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.
Razzle Dazzle Éclairs
Ingredients
- Pâte à choux:
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup AP flour
- 4-6 large eggs
- Raspberry filling:
- 2 ½ cups (18 ounces) raspberries (fresh or frozen)
- Juice of 1 lime
- 1/3 cup sugar
- 4 tablespoons cornstarch
- 4 tablespoons cold water
- 3 egg yolks
- 3 tablespoons butter, chilled
- Topping:
- 4 ounces white chocolate
- 1 pint fresh raspberries
- 1 lime, zested
Instructions
- Preheat the oven to 400 degrees; line two baking sheets with parchment, and set aside.
- Make the pâte à choux: In a medium pot (non-coated will work best) over medium-high heat, combine the butter, milk, water, sugar and salt. Once it comes to a boil, remove from heat and add the flour, then mix with a wooden spoon. Once evenly mixed, return to heat and stir vigorously for about two minutes, or until a film forms on the bottom of the pan (the film will be less visible on a coated pot). Transfer to a stand mixer fitted with the paddle attachment (or use a wooden spoon), and beat on medium-low speed. Add the eggs, one at a time, mixing until combined after each addition. After four eggs have been added, stop the mixer, and see if the dough will hang in a v-shape off the paddle attachment –– if it’s too thick, add another egg in the same manner. Use the v-shape test after each additional egg; when it’s the right consistency, transfer to a large piping bag fitted with a large round tip (or a French star tip, for grooves).
- In one continuous motion, pipe the dough onto the baking sheet, about 4-5 inches long. Space them out about 2 inches, and proceed with remaining pastry; clean up any rough edges by wetting fingers and smoothing them over. Place both sheets in the oven, and bake for 10 minutes, then reduce the heat to 325 and bake for another 30 (do not open the oven during baking), or until golden. Cool completely before filling.
- For the filling: In a medium pot over medium-high heat, add the raspberries, lime and sugar, and bring to a simmer. In a bowl, combine the cornstarch and water into a slurry; then slowly drizzle into the pot of raspberries. Remove from heat, and add a spoonful of the raspberries to the egg yolks to temper them, then drizzle the egg yolks into the pot of raspberries, whisking constantly. Return to heat, and stir constantly until it comes to a boil. Remove from heat, and pour the mixture into a sieve (sitting on top of a bowl). Use a spatula to press the contents through the sieve; then discard the remnants. Add the butter to the raspberry mixture, one tablespoon at a time, mixing thoroughly between each addition. Refrigerate until chilled, about an hour. Transfer to a piping bag fitted with a pointed filling tip, and poke two holes into the bottom of the éclairs. Gently pipe the filling into the éclairs, until it starts to expand very slightly. Repeat with remaining éclairs.
- Over a double broiler, melt the white chocolate, stirring occasionally until completely smooth. Dip the top of the pastries in the white chocolate, and transfer to a sheet. Repeat with remaining éclairs, and top with lime zest and additional raspberries.