Robin Daumit

ECLAIRS PASSION FRUIT CREAM FILLED

Robin Daumit
ECLAIRS            PASSION FRUIT CREAM FILLED
Yummly Publisher

ECLAIRS – CREAM FILLED

 What do you do when you are in need of a fabulous dessert, and store bought cakes, cookies, or ice cream just isn’t going to cut it?

Well, I will tell you what… If you keep flour, eggs, sugar, butter, and Me in your kitchen, We Got This!

 Eclair, Choux pastry, or Profiteroles, as they are also called, are so darn easy and fast to make. They keep well in the fridge, and can be stuffed with just about anything. The pastry itself is really just flour, butter, and eggs, but can be flavored in a variety of ways for both dessert, and savory dishes. The filling can also be varied in sweet or savory, and just plain ice cream works too.

 I encountered the sweet/sour flavor of passion fruit while living in Brazil, and so I am going to make these eclairs with passion fruit custard. The passion fruit flavor will impress your guests too, since it is not a flavor they will likely be expecting. Let’s Make These!

 The cream can be whipped up fast, and chilling in the fridge, while you go on to the éclair pastry. I find I can get both of these two components completed and ready to assemble in about an hour, to an hour and a half. It would take longer to bake and ice a cake!

 

Ingredients for Cream

-        Sweetened Condensed Milk – 14 oz. can

-        Evaporated Milk – 12 oz. can

-        Passion Fruit Pulp – 14 oz. (thawed)

-        Gelatin – 1 envelope unflavored

Dissolve gelatin in a little of the passion fruit pulp (or ¼ cup water)

In a blender or processor, pour in both milks, pour fruit into cans to get the rest of the sweet milk out, and pour the passion fruit into processor and pulse a few times. Add dissolved gelatin and puree well to break down and blend thoroughly the gelatin with the ingredients.

Place in fridge to firm while you make the pastry.

 

 Ingredients for Pastry

-        Butter 1 stick

-        Water (or milk) 1 cup

-        Flour – 1 cup

-        Sugar – 1 Tablespoon

-        Macha powder - (optional) 2 teaspoons

-        Salt – ½ teaspoon

-        Eggs – 4

-        Drizzle is optional. A square of melted chocolate, and with a fork, quickly drizzle across finished, filled pastry. (profession!)

In a saucepan, place butter and water. Melt and stir on medium.

Stir in sugar, salt, macha, and flour. Stir and stir until it comes together in a paste. Cool. Transfer to mixing bowl (or simply work in the saucepan). Add one egg at a time and mix. After the final egg, the batter will look shiny and pasty.

Transfer to a pastry bag with a large hole, or simply put the pastry in a zip bag, and cut a half inch angled hole at the corner.  On a parchment lined cookie sheet, squeeze out “hotdog” shaped logs. Keep an inch or two between them. Brush lightly with water. (gives a nice looking crust).

Bake 350 until golden and firm. About 35 minutes.

If you would rather small bite size pastry, simply plop a round dollop of pastry instead of the longer log shaped.

 After pastry is cool, pipe or spoon custard into the pastry shells. For a final presentation, a little drizzle of melted chocolate across the top is lovely. Ready to serve!