Carrot Cake Éclairs

Carrot Cake Éclairs

Based on 1 ratings
M

Michelle Garner

Community member

"I created this dessert to combine two of my favorite things, carrots cake and a classic French éclair!"

Difficulty

Medium 👍
60
min.
Preparation
30
min.
Baking
10
min.
Resting

Ingredients

Servings2
oz
flour
stick
butter
cup
water
½
eggs
tbsp
White sugar
cup
Shredded carrots
tsp
vanilla extract
¼ tsp
ground cinnamon
tsp
ground ginger
tsp
ground nutmeg
cup
Heavy whipping cream
tsp
vanilla extract
tbsp
White sugar
stick
cream cheese (room temperature)
cup
milk
½ tbsp
Powered sugar
tsp
salt

Utensils

wooden spoon or spatula , whisk, hand mixer with beaters, piping bag

  • Step 1/9

    Preheat oven to 375°F

  • Step 2/9

    Melt butter, water, sugar, and salt in a saucepan until the water just starts to boil/bubble
    • stick butter
    • cup water
    • tbsp White sugar
    • tsp salt
    • wooden spoon or spatula

    Melt butter, water, sugar, and salt in a saucepan until the water just starts to boil/bubble

  • Step 3/9

    Take the pan off the heat and combine flour, your spices, and carrots into the pan mixture. Put back on the heat and cook for 1-3 more minutes while mixing constantly.
    • oz flour
    • cup Shredded carrots
    • ¼ tsp ground cinnamon
    • tsp ground ginger
    • tsp ground nutmeg

    Take the pan off the heat and combine flour, your spices, and carrots into the pan mixture. Put back on the heat and cook for 1-3 more minutes while mixing constantly.

  • Step 4/9

    • ½ eggs
    • tsp vanilla extract
    • whisk

    Take the dough off the heat and let it rest for a few minutes, then whisk in vanilla and eggs in one at a time, or until you have a glossy pipe-able consistency.

  • Step 5/9

    Line a baking sheet with parchment paper. Add your dough into a piping bag. Pipe log shapes on the baking sheet until it is full. (Tip: dip the tip if your finger in water to lightly press down any points in the dough). Bake for 30-35 minutes.

    Line a baking sheet with parchment paper. Add your dough into a piping bag. Pipe log shapes on the baking sheet until it is full. (Tip: dip the tip if your finger in water to lightly press down any points in the dough). Bake for 30-35 minutes.

  • Step 6/9

    • cup Heavy whipping cream
    • tsp vanilla extract
    • tbsp White sugar
    • hand mixer with beaters

    For the filling: put your heavy whipping cream into a metal bowl or stand mixer. Combine with your vanilla and sugar and beat on high speed until light, fluffy, and has stiff peaks.

  • Step 7/9

    Once your pastry’s are baked and cooled, fill another piping bag with your whipped cream filling and pipe into either end of the eclair until you have filled the inside.
    • piping bag

    Once your pastry’s are baked and cooled, fill another piping bag with your whipped cream filling and pipe into either end of the eclair until you have filled the inside.

  • Step 8/9

    In a bowl add your cream cheese, powdered sugar, and milk. Beat until all is combined together and smooth. This will be the glacé on top of your eclair.
    • stick cream cheese (room temperature)
    • cup milk
    • ½ tbsp Powered sugar

    In a bowl add your cream cheese, powdered sugar, and milk. Beat until all is combined together and smooth. This will be the glacé on top of your eclair.

  • Step 9/9

    Dip the top of your filled eclairs into the glacé mixture until it is fully covered. Enjoy right away or leave in fridge to enjoy cold. 😁

    Dip the top of your filled eclairs into the glacé mixture until it is fully covered. Enjoy right away or leave in fridge to enjoy cold. 😁

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!