ECLAIRS WITH PRALINE CRÈME

Ingredients

Choux Pastry

125 grams (4.4 ounces) milk

125 grams (4.4 ounces) water

100 grams (3.5 ounces) butter

8 grams (0.28 ounces) sugar

2 grams (0.07 ounces) salt

75 grams (2.6 ounces) premium flour

75 grams (2.6 ounces) strong flour

250 grams (8.8 ounces) eggs

Praline Nut Crème

3 egg yolks

75 grams (2.65 ounces) sugar

30 grams (1.05 ounces) corn starch

210 grams (7.4 ounces) milk

40 grams (1.4 ounces) dark chocolate

1/2 vanilla pod

100 grams (3.55 ounces) soft butter

200 grams (7.05 ounces) cream (33%)

100 grams (3.55 ounces) praline nut paste

Cardamom Nut Paste

100 grams (3.55 ounces) hazelnuts

100 grams (3.55 ounces) almonds

125 grams (4.40 ounces) sugar

5 grams (0.18 ounces) cardamom seeds (or ground)

5 milliliters (0.17 fluid ounces) vegetable oil

Cherry Curd

120 grams (4.23 ounces) pitted cherries

4 egg yolks

80 grams (2.82 ounces) sugar

60 grams (2.11 ounces) butter

Glaze

110 grams (3.88 ounces) powdered sugar

1 tablespoon (15 milliliters) milk

1 tablespoon (15 milliliters) glucose syrup

Chocolate Balls

100 grams (3.55 ounces) white chocolate

30 grams (1.05 ounces) glucose syrup

Instructions

Step 1

This time we would like to share a recipe for eclairs with praline crème, a subtle note of cardamom, and cherry curd. You will fall in love with that tasty combination!

Step 2

For the Choux Pastry: Combine 125 grams of milk, 125 grams of water, 100 grams of diced butter, 8 grams of sugar, and 2 grams of salt. Bring to a boil, then remove from the heat and immediately add all the flour. Place back on the heat and cook for a few minutes, stirring constantly. Remove it from the heat and let it cool to 60°C (140°F). Next, gradually add 250 grams of slightly whisked eggs, mixing well each time. Let the dough rest a little, and form the eclairs using a 'Circle' or an 'Open Star' pastry nozzle. Freeze the éclair shapes for an hour. Preheat the oven to 200°C (392°F). Take the eclairs out of the freezer, sprinkle with flour, and place in the oven. Reduce the temperature to 180°C (356°F) and bake for 25 minutes. Then lower the temperature to 160°C (320°F) and bake for another 25 minutes until dry. Cool on a wire rack. Freezing helps to maintain their shape during baking.

Step 3

For the Cardamom Nut Paste: Preheat oven to 200°C (392°F). Spread 100 grams each of hazelnuts and almonds on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes, or until golden brown. Transfer immediately to a saucepan on medium heat, gradually adding 125 grams of sugar until it caramelizes. Add 5 grams of cardamom seeds and stir. Spread caramelized nuts on a silicone mat to cool, then break into pieces. Grind with 5 milliliters of vegetable oil to a flour consistency, then further blend until it becomes a thick, shiny paste. Using an immersion blender in pulse mode yields the best texture.

Step 4

For the Praline Nut Crème: Cut the vanilla pod and remove the seeds. Combine with 210 grams of milk in a saucepan and bring to a boil. Let it steep for 1 hour off the heat, then remove the pod and reheat the milk. Whisk 3 egg yolks with 75 grams of sugar and 30 grams of corn starch, then gradually whisk in the hot milk. Cook over low heat until thickened, then remove from heat and stir in 40 grams of dark chocolate until melted. Gradually incorporate 100 grams of butter. Cool the mixture, then fold in 100 grams of praline nut paste and 200 grams of whipped cream (33%), mixing until smooth. Refrigerate for a few hours to set. Ensure the mixture is completely smooth before refrigerating.

