Blueberry eclair made with
– choux pastry,
– pastry cream,
– blueberry compote,
– coloured white fondant.
Material used
– micro-perforated baking mat
– fluted tip
– pastry bag
– filling tip
– lightning bolt
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Blueberry custard cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔60g blueberry coulis
Blueberry Compote
✔60g blueberries
✔10g powdered sugar
✔1g NH pectin
Glaze
✔115g White fondant
✔30g glucose
✔Color purple
The recipe
For approx. 6 éclairs
Icing
✔115g white fondant
✔30g glucose
✔Color violet
Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Add violet colorant. Mix well. Pour onto silicone tray and place in the freezer for a few hours.
Blueberry custard cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔60g blueberry coulis
Heat milk.
Mix the yolks, sugar and cornflour in a bowl, then reheat the milk.
Pour hot milk over sugar/yolk mixture. Stir. Pour back into saucepan. Stir until thickened. Add blueberry coulis (blend blueberries). Mix well. Set aside in a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+powdered sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip. Sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.
Blueberry Compote
✔60g blueberries
✔10g powdered sugar
✔1g NH pectin
In a saucepan, cook the blueberries over low heat for a few minutes. Then increase the heat, add the sugar and pectin mixture. Cook for two minutes, stirring occasionally. Turn off the heat. Fill a piping bag with the mixture and set aside.
Assembly
Remove the crème pâtissière from the fridge. Loosen it a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with cream, then blueberry compote. Place the fondant on each éclair. Set aside in a cool place.
I decorated it with mint leaves, a fresh blueberry and a Lobularia flower.
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