Eclair with Blackcurrant

Baking and Desserts • Argentinian

Time 1 hour

Ingredients 13

Servings 10

Description

A dessert known as 'lightning'. However, until the mid-19th century, this pastry was referred to as 'little duchess', or 'bread for the duchess', and even 'Jacob's staff'. Nevertheless, biblical associations are much less common than those with pastries. The old school of eclair-making insists on the formula 'white bottom and dark top', where coffee was added to the cream and chocolate to the glaze. The palette is colorful, bright, and playful — a hallmark of trendy new-generation patisseries. Today, you can find raspberry or pistachio mousse, lingonberry confit, or blackcurrant custard in a light shell of choux pastry.

Ingredients

3.2% Milk 10 fl oz
Water 10 fl oz
Butter 5 oz
Wheat Flour 10 oz
33% Cream 15 fl oz
Black Rowan 20 oz
Sugar 10 oz
Starch film 0 oz
Chicken Egg 13 pieces
Chocolate 5 oz
Salt 0 oz
Blackberry to taste
Pistachios to taste

Step-by-Step Guide

Step 1

Bring 250 ml of milk and water to a boil, then add the butter.

Step 2

Combine 300 grams of flour, 10 grams of salt, and 10 grams of sugar, then gradually add this mixture to the boiling milk.

Step 3

Stir the mixture with a silicone spatula. When the mixture thickens, start mixing it with a mixer on low speed.

Step 4

Gradually add 8 eggs to the dough, one at a time.

Step 5

Place the dough in a piping bag.

Step 6

Pipe the éclairs onto a silicone mat placed on a baking sheet, forming uniform logs.

Step 7

Place the éclairs in an oven that has been preheated to 520°F, but is turned off, for 20 minutes.

Step 8

After 20 minutes, preheat the oven to 355°F and bake the éclairs for 15–20 minutes. Then remove them from the oven and set aside to cool.

Step 9

Prepare custard with black currants: blend the berries in a blender and strain through a sieve.

Step 10

Combine the berry puree and cream, and bring to a boil.

Step 11

Take 5 eggs, 250 grams of sugar, 50 grams of starch, and 20 grams of flour, and mix them together. Whisk the mixture and pour it in a thin stream into the boiling cream with fruit puree. Cook the cream for 2 minutes over medium heat, then blend it with an immersion blender and strain it through a sieve.

Step 12

Make a hole in the end of the éclair and fill it with currant cream.

Step 13

Dip one side of the finished éclair in melted white or dark chocolate, and once the chocolate has set, decorate it with fresh blueberries and pistachios.