Peppermint Éclairs: Guest Posting at A Culinary Journey with Chef Dennis

Hi folks. Well today is a special day for me. I can be found over at A Culinary Journey with Chef Dennis today. I have to say I was so thrilled Chef Dennis asked me. I was also seriously nervous. I do not usually get uptight over food. Yet I found myself struggling to decide what to make. I finally settled on these beautiful éclairs. I have never made them before, to be quite honest I don’t do well with pastry in general. I was told rather bluntly once by my son that I am a better cook than baker. He’s not wrong. While I love to bake more I have issues as it goes against my free wheeling style. Baking and particularly pastry is so precise, it’s a science really when you get right down to it. So for me being the kind of person who does not measure, does not level and does not follow rules this poses a challenge. I knew going into this it might not work out so I had a back up ready just in case. I mean a girl’s gotta plan ahead right. Well the baking went really well I must say. Yet the photos fell short this time. We had dismal weather, no sun at all. So I used my artificial light but it’s too harsh. I’ve had some help tweaking pictures as my software skills are lacking. So thank you Ann and Chef Dennis for helping me make my food look as good as it tastes.

I hope you all will take the time to pop over to A Culinary Journey with Chef Dennis today. This man is a class act. Always so helpful and kind. He was the first person at Foodbuzz to reach out to me. Since then he’s become not only a mentor but a friend. If you have not read his Ask Chef Dennis series you must check it out. For those of us who are new it is so helpful to have someone who is willing to share information and help others out. Add to that this man can cook like no one’s business. I am always blown away by what he creates. So make sure you pop over to check out my éclairs. While you are there make sure you hit the follow button.

So rush over folks to see my Peppermint Éclairs. I shall see you there.

Peppermint Éclairs with Peppermint Whipped Cream
Recipe type: Dessert, Pastry
  • For the choux pastry:
  • 5 tablespoons butter, cut into small pieces
  • ⅔ cup water
  • ¾ cup all-purpose flour, sifted
  • 2 eggs
  • For the peppermint whipped cream:
  • 1¼ cups heavy cream
  • 1 teaspoon peppermint extract
  • 1 tablespoon confectioners’ sugar
  • For the frosting:
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1 tablespoon unsweetened cocoa
  • ½ cup confectioners’ sugar
  • Crushed peppermints or candy canes for garnish
  1. For the choux pastry:
  2. Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper.
  3. Place the water in a pan and add the butter. Heat gently until the butter melts.
  4. Bring this to a rolling boil, and then remove the pan from the heat.
  5. Add flour all at once, now you beat this until the mixture leaves the sides of the pan to form a ball.
  6. Let this cool slightly before continuing.
  7. Now gradually add the eggs, beating them in until they form a smooth, glossy mixture.
  8. Spoon this into a pastry bag fitted with a ½ inch plain tip.
  9. Sprinkle some water on your cookie sheets.
  10. Now pipe éclairs so they are 3 inches long, spacing them well apart.
  11. Bake in the preheated oven for about 25 to 30 minutes.
  12. You will know they are done by their golden appearance and crisp tops.
  13. Remove from oven and make a small slit in each one to let steam escape.
  14. Cool on a wire rack.
  15. For the peppermint whipped cream:
  16. Whisk the heavy cream for a few minutes on its own.
  17. Add the sugar and whip again. You want it to form a slightly stiff cream.
  18. Now add the peppermint extract and whip another minute.
  19. Place in a pastry bag and set aside to pipe it into the éclairs
  20. For the frosting:
  21. Melt the butter with the milk in a pan over medium-low heat.
  22. Remove from the heat and add cocoa and sugar. Stir well until it is smooth and slightly glossy.
  23. Putting it all together
  24. Split the éclairs lengthwise with a knife. I found a bread knife worked very well.
  25. Now pipe the whipped cream into the middle of each éclair.
  26. Spread the frosting over each one.
  27. Sprinkle them with crushed peppermint.
  28. Let them set on counter or in fridge for a little bit.
  29. Serve with a big smile!


Toodles and smoochies! xx

Get More Updates!

Sign up to get exclusive updates & tips!


  1. Ann says

    It was an AMAZING post and the eclairs look delicious! For someone who claims not to bake – you sure did knock it out of the ballpark with this one! Congratulations!

  2. says

    I was just over at Chef Denis' site. Great guest post Kim! I totally understand how one would feel a little intimidated, but you nailed it! Have a very Merry Christmas Lovely Lunatic!

  3. Kim Bee says

    @Marina- Thank you so much my dear. I had a little fun with the photos. Lol!

    @Ann- Thanks doll, I love to bake but it's not always an easy thing for me.

    @celiacasaurus- Thanks so much. I can't help but feel a bit nervous. But I had fun doing it.

    @easyfoodsmith- Thank you!

  4. Tina says

    You did an awesome job on these gems! Bravo to you for stepping out of the box-especially on this guest post. Have a great day.

  5. Apron Appeal says

    Do you have anything left on your blogging "to do" list? It seems like you've smacked' 'em all out of the park!

  6. Dara says

    Congrats Kim. I love Chef Dennis! These are beautiful and you are so patient, I don't think I could ever make and eclair. Happy Holidays.

  7. Kim Bee says

    @Lizzy- Thanks so much. I had fun with this one.

    @Tina- Thanks my dear. I had to go out on a limb for this one.

    @Parsely Sage- Thanks. So happy you like them.

    @Apron Appeal- Lol, I surely do. Tons and tons of stuff still to make.

    @Dara- They were a bit intense but not nearly as hard as I thought they would be. Thanks so much.

  8. Cucina49 says

    I'm sure you were nervous, but those are lovely eclairs. They are one of my favorite desserts, and I love the seasonal twist.

  9. Kristen says

    It was a fabulous post, Kim. And those eclairs are stellar. I think I would eat a bowl of that filling if there were any leftovers.

  10. Kim Bee says

    @Cucina- Thank you so much. I just wish my pics did them justice.

    @Kristen- Thanks my dear. It was good. Mini-me isn't a fan of the pastry cream so whipped is the way we go here.

  11. Tiffany says

    They sound like they are to die for! And congrats on guest posting over at Chef Dennis' site. That is a huge testament to your ability!

  12. Kim Bee says

    @Dennis- Thank you so much for sharing it with me and being so kind. And for tweaking my lighting. Lol! I am so touched and honoured you asked. Was a total pleasure. xx

    @Tiffany- Thank you and thank you. You are so sweet.

  13. Jen at The Three Little Piglets says

    They sounds delicious! And I just love eclairs!! On my way over to CD now. Merry Christmas to you!!

Leave a Reply

Your email address will not be published.