Razzle Dazzle Éclairs

recipe development and food styling by Kristina Domitrovich // photos by Lindsay Pace

Éclairs, but make them with a raspberry-lime curd filling, and top with white chocolate.

Pâte à Choux, or Choux Pastry: A type of pastry dough used to make desserts like éclairs or cream puffs, made by boiling together water, butter, sugar and salt, and then adding flour. Once the flour is added, it is cooked over the stove until a film forms on the bottom of the pot. At this point, eggs are beat in one at a time, until the desired consistency is reached, or it forms a loose-V hanging off of a spoon or paddle. It is then piped onto a baking sheet, and will rise significantly during baking.

Special equipment: A plain metal pot makes it easier to see the film, though it is not required. A stand mixer, fitted with a paddle attachment, makes mixing in the eggs much easier, as it will get very stiff, which will quickly become tiring mixing by hand.

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