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Lightning with Speculoos and Gourmet Caramel

A warm, comforting dessert featuring flaky choux pastry filled with speculoos cream and topped with glossy caramel and crumbled speculoos biscuits, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 eclairs
Course: Dessert, Sweets
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Choux Pastry
  • 100 g butter Unsalted butter recommended
  • 25 cl water Use filtered water for best results
  • 150 g flour All-purpose flour works well
  • 4 pieces eggs
  • 1 pinch salt
For the Filling and Topping
  • 250 g mascarpone and cream Keep very cold for whipping
  • 150 g speculoos spread
  • 100 g caramel Gently warmed for glazing
  • 100 g speculoos biscuits Crumbled for crunch

Method
 

Prepare the Choux Pastry
  1. In a saucepan, bring 25cl of water with 100g of butter and a pinch of salt to a boil.
  2. Remove from heat and add 150g of flour all at once. Mix vigorously with a spatula.
  3. Return to low heat for 1 to 2 minutes to dry out the dough until it detaches from the sides.
  4. Transfer the dough to a bowl and incorporate the 4 eggs, one by one, mixing vigorously after each until smooth.
  5. Using a piping bag, pipe your eclairs onto a baking sheet lined with parchment paper.
  6. Bake at 180 degrees C for 25 minutes without opening the oven door.
  7. Let the eclairs cool.
Prepare the Filling
  1. Whip the 250g of mascarpone and cream with the 150g of speculoos spread until a firm and creamy consistency is achieved.
  2. Cut the cooled eclairs in half lengthwise and generously fill them with the speculoos cream.
Glaze and Serve
  1. Warm the 100g of caramel gently to loosen it.
  2. Glaze the tops of the filled eclairs with the caramel.
  3. Sprinkle the crumbled speculoos biscuits over the caramel.
  4. Refrigerate until serving.

Notes

Keep the eclairs in an airtight container in the refrigerator for up to 2 days. For best texture, store the choux and filling separately until just before serving.