Rockin’ Recipe Halloween Edition: Bleeding Mummy Eclair

When it comes to trick or treat, we call dibs on the treats. Halloween is the perfect holiday for deliciously spooky treats and our pastry team has been hard at work whipping up a tasty recipe for you to try in the comfort of your own kitchen. Feast your eyes on the bleeding mummy éclair. This éclair is made from Pâte à Choux pastry, which is defined as a light dough used to make various pastries like beignets, cream puffs and of course our Halloween-themed éclair. It’s sure to make a frighteningly sweet addition to your Halloween festivities.


We sat down with our Executive Pastry Chef, Stephan Schubert, to get all the foodie details on how to recreate this at home. Here’s everything you need to know:


  • 1 1/2 cups water
  • 1 stick plus 1 tablespoon unsalted butter, cut into cubes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 200 grams all-purpose flour (about 1 1/2 cups)
  • 8 large eggs

Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.

In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.

In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.

Transfer the dough to a piping bag fitted with a 1 -inch plain tip. Pipe 1 by 2-inch logs   onto the baking sheets, leaving 1 inch between them.

Lemon Curd

  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, diced

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

White chocolate mousse

  • 12 ounces white chocolate
  • 1 1/2 cups heavy cream, divided

In a small saucepan, heat 3/4 cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring to a boil.

Turn off the heat and add the chocolate. Stir until the chocolate is melted and the cream and chocolate are completely combined. Set aside and allow to cool to room temperature.

With an electric mixer using the whisk attachment, beat the other 3/4 cup cream on high until soft peaks form. Once the chocolate mixture is cool, fold it into the whipped cream using the paddle attachment.

Mixed berry compote

  • 2 pints raspberries
  • 1 pint blackberries
  • 1/2 cup granulated sugar
  • 3 tablespoons fresh lemon juice

In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Allow to cool before use.


  1. Cut a ½ silt on top of baked eclairs.
  2. Pipe in a thin layer of lemon curd into éclair
  3. Spoon a thin layer of fresh berry compote on top of lemon curd
  4. Pipe a layer of white chocolate mousse on top of berry compote in the éclair
  5. Place some white chocolate mousse into a pastry bag fitted with a ¼ inch plain tip, pipe strings of mousse across the éclair to look like mummy shreds
  6. Pipe two large dotes of white chocolate mousse for the eyes, then dot the white with some of the berry compote juice for the pupil of the eyes
  7. Enjoy!