Hazelnut pear eclair made with
– choux pastry,
– hazelnut praline pastry cream,
– pear jelly.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
– piping bag
– lightning bolt
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut praline pastry cream
✔450g milk
✔4 yolks
✔35g sugar
✔20g cornflour
✔2g gelatine
✔35g butter
✔100g hazelnut praline
Pear jelly
✔75g mixed ripe pear
✔10g water
✔2g gelatine
The recipe
For about 6 éclairs
Pear jelly
✔75g mixed ripe pear
✔10g water
✔2g gelatine
Place the gelatine in a large bowl of cold water. Pour 75g of mixed ripe pear and a little water into a saucepan. Bring to the boil, stopping the heat as soon as it begins to boil. Remove from the heat, add the gelatine and mix well. Pour onto a silicone mould and place in the freezer for a few hours.
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Hazelnut praline pastry cream
✔450g milk
✔4 yolks
✔35g sugar
✔20g cornflour
✔2g gelatine
✔35g butter
✔100g hazelnut praline
Heat the milk.
Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the pan. Stir until thickened. Add the hazelnut praline. Mix well. Finally add the butter, cut into pieces. 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)
+Icing 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.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.
Assembly
Remove the hazelnut praline pastry cream from the fridge. Loosen it slightly with a spatula, then fill a piping bag fitted with a piping tip. Make two small holes under each éclair and top with the cream. Place the frozen pear jelly on top of each éclair. I decorated with a piece of chocolate and a little edible gold leaf.
