Orange eclair made with
– choux pastry,
– orange pastry cream,
– colored white fondant,
– almond paste.
Material used
– micro-perforated baking mat
– fluted tip
– pastry bag
– filling tip
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Orange pastry cream
✔400g milk
✔30 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔Zest of an orange
✔1 capful of Grand Marnier
✔1 juice of an orange
Icing
✔115g white fondant
✔30g glucose
✔Orange coloring
Assembly
✔ White fondant
✔Orange coloring
✔Almond paste
The recipe
For approx. 7-8 éclairs
Icing
✔115g white fondant
✔30g glucose
✔Orange coloring
Pour all ingredients into saucepan. Heat white fondant to 60°C in double boiler. Remove a small portion of white fondant and place in piping bag. Add colorant to the remaining fondant. I used orange colorant. Mix well. Pour onto the silicone template placed on a baking sheet. Using the piping bag, pipe the white fondant over the top, creating webs. Place in the freezer for a few hours.
Orange pastry cream
✔400g milk
✔30 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔Zest of an orange
✔1 capful of Grand Marnier
✔1 juice of an orange
Heat the milk.
In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the zest and juice of one orange. Optional: add a small capful of Grand Marnier. Stir to combine. Remove from heat and add butter, cut into pieces. Set aside in a bowl, strain and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with powdered sugar. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Cool on a wire rack.
Assembly
Remove the crème pâtissière from the fridge. Loosen it slightly with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair and top with the cream. Take the fondants from the freezer and place them on top of the éclairs. Set aside in a cool place.
I made spiders with white marzipan colored black.