Éclairs with Light Fruit Cream




Rating: 3.99 / 5.00 (149 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:










For the pastry cream:








For the whipped cream:





For the fruit puree passion fruit:





For the fruit puree strawberry (alternatively see tip):





For the fruit puree tangerine (alternatively see tip):





For the glaze:




Instructions:

For the éclairs with light fruit cream, cut the fruit in half, scoop out the pulp and pass through a fine sieve. Place 70 ml of the liquid in a saucepan with the sugar and pectin, mix and bring to the boil, stirring constantly. Reduce heat, allow juice to thicken for 5-10 minutes and cool. Cover and place in the refrigerator.

For the pastry cream, whisk egg yolks with 40 g sugar and salt until well blended. Gradually mix in the flour and cornstarch. In a saucepan, bring the milk to a rapid boil with 40 g sugar. Remove the saucepan from the heat, pour a ladle of milk over the egg yolk mixture and whisk vigorously to combine.

Add this mixture to the milk in the saucepan and whisk until smooth. Bring cream to a boil while stirring, then remove saucepan from heat (if cream thickens too much, simmer for 1-2 minutes while stirring constantly, this will make cream more liquid again). Pour cream into a bowl and immediately cover with plastic wrap to prevent a skin from forming. Place the cream in the refrigerator until lukewarm.

For the whipped cream, place measuring cup and whisk in refrigerator before preparing. Whip the whipped cream with the beaters of a hand mixer, first on medium speed, then on high speed until stiff. Add powdered sugar and vanilla bean pulp and continue beating until whipped cream sticks to the whisks. Place in the refrigerator.

For the éclairs, heat the oven to au

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