Monday, 21 July 2014

Cherry Éclairs

Uhh, at first they seem so quick and easy, but the filling and final preparing them was more of a challenge :) However, the final outcome is really wonderful :) I gave a good plate for my brother, but before he reached his house, the plate was already empty ;) 
It would be a sin, not to recommend them ;)
This recipe is a mix of recipes from those two pages.


Éclairs dough:
  • 250 ml of water
  • 125g of butter or margarine
  • 1 glass of flour
  • 4 eggs
  • a pinch of salt

  • 200 ml of milk
  • 300g of cherries (fresh or frozen)
  • 3 egg yolks
  • 20g of flour
  • 20g of potato starch
  • 90g of sugar
  • 1 packaging of vanilla sugar
  • 1 tablespoon of butter

  • 1 glass of powdered sugar
  • 4-5 tablespoons of water

Optional icing ingredients:
  • flavoured extract - vanilla, almond, lemon, etc.
  • food colouring
  • or - instead of icing - ganache, chocolate frosting

Optional ingredients - decoration:
  • cherry (or any other flavour - different fruit, caramel, chocolate, coffee, nut...) mousse
  • whipped cream
  • fruit
  • nuts
  • mincemeat

Preparation - dough:
  1. Take a baking tray, grease and put baking paper on it. Put aside.
  2. Take a pot, put water, butter and salt inside, boil.
  3. When brought to boil, add flour and stir energetically (to prevent the bottom from burning). The dough should be smooth and should not stick to the pot.
  4. Put aside, to let it cool down completely.
  5. When cooled down, mix the dough with eggs, for a quite long time, till smooth.* 
  6. Put the dough inside a syringe or a piping pastry bag with a steel piping nozzle (preferably quite big star shape).
  7. Distribute long pieces of cake, leaving some space between them, as they will grow quite much.
  8. Bake in the oven for 25-35 minutes, on 200C. Make sure they're ready inside.
  9. When baked, cool down and cut lengthways.
* Longer mixing helps it grow up in the oven later on, as there is no baking powder.

Preparation - filling:
  1. If your cherries are frozen - defrost, make sure there are no kernels, pour away the water.
  2. If fresh - throw away the kernels.
  3. Put the cherries in a bowl. Mix, with a mixer, till smooth, to get a mousse. If there's cherry juice, pour it away, for a different use.
  4. Take a pot, pour milk and add cherry mousse inside. Start boiling. When brought to boil, turn off the heat and put aside to let it cool down.
  5. Take a mixer and its bowl, beat the eggs with sugar and vanilla sugar. Add flour and potato starch. Using a spatula, mix precisely.
  6. Gradually add cherry milk mixture to the mixer's bowl, stiring precisely.
  7. Put the mixture back in the pot and start boiling. Stir all the time, as it will thicken, like a custard, quite fast. Be careful not to burn the bottom.
  8. When thick and ready, add butter and stir, to let the butter melt. Cover with foil and put aside, to let it cool down. Later on, when cool, keep in the fridge (it will thicken more), till you need it.

Preparation - icing sugar:
  1. Put all the ingredients together and stir to get a desired consistency of the icing (needs to be thick). 

  1. Prepare a baking grill or another baking tray, cover with baking paper, put aside.
  2. Take the top pieces of your Éclairs and dip in previously prepared icing. 
  3. Transfer them into steel baking grill or baking tray and leave for a while in the fridge.
  4. Put the cherry filling inside a syringe or a piping pastry bag with a steel piping nozzle (preferably quite big star shape) and distribute it on the bottom piece of your Éclair in any way desired. You can add fruit, whipped cream or use only the cherry filling.
  5. Cover with the suitable top piece covered with icing.
  6. Store in the fridge.
  7. Bon Appetit! :)

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