Miniature Strawberry Eclairs
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water1 cup
Sugar3 tsp
Kosher Salt4 large
Egg5 tbsps
Potato Starch2 cups
Nondairy Creamer (liquid)5 large
Egg Yolk1 tsp
Lemon Peel (grated)2 tbsps
Brandy (kosher for passover)Directions:
1
For Eclairs: Preheat oven to 400°F
2
Line 2 heavy large baking sheets with foil
3
Grease foil; dust with matzo cake meal
4
Combine water, margarine, sugar and salt in heavy medium saucepan
5
Stir over medium-high heat until mixture boils
6
Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute
7
Remove from heat
8
Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each
9
Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip
10
Pipe out 3-inch-long logs onto prepared sheets, spacing evenly
11
Brush tops with glaze, using brush to smooth shape where necessary
12
Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes
13
Cut small slit in side of each pastry to allow steam to escape
14
(Can be made 1 week ahead
15
Freeze in heavy sealable plastic bags
16
Bake frozen pastries on baking sheet in 400°F
17
Oven until hot and crisp, about 8 minutes; cool before using
18
) Preheat oven to 400°F
19
Line 2 heavy large baking sheets with foil
20
Grease foil; dust with matzo cake meal
21
Combine water, margarine, sugar and salt in heavy medium saucepan
22
Stir over medium-high heat until mixture boils
23
Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute
24
Remove from heat
25
Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each
26
Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip
27
Pipe out 3-inch-long logs onto prepared sheets, spacing evenly
28
Brush tops with glaze, using brush to smooth shape where necessary
29
Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes
30
Cut small slit in side of each pastry to allow steam to escape
31
(Can be made 1 week ahead
32
Freeze in heavy sealable plastic bags
33
Bake frozen pastries on baking sheet in 400°F
34
Oven until hot and crisp, about 8 minutes; cool before using
35
) For Pastry Cream: Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend
36
Gradually whisk in nondairy creamer, then yolks
37
Add margarine, vanilla bean and lemon peel
38
Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes
39
Whisk in brandy
40
Transfer to small bowl; discard vanilla bean
41
Refrigerate uncovered until cold, stirring occasionally, about 6 hours
42
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend
43
Gradually whisk in nondairy creamer, then yolks
44
Add margarine, vanilla bean and lemon peel
45
Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes
46
Whisk in brandy
47
Transfer to small bowl; discard vanilla bean
48
Refrigerate uncovered until cold, stirring occasionally, about 6 hours
49
For Sauce: Puree 1 1/2 baskets strawberries and raspberries in blender or processor
50
Strain
51
Mix in sugar, refrigerate until chilled
52
(Pastry cream and sauce can be prepared 1 day ahead
53
Cover, keep chilled
54
) Cut off top third of pastries
55
Press down any dough in center
56
Whisk pastry cream to smooth if necessary
57
Fill bottom of each pastry with about 1 tablespoon pastry cream
58
Overlap 3 strawberry halves on cream
59
Arrange top of pastry over strawberries
60
(Can be prepared 6 hours ahead; refrigerate
61
) Puree 1 1/2 baskets strawberries and raspberries in blender or processor
62
Strain
63
Mix in sugar, refrigerate until chilled
64
(Pastry cream and sauce can be prepared 1 day ahead
65
Cover, keep chilled
66
) Cut off top third of pastries
67
Press down any dough in center
68
Whisk pastry cream to smooth if necessary
69
Fill bottom of each pastry with about 1 tablespoon pastry cream
70
Overlap 3 strawberry halves on cream
71
Arrange top of pastry over strawberries
72
(Can be prepared 6 hours ahead; refrigerate
73
) Arrange 2 éclairs on each plate
74
Serve with berry sauce
75
Arrange 2 éclairs on each plate
76
Serve with berry sauce