Eclair de Navidad

PARA O RECHEIO

Components

• 11/3 cups of tea-flavored milk
• Two egg yolks
• One-third of a tea cup of cornstarch
• Half a tea cup of sugar
• One-quarter teaspoon of vanilla extract
• 2 tablespoons of margarine
• 1/4 cup (teaspoon) of candied orange peel strips

Ready state

1. In a medium bowl, thoroughly combine the egg yolks with cornstarch and half of the sugar using a whisk.

1. Place a medium-sized pan over medium heat with milk, vanilla, and the remaining sugar. Once it begins to boil, reduce the heat and slowly incorporate half of the hot milk into the egg yolk mixture, adding it gradually (shell by shell) while continuously whisking with a wire whisk. This technique, known as tempering, helps prevent the egg yolks from cooking and stops the custard from sticking to the pan.
2. Place the milk and egg yolk mixture back into the pan, cook over low heat, and stir continuously with a whisk until the cream thickens. Remove from heat and stir in the butter.
3. Place the pastry cream in a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to avoid a thick skin from forming. Refrigerate for at least 1 hour, or if desired, prepare the cream up to 2 days in advance.
4. In the meantime, chop the orange peel into small pieces approximately 0.5 cm in size and get the éclair dough ready.

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Components

• 1/2 cup of wheat flour (tea measure)
• 1/4 cup of tea with milk
• 1/4 cup of water (tea)
• 50 grams of butter
• 1 teaspoon of sugar
• 1/4 teaspoon of salt
• Two eggs
• 1/4 cup (teaspoon) of raw layered almonds

Setup phase

1. Set the oven to 200 °C (moderate heat). Prepare an 18 cm diameter butter paper circle to use as a mold, ensuring the éclair forms a perfect round shape and fits nicely on the serving plate.

1. In a medium saucepan, combine milk, water, butter, sugar, and salt. Heat over medium flame until the butter is fully melted and the mixture begins to boil.
2. Maintain the pan over medium heat and gradually add the flour, mixing thoroughly with a bamboo spatula (or a sturdy silicone one) until all the flour is combined and the lumps are broken down. Stir vigorously for 3 minutes until a smooth dough forms that pulls away from the bottom of the pan. Be mindful of the consistency: you should see a dry dough layer at the pan’s base.
3. Place the dough into the mixer bowl and beat with the paddle attachment at medium speed until it warms up.
4. Keep beating and adding one egg at a time, mixing thoroughly after each addition — pause beating and scrape the sides of the bowl with a spatula to ensure the ingredients blend well. The mixture should be smooth and glossy.
5. Put a spoonful of dough in the middle of the baking sheet to secure the paper-maintainer disc.
6. To shape the éclair: place the dough into a piping bag fitted with a large star tip. Position the tip of the piping bag on the parchment paper and squeeze gently to create a 2 cm thick circle, using the edge of the paper disk as a guide.
7. Place the dough topped with the sliced almonds in the oven and bake for approximately 40 minutes, or until the eclair puffs up and turns golden. Caution: avoid opening the oven before the eclair is fully puffed and begins to brown, as this may cause it to collapse and not become hollow.
8. Take the eclair out of the oven and allow it to cool fully before adding the filling.

FOR ASSEMBLY

Components

• 1/2 cup of fresh milk cream (tea)
• powdered sugar for dusting

Setup mode

1. Put the ice-cream confectioner cream into the mixer and beat until smooth. Then, move the cream to a different bowl and whip the fresh milk cream for approximately 5 minutes until it becomes firm — there’s no need to clean the mixer bowl!

1. Combine the crystallized orange with the confectioner cream. Gradually fold in the whipped cream in two additions, using gentle upward motions to maintain the mixture’s fluffiness.
2. To fill the eclair: carefully slice the eclair in half using a bread knife. Place the cream into a piping bag fitted with the same pitanga tip; pipe the cream evenly over the bottom half of the eclair and smooth it out with a spatula. Add a second layer of cream, creating a zigzag pattern to make the filling visible and visually appealing.
3. Place the other half of the dough on top, keeping the almonds facing upward, and refrigerate for at least one hour before serving — the éclair is better enjoyed cold, and it also becomes easier to cut. When ready to serve, dust with powdered sugar.

Note: We offer éclairs with mango, cashew, starfruit, physalis, and orange jellies, but you can choose to serve this dessert with any fresh fruits you like.

Punto de congelación

Baked éclairs can be stored in the freezer for up to one month! Freeze them in a food-safe bag to prevent any transfer of flavors or odors.

Place it directly from the freezer into the oven (on a baking tray and without the bag) at 200°C for 5 minutes to defrost. Allow it to cool fully before filling and serving.

Check out the recipe video!