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Polish Peppermint Éclairs with Tempered Chocolate Glaze

Classic Polish éclairs filled with warm peppermint pastry cream and finished with a glossy tempered chocolate glaze.

Total: 3 hours 30 minutes
Difficulty: Advanced
Serves: 12
éclairs Polish winter peppermint advanced tempering professional-technique

What Makes This Special

These éclairs bring together Polish pastry tradition with the invigorating warmth of peppermint, perfect for winter. A silky, wintry peppermint pastry cream nestles inside crisp pâte à choux, while a professionally tempered chocolate glaze delivers a glossy, snappy finish that elevates both flavor and presentation. The subtle addition of white pepper enhances the warming sensation, making each bite a rich, festive delight.

Ingredients

We’re using classic Polish éclairs as the base, but with a seasonal twist: peppermint cream for a brisk, wintry note, and tempered dark chocolate for a luxurious finish. Tempering the chocolate glaze is a professional step that gives éclairs a beautiful shine and satisfying snap.

For the Pâte à Choux (Éclair Shells)

  • 125 g water
  • 125 g whole milk
  • 110 g unsalted butter (cubed)
  • 5 g fine sea salt
  • 5 g granulated sugar
  • 140 g bread flour
  • 240 g whole eggs (about 4-5 eggs, lightly beaten)

Bread flour delivers extra structure, ensuring crisp and stable éclairs.

For the Peppermint Pastry Cream

  • 500 ml whole milk
  • 110 g caster sugar
  • 45 g corn starch
  • 4 large egg yolks
  • 1 large egg
  • 30 g unsalted butter
  • 1 vanilla bean (split, seeds scraped)
  • 4 g peppermint extract (about 1 tsp, to taste)
  • 1/8 tsp ground white pepper

Eggs and corn starch thicken the cream, while peppermint and white pepper add a warming, seasonal finish.

For the Tempered Chocolate Glaze

  • 225 g dark chocolate (70% cacao)
  • 40 g cocoa butter (for tempering)
  • 30 g unsalted butter (optional, for softer glaze)
  • Crushed peppermint candies (optional, for garnish)

Tempering ensures the glaze is shiny and crisp — a professional touch.

Instructions

Step 1: Make the Pâte à Choux

  1. Preheat your oven to 180°C (fan) or 200°C (conventional). Line two baking trays with parchment or silicone mats.
  2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat, ensuring the butter is fully melted.
  3. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a paste forms.
  4. Return the pan to medium heat. Cook, stirring constantly, for 1–2 minutes until a thin film forms on the bottom and the dough smells nutty.
  5. Transfer hot dough to a stand mixer with paddle attachment. Mix on low for 2–3 minutes to cool slightly (dough should be 50–60°C before eggs are added).
  6. With mixer on medium-low, add eggs in four additions, beating well after each. Scrape bowl as you go. The dough should be shiny, smooth, and form a thick ribbon when lifted.

Why important? Cooling the dough prevents scrambled eggs, and gradual egg addition ensures proper hydration and structure.

Step 2: Pipe and Bake the Éclairs

  1. Transfer dough to a piping bag fitted with a French star tip.
  2. Pipe 12 even éclairs (about 12 cm long) onto your trays, spacing well apart.
  3. Use a damp finger to gently smooth any peaks.
  4. Bake one tray at a time for 30–35 minutes, or until deeply golden and crisp. Do not open oven in the first 25 minutes or éclairs may collapse.
  5. Turn off oven, prop door open, and let éclairs dry for 10 minutes before removing.
  6. Cool completely on a wire rack.

Step 3: Prepare Peppermint Pastry Cream

  1. In a saucepan, heat milk and split vanilla bean (seeds and pod) until steaming. Remove from heat and let infuse 10 minutes.
  2. Meanwhile, whisk together sugar, corn starch, egg yolks, and whole egg until thick and pale.
  3. Remove vanilla pod, then slowly whisk hot milk into egg mixture to temper.
  4. Pour back into saucepan. Cook over medium heat, whisking constantly, until thick and bubbling (2–3 minutes).
  5. Remove from heat; whisk in butter, peppermint extract, and white pepper.
  6. Strain into a clean bowl. Cover with plastic wrap pressed to surface, chill until set (at least 2 hours).

Why infuse? The vanilla deepens flavor. Peppermint is added after cooking for maximum brightness.

Step 4: Temper and Glaze with Chocolate

  1. Chop chocolate and cocoa butter finely. Set aside 50 g chocolate for seeding.
  2. Place remaining chocolate and cocoa butter in a heatproof bowl over barely simmering water. Stir until melted and reaches 45–48°C.
  3. Remove from heat. Add reserved chocolate and stir constantly until melted and temperature cools to 31–32°C.
  4. Optional: Blend in soft butter for a slightly softer bite.
  5. Test temper: Spread a little on parchment — it should set glossy in 3 minutes.
  6. Dip the top of each cooled éclair into the tempered chocolate. Let excess drip off, then set upright on a rack.
  7. Sprinkle with crushed peppermint candies if desired. Allow chocolate to set at room temperature.

Tempering ensures a crisp, shiny finish — a pro technique that sets éclairs apart.

Step 5: Assemble and Fill

  1. Pierce the base of each éclair with a sharp tip or paring knife to make 2–3 small holes.
  2. Whisk chilled pastry cream until smooth. Transfer to a piping bag with small plain tip.
  3. Pipe cream into each hole until the éclair feels heavy and cream begins to resist.
  4. Wipe any excess filling; set éclairs upright on serving tray.

Pro Tips

  • Always weigh eggs for choux: Egg size varies, and too much/too little will affect your shells’ rise and texture.
  • Keep your chocolate dry: Even a drop of water can seize chocolate during tempering.
  • Bake until deep golden: Underbaked shells will collapse or go soggy.

Troubleshooting

Shells are flat or collapsed? Check oven temperature and avoid opening the door early; always dry shells after baking.

Pastry cream is lumpy or runny? Whisk vigorously while cooking, and ensure it’s boiled for at least 1 minute to activate starch. Strain to remove lumps.

Variations

  • Orange & Cardamom: Substitute orange zest and 1/8 tsp ground cardamom for the peppermint and white pepper.
  • Classic Vanilla: Omit peppermint and white pepper for a pure, classic Polish vanilla cream.
  • Espresso-Mocha: Add 1 tsp espresso powder to the filling, and finish with a swirl of white chocolate glaze.

Storage

Éclairs are best eaten the day they’re made, but can be refrigerated in an airtight container for up to 2 days. The shells alone can be frozen (unfilled) up to 1 month. Fill and glaze after thawing for best results. Avoid storing in humid conditions to preserve their crispness.

This recipe captures the heart of Polish pastry with a professional seasonal twist — perfect for showing off advanced baking skills and warming up any wintry gathering.