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Peppermint-Silver Czech Éclairs with Spiced Pumpkin Cream

Classical Czech éclairs meet Thanksgiving comfort: layered peppermint glaze, spiced pumpkin cream, and a hint of silver sparkle.

Total: 3 hours 10 minutes
Difficulty: Medium
Serves: 10
Czech Thanksgiving winter peppermint pumpkin comfort creaming-method multi-step

What Makes This Special

These Czech éclairs are a marriage of tradition and Thanksgiving warmth, featuring a feather-light choux pastry, a creamy spiced pumpkin filling (with classic Czech custard technique), and a peppermint glaze with a shimmering silver finish. Layered flavors—spices, cool peppermint, and vanilla—make every bite a comforting celebration. It’s a thoughtfully balanced winter treat, perfect for expressing gratitude at your Thanksgiving table.

Ingredients

This recipe combines Czech methods with seasonal flair. Choux pastry forms the backbone—light, crisp, and ready to cradle a silky, cinnamon-spiced pumpkin cream. A peppermint glaze adds lift and freshness, while a touch of silver brings festive sparkle.

For the Choux Pastry

  • 120 g unsalted butter, cubed
  • 240 ml water
  • 1/2 tsp fine salt
  • 12 g granulated sugar
  • 150 g plain flour
  • 4 large eggs (about 200 g total)

For the Spiced Pumpkin Pastry Cream

  • 300 ml whole milk
  • 60 g granulated sugar
  • 3 large egg yolks (60 g)
  • 30 g cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 100 g pumpkin purée (not pumpkin pie filling)
  • 15 g unsalted butter
  • 1/2 tsp vanilla extract

For the Peppermint Cream Layer

  • 200 ml double cream (cold)
  • 1/4 tsp peppermint extract

For the Silver Peppermint Glaze

  • 150 g icing sugar
  • 25 ml whole milk
  • 1/8 tsp peppermint extract
  • Edible silver leaf or dust (optional, for decoration)

Instructions

Step 1: Make the Choux Pastry (Éclair Shells)

  1. Preheat your oven to 200°C (fan 180°C). Line a baking tray with baking paper.
  2. In a medium saucepan, combine butter, water, salt, and sugar. Bring to a rolling boil over medium heat.
  3. Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides. Return pan to low heat and continue beating for 2 minutes to evaporate excess moisture—this step is crucial for crisp pastries.
  4. Transfer dough to a large mixing bowl. Let it cool for 5 minutes.
  5. Creaming Method Focus: Beat in eggs one at a time, mixing thoroughly after each addition. The dough may look separated after the first or second egg—keep beating! It will eventually come together, glossy and pipeable, forming a thick ribbon when lifted.
  6. Transfer choux pastry to a piping bag fitted with a 1.5 cm plain tip. Pipe 10 even strips (12 cm long) onto the tray, spacing apart.
  7. Dip your finger in water and gently smooth any peaks.
  8. Bake for 25–30 minutes, until puffed, golden, and crisp. Do not open oven for the first 20 minutes.
  9. When done, turn off oven, open door slightly, and let éclairs cool inside for 10 minutes. Transfer to wire rack to cool completely.

Step 2: Prepare the Spiced Pumpkin Pastry Cream

  1. Heat milk in a saucepan over medium heat until just steaming.
  2. In a bowl, whisk egg yolks, sugar, cornstarch, cinnamon, ginger, and cloves until smooth and pale.
  3. Gradually pour in half the hot milk, whisking constantly to temper. Pour mixture back into pan with remaining milk.
  4. Cook over medium heat, whisking constantly, until thick and bubbling (about 2 minutes).
  5. Remove from heat. Whisk in pumpkin purée, butter, and vanilla. Pass through a fine sieve into a bowl.
  6. Cover with cling film (pressing onto surface) and chill until completely cold.

Step 3: Whip the Peppermint Cream

  1. In a clean bowl, whip double cream to soft peaks.
  2. Fold in peppermint extract. Refrigerate until needed.

Step 4: Fill the Éclairs

  1. Use a small piping tip to poke two holes into the base of each cooled éclair shell.
  2. Beat the chilled pumpkin pastry cream until smooth. Transfer to a piping bag with a small round tip.
  3. Pipe pumpkin filling into each éclair until just filled.
  4. Pipe a thin layer of whipped peppermint cream over the pumpkin cream, layering flavors.

Step 5: Make the Silver Peppermint Glaze

  1. In a bowl, sift icing sugar. Gradually add milk and peppermint extract, whisking until smooth and spreadable (not runny).
  2. Dip the tops of filled éclairs into glaze, letting excess drip off. Place on rack.
  3. While glaze is still tacky, decorate with edible silver leaf or a dusting of silver luster dust for a festive touch.

Step 6: Serve

Let éclairs set for 20 minutes. Arrange on a platter and serve with gratitude!

Pro Tips

  • Mastering the Creaming Method: Add eggs to the choux dough slowly and mix thoroughly for a smooth, glossy batter. If batter becomes too runny, it may not puff—add the last egg in increments.
  • Crisp Shells: Dry the shells in the turned-off oven after baking to prevent them from collapsing.
  • Layering Flavors: For best results, ensure the pastry cream and peppermint cream remain separate in the éclair for a beautiful flavor contrast.

Troubleshooting

Shells collapsed? Likely underbaked or too much moisture. Ensure dough is well-cooked on the stovetop, and bake until deep golden.

Filling oozes out? Overfilling or undercooked shells can cause this. Ensure shells are dry and fill just until resistance is felt.

Variations

  • Hazelnut Cream: Swap pumpkin for hazelnut paste and omit spices for a classic Czech flavor.
  • Chocolate-Peppermint: Add 30 g melted dark chocolate to the pastry cream for a richer filling.
  • Cranberry Glaze: Replace peppermint in the glaze with 1 tbsp cranberry purée for a tart, festive twist.

Storage

Store filled éclairs in an airtight container in the refrigerator for up to 2 days. For best texture, fill and glaze just before serving. Unfilled shells can be stored at room temperature for 24 hours or frozen up to 1 month.