Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eclairs (fillings). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Eclairs (fillings) is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Eclairs (fillings) is something that I’ve loved my whole life. They’re fine and they look wonderful.
Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux First the filling, classic vanilla pastry cream, is made so that it has enough time to cool before filling the shells. The eclair is making a resurgence in popularity and can now be seen filled with trendy fillings such as matcha tea or mocha cream filling. Frozen eclairs are also to be found with ice cream fillings.
To begin with this recipe, we have to prepare a few ingredients. You can cook eclairs (fillings) using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eclairs (fillings):
- Take Orange and mascarpone
- Prepare 125 g mascarpone
- Make ready 1 oranges
- Take 10 g white sugar
- Take Pomegranate and dark chocolate
- Make ready 50 g fresh pomegranate seeds
- Make ready Pomegranate molasses
- Take 1/2 tsp cornstarch
- Make ready 140 ml double cream
- Take 30 g sugar
- Take Spiced coffee and milk chocolate
- Prepare 2 tsp instant coffee
- Make ready 1/4 tsp Cardamom powder
- Prepare 1/4 tsp cinnamon powder
- Make ready 20 g white sugar
- Prepare 140 ml double cream
- Make ready Chocolate toppings
- Make ready 50 g good quality dark chocolate
- Get 50 g good quality milk chocolate
- Get 50 g white chocolate
- Prepare 5 g Chopped pistachios
A wide variety of eclair filling options are available to you Ideally, you'd do this with eclairs anyway, so you get the contrast between crisp shell and creamy filling. However, if you need them to sit for a while, creme patissiere is a better option. Get pipe, fill and decorate eclairs and how to make pate a choux & cream puffs. For the eclair filling, I made a really easy vanilla bean pastry cream.
Instructions to make Eclairs (fillings):
- Orange and mascarpone filling - put the mascarpone in a bowl, add the juice and rind of 1 orange and mix the mixture with a fork well. Add the sugar to the mix and incorporate well. Add more if you like it sweeter.
- Melt the white chocolate in the microwave. This will be used for the topping. Grate some orange rind as a garnish and keep it in a bowl.
- Pipe the mascarpone mixture into the choux pastry. Please see my recipe for choux pastry on my cookpad. Once the mixture is filled in the choux, take a teaspoon of the melted white chocolate and cover the top of the eclair. While it is still melted, sprinkle some orange rind on top as a decoration. This eclair is now done!
- Pomegranate and dark chocolate filling - firstly make a pomegranate coulis. Take the fresh pomegranate seeds and 10 grams of sugar and bring to a boil in a pan. As the pomegranate starts to release some liquid, add in the cornstarch and keep stirring. When this coulis is ready, strain the seeds out and keep the liquid in a bowl and let it cool down. I put it in a bowl of cold water to cool it down faster.
- With an electric whisk, whisk the double cream, remaining sugar, pomegranate coulis and 1 or 2 teaspoons of pomegranate molasses (depending on how tart you like it) until it forms soft peaks. Add more sugar if you like it sweeter too. The pomegranate filling is now ready.
- In a separate bowl, melt the dark chocolate for topping and keep some fresh pomegranate seeds in a bowl for the garnish. Pipe the pomegranate cream into the empty eclairs and then cover the top of the eclairs with dark chocolate and while it is still runny, add a few fresh pomegranate seeds to garnish.
- Spiced coffee filling - make a thick coffee paste by adding a little bit of water to the instant coffee. Add the cardamom and cinnamon to the paste. Let this paste cool down.
- With an electric whisk, whisk the double cream, sugar and coffee mixture together until it forms soft peaks. Add more sugar if you prefer it sweeter.
- In a separate bowl, melt some milk chocolate. Pipe the mixture into the empty eclairs and cover the tops of the eclairs with the milk chocolate. While it is still runny, sprinkle some chopped pistachios as a garnish.
One of the things that I love the most about this recipe is that you can prep the filling and glaze while the pastry shells bake. After not making éclairs for decades, I decided to revisit my old recipe, brush up on details, and write a simple post. Like most pastry chefs, I endlessly test a recipe to get it exactly how I want it. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a.
So that is going to wrap this up with this exceptional food eclairs (fillings) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
