Eclairs filled with a passion fruit cream, in a luscious Choux pastry and drizzled with chocolate is too easy not to make at home.
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 will make bakery perfect eclairs!
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.
Passion Fruit Cream
I encountered the sweet/sour flavor of passion fruit while living in Brazil, which I had never tasted before.
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.
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!
- Sweetened condensed milk
- Evaporated milk
- Passion fruit pulp
- Water or milk (to form choux pastry)
- Matcha powder (optional)
- Chocolate Square
- Sauce pan
- Blender or Food processor
- Measuring cup
- Measuring spoons
- Piping bag and nozzle
- Cookie sheet
- Parchment paper
- Stovetop or burner
ECLAIRS WITH PASSION FRUIT CREAM
- Ingredients for Passion Fruit Cream
- Sweetened Condensed Milk – 14 oz. can
- Evaporated Milk – 12 oz. can
- Passion Fruit Pulp – 14 oz. (freezer section at a grocery, thawed)
- Gelatin – 1 envelope unflavored
- Ingredients for Pastry
- Butter – 8 tbsp, 1 stick
- Water or milk – 1 cup
- Flour – 1 cup
- Sugar – 1 Tbsp
- Matcha powder – 2 tsp (optional)
- Salt – ½ tsp
- Eggs – 4
- Chocolate Drizzle – 1 oz chocolate square (optional)
- Dissolve gelatin in a little of the passion fruit pulp (or ¼ cup water)
- In a blender or processor, pour in both evaporated and sweetened condensed milk, passion fruit pulp and pulse a few times.
- Add dissolved gelatin and puree well to break down and blend thoroughly the gelatin with the ingredients. Place in the fridge to firm while you make the pastry.
- In a saucepan, place butter and water (or milk). Melt and stir on medium.
- Stir in the sugar, salt, matcha, and flour. Stir and stir until it comes together in a paste. Cool.
- 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, which gives a nice looking crust)
- Bake 350 until golden and firm. About 35 minutes.
- After the pastry is cool, pipe or spoon custard into the pastry shells. For a final presentation, melt the chocolate square and drizzle across the top. Serve.