Eclairs filled with a passion fruit cream, in a luscious Choux pastry and drizzled with chocolate is too easy not to make at home.
Course Dessert
Cuisine Brazilian Fusion
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12servings
Calories 300kcal
Ingredients
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)
Instructions
Cream
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.
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.