Strawberry Basil Éclair
Strawberry Maceration Ingredients
1 lb strawberries, hulled & chopped finely
2 tablespoons sugar
Zest from 1 lemon
1 tablespoon basil leaves, chiffonade
Quick Bavarian Cream Ingredients
1 pint whole milk
1 ounce corn starch
4 ounces granulated sugar
1/4 teaspoon salt
2 ounces unsalted butter
1 teaspoon vanilla extract
1 cup heavy cream
1/2 teaspoon vanilla extract
Pâte a Choux Ingredients
4.5 ounces bread flour
1 cup water
3 ounces unsalted butter
1/4 teaspoon salt
Strawberry Maceration Instructions
1. Mix all the ingredients in a bowl and refrigerate at least one hour.
Quick Bavarian Cream Instructions
1. Place the milk in a heavy-bottomed saucepan and bring to the scalding point.
2. In the meantime whisk together the cornstarch, sugar and salt together in a bowl. Add the eggs one at a time and mix until smooth.
3. Slowly pour 1/3 of the milk into the egg mixture to temper the eggs, stirring constantly. Pour the tempered mixture back into the remaining milk in the saucepan.
4. Stirring constantly with a whisk, bring the mixture to a boil. Boil for another 30 seconds and remove from the heat.
5. Add the butter and 1 teaspoon vanilla. Stir until it is combined and the butter is completely melted into the mixture.
6. Allow to cool completely.
7. Whip the cream and remaining vanilla to stiff peaks.
8. Fold the whipped cream into the cooled custard.
9. Set aside or refrigerate until ready to use.
Pâte a Choux Instructions
1. Preheat the oven to 425F.
2. Sift the flour into a bowl and set aside.
3. Heat the water, butter and salt into a heavy bottomed pot/sauce pan to a full roiling boil.
4. Add the flour quickly while stirring with a heavy wooden spoon. Try not to add the flour all at once though.
5. Cook the mixture, stirring constantly, for 2 or 3 minutes over medium heat. The dough will pull away from the sides and form a ball.
6. Transfer the dough to a mixing bowl and allow it to cool slightly.
7. Once the dough has cooled add the eggs 2 at a time mixing at medium speed or until the eggs are mixed in completely.
8. The dough should be slightly shiny and still be able to hold a shape once all the eggs are mixed in.
9. Place the mixture into a large plastic bag or piping bag. If using a plastic bag, cut the corner of the bag off leaving a one inch hole.
10. Pipe the dough onto a baking sheet lined with baking paper. Each piped dough should be about 3 to 4 inches long and an inch wide. If there are little points sticking up or out, wet your fingers and press them down.
11. Bake immediately in the preheated oven at 425F for 12 minutes or until puffed up and beginning to brown.
12. Reduce the temperature to 375F and bake for another 20 minutes. Prop the door slightly open for 30 seconds after reducing the temperature to help the oven adjust. Do not open the door all the way.
13. Once finished, each éclair shell should be a golden brown and puffy. Cool on a cooling rack until the shells are cool to the touch.
1. Slice each choux shell in half so there is a top and bottom.
2. Add a layer of the quick bavarian cream.
3. Spoon some of the strawberry mixture on top of the cream.
4. Place the choux shell on top.
5. Sprinkle everything with powdered sugar and serve immediately.
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