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
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.
Instructions
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Step 8
Servings
Variations
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.