Legendary Poppy Seed Éclair
Baking and Desserts • Author's
Description
This recipe was shared with us by Chef John Smith from the popular restaurants 'The Culinary Institute' and 'The Ocean View'.
Ingredients
- Water 5 fl oz
- Milk 10 fl oz
- Butter 5 oz
- Salt 0 oz
- Sugar 0 oz
- Wheat Flour 5 oz
- Cocoa Powder 0 oz
- Chicken Egg 5 pieces
- Semi-soft cream cheese 15 oz
- Sweetened Condensed Milk with Coffee 10 oz
- Poppy seed paste 5 oz
- Honey 5 oz
- Glucose Powder 0 oz
Step-by-Step Guide
Step 1
For the choux pastry, combine 160 ml of milk, water, diced butter, salt, and sugar in a large saucepan. Bring the mixture to a boil. Then sift in the flour, stirring until smooth, and cook the dough for 5 minutes over medium heat. Transfer the dough to a mixer with a paddle attachment and gradually add the eggs one at a time on low speed.
Step 2
Fill a pastry bag with the dough and pipe out éclairs onto a silicone mat, each measuring 14 cm.
Step 3
Preheat the oven to 500°F, place the piped dough inside, and turn off the oven for about 15 minutes, or until the temperature drops to 330°F. Do not open the door.
Step 4
Preheat the oven again and bake the éclairs at 330°F for 25–30 minutes. Let the finished éclairs cool.
Step 5
For the cream, combine cream cheese and sweetened condensed milk in a deep bowl and whisk until you achieve a smooth and fluffy consistency.
Step 6
In a saucepan, bring the poppy seeds to a boil, drain the water, and repeat this process two more times. Pour 150 ml of milk over the drained poppy seeds and bring to a good boil. Remove from heat, cover with a lid, and let it cool.
Step 7
After the poppy seeds have cooled, drain the milk and transfer them to a waffle towel to remove excess moisture. Pass the poppy seeds through a meat grinder, then add glucose, honey, and cocoa powder to the mixture — stir well. Place it in the refrigerator.
Step 8
Assemble the éclair: make three small holes on the bottom side of the éclair and fill it generously with cream, then top the éclair with a mound of poppy seed icing.
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