ensures deep color and crispness. Don’t open the oven early!
  4. Turn off oven, prop door slightly, and dry éclairs inside for 15 min more.

Step 4: Fill and Glaze

  1. Once shells are cool, use a small knife to poke a hole at each end.
  2. Whisk custard to loosen. Fill a piping bag, snip tip, and pipe custard into both ends of each éclair until plump.
  3. For glaze: Sift 60 g icing sugar and 1/2 tsp cinnamon. Stir in milk a spoon at a time until smooth and thick but pourable. Spread over tops of éclairs. Dust with extra cinnamon for a coppery finish if desired.

Pro Tips

  • Drying the dough: Cooking the dough briefly on the stove removes excess moisture, preventing soggy éclairs.
  • Use room temperature eggs: They incorporate better and help the dough puff evenly.
  • Slow baking: A lower oven temperature and resting in the oven after baking dries and crisps the shells beautifully.

Troubleshooting

Éclairs collapsed after baking? The inside was still damp or the oven was too hot. Ensure you fully bake and dry the shells as described.

Custard too runny? It needed more cooking, or the flour/cornflour ratio was off. Return to heat and whisk until thickened.

Variations

  • Classic Vanilla: Omit cinnamon, and infuse custard with vanilla bean instead.
  • Chocolate Glaze: Replace cinnamon in the glaze with 1 tbsp unsweetened cocoa powder.
  • Apple Compote Filling: Layer a spoonful of stewed apples inside for extra autumn flavor.

Storage

Store filled éclairs in an airtight container in the fridge for up to 2 days. Unfilled shells keep up to 2 days at room temperature or freeze for 1 month; re-crisp in a low oven before filling.

Embrace the gentle pace of slow baking and the warmth of cinnamon—these Portuguese-inspired éclairs are the perfect autumn treat for any beginner baker!