Servings: 12 Each
Equipment
- Saucepan
- Stovetop
- Rubber Spatula
- Stand Mixer
- Oven
- Pastry Bag (#20 and #7 tips)
- Mixing Bowl
- Plastic Wrap
- Refrigerator
Ingredients
Choux Paste
- 250 g Whole Milk
- 110 g Butter
- 10 g Salt
- 135 g All-Purpose Flour
- 225 g Eggs
Vanilla Pastry Cream
- 600 g Whole Milk
- 150 g Heavy Cream
- 25 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 160 g Egg Yolks
- 100 g Granulated Sugar
- 60 g Pastry Cream Powder
- 80 g Butter
Vanilla Fondant
- 100 g 30° Baurmé Syrup
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 1 kg Soft White Fondant
- 50 g Allez Belgian Glucose Syrup
- 50 g Prova Gourmet Fusion Rum Flavored Cocoa Butter (melted)
Instructions
Choux Paste
- In a saucepot, bring milk, butter, sugar, and salt to a boil. Remove pan from heat and add flour. Mix vigorously using a rubber spatula until fully incorporated into liquid. Return to heat and dry out choux paste until it comes away from the sides of the pan.
- Transfer choux paste to the bowl of a stand mixer with the paddle attachment. Cool paste on speed 1 until approximately 120°F. Incorporate eggs in several rounds, ensuring addition of egg is fully mixed into paste before adding the next amount.
- Set bakers oven to 350°F with an open vent and prepare a greased tray. Place choux paste in a pastry bag with a #20 pastry tip and pipe out 5 in eclairs, roughly 35 g each. Bake for 15 minutes, or until puffed and golden brown. Set aside until assembly.
Vanilla Pastry Cream
- In a saucepan, heat together milk, cream, and 25 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste. In a separate bowl whisk together yolks, sugar, and pastry cream powder. Temper into hot milk mixture and heat until thickened.
- Remove from heat and slowly incorporate butter. Cover with plastic wrap and refrigerate until cooled completed.
Vanilla Fondant
- In a saucepot, bring syrup and 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste to a boil. Remove from heat and combine with fondant and glucose.
- Temper mixture to roughly 100°F and add melted 50 g Prova Gourmet Fusion Rum Flavored Cocoa Butter. If necessary, adjust consistency with additional syrup. Keep warm for assembly.
Assembly
- Place pastry cream in a piping bag with a #7 pastry tip and fill eclairs through three holes with roughly 80 g of cream. Dip into fondant to coat evenly.Enjoy!