AuthorBiteSizedTombstone Eclairs are the ultimate spooky-sweet treat for your Halloween party! These eerie delights are made with light, crisp eclairs filled with a rich, velvety chocolate cream and a hidden layer of strawberry jam, adding a ghoulishly fun "bloody" surprise inside. But the haunting doesn’t stop there—each eclair is topped with a ghostly figure made from delicate rice paper, floating eerily above, while tombstones crafted from ladyfingers rolled in powdered sugar stand ominously at one end, giving the perfect eerie vibe.
With every bite, you’ll experience a delicious blend of creamy chocolate, sweet jam, and the delightful crunch of the decorative tombstones. Not only do these Tombstone Eclairs taste amazing, but they also make a frightfully fun centerpiece for any Halloween gathering. Both spooky and sweet, these playful eclairs are sure to impress your guests and add a touch of eerie elegance to your dessert spread!
In a saucepan over medium heat, combine water, milk, butter, and sugar and bring it to a boil.
Turn off the heat, add the all-purpose flour, and mix immediately using a wooden spoon.
Mix until dough forms, and transfer it to a bowl. Using a hand mixer, beat it on medium speed for a minute. Gradually add the eggs and mix until well combined.
Insert the eclairs mixture into a piping bag, and pipe it over a baking sheet, for 30 minutes at 218C/425F . Let the pastry cool down before piping in the filling or coating it with chocolate.
In a large bowl, melt the chocolate over a double boiler or microwave in 10-second increments. Divide the melted chocolate in half and set this aside. In a chilled bowl, whip the whipping cream until stiff peaks. Add the melted chocolate. Pipe it into the piping bag with a star tip.
Carefully slice the eclairs in half, spread a strawberry jam, pipe the whipping cream on top.
Drizzle the reserved melted chocolate onto the eclairs and allow it to set at room temperature. Afterwards, let it chill in the refrigerator.
Wet a rice paper sheet and rest the middle on a rounded end to shape it into a ghost. Draw on the eyes and mouth. For the tombstone slice a ladyfinger in half and roll it onto powdered sugar.
Carefully perch the rice paper ghost and ladyfinger on the eclair using toothpicks. Serve chilled.
Ingredients
Directions
In a saucepan over medium heat, combine water, milk, butter, and sugar and bring it to a boil.
Turn off the heat, add the all-purpose flour, and mix immediately using a wooden spoon.
Mix until dough forms, and transfer it to a bowl. Using a hand mixer, beat it on medium speed for a minute. Gradually add the eggs and mix until well combined.
Insert the eclairs mixture into a piping bag, and pipe it over a baking sheet, for 30 minutes at 218C/425F . Let the pastry cool down before piping in the filling or coating it with chocolate.
In a large bowl, melt the chocolate over a double boiler or microwave in 10-second increments. Divide the melted chocolate in half and set this aside. In a chilled bowl, whip the whipping cream until stiff peaks. Add the melted chocolate. Pipe it into the piping bag with a star tip.
Carefully slice the eclairs in half, spread a strawberry jam, pipe the whipping cream on top.
Drizzle the reserved melted chocolate onto the eclairs and allow it to set at room temperature. Afterwards, let it chill in the refrigerator.
Wet a rice paper sheet and rest the middle on a rounded end to shape it into a ghost. Draw on the eyes and mouth. For the tombstone slice a ladyfinger in half and roll it onto powdered sugar.
Carefully perch the rice paper ghost and ladyfinger on the eclair using toothpicks. Serve chilled.
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