Spanish Almond Cream Éclairs with Honey Glaze

Name: Spanish Almond Cream Éclairs with Honey Glaze
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: Spanish
Ingredients: 1 cup (240 ml) water; ½ cup (4 oz) (115 g) unsalted butter, cold, cut into ½-inch (1.25 cm) pieces, cold, cut into ½-inch pieces; ¼ tsp (1½ g) fine sea salt; 1 cup (120 g) all-purpose flour; 4 whole (200 g) large eggs, at room temperature, at room temperature; ½ cup (4 oz) (115 g) unsalted butter, softened to room temperature, softened to room temperature; 1 cup (100 g) ground almonds (almond flour); ¾ cup (90 g) powdered sugar, sifted, sifted; 1 whole (50 g) large egg, at room temperature, at room temperature; 1 tsp (5 ml) vanilla extract; ½ tsp (2½ ml) almond extract; fine sea salt, to taste; ⅓ cup (80 ml) honey; 2 oz (60 g) dark chocolate (70% cacao), chopped, chopped; 2 tbsp (30 g) unsalted butter; 1 tsp (5 ml) vanilla extract; sea salt, to taste; ¼ cup (30 g) sliced almonds

From the MyKitchenBank Kitchen

These elegant éclairs combine Spanish and Middle Eastern flavors with a crispy choux pastry shell, creamy almond filling, and a silky honey-chocolate glaze. The light, puffed pastry pairs perfectly with the richly flavored almond cream and is finished with a glossy honey and dark chocolate coating studded with sliced almonds. A sophisticated dessert that looks impressive but is achievable with practice.

Prep: 1 hr
Cook: 45 min
Wait: 36 min
Total: 2 hr 21 min
Makes: 12 éclairs (serves 4–6 people)

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Ingredients

12 servings

For the choux pastry
1 cup (240 ml) water
½ cup (4 oz) (115 g) unsalted butter, cold, cut into ½-inch (1.25 cm) pieces, cold, cut into ½-inch pieces
¼ tsp (1.5 g) fine sea salt
1 cup (120 g) all-purpose flour
4 whole (200 g) large eggs, at room temperature, at room temperature
For the almond cream filling
½ cup (4 oz) (115 g) unsalted butter, softened to room temperature, softened to room temperature
1 cup (100 g) ground almonds (almond flour)
¾ cup (90 g) powdered sugar, sifted, sifted
1 whole (50 g) large egg, at room temperature, at room temperature
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) almond extract
fine sea salt, to taste
For the honey glaze
⅓ cup (80 ml) honey
2 oz (60 g) dark chocolate (70% cacao), chopped, chopped
2 tbsp (30 g) unsalted butter
1 tsp (5 ml) vanilla extract
sea salt, to taste
For garnish
¼ cup (30 g) sliced almonds

Equipment (13)

2 large baking sheets (or 1 baking sheet used twice)
Parchment paper
Large saucepan
Wooden spoon or heat-resistant spatula
Cooling racks
Large mixing bowl
Electric mixer or whisk
2 piping bags with pastry tips (½-inch/1.25 cm round tips)
Small saucepan
Shallow dish for dipping (for glaze)
Chef's knife
Small serrated knife (optional, for splitting éclairs)
Measuring cups and spoons

Steps

Before you start

Preheat oven to 400°F (200°C) before you begin
Have all ingredients at room temperature except the cold butter for the choux pastry
Set up a piping bag with a ½-inch (1.25 cm) round tip and line baking sheets with parchment paper
Read through all steps to understand the timing and assembly process

