Eclair de Navidad

PARA O RECHEIO

Components

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

Mode of preparation

1. In a medium bowl, thoroughly combine the egg yolks with cornstarch and half of the sugar using a wire 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 the cream from sticking to the pan.
2. Put the milk and egg yolk mixture back into the pan, cook over low heat, and stir 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 it directly onto the surface of the cream to avoid a thick skin from forming. Refrigerate for a minimum of 1 hour (or prepare the cream up to 2 days in advance if desired).
4. In the meantime, chop the orange peel strips into small pieces approximately 0.5 cm in size and get the eclair dough ready.

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Components

• 1/2 cup of wheat flour (tea)
• 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 laminated almonds

Getting ready mode

1. Set the oven to 200 °C (medium heat). Prepare an 18 cm diameter circle of parchment paper to use as a mold, ensuring the éclair shapes nicely and fits the serving plate.

1. In a medium-sized pan, 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, stirring thoroughly with a bamboo spatula (or sturdy silicone) to fully incorporate the flour and break up any lumps. Continue pressing firmly for 3 minutes until a smooth dough forms that pulls away from the bottom of the pan. Be mindful of the consistency: you may observe a dry dough layer forming at the pan’s base.
3. Place the dough in the mixer bowl and beat with the paddle attachment at medium speed until it warms slightly.
4. Keep beating while 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 are well combined. The mixture should be smooth and glossy.
5. Put a spoonful of dough in the middle of the baking sheet to secure the paper-support 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 close to the parchment paper and gently squeeze to create a 2 cm thick circle, using the edge of the paper disk as a guide.
7. Spread the laminated almonds over the dough and bake in the oven for approximately 40 minutes, or until the éclair puffs up and becomes golden. Note: avoid opening the oven before the éclair is fully inflated 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 cream (tea grade)
• powdered sugar for dusting

Setup phase

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

1. Combine the crystallized orange with the confectioner’s cream. Gradually fold in the whipped cream in two additions, using gentle upward motions to maintain its 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; spread the cream evenly over the entire bottom half of the eclair and smooth it out with a spatula. Add a second layer of cream in a zigzag pattern to make the filling visible and create an attractive design.
3. Place the other half of the dough on top, keeping the almonds facing up, and refrigerate for at least 1 hour before serving — the éclair is better enjoyed cold and is easier to cut. When ready to serve, dust with powdered sugar.

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

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 thaw. Allow it to cool fully before filling and serving.

Check out the recipe video!