Fried egg eclair composed of
– choux pastry,
– pastry cream
– white fondant
– almond paste.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
– piping bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
Assembly
✔ Almond paste
✔ White pastry fondant
✔ Yellow colouring
The recipe
For about 6 éclairs
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
Heat the milk In a bowl, mix the yolks, sugar and cornflour.
Pour the hot milk over it.Stir.Pour back into the saucepan.Stir until thickened.Set aside in a bowl, film and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
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 icing sugar. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.
Assembly
Remove the pastry cream from the fridge. Loosen it a little with a spatula, then use a piping bag fitted with a piping tip to pipe two small holes under each éclair and top with the cream. Heat the white fondant (35°C) in a bain-marie with a little yellow colouring and drizzle over the éclairs. Set aside in a cool place.
I decorated them with little fried eggs made with marzipan. I used white marzipan coloured yellow for the yolk.
