Blackcurrant eclair
10 servings
60 minutes
A dessert called "lightning". But until the mid-19th century, this pastry was called "little duchess", petite duchesse, or "bread for the duchess", and also "Jacob's staff". However, biblical associations arise in us much less often than in pastry shops. The old school of making eclairs insists on the formula "white bottom and dark top", when coffee was added to the butter cream, and chocolate to the glaze. The palette is multi-colored, bright and frivolous - a sign of fashionable pastry shops of the new generation . Today, in a light shell of choux pastry, you can find raspberry or pistachio mousse, lingonberry confit or blackcurrant custard.
1
Bring 250 ml of milk and water to a boil, then add butter.
- Milk 3.2%: 250 ml
- Water: 250 ml
- Butter: 200 g
2
Mix 300 grams of flour, 10 grams of salt, and 10 grams of sugar, and gradually add this mixture to boiling milk.
- Wheat flour: 320 g
- Salt: 10 g
- Sugar: 260 g
3
Mix the mixture with a silicone spatula. When the mixture thickens, start mixing it with a mixer on low speed.
4
Gradually add 8 eggs to the dough, one at a time.
- Chicken egg: 13 pieces
5
Put the dough in a pastry bag.
6
Pipe the éclairs onto a silicone mat placed on a baking sheet (they should form a straight line).
7
Place the éclairs in a turned-off oven that has been preheated to 270 degrees for 20 minutes.
8
After 20 minutes, turn on the oven to 180 degrees and bake the éclairs for 15-20 minutes. Then take them out of the oven and set aside to cool.
9
Prepare custard with black currants: blend the berries and strain through a sieve.
10
Combine berry puree and cream, bring to a boil.
- Blackcurrant: 500 g
- Cream 33%: 500 ml
11
Take 5 eggs, 250 grams of sugar, 50 grams of starch, and 20 grams of flour and mix. Whisk everything together and pour the mixture in a thin stream into boiling cream with fruit puree. Cook the cream for 2 minutes over medium heat, then blend and strain through a sieve.
- Chicken egg: 13 pieces
- Sugar: 260 g
- Starch: 50 g
- Wheat flour: 320 g
12
Make a hole in the end of the eclair bun and fill it with currant cream.
13
Dip one side of the finished eclair in melted white or dark chocolate, wait for the chocolate to set, and decorate it with fresh blueberries and pistachios.
- Chocolate: 200 g
- Blueberry: to taste
- Pistachios: to taste