Passion Fruit Eclair Recipe With Chocolate
Choux pastry piped into eclair shells, baked to perfection and filled with passion fruit pastry cream and a drizzle of chocolate.
Servings 10 servings
Equipment
- Saucepan
- 2 piping bags with small and large nozzles
- Sheet pan with parchment paper
- Basting brush
Ingredients
- Ingredients for Passion Fruit Cream
- 1 1/2 cups Heavy cream or double cream
- 1 cup Caster sugar
- 14 oz Passion fruit pulp freezer section, thawed
- 1 Gelatin envelope, unflavored
- pinch Salt
- Ingredients for Pastry
- 8 oz Unsalted butter room temperature
- 1/2 cup Water
- 1/2 cup Milk
- 1 cup Flour
- 2 tsp Caster sugar
- 1 tsp Salt
- 4 Eggs room temperature
- Chocolate Drizzle
- 1 oz Chocolate square
Instructions
- Cream
- Once the passion fruit pulp is thawed, puree it in a blender or food processor and transfer to a medium size bowl.
- In a small cup, dissolve gelatin in a little of the passion fruit pulp (or ¼ cup water)
- In a small saucepan, heat the cream until it begins to form bubbles on the sides of the pot. Pour the sugar into the heated cream and stir until it dissolves. With an electric hand whisk, whisk the heated sweet cream into the bowl of passion fruit puree, along with the dissolved gelatin. Whisk until creamy. Place plastic wrap over the bowl, touching the top of the cream, and allow it to thicken in the refrigerator.
- Pastry
- Preheat oven to 400
- In a small bowl, whisk the eggs until well blended, set aside.
- In a medium saucepan, over medium heat, place the butter, water and milk. Melt and stir with a wooden spoon. Stir in the sugar, salt and flour. Continue to stir until it comes together in a paste, pressing the paste against the sides of the pot with the back of the wooden spoon so as to cook the flour into the butter, much like a roux. Cool.
- Transfer the flour paste to the bowl of a stand mixer. Whisk in the egg mixture a little at a time, saving a few tablespoons of the egg mixture to use as egg wash before baking. The batter will look shiny and pasty.
- Transfer to a pastry bag fitted with a large hole, or simply put the pastry in a zip bag and cut a half inch angled hole at the corner. Brush a little water on a parchment lined cookie sheet, squeeze out ‘hotdog’ shaped logs, about 5 inches long. Keep an inch or two between them. Brush lightly with remaining egg mixture.
- Bake in the preheated oven for 20 minutes. Turn the oven down to 350 and continue baking another 10 - 13 minutes. Do not open the oven door until the final time. If a little more color is needed, continue baking a minute or two more until desired color is obtained.
- Remove from the oven and place on a cooling wire rack, piercing a tiny air hole in each pastry to allow the steam out.
- After the pastry is cool, pipe the custard into the pastry shells from the ends, or the eclair shell can be cut open lengthwise and the pastry can be decoratively piped, exposing the filling once top of eclair is placed on top.
- Chocolate Drizzle
- For a final presentation, melt the chocolate square and drizzle across the top. Serve.