Step 5

For the Cherry Curd: Puree 120 grams of pitted cherries and combine with 4 egg yolks and 80 grams of sugar in a saucepan. Cook over low heat for 10-15 minutes, stirring constantly, until thickened. Remove from heat and stir in 60 grams of butter until melted. Cool the curd before using. Maintaining a low heat prevents the mixture from curdling.

Step 6

For the Glaze: Combine 110 grams of powdered sugar with 15 milliliters (1 tablespoon) of milk and 15 milliliters (1 tablespoon) of glucose syrup. Mix until smooth. Adding a drop of food dye can create a beautiful color contrast.

Step 7

To Assemble: Cut off the bottoms of the cooled eclairs. Fill them with praline nut crème, then cherry curd, and a bit more praline nut crème. Cover with glaze and let the excess drain on a wire rack. Decorate with chocolate balls. Using a piping bag makes filling and decorating easier.

Step 8

For the Chocolate Balls: Melt 100 grams of white chocolate and mix with 30 grams of glucose syrup. Wrap the mixture in foil and let it rest before shaping into balls. Dusting with edible gold powder adds a stunning finish.

Servings

Elevate your dessert game with these eclairs that are a true visual and culinary delight. Serve them as the star attraction at your next gathering. For a chic presentation, place the eclairs on a beautiful plate and drizzle a thin chocolate sauce around them. Scatter a few edible flowers or mint leaves for a touch of elegance. Pair the eclairs with a scoop of vanilla bean ice cream to balance the rich praline crème with a cool, creamy texture. For a more festive occasion, set up an eclair bar allowing guests to decorate their own with a variety of toppings such as crushed nuts, fresh berries, and edible glitter. It promises to be both an interactive and delectable experience, ensuring your event is memorable. And don't forget, these eclairs make a fantastic gift! Place them in a decorative box with a ribbon, and they become an irresistible treat that anyone would be thrilled to receive.

Equipment

Heavy-bottomed saucepan

Perfect for even heat distribution, preventing your mixtures from burning.

Immersion blender

A must-have for achieving a smooth and shiny nut paste effortlessly.

Wire rack

Ensure your eclairs cool evenly and maintain their perfect shape.

Pastry nozzle (Circle or Open Star)

Create beautiful, evenly-shaped eclairs with ease.

Baking sheet with parchment paper

Non-stick and easy clean-up, essential for roasting nuts and baking eclairs.

Variations

To make these eclairs gluten-free, substitute the premium and strong flours with a good-quality gluten-free flour blend. For the praline crème and cherry curd, ensure all other ingredients are free from traces of gluten as well. For a vegan twist, swap out the dairy milk in the choux pastry with almond or soy milk. Use margarine instead of butter and replace eggs with a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). In the filling, replace dairy cream with coconut cream and use vegan dark chocolate. For the cherry curd, vegan butter can replace regular butter, and aquafaba (chickpea water) can be used instead of egg yolks. Enjoy equally delicious eclairs without compromising on dietary preferences.

Faq

Why did my eclairs collapse after baking?
This could be due to underbaking. Ensure the eclairs are thoroughly baked and dried in the oven to stabilize their structure.
How do I get a smooth glaze on my eclairs?
Make sure to sift the powdered sugar well and mix the glaze until it's completely smooth before applying it to the eclairs.
Can I make the praline nut paste ahead of time?
Yes, you can prepare it in advance and store it in an airtight container in the refrigerator for up to one week.
Is it necessary to freeze the eclair blanks before baking?
Freezing helps maintain their shape during baking and results in a better texture, but you can skip this step if time is a constraint.
How do I prevent the choux pastry from being too runny?
Gradually add the whisked eggs and ensure each addition is fully incorporated before adding more to avoid making the dough too runny.
What's the best way to fill the eclairs without making a mess?
Use a piping bag with a long nozzle to carefully fill the eclairs from the ends, ensuring an even distribution of the filling.