Mini Éclairs With Raspberry Cream

IMG_6523My French is a little rusty, but I think éclair translates to: “Pain in the ass to make. Seriously, they take three hours, make a mess of your kitchen, and aren’t worth the time required. If you’re in the mood for one, just go to the bakery. Sheesh.” Or something like that.

They taste pretty excellent, but no. Just no. I’m including the recipe, but I’m not kidding when say that this juice is just not worth the squeeze. You’ve been warned.

IMG_6524

INGREDIENTS (Coming at ya from Frosting and a Smile)

For the pastry cream

  • 5 egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup sugar, divided
  • pinch of salt
  • 2 cups half and half
  • 4 tablespoons unsalted butter
  • 2 teaspoons raspberry extract
  • 6 – 8 drops red food coloring

For the ganache

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 teaspoon vanilla

For the Pâte à Choux

  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup unsalted butter
  • 2 tablespoons sugar
  • 1 cup flour
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 2 egg whites

DIRECTIONS

For the pastry cream

  1. In medium mixing bowl, whisk together egg yolks, cornstarch, 1/4 cup of sugar, and salt.
  2. In a saucepan over medium-low heat, mix together half and half until it begins to simmer.
  3. Slowly add milk mixture to egg mixture (a little at a time) and whisk until smooth.
  4. Return to saucepan and, stirring continuously, cook over medium-low heat until it thickens to a pudding consistency.
  5. Strain into a clean bowl and add butter, raspberry extract, and food coloring. Whisk until evenly smooth.
  6. Cover with plastic wrap (pressing the wrap directly onto the cream) and chill for 2 – 3 hours.

For the ganache

  1. Heat heavy cream in small saucepan until it begins to simmer.
  2. Add cream chocolate (which will hopefully be in a bowl) and let sit for 5 minutes.
  3. Add vanilla and mix until smooth.
  4. Let that stuff sit while you’re making a mess of your kitchen your mini eclairs.

For the Pâte à Choux

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a medium-ish pan, combine the milk, water, sugar, and butter and, over medium heat, bring to a simmer.
  3. Add the flour all at once and mix until it forms a ball and begins to pull away from the sides.
  4. Remove from heat, add the vanilla, and add the eggs (one at a time) until fully incorporated.
  5. Pipe 2 – 3 inch “blobs” of dough on baking sheet.
  6. Bake for 10 minutes before dropping the temperature to 350 and baking for another 30 minutes.
  7. Remove from oven and, using a knife, poke a whole in the end of each one.
  8. Let ’em cool.

Eclair construction

  1. Dip each eclair in ganache and return to baking sheet to completely set.
  2. Using a piping bag and your favorite tip, fill each eclair with pastry cream.
  3. Store in the refrigerator before bringing them to your co-workers.
  4. Spend an hour cleaning your kitchen because you’ve used every pot you own to make these things.
  5. Vow to stick to cookies.
This entry was posted in Pastry and tagged , , , , . Bookmark the permalink.

One Response to Mini Éclairs With Raspberry Cream

  1. Pingback: (Mint) Cream Puffs – Stick It In Your Mouth

Leave a Reply