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These Pumpkin Pie Spice Éclairs are made from a pumpkin pie spiced pate a choux, are filled with pumpkin pie spice whipped cream, and topped with a delicious caramel glaze that will sure to impress this holiday season.
The end of summer is a little bitter sweet to me. Although I don’t want summer to end, I am so excited for pumpkin season to begin! You know how I LOVE International Delight® products (if not, check out my Baked Mocha Doughnuts and Caramel Apple, Millet, and Walnut Breakfast Cupcakes), so it was only fitting that I snagged a couple bottles of their special holiday flavored creamers, including International Delight® Pumpkin Pie Spice Coffee Creamer, the day they came into stock at my local Walmart. No joke, I began checking stock on September 1st and kept checking until I confirmed they had it :)
The selection available made it so hard for me to choose! They had Pumpkin Pie Spice, brought back White Chocolate Raspberry, and came out with NEW flavors – Chocolate Hazelnut and Salted Caramel. I chose Pumpkin Pie Spice and Warren chose Chocolate Hazelnut. I think we made the right choices :) But really, I don’t think you can go wrong with any of them.
The Chocolate Hazelnut is so delicious in hot coffee! It’s hard for me to describe how delicious it is, other than to say that it’s like chocolate hazelnut spread in liquid form. YUM!
And then there’s the Pumpkin Pie Spice, which will allow you to skip the lines at your café and reproduce a warm, pumpkin-flavored drink right at home!
You know I had to do more than just add these creamers to my coffee, right? I had to use at least one in a recipe. To celebrate the beginning of pumpkin season, I used the Pumpkin Pie Spice creamer in a dessert that can carry you through all your Fall and Winter festivities – Pumpkin Pie Spice Éclairs!
These Pumpkin Pie Spice Éclairs are made from a pumpkin pie spiced pate a choux, are filled with whipped cream made with the Pumpkin Pie Spice creamer, and topped with a delicious caramel glaze (also made with the creamer)! Believe me when I say that they are incredible and are such an elegant dessert for the upcoming seasons.
If you want a dessert that is sure to impress, will disappear before any other dessert on the table, and have everyone asking which Parisian bakery you bought them from, then I strongly encourage you to whip up a batch of these Pumpkin Pie Spice Éclairs immediately ;)
- 1 stick unsalted butter
- 1 ½ teaspoons granulated sugar
- 1 cup water plus 2 teaspoons
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup all-purpose flour
- 3 large eggs plus 1 for egg wash
- 1 cup heavy cream
- ½ cup International Delight® Pumpkin Pie Spice Coffee Creamer
- ¼ cup International Delight® Pumpkin Pie Spice Coffee Creamer
- ⅛ cup corn syrup
- 10 soft caramels
- 1 cup confectioners sugar, sifted
Preheat oven to 425°F. Line a baking sheet with silpat or parchment paper.
In a small saucepan, add the butter, sugar, water, cinnamon, nutmeg, and ginger. Heat to boiling. Remove from heat and immediately add the flour. Stir with a wooden spoon until a dough forms. Return to heat and continue stirring for 30 seconds.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. On medium speed, add the eggs one at a time until combined, scraping down the sides as necessary.
Transfer the dough to a pastry bag fitted with a large round tip. Pipe logs about 4-inches long onto the prepared baking sheet, spacing about 2 inches apart. If there are any thin spikes from the dough, use a fingertip dipped in water to gently flatten the spike. Whisk together the remaining egg and 2 teaspoons of water and brush over the dough logs.
Bake for 15 minutes. Reduce the oven temperature to 375°F, rotate the pan, and continue baking for 15-20 minutes until golden brown. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to completely cool.
In the bowl of a stand mixer fitted with the whisk attachment, combine the ingredients and whip on high until soft peaks form.
In a small saucepan, heat the creamer and corn syrup over medium-low heat until boiling. Reduce to low and add the caramels. Stir until smooth. Add the sugar in small increments until smooth.
Split the top and bottom of the éclairs in half lengthwise. With the glaze over low heat, dip the top into the glaze and allow the excess to run off. Place cut side on a cooling rack set over a cookie sheet. Pipe the filling onto the cut side of the bottom half. Once the glaze has set, place the top, cut side down onto the filling.
Store the éclairs in an air tight container in the refrigerator for up to 2 days.
Pate a Choux modified from Snowy Éclairs