Strawberry and mint eclair
– choux pastry,
– mint pastry cream,
– strawberry compote,
– strawberry jelly.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
– Silikomart fashion eclair mould
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Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Mint pastry cream
✔3 egg yolks
✔30g caster sugar
✔250g milk
✔20g flour
✔Mint leaves
Strawberry compote
✔110g cut strawberries
✔20g sugar
✔2g pectin
Strawberry jelly
✔70g juice from strawberry tails
✔3g gelatine
✔10g caster sugar
✔Strawberry brownoise
The recipe
For approx. 6 éclairs
Strawberry jelly
✔70g juice from strawberry tails
✔3g gelatine
✔10g caster sugar
✔Strawberry brownoise
Place the strawberry stems, covered with a little water and the sugar, in a small saucepan and heat over a low heat for a few minutes.
Strain the water, mashing the stalks well.
Place the gelatine leaves in a large bowl of cold water.
Return the filtered strawberry water to the heat. Remove from the heat and add the spun gelatine. Mix well. Set aside.
Finely dice the strawberries.
Pour the diced strawberries into the previous mixture.
Spread into the Silikomart fashion eclair mould about 8 mm high, chill for an hour and then freeze.
Mint pastry cream
✔3 egg yolks
✔30g caster sugar
✔250g milk
✔20g flour
✔Mint leaves
Pour 250g of milk into a saucepan. Heat through. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Strain the milk and squeeze out the mint leaves. Return the milk to the heat.
Mix the yolks, sugar and flour or cornflour in a bowl. Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Set aside in a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size) + icing sugar and cocoa butter.
+Icing sugar and cocoa butter
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.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.
Strawberry compote
✔110g chopped strawberries
✔20g sugar
✔2g pectin
In a saucepan, cook the strawberries cut into small pieces over a low heat for a few minutes. Then increase the heat, add the sugar and pectin mixture. Cook for two minutes, stirring occasionally. Turn off the heat. Fill a piping bag with the mixture and set aside until ready to assemble.
Assembly
Remove the pastry cream from the fridge. Loosen it a little with a spatula, then line a piping bag with the cream and cut off the top of each éclair.
Poach the crème pâtissière with mint.
Poach the strawberry compote.
Replace the cut-out part of the lightning bolt on top to close the opening.
Place the frozen strawberry jelly on each éclair.
I decorated with a halved strawberry and mint leaves.
Chill until ready to eat.
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