Wisteria eclair made with
– choux pastry,
– glycine pastry cream,
– white fondant,
– wisteria flowers.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
– piping bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35 g butter
✔Vanilla, liquid or powdered
✔1 capful of rum
✔1 bunch of wisteria
Assembly
✔ White pastry fondant
✔Fresh wisteria flowers
The recipe
For about 6 éclairs
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔20 g cornflour
✔35g butter
✔Vanilla, liquid or powdered
✔1 capful rum
✔1 bunch of wisteria
Heat the milk, turn off the heat, add the wisteria flowers and leave to infuse, covered, for around 20 to 30 minutes. Strain the milk, pressing the flowers well.
Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Optional: add a small capful of rum. 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.
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 icing sugar. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool on a wire rack.
Assembly
Remove the pastry cream from the fridge. Loosen it a little with a spatula, then use a piping bag fitted with a piping tip to pipe two small holes under each éclair and top with the cream. Heat the white fondant (35°C) in a bain marie and drizzle over the éclairs, immediately placing the flowers on top before the fondant sets. Set aside in a cool place.
