Look for seasonal flavors like the sour cherry-pistachio for a refreshing take in summer, the crispy hazelnut praline éclair in winter or chef Bouillet’s subtle differences, like chunks of chocolate he puts in the pastry cream. His inventive creations included apple pie, featuring braised Granny Smiths and cinnamon pastry cream; a red velvet éclair with a cream cheese mousse filling; and a bruléed s’mores éclair with graham cracker cream. Let's get started. After stopping in San Francisco, he unveiled the Caramelized Corn and Blueberry Éclair with Raw Honey and Almonds. posted by Ideefixe at 10:08 AM on January 14, 2012 [ 1 favorite ] Not exotic by any means but some sharp cheddar/vidalia onions and yellow potatoes make a great filling-lots of butter/salt n pepper and cream makes it even more enjoyable. Pastry cream or whipped cream? In a nonstick frying pan, melt 1 tablespoon butter over medium heat. Add butter, salt, sugar and oregano, mix it well and … Add flour and remove from heat. For bigger appetites, there are sandwiches (called “clubs”) stuffed with chicken curry, smoked salmon, and Comté cheese and ham. Courtesy Jean-Paul Hévin, From luscious chocolate éclairs to savory éclairs made with foie gras and fig jam, here are the world’s best éclairs.—Maisie Wilhelm, Credit: Courtesy Tartine Bakery & Café, Credit: shopsucre.com, Tokyo-born chef Sadaharu Aoki opened his first pastry shop in Paris after learning classic technique in Paris and Switzerland. When biting into one of our éclairs, the custard might ooze a bit, like all good food treats.” tartinebakery.com, Chef John Kraus likes to stick to the basics in this Midwestern pastry shop that is well loved by locals who appreciate French classics. The minimalism of his all-white boutiques calls to mind a serene Japanese temple, and the flavors of his cult-favorite éclair matcha and éclair au sesame noir, which incorporate the flavors of green tea and black sesame into the classic French pastry, provide mesmerizing results. Before filling the eclairs, beat the chilled pastry cream with Cappuccino-Tiramisu Compound until smooth. If you’re lucky, you may also nab a Snickers-flavored one with nougatine, peanut butter and chocolate. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Pastry cream can be flavored in a variety of ways, is an incredibly versatile dessert component, and is also the base for making sweet souffles. Courtesy L’Atelier de L’Éclair, Credit: Simplicity is his chocolate éclair, perfect and plain, but plan accordingly—this elusive pastry is only available Thursday through Saturday. leclairdegenie.com, This shop sells exclusively éclairs. This indulgent recipe for Dark Chocolate Cream Horns makes puff pastry cornucopias filled with dark chocolate and Chantilly cream. (6) Put the choux pastry into a piping bag fitted with a 1cm round nozzle and pipe small mounds of pastry onto the greaseproof, ensuring they are well spaced. The dark 66% Caraibe Chocolate éclair and Maldon Salted Caramel éclair are perfectly executed by this James Beard Foundation Award-winning chef. “Our éclairs are only lightly sweetened,” says Robert, “and never iced.” Instead, they prefer to top their éclair with a crunchy croustillant rather than the sugary glaze often seen on the classic pastry. Since eclair shells don’t have any spongy texture to soak the coffee liqueur, I added the coffee flavor in the filling. Some come filled with foie gras and figs and ones that are a tasty little bite (or two) of spiced chorizo sausage with tomato. A classic eclair consists of a crispy golden shell of pâte à choux, a rich cream filling, and a beautiful, glistening glaze that goes on top. ½ cup 115gr unsalted butter ▢ You can also flavor it by whipping with peanut butter, nutella, caramel, melted chocolate, ground spices, extracts and liquors to taste. Perfect served instead of a roll or popover with a meal. When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between … While salted caramel is the crowd favorite, the Bounty Coconut éclair and their monthly flavors such as lime-coconut are also popular. sadaharuaoki.com, Legend has it that the éclair was invented in Lyon, a powerful gastronomical center in France, but that doesn’t stop chef Bouillet from experimenting with the classic recipe. This basic pastry cream recipe is the base for filling many pastries, pies, cakes, and tarts. Now here goes an alternative for your cute little puffs: mousseline cream. lamaisonduchocolat.com, If you are a chocolate lover, then the hallowed name of chef Jean-Paul Hévin might make your knees weak. Dec 7, 2020 - Explore Mary Margaret's board "Cream Horns (sweet or savory)", followed by 286 people on Pinterest. Courtesy La Maison du Chocolat. Work mixture together and