Tangerine eclairs

Ingredients

Eclairs

100 milliliters (3.4 ounces) water
100 grams (3.5 ounces) milk
80 grams (2.8 ounces) butter
160 grams (5.6 ounces) flour
300 grams (10.6 ounces) eggs
3 grams (0.1 ounces) salt
5 grams (0.2 ounces) sugar

Custard

2 egg yolks
100 grams (3.5 ounces) sugar
350 milliliters (11.8 ounces) milk
30 grams (1.1 ounces) corn starch
70 grams (2.5 ounces) butter
vanilla paste to taste

Confit

50 milliliters (1.7 ounces) tangerine or orange juice
200 grams (7.1 ounces) tangerine puree
70 grams (2.5 ounces) sugar
3 grams (0.1 ounces) gelatin
18 grams (0.6 ounces) water

Ganache

300 milliliters (10.1 ounces) cream (33-35%)
170 grams (6 ounces) dark chocolate

Equipment

Saucepan
This is essential for brewing the dough and heating milk. Make sure it's non-stick for easier cleanup.
Pastry Bag with Open Star Tip
This helps you pipe your eclairs beautifully. If you're a beginner, consider practicing first on parchment paper to get the hang of it.
Mixing Bowls
You'll need multiple bowls for mixing different components like the dough and custard. It's easier if they're heat-resistant.
Whisk
A good quality whisk is vital for ensuring your custard is smooth and lump-free.
Baking Sheet
Choose a sturdy, heavy-duty baking sheet to distribute heat evenly. Use parchment paper to prevent sticking.

Instructions

Step 1

To make the eclairs: Sift the flour beforehand for a smoother dough. Heat the water, milk, butter, sugar, and salt in a saucepan over medium heat until it boils. Once boiling, remove from heat and quickly stir in the flour until a cohesive dough forms. Cut the butter into cubes to help it melt faster.

Step 2

Return the saucepan to medium-low heat and continue cooking the dough, stirring constantly, for about 1-2 minutes. You'll know it's ready when a film starts forming at the bottom of the pan, and the dough easily pulls away from the sides. Transfer the dough to a clean bowl and allow it to cool until warm to the touch, about 50-55°C (122-131°F).

Step 3

Whisk the eggs and gradually incorporate them into the dough, mixing well after each addition. The amount of eggs needed can vary slightly depending on their size and the flour quality. The finished dough should be shiny, smooth, and slide off a spoon in a broad, heavy ribbon. Preheat your oven to 160°C (320°F).

Step 4

Using a pastry bag fitted with an

Step 5

Open Star” nozzle, pipe the dough into eclair shapes on a baking sheet, leaving space between each one. Sprinkle with powdered sugar and let them rest for 15 minutes. Bake for 45 minutes, or until golden brown. It's better to over-bake slightly rather than risk under-baking. Sprinkle with a bit of powdered sugar for a finer crust.

Step 6

For the custard: Whisk together the egg yolks, sugar, and corn starch in a bowl. Heat the milk until just below boiling, then gradually add it to the yolk mixture while stirring continuously. Add vanilla paste to taste.

Step 7

Return the mixture to the stove and cook over medium heat until it thickens and starts to gurgle. Remove from heat and cover with plastic wrap to prevent a skin from forming. Let it cool completely. Once cooled, add the softened butter and whip until smooth. Transfer to a pastry bag and refrigerate for about 20 minutes. When mixing hot milk into the egg yolk mixture, pour in slowly to prevent scrambling the eggs.

Step 8

For the confit: Soak the gelatin in water and let it swell. Combine the tangerine puree, juice, and sugar in a saucepan and cook over medium heat until the sugar has dissolved completely. Add the swollen gelatin to the hot mixture and stir until fully dissolved. Pour into a rectangular mold and chill until set. Cut into desired strip sizes. Ensure the gelatin is fully soaked so it dissolves well into the hot mixture.

Step 9

For the ganache: Melt the dark chocolate using a double boiler or microwave in short pulses, allowing it to cool to room temperature. Whip the cold cream until it just starts to thicken and form very soft peaks. Gently fold in the melted chocolate, then whip until the mixture forms firm peaks. Chill until ready to use. Use cold cream to ensure the ganache whips up properly.

Step 10

To assemble: Using a serrated knife, carefully trim the tops off the cooled eclairs. Fill each eclair with custard, add a strip of tangerine confit, and top with more custard if desired. Use a pastry bag with an Open Star nozzle to pipe the chocolate ganache over the filled eclairs. Refrigerate until serving. Assembling eclairs while cold helps maintain their structure.

Servings

When it comes to serving these exquisite éclairs, there are endless ways to dazzle your friends and family. Arrange them elegantly on a large platter and dust lightly with powdered sugar for a snowy festive effect. For a more decadent presentation, drizzle some melted dark chocolate over each éclair just before serving. Pair these éclairs with a good cup of coffee or hot cocoa for a delightful afternoon snack. If you're feeling extra adventurous, try serving them with a scoop of vanilla ice cream on the side or even some fresh tangerine segments to highlight the fruity notes in the confit. Hosting a dinner party? These éclairs make for an impressive dessert option. Serve them with champagne or a light sparkling wine that complements the citrus flavors. Because who can resist the combination of creamy custard, tangy tangerine, and rich chocolate?

Variations

For a gluten-free option, substitute the regular flour with a gluten-free all-purpose flour blend. Remember to check that it includes xanthan gum for proper dough consistency. The rest of the ingredients remain the same, and you should not notice any significant difference in texture or taste. To make this recipe vegan, use plant-based milk like almond or soy milk and a vegan butter substitute. Replace egg yolks in the custard with a cornstarch slurry and use agar-agar instead of gelatin for the confit. Ensuring the chocolate is dairy-free is the final step to achieving a completely vegan delight.

Faq

Why do my éclairs collapse after baking?
This usually happens if there is too much moisture in the dough. Make sure to brew the dough until a film forms at the bottom of the pan, indicating it's ready.
Can I prepare components in advance?
Yes, you can make the custard and tangerine confit a day ahead and store them in the fridge. This will save you some time on the day you're baking the éclairs.
How do I know when my ganache is whipped enough?
The ganache should hold its shape when you lift the whisk, and there should be clear whisk marks on the surface. Be careful not to over-whip as it can turn grainy.
What is the best way to fill an éclair?
Using a pastry bag with a small round tip, insert it into the bottom of the éclair and gently squeeze until you feel it's filled. Alternatively, you can cut the éclairs in half and spread the filling inside for a different presentation.
Can I freeze éclairs?
While you can freeze the baked éclairs, it's best to do so without any filling. Thaw them at room temperature and fill before serving to maintain the best texture and flavor.
What kind of chocolate is best for ganache?
Using high-quality dark chocolate with at least 70% cocoa content will give you a rich and smooth ganache. Avoid using chocolate chips as they often contain stabilizers that affect the texture.