Fauchon Peanut Éclairs
Source of Recipe
Courtesy of Florian Bellanger, Executive Pastry Chef of Fauchon New York
List of Ingredients
Pâte à choux:
¾ cup whole milk
¾ cup water
½ teaspoon granulated sugar
¼ teaspoon fine sea salt
1 stick unsalted butter
1 1/8 cup all-purpose flour
5 whole eggs
Recipe
Preheat oven to 375° F.
In a saucepan, bring the milk, water, sugar, salt and butter to a boil. Add the all-purpose flour and stir until combined. Continue to cook the dough over low heat for about 2 minutes.
Remove the saucepan from the stove. While stirring continuously, add the eggs one at a time until each egg is combined. The dough should be firm.
Using a piping bag with a #12 round tip (½-inch opening), pipe the pastry into six 6-inch-long tubular shapes on a sheet pan covered with parchment paper.
Bake with the oven door left open an inch wide for 25 minutes until the pastry is light brown. It is important to keep the oven door slightly open to let the steam out; otherwise the pâte à choux will not puff enough.
After baking, allow the pâte à choux to cool at room temperature.
Peanut butter pastry cream
Ingredients
1 ½ cups whole milk
½ vanilla bean
¼ cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
¼ cup smooth peanut butter
Directions
In a saucepan, bring the milk to a boil. Turn off the heat, then add the vanilla bean and let it infuse into the milk for 10 minutes.
In a mixing bowl, whisk the sugar, egg yolks and cornstarch until combined. Add this mixture to the boiling milk and stir continuously over low heat until the cream becomes thick and shiny. Remove the saucepan from the heat and mix in the butter until combined.
Pour the pastry cream in a clean bowl and cover it with plastic wrap. Refrigerate the cream for about 2 hours. When the cream is cold, stir in the smooth peanut butter and set aside.
Peanut butter fondant icing
Ingredients
1 ¼ cup white fondant icing (available in specialty food stores and some supermarkets)
1/3 cup smooth peanut butter
3 tablespoons salted peanuts
Directions
Slightly warm the white fondant icing in a microwave oven (100° F only); then stir in peanut butter and salted peanuts. Set aside.
Assembling the éclairs
Cut each éclair in half horizontally (you should have a long top and bottom). Using a piping bag or a teaspoon, fill each bottom with peanut pastry cream. Cover each éclair with the top and using a spatula, spread some peanut fondant icing on top of each one. Note: The fondant icing should be used at "body temperature"(slightly warm). If the fondant is too thick, stir in 1 or 2 teaspoons of water. Refrigerate before serving.
|
Â
Â
Â
|
member logon
