Timeline for making these classic chocolate eclairs. May 18, 2019 - Unbelievably delicious, these pistachio eclairs with white chocolate pistachio mousse filling is worth every effort! For bigger appetites, there are sandwiches (called “clubs”) stuffed with chicken curry, smoked salmon, and Comté cheese and ham. prepare the toppings. Transfer Pastry Cream to a large piping bag fitted with a small round tip. leclairdegenie.com, This shop sells exclusively éclairs. Boil water, butter, and salt or sugar. For savoury cream cheese filling: Mix about 4 tablespoons of cream cheese till smooth. This indulgent recipe for Dark Chocolate Cream Horns makes puff pastry cornucopias filled with dark chocolate and Chantilly cream. Filled and glazed eclairs – for up to 4 days in the freezer (maybe even longer, but the eclairs will continue to lose freshness with time). “Who would think of having an éclair for breakfast with poached egg, hollandaise sauce and salmon or chorizo, or one for lunch with duck confit, Gorgonzola and walnuts and then finish with a sweet éclair? restaurant-rech.fr/en, Located in London’s Mayfair Hotel, Sketch and its art galleries and restaurants by famed chef Pierre Gagnaire are a destination for lovers of art, design and food alike. Satisfy Your Sweet Tooth With 14 Choux Pastry ... - Brit + Co the basic topping is fried bacon rolled up on chopstick but you … Next up is New Orleans, with more to come in 2015. lemeridieneclair.com, Pastry chefs and co-owners Laurence and Frederic Caillon decided to open La Maison de L’Éclair in 2014 and offer 22 sweet flavors and a range of six savory éclairs as well. The fig-and-lemon éclair features a delicate, lemony pastry cream filling and, atop the pâte à choux casing, a vibrant figgy icing and dried fig pieces as decoration. ½ cup 115gr unsalted butter ▢ Some come filled with foie gras and figs and ones that are a tasty little bite (or two) of spiced chorizo sausage with tomato. 1 cup 240ml water ▢ Brunetti executive pastry chef Gerald Achille explains, “There's been an increasing demand for éclairs, and to bring some variety to the range of flavors,” they keep developing new creations. Before filling the eclairs, beat the chilled pastry cream with Cappuccino-Tiramisu Compound until smooth. In a nonstick frying pan, melt 1 tablespoon butter over medium heat. You can also reimagine the savory puffs altogether, splitting and filling them with a spoonful of some delicious mixture, like lobster salad or deviled crab. Creme Patissiere - creamy Vanilla pastry cream, that is used in many desserts. L'Éclair de Génie; Paris; Tokyo; Yokohama, Japan, Sadaharu Aoki; Tokyo, Nagoya and Fukoka, Japan; Paris; Taipe, Jean-Paul Hévin; Paris, Japan, Hong Kong, China, Taiwan. Courtesy La Maison du Chocolat. The day before: Make 1 1/2 batches of the vanilla pastry cream or chocolate pastry cream. In summer, fruit flavors such as peach, apricot and green apple appear on the menu, and other favorites have been white coffee, basil-mascarpone, Earl Grey tea and Black Forest. Chocolate aficionados will enjoy noting that the chocolate used is made by Ducasse’s chocolate factory in Paris. patisseriepaindesucre.com, Pierre Hermé’s Infinitely Chocolate éclair doesn’t try to distract you with unusual flavors, fussy textural décor or wildly fanciful construction. When biting into one of our éclairs, the custard might ooze a bit, like all good food treats.” tartinebakery.com, Chef John Kraus likes to stick to the basics in this Midwestern pastry shop that is well loved by locals who appreciate French classics. Try one with foie gras and fig jam or smoked salmon and dill. Courtesy Pierre Hermé, Credit: Choux with savory chicken and cream cheese filling Cut 2 chicken fillets into very small cubes. He calls his filling “unctuous,” and the icing is made of pure Venezuelan Araguani Grand Cru chocolate, made from rare beans and used by many top chefs for its quality chocolates. Also, it seems like the ones I made were abnormally large, about the size of large orange if size makes a difference for what kind of fillings to use. They always feature year-round a Tahitian Vanilla Bean Custard éclair (made with vanilla from fellow Midwest company Nielsen-Massey Vanillas) and rotate in other flavors, including chocolate, salted caramel, raspberry, strawberry-basil, lemon and more. Now Rech also offers a vanilla version, and keep an eye on the horizon, when salted butter caramel should make an appearance in 2015. (6) Put the choux pastry into a piping bag fitted with a 1cm round nozzle and pipe small mounds of pastry onto the greaseproof, ensuring they are well spaced. wine, ricotta cheese, … “The éclair is so versatile that there is no limit to what we can do,” Laurence says, “and I am really passionate about them, so it works out for the best!” Gluten-free customers can enjoy their savory collection, which is made of buckwheat flour. But it has more recently made waves with their famous Giant Éclair. If you do that well, then I’ll try other stuff.” Important techniques to nail are the texture of the dough—when baked it should be neither too crisp nor soggy—and making sure the glaze has a shine. The result is just incredibly light flavorful dessert. Crème mousseline, mousseline cream – now I’m eating this and I’m loving it! Pipe into pastry. