Orange & cinnamon eclairs

by Chetna Makan

A cold weather twist on the classic French pastry


For the eclairs:
60g unsalted butter
¼ tsp salt
1 tsp caster sugar
120ml water
85g plain flour
2-3 large eggs
1 large egg, beaten, for glazing

For the filling:
300ml double cream
150g mascarpone
2 tbsp caster sugar
¼ tsp ground cinnamon
2 tbsp orange marmalade

For the chocolate sauce:
60g dark muscovado sugar
30g unsalted butter
20g dark chocolate, chopped into small pieces
1 tbsp double cream


Preheat the oven to 180C. Line 2 baking sheets with baking parchment.

To prepare the éclairs, put the butter, salt, sugar and water in a pan over a medium heat. Once the butter has melted, bring it to the boil and remove from the heat. Add the flour and quickly stir together with a wooden spoon to form a dough. Put the pan back on a low heat, stirring vigorously for 2 mins until the dough comes away from the sides of the pan.

Tip the dough into a large bowl and leave to cool until barely warm. Using an electric whisk, gradually beat the eggs into the dough, beating well after each egg. You might not need the last egg, so add 1 tbsp at a time. The dough should be shiny and paste like and fall from the spatula when lightly shaken.

Spoon the dough into a piping bag fitted with 1.5cm round piping tip or simply cut the tip off the piping bag to that size. Pipe straight lines on the prepared baking sheets, roughly 4” long. This makes around 12-14 éclairs. Lightly brush the éclairs with the beaten egg. Bake for 25-30 mins.

Remove the trays from the oven and make holes in the éclairs on one side to let the steam out. Put the trays back in the oven and bake for a further 10 mins, until golden brown and crispy. Leave them to cool on a wire rack. Once cool, the éclairs can be frozen—carefully, so as not to crush them.

In a bowl whisk the cream, mascarpone, sugar and cinnamon until it forms soft peaks. Fold in the orange marmalade and spoon it into a piping bag. Slice the éclairs horizontally in 2 and pipe the orange cream in the bottom halves before sandwiching together with the top halves of the éclairs.

To make the sauce, heat the sugar and butter together in a pan, bring to the boil and mix well for 1 min. Take it off the heat and put in the chocolate. Mix until it has melted. Put the cream in and mix well.

Drizzle this hot caramel chocolate on top of the éclairs. It will set once it’s cool. Keep chilled until ready to eat. The sauce can also be made in advance and reheated.

Recipe: Chetna Makan