Print
Email
Add a photoServings: 8
Ingredients
- 3 lrg Large eggs, at room temperature
- 2/3 c. Water
- 5 Tbsp. Unsalted butter, cut into 1/2-inch cubes
- 47/250 tsp Salt
- 2/3 c. Sifted all-purpose flour
- 1/2 tsp Lemon zest BLACKBERRY-PEACH MOUSSE FILLING:
- 1/4 c. Cool water
- 1 env unflavored powdered gelatin
- 1 c. Heavy cream, divided
- 1 Tbsp. Granulated sugar
- 4 ounce Swiss white chocolate, coarsely minced
- 1/2 c. Frzn Blackberries, thawed
- 2 Tbsp. Chambord liqueur
- 1/2 c. Finely minced fresh or possibly canned peaches
- 1 bag (12 ounce) frzn Blackberries
- 3/4 c. Granulated sugar
- 2 Tbsp. Chambord liqueur Confectioners' sugar
Directions
- YIELD: 8 eclairs DIFFICULTY:** PREPARATION: 2 hrs plus cooking, baking, cooling and chilling times.
- Make the eclairs:1.Position a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with baking parchment.
- 2.In a glass measuring c., stir the Large eggs with a fork till blended. Pour approximately 2 Tbsp. of the egg mix into a small c., leaving 1/2 c. of the egg mix in the measuring c..
- 3.In a medium heavy saucepan, combine the water, butter and salt. Over medium heat, stirring occasionally, heat the water mix till the butter has melted. Increase the heat to medium-high and bring the mix to a boil. Remove the pan from the heat.
- 4.Using a wire whisk, stir in the flour. Whisk vigorously for 20 to 30 seconds, till the mix is smooth and pulls away from the side of the pan. Return the pan to the heat and stirring constantly with a wooden spoon, cook for 30 to 60 seconds, till the paste forms a very smooth ball.
- Stir in the lemon zest. Transfer the paste to a large bowl.
- 5.Pour the reserved 1/2 c. of beaten Large eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, till the mix forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft sufficient to slowly slide off the spoon when tilted.
- If the dough does not slide off the spoon, add in 1/2 Tbsp. of the reserved egg mix, beat till smooth and retest the dough with a spoon.
- The remaining 1 1/2 to 2 Tbsp. of egg will be used to glaze the tops of the eclairs before they are baked.
- 6.Fill a pastry bag fitted with a 5/16-inch plain tip (such as Ateco #3)
- with the eclair dough. Pipe 4 1/2-inch strips approximately 1/2-inch wide on the prepared baking sheets, leaving about 1 1/2 inches between eclairs.
- Dip your finger in some of the remaining beaten egg and gently smooth down any "tails" left from piping. Lightly brush the tops of the eclairs with more of the egg.
- 7.Bake the eclairs, one baking sheet at a time, for 10 min, propping the oven door open about 2 inches with the handle of a wooden spoon. Reduce the oven temperature to 375 degrees F and close the oven door. Continue baking the eclairs for 20 to 25 min, till they are a deep golden. Transfer the eclairs to a wire rack and cold completely. The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or possibly in the freezer for up to one month.
- Make the Blackberry-peach mousse filling:
- 1.Place the cool water in a small c.. Sprinkle the gelatin over the water and let it stand for 5 min to soften the gelatin.
- 2.In a small saucepan combine 1/2 c. of the cream and the sugar and cook over medium heat, stirring constantly, till the mix comes to a gentle boil. Add in the softened gelatin to the warm cream and whisk till the gelatin is completely dissolved.
- 3.In a food processor fitted with the metal chopping blade, process the white chocolate for 10 to 15 seconds, till finely minced. Add in the warm cream mix through the feed tube and process the white chocolate mix till completely smooth. Add in the thawed Blackberries and Chambord and process till smooth. Transfer the mix to a medium bowl and continued in part 2
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 374 | |
| Calories from Fat 177 | 47% |
| Total Fat 20.07g | 25% |
| Saturated Fat 11.89g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 127mg | 5% |
| Potassium 136mg | 4% |
| Total Carbs 39.99g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 28.36g | 19% |
| Protein 8.49g | 14% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