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Perfect for profiteroles and eclairs. His éclair is simple and straightforward, which allows you to focus on the various textures of the chocolate custard and glaze, set off by a lightly salted pâte à choux. Using a pastry bag, plastic bag or spoon, fill cavity of cream puff with whipped cream (or other desired filling). The experience is completely unique!” lamaisondeleclair.com.au, Tartine's straightforward, vanilla custard éclair with chocolate glaze has been a "never-can-take-off" menu item since co-owner and pastry chef Liz Prueitt developed it in 2002, when the bakery first opened. I love eclairs. Choux Chocolat au Craquelin : where you will learn to make chocolate cream filling and the very trendy 'craquelin'! Also known for his inventive pastry creations, Ansel created a Black and Tan éclair with Guinness for St. Patrick’s Day and features a delicate cherry blossom flavor in the spring. (Just omit the cheese from the dough. Add butter, salt, sugar and oregano, mix it well and … Pipe into pastry. jeanpaulhevin.com/en, Credit: Pistachio mousse filling is light, creamy and sweet with a delicate hint of pistachio and pairs beautifully with light and crispy eclair shells! Continue working the mixture until all flour is incorporated and dough forms a ball. shopsucre.com, Tokyo-born chef Sadaharu Aoki opened his first pastry shop in Paris after learning classic technique in Paris and Switzerland. Courtesy Tartine Bakery & Café, Credit: “We use classic pâte à choux ingredients: flour, water, milk, sugar, butter, eggs and a salt from Brittany, France,” Kraus says. “Most fillings are on the thick and starchy side, but ours is velvety-smooth. I’ve put aside the carrot and salad cream and instead included red pepper and mayonnaise. A slow cooker can can take your comfort food to the next level. Iuzzini teamed up with Le Méridien Hotels & Resorts to create in July 2014 the Éclair Diaries, a video series in which Iuzzini motorcycles among various Le Méridien hotels and then creates eight new éclair recipes inspired by his travels to those regions. Pastry Cream ~ Use it for cakes, pastries, trifles, mousses, pies, etc. (5) Add the cheese, mustard, cayenne and a good ginding of pepper. ¼ teaspoon salt ▢ Top with chutney and freshly chopped parsley. posted by Ideefixe at 10:08 AM on January 14, 2012 [ 1 favorite ] Not exotic by any means but some sharp cheddar/vidalia onions and yellow potatoes make a great filling-lots of butter/salt n pepper and cream makes it even more enjoyable. Ours is deeply chocolatey,” she said. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Go early—they usually sell out after lunch. If you read Saturday’s post, you know I’ve written a cookbook, Dream Puffs, all … “I don’t use special ingredients; I play with textures. For summertime, watch for Adam’s new treat: éclair glacé, an éclair-ice cream hybrid in a push-pop format. Italian Carnival Cake with Ricotta Filling L'Antro dell'Alchimista. For choux paste- Boil milk and water in a vessel. Mix well into the choux paste. In a bowl, whisk the 8 eggs (and extra yolk, if using), then pour into the pan. Photo © HannaFoto, Credit: latelierdeleclair.fr, Chef Daniel Boulud is a huge fan of a well-done coffee éclair, so you can bet his classic flavors will be executed to perfection. Any chutney can be added into cream cheese. Or, serve them as an appetizer or sandwich filled with your favorite savory filling. Courtesy Sadaharu Aoki, Credit: Tiramisu Eclairs- two delicious flavors in one, irresistibly light and exquisite! See more ideas about cream horns, food, dessert recipes. Version Salé (Savory) Gougères : where you will learn to transition your choux pastry in to those succulent savory cheesy bites! Gougeres are light as air French cheese puffs. It's subtle but so great.” chocolatier-bouillet.com, With only three year-round flavors, La Maison du Chocolat has created mild hysteria with their coffee, caramel and dark chocolate éclairs. Colombian coffee roasted by Bogotá's own Catación Pública infuses the cream filling in the éclair. Haasz says, “I wanted to work with the most famous ingredients of Colombia in a different way,” so he incorporated the flavors of coffee and tonka bean (a major national export) in his Café Liégeois éclair. Courtesy Jean-Paul Hévin, From luscious chocolate éclairs to savory éclairs made with foie gras and fig jam, here are the world’s best éclairs.—Maisie Wilhelm, Credit: The chocolate on top gives this recipe a double dose of chocolate, making it one amazing dessert. When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between … I love tiramisu. Now here goes an alternative for your cute little puffs: mousseline cream. You can also flavor it by whipping with peanut butter, nutella, caramel, melted chocolate, ground spices, extracts and liquors to taste. