Baking for the holidays? Make sure to add these incredible peppermint eclairs to your baking list! One of my favorite Christmas recipes! These light as air, fluffy and delicate eclairs start with simple pate a choux, are filled with a vanilla peppermint-flavored whipped cream, garnished with white chocolate and crushed candy canes. Add more whipped cream on top to make these pastries even more festive!
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How To Make: Peppermint Eclairs
Every eclair recipes starts with a simple pate a choux dough. This French pastry dough is super easy to make and requires just 5 ingredients: butter, water, salt, flour and eggs. When baked, the pate a choux will expand, leaving the inside hollow and perfect for filling. Allow the eclair shells to cool completely before filling them with the cream. Follow these tips for making perfect eclairs:
- Allow the dough to cool before adding the eggs. When you start adding the eggs, the dough will start to look funny, but just keep adding them one at a time and mixing well. The dough will come together!
- Pack the dough into a pastry bag tipped with a simple round or star tip; I used this Ateco French Star Tip (affiliate link). Pipe the eclairs as evenly as possible and the same length. They do not need too much spacing in between, about 1-inch.
- Do not open the oven door when baking the eclairs, otherwise they will fall flat! Bake them until they’re a deep golden color to ensure the pastry doesn’t collapse.
The Peppermint Filling
For this Christmas recipe, I wanted to go with a light and airy filling that’s not overwhelming. I used my ‘Whipped Cream Frosting’ recipe and added a bit of peppermint oil. This whipped cream filling is so fluffy, airy and just melts in your mouth! Make sure to use food grade peppermint oil. A little bit goes a long way so start with a few drops and then adjust to taste.
When making this filling, make sure to cream together the butter and cream cheese first, otherwise you’ll have clumps of both in the filling. Then add the sweetened condensed milk and mix again until smooth. Add the chilled heavy cream and flavorings last and whisk to stiff peak stage, about 3 minutes. Watch the frosting carefully and do not overmix it, otherwise it can start to separate. For filling the eclairs, I used this Wilton Filling Tip #230.
Garnishing the Eclairs
For garnishing these pastries, I went with two options. You can use both or make one or the other! The first option is dipping them into melted white chocolate melts and then garnishing with crushed candy canes. Dip about 3 to 4 at a time and add the crushed candy before the chocolate starts to set. I went with soft candy cane melts. Just place them into a large bag and use a meat mallet or rolling pin and crush them into small pieces.
For the second decorating option, I reserved 1 cup of the filling and added red food coloring. I used this Wilton petal tip #104 to pipe the frosting onto the eclairs and then garnished with candy canes also. This decorating option is great if the top of your eclairs aren’t perfect; it hides any imperfections! Enjoy the eclairs right away, or refrigerate them if not serving within a few hours. They will stand in the refrigerator for a few days!
Enjoyed these festive peppermint eclairs? Check out some of my other pastries!
- Raspberry Pistachio Eclairs – creamy pistachio filling with a raspberry glaze and fresh berries!
- Strawberry Cream Puffs – delicate cream puffs with fresh strawberries!
- Nutella Cream Puffs – chocolate dipped cream puffs filled with Nutella whipped cream!
- Chocolate Coffee Eclairs – the most popular eclairs on my blog! These are amazing!
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