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Winter Spiced Éclairs with Lingonberry-Dried Fruit Cream

Festive éclairs layered with warming Scandinavian spices and a rich lingonberry-dried fruit cream, made easy in just one bowl.

Total: 1 hour 45 minutes
Difficulty: Easy
Serves: 10
Scandinavian eclairs winter holiday one-bowl dried-fruit one-bowl

What Makes This Special

Scandinavian winters are known for their warmth indoors, cozy spice scents, and bursts of festive color. These one-bowl éclairs bring together classic choux pastry and the layered flavors of winter: fragrant cardamom and cinnamon, a jewel-like lingonberry-dried fruit cream, and a luminous white chocolate glaze. The recipe is simplified to use one main bowl for both dough and filling, making it friendly for home bakers eager for indulgence and holiday cheer.

Ingredients

Each ingredient is chosen to showcase Scandinavian flavor and make baking approachable, yet special.

For the Spiced Choux Pastry & Filling

  • Water & Butter: The classic base for choux, for steam and tenderness.
  • Sugar & Salt: Enhance flavor and browning.
  • Flour: Plain flour gives structure.
  • Eggs: Bind and puff the pastry.
  • Cardamom & Cinnamon: Essential warming spices.
  • Dried Cranberries & Apricots: For sweet-tart winter nuance and color.
  • Double Cream: Whips up luxurious, cloud-like.
  • Lingonberry Jam: Traditionally Scandinavian, brings tartness and festive hue.
  • White Chocolate & Milk: Create a glossy, snowy glaze.
  • Festive Sprinkles: For a joyful finish.

Instructions

Step 1: Prepare Choux Pastry in One Bowl

  1. Preheat your oven to 200°C (fan 180°C) and line a baking tray with parchment.
  2. In a medium saucepan (your one-bowl for this recipe), combine 120 ml water, 60 g butter, 1/2 tsp salt, and 15 g sugar. Heat gently until the butter melts, then bring to a rolling boil.
  3. Remove from heat. Immediately tip in 80 g flour, 1/2 tsp cardamom, and 1/2 tsp cinnamon. Mix vigorously with a wooden spoon until a dough forms and pulls away from the sides (about 1 minute).
  4. Let the dough cool in the pan for 5 minutes (this prevents scrambling the eggs).
  5. Beat in eggs one at a time, mixing well after each. The dough should be smooth, shiny, and just drop from the spoon. (If too thick, add a teaspoon of milk; if too runny, rest dough briefly until it thickens.)

Step 2: Pipe and Bake

  1. Spoon the dough into a piping bag fitted with a 1 cm round tip.
  2. Pipe 10 x 10-cm strips onto the baking tray, spacing well apart.
  3. Lightly wet your finger and pat down any peaks for even baking.
  4. Bake for 22–25 minutes until puffed, golden, and firm. Do not open the oven early!
  5. Turn off oven, open door slightly, and leave for 5 minutes (prevents collapse). Cool completely on a wire rack.

Step 3: Make Lingonberry-Dried Fruit Cream

  1. In your now-clean mixing bowl, combine 180 ml cold double cream and 60 g lingonberry jam. Whip to soft peaks.
  2. Fold in 40 g finely chopped dried cranberries and 30 g dried apricots. Taste: the cream should be lightly tart, sweet, and speckled with fruit.

Step 4: Fill Éclairs

  1. Slice each éclair horizontally with a serrated knife. Remove any soft dough inside.
  2. Spoon or gently pipe the lingonberry-dried fruit cream into the base of each éclair, layering generously.
  3. Place the éclair tops back on.

Step 5: Glaze and Decorate

  1. In a small saucepan, melt 120 g white chocolate with 40 ml milk over low heat until smooth and glossy.
  2. Spoon or dip the tops of each filled éclair in the glaze. Set on a rack.
  3. Immediately scatter festive sprinkles (red, white, gold) over the glaze for color and cheer. Let set 10 minutes before serving.

Pro Tips

  • For best puff, use room temperature eggs and don’t open the oven during baking.
  • Chop dried fruit finely so every bite is balanced and easy to pipe.
  • If no lingonberry jam, use tart cranberry or raspberry jam for Scandinavian flair.

Troubleshooting

Pastry collapsed? This often happens if the dough was underbaked or the oven was opened too soon. Next time, bake until deeply golden and leave éclairs in the oven with the door ajar for 5 minutes to dry out.

Filling too runny? The cream might have been overwhipped or the jam was too liquid. Whip only to soft peaks and fold in jam gently.

Variations

  • Swap in dried cherries or blueberries for other Nordic flavors.
  • Add a few drops of almond extract for a marzipan twist.
  • For a grown-up touch, soak dried fruit in a splash of orange liqueur before folding in.

Storage

Store filled éclairs in an airtight container in the fridge for up to 2 days. For best texture, assemble just before serving; unfilled shells can be frozen for 1 month and crisped in a hot oven before use.

Celebrate winter’s indulgence with these festive, spiced éclairs—a Scandinavian treat made simple for the season!