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. FILLING RECIPES: Vanilla Pastry ... Eclairs and, yes, even savory Cazares. Look for seasonal flavors like the sour cherry-pistachio for a refreshing take in summer, the crispy hazelnut praline éclair in winter or chef Bouillet’s subtle differences, like chunks of chocolate he puts in the pastry cream. This recipe is gluten free, and also dairy free friendly. Simplicity is his chocolate éclair, perfect and plain, but plan accordingly—this elusive pastry is only available Thursday through Saturday. The dark 66% Caraibe Chocolate éclair and Maldon Salted Caramel éclair are perfectly executed by this James Beard Foundation Award-winning chef. Add flour and remove from heat. When the mixture is boiling at the flower all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of depend. lamaisonduchocolat.com, If you are a chocolate lover, then the hallowed name of chef Jean-Paul Hévin might make your knees weak. It is the first thing I ever order. “Our éclairs are only lightly sweetened,” says Robert, “and never iced.” Instead, they prefer to top their éclair with a crunchy croustillant rather than the sugary glaze often seen on the classic pastry. Classic Pate a Choux piped and filled with Diplomat Cream (whipped cream and pastry cream) all topped with a chocolate glaze. This Chocolate Pastry Cream is a delicious chocolate custard filling that can be used for cream puffs, choux, eclairs or as a cake and tart filling. Pastry chef Raphaël Haasz studied the art of French pastry with Daniel Boulud’s restaurant group before opening his own café/restaurant with wife Claudia Oyuela, another Boulud alum. Let's get started. My version however, is slightly different. For this recipe, I highly recommend making the pumpkin … Courtesy L’Atelier de L’Éclair, Credit: Looking to amp up your beef stew but unsure where to start? Her pâte à choux is classic, but “the glaze is much richer in chocolate than the normal chocolate-sugar glaze, which is usually a thin confectioner's sugar glaze with only a little chocolate added. Our 22 Best Crock Pot and Slow-Cooker Recipes. Work mixture together and return to heat. Hey guys, today I'm going to show you how to make these savory eclairs with the dip that we made in the last video, basically it's going to be choux dough which is the Eclair dough, goat cheese and this eggplant dip So the start we're first going to make our dough I have a small saucepan and this is a dough that you cook over the stovetop and then you bake it in the oven Colombian coffee roasted by Bogotá's own Catación Pública infuses the cream filling in the éclair. pierreherme.com, Rech, a seafood-focused restaurant, has served Parisians since 1925 (and is now run by chef Alain Ducasse’s group). Secrets to Making Éclairs.... HOW TO FILL A PASTRY BAG STEP #1 Holding the pastry bag in one hand, fold the top of the pastry bag down about halfway. At Christmastime, you'll find a giant, foot-long bûche de Noël (Yule log) éclair flavored with red berries and chocolate. sadaharuaoki.com, Legend has it that the éclair was invented in Lyon, a powerful gastronomical center in France, but that doesn’t stop chef Bouillet from experimenting with the classic recipe. The minimalism of his all-white boutiques calls to mind a serene Japanese temple, and the flavors of his cult-favorite éclair matcha and éclair au sesame noir, which incorporate the flavors of green tea and black sesame into the classic French pastry, provide mesmerizing results. Courtesy Café Grazia, Credit: patisserie46.com, If they’re sold out of Cronuts by the time you arrive at this cult pastry shop, try one of Dominique Ansel’s classic éclairs. After stopping in San Francisco, he unveiled the Caramelized Corn and Blueberry Éclair with Raw Honey and Almonds. Add chopped strawberries, replace top and sprinkle with powdered sugar. All Rights Reserved. Despite his creative boundary-pushing, when it comes to classics, Hanna says, “I've always maintained that an éclair is the cornerstone to any pastry shop. Photo © Thomas Schauer, Credit: His inventive creations included apple pie, featuring braised Granny Smiths and cinnamon pastry cream; a red velvet éclair with a cream cheese mousse filling; and a bruléed s’mores éclair with graham cracker cream. I added the coffee flavor in the filling Iuzzini learned his stuff in éclair.: ) for savoury cream cheese filling: Mix about 4 tablespoons of cheese. The thick and starchy side, but ours is velvety-smooth, pastries, trifles, mousses, pies etc... One amazing dessert cream with Cappuccino-Tiramisu Compound until smooth strawberries, replace top and sprinkle with powdered sugar waves their. Popover with a meal network of food pros delivering the most cookable recipes delicious... 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