Mulled Wine Eclairs

It’s the time of year, when a lovely mug of mulled wine will warm you up. I wanted to create Eclairs that taste like all the festivities of winter. I promise they wont be hard to make, but will take you straight to pastry heaven.



What you need for 10-11 eclairs:

1/4 cup or 60 gr unsalted butter

1/4 cup or 60 ml whole milk

1/4 cup or 60 ml water

1/3 or 75 gr cup all purpose flour

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp all spice

1 tsp sugar


Preheat your oven to  450 F or 230 C. Line a baking trey with parchment paper. Bring all the ingredients, except for the flour, to a boil.  Remove from heat, and quickly stir the flour with a wooden spoon in. Keep on cooking, constantly stirring. The Dough is ready when it pulls away from the sides ( about 2-3 min). Let it cool for about 2 min. With an electric whisk, whisk the dough for about 30 sek. and then beat in the eggs one by one. Fill the dough into a pastry bag with a star tip (a star tip will prevent the eclair from cracking). With an even flow, pipe 2 cm thick eclair, all of the same length. Bake in the oven for 5 min, then set the oven to 350 F or 180 C and bake for another 30 min. Turn the oven off and let the eclairs cool in an open oven for about 15 min. After that you can let them cool on a wired wrack.


What you need for the cream:

1/2 cup sweet mulled wine

1/2 tsp lemon zest

1/2 tsp orange zest

3 tbsp powdered sugar

1 tbsp fresh orange juice

1 1/2 tbsp corn starch

1 cup heavy whipping cream

1/2 tsp cinnamon

1 pinch of ground anise

1/4 tsp all spice


In a pot mix all ingredients together except for the heavy cream. Heat the wine and the ingredients to a boil, keep on stirring. Let it get to a thick custard. Fill it into a bowl and lay plastic wrap on top of it, to prevent the custard from getting a skin. Let it cool completely. Once the mulled custard is cool, by hand whip the custard up with a whisk. Whisk up the heavy cream to a very stiff whipping cream ( electric hand mixer). Little by little fold the whipped cream  with a whisk into the custard. Let it get set in the fridge for about 10 min. Fill the cream into a piping bag.

Now it is your choice how you would like to fill your eclairs. I have cut mine open and then piped the mulled cream on.

You can cover them in chocolate or as i did: by melting sugar until it has a nice caramel color and  dip the uncut eclairs in the caramel and let it cool. Best eaten same day!





2 replies to “Mulled Wine Eclairs

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