1
Make choux pastry dough
- In a large saucepan, combine 1 cup (240 ml) water, ½ cup (115 g) cold butter cut into pieces, and ¼ tsp (1.5 g) salt.
- Bring to a boil over medium heat, stirring occasionally until the butter is completely melted.
- Remove from heat and stir in 1 cup (120 g) all-purpose flour until a smooth dough forms.
- Return to low heat and cook, stirring constantly for 1–2 minutes to dry out the dough slightly—this helps the éclairs puff properly.
- Transfer the dough to a mixing bowl and let cool for 5 minutes, stirring occasionally.
- Add the 4 room-temperature eggs one at a time, beating well with a wooden spoon or electric mixer after each addition.
- The finished dough should be smooth, glossy, and fall from a spoon in thick ribbons.
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Ready when: Dough is smooth, glossy, and falls in thick ribbons from a spoon
Tip: Add eggs while the dough is still slightly warm so they incorporate smoothly. Don't add all the eggs at once or the dough will break.
2
Pipe éclair shellsOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Line two large baking sheets with parchment paper.
- Transfer the choux dough to a piping bag fitted with a ½-inch (1.25 cm) round tip.
- Pipe 4-inch (10 cm) long éclair shells onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart (you should have about 12 éclairs).
- If any peaks form on the tops, gently smooth them with a wet finger or small knife.
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Ready when: Éclairs are piped evenly and spaced 2 inches apart
Tip: Keep the piping bag at a 45-degree angle and pipe with consistent pressure. If the dough is too warm to hold its shape, refrigerate for 10 minutes first.
3
Bake until golden and puffedOven 400°F / 205°C
- Bake the piped éclairs at 400°F (200°C) for 45 minutes, until they are deep golden brown on all sides and feel quite firm and hollow when gently pressed.
- Resist the urge to open the oven door during baking, as a sudden drop in temperature causes them to collapse.
- At the 30-minute mark, you may briefly open the oven for no more than 10 seconds to check progress, but don't open it before then.
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Ready when: Éclairs are deep golden brown, firm, and hollow inside when gently pressed
Tip: Opening the oven door releases steam and prevents proper puffing. If they're browning too quickly, reduce heat to 375°F (190°C) for the last 10 minutes.
4
Cool éclairs
- Remove the baking sheets from the oven and let the éclairs cool on the sheet for 10 minutes.
- Transfer them to a cooling rack and let them cool completely at room temperature for at least 10 minutes—they should be just barely warm or completely cool before filling.
- While they cool, you can begin preparing the almond cream filling.
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Ready when: Éclairs are cool to the touch
Tip: Cooling completely prevents warm dough from making the filling melt or the glaze set unevenly.
5
Beat almond cream
- While the éclairs cool, prepare the filling.
- In a large bowl, beat ½ cup (115 g) softened butter with an electric mixer on medium-high speed for about 2 minutes until it's pale and fluffy.
- Gradually add 1 cup (100 g) ground almonds and ¾ cup (90 g) sifted powdered sugar, beating well.
- Add 1 large egg and beat until the mixture is light and creamy, about 2–3 minutes.
- Stir in 1 tsp (5 ml) vanilla extract, ½ tsp (2.5 ml) almond extract, and a pinch of fine sea salt.
- Continue beating for 1 minute until the filling is smooth and spreadable.
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Ready when: Filling is light, fluffy, and smooth with no lumps
Tip: If the filling seems dry, beat a little longer and it should come together. If it's too wet, add a tablespoon more powdered sugar.
6
Fill éclairs with almond cream
- Once the éclairs are completely cool, use a small serrated knife to split each éclair in half horizontally, creating a top and bottom shell.
- Transfer the almond cream filling to a pastry bag fitted with a ½-inch (1.25 cm) round tip.
- Pipe or spoon about 2–3 tablespoons of filling onto the bottom half of each éclair, then gently press the top half back on.
- Alternatively, you can use a smaller pastry tip to pierce the bottom of each éclair and pipe the filling inside.
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Ready when: All éclairs are filled with a generous amount of almond cream
Tip: Splitting the éclairs is easier than piping from the bottom and gives you better control. Don't overfill or the cream will squeeze out when you press the halves together.
7
Make honey chocolate glaze
- In a small saucepan, combine ⅓ cup (80 ml) honey and 2 tbsp (30 g) butter.
- Heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is warm, about 2–3 minutes.
- Remove from heat and immediately stir in 2 oz (60 g) chopped dark chocolate.
- Let sit for 1 minute without stirring—this allows the chocolate to soften from residual heat.
- Stir until completely smooth and combined.
- Add 1 tsp (5 ml) vanilla extract and a pinch of sea salt to taste.
- The glaze should be warm, glossy, and pourable.
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Ready when: Glaze is smooth, glossy, and pourable
Tip: Don't let the honey boil or it will become too thick. If the glaze cools and becomes too thick to dip with, gently reheat over low heat for 30 seconds.
8
Glaze and garnish éclairs
- Working quickly while the glaze is still warm, dip the top of each filled éclair into the honey glaze, coating the top evenly.
- Immediately sprinkle with ¼ cup (30 g) sliced almonds while the glaze is still wet and sticky.
- Place the glazed éclairs on a serving plate or cooling rack to let the glaze set at room temperature for 5–10 minutes.
- The glaze will firm up as it cools, and the almonds will adhere.
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Ready when: Glaze has set and almonds are adhered
Tip: Work quickly so the glaze doesn't set before you finish dipping all the éclairs. If it hardens, gently reheat for a few seconds over low heat.

Good to know

Tips

Make sure your choux pastry dough is glossy and drops from a spoon in thick ribbons—if it's too stiff, the éclairs won't puff. If it's too soft, you may not have cooked it long enough in the saucepan to evaporate moisture.
The key to puffy éclairs is not opening the oven door for at least 30 minutes. The choux pastry puffs from the steam inside—opening the door releases the steam and prevents proper rising.
If the almond filling seems grainy, beat it longer. The fat from the butter will eventually incorporate the almond flour into a smooth, creamy consistency.
For a truly make-ahead option, bake the éclairs and store in an airtight container for up to 2 days, then fill and glaze them just a few hours before serving for the best texture.

Make ahead

The baked éclairs can be made up to 2 days ahead and stored in an airtight container at room temperature. You can fill and glaze them up to 4 hours ahead of serving and store in the refrigerator. Bring to room temperature for 10 minutes before serving.

Storage & reheating

Store unfilled baked éclairs in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month (thaw at room temperature before filling). Filled and glazed éclairs keep refrigerated for up to 2 days in an airtight container. Do not freeze filled éclairs, as the filling will separate and the texture will suffer. To reheat unfilled éclairs, place on a baking sheet and warm at 350°F (175°C) for 5 minutes.

Substitutions

almond extract → ¼ tsp bitter almond extract or ½ tsp finely grated orange zest. Almond extract can be intense; use half the amount of bitter almond extract for a subtler flavor, or add orange zest for a Spanish citrus note.
dark chocolate (70% cacao), chopped → Milk chocolate or a mixture of dark and white chocolate. Dark chocolate provides subtle contrast to the sweetness of honey. Milk chocolate makes the glaze sweeter; white chocolate creates a prettier visual contrast.
sliced almonds → Finely chopped pistachios, hazelnuts, or other toasted nuts. Sliced almonds complement the almond filling, but pistachios would add a Middle Eastern flair, and any nuts will work visually and flavor-wise.
ground almonds (almond flour) → Finely ground hazelnuts or a mixture of ground almonds and ground pistachios. Hazelnut shifts the flavor profile but is delicious. A mixture adds complexity and a more sophisticated taste.