return to heat. wine, ricotta cheese, … Hey guys, today I'm going to show you how to make these savory eclairs with the dip that we made in the last video, basically it's going to be choux dough which is the Eclair dough, goat cheese and this eggplant dip So the start we're first going to make our dough I have a small saucepan and this is a dough that you cook over the stovetop and then you bake it in the oven “Who would think of having an éclair for breakfast with poached egg, hollandaise sauce and salmon or chorizo, or one for lunch with duck confit, Gorgonzola and walnuts and then finish with a sweet éclair? The chef most responsible for spearheading the resurgent popularity of éclairs in recent years is Christophe Adam. Courtesy Pain de Sucre, Credit: patisseriepaindesucre.com, Pierre Hermé’s Infinitely Chocolate éclair doesn’t try to distract you with unusual flavors, fussy textural décor or wildly fanciful construction. Iuzzini teamed up with Le Méridien Hotels & Resorts to create in July 2014 the Éclair Diaries, a video series in which Iuzzini motorcycles among various Le Méridien hotels and then creates eight new éclair recipes inspired by his travels to those regions. Courtesy Patisserie46, Credit: Top with chutney and freshly chopped … Transfer Pastry Cream to a large piping bag fitted with a small round tip. Filled and glazed eclairs – for up to 4 days in the freezer (maybe even longer, but the eclairs will continue to lose freshness with time). this link is to an external site that may or may not meet accessibility guidelines. Now Rech also offers a vanilla version, and keep an eye on the horizon, when salted butter caramel should make an appearance in 2015. brunetti.com.au. Photo © Tim Winter/Courtesy Sketch Parlour, Credit: It's then topped with a Speculoos crunch, then covered with Madagascar vanilla whipped cream and tonka beans, whose nutty taste evoke milk chocolate and help add that je ne sais quoi to the éclair. Despite his creative boundary-pushing, when it comes to classics, Hanna says, “I've always maintained that an éclair is the cornerstone to any pastry shop. Top with chutney and freshly chopped parsley. Secrets to Making Éclairs.... HOW TO FILL A PASTRY BAG STEP #1 Holding the pastry bag in one hand, fold the top of the pastry bag down about halfway. If you do that well, then I’ll try other stuff.” Important techniques to nail are the texture of the dough—when baked it should be neither too crisp nor soggy—and making sure the glaze has a shine. The fig-and-lemon éclair features a delicate, lemony pastry cream filling and, atop the pâte à choux casing, a vibrant figgy icing and dried fig pieces as decoration. If you read Saturday’s post, you know I’ve written a cookbook, Dream Puffs, all … For Pastry Shells: ▢ Haasz says, “I wanted to work with the most famous ingredients of Colombia in a different way,” so he incorporated the flavors of coffee and tonka bean (a major national export) in his Café Liégeois éclair. Add some blackberry flavor to your beverages with this Blackberry Simple Syrup, that is really simple to make! prepare the toppings. FILLING RECIPES: Vanilla Pastry ... Eclairs and, yes, even savory Cazares. Photo © Pierre Monetta, Credit: (Just omit the cheese from the dough. I love eclairs. Crème mousseline, mousseline cream – now I’m eating this and I’m loving it! Inser. But it has more recently made waves with their famous Giant Éclair. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. Or, serve them as an appetizer or sandwich filled with your favorite savory filling. For savoury cream cheese filling: Mix about 4 tablespoons of cream cheese till smooth. ¼ teaspoon salt ▢ His boutique is a veritable ode to éclairs, showcasing a multitude of flavors in exquisitely wrought, miniature works of beautiful, edible art. Courtesy Épicerie Boulud, Credit: 1 cup 125gr all-purpose flour ▢ Courtesy Le Meridien, Credit: All Rights Reserved. epicerieboulud.com, Classic éclair flavors of chocolate, vanilla and coffee are available year-round in this long-running pasticceria in Melbourne, Australia, where many Italian immigrants made a home post-World War II. For savoury cream cheese filling: Mix about 4 tablespoons of cream cheese till smooth. For those hoping to sample something a bit more unusual, his pastry chefs Eric Bertoia and Mymi Eberhardt also create seasonal specialties that bring a special flair to the classic pastry. Go early—they usually sell out after lunch. Not to miss is the lemon meringue, topped with torched meringue rather than icing. “The éclair is so versatile that there is no limit to what we can do,” Laurence says, “and I am really passionate about them, so it works out for the best!” Gluten-free customers can enjoy their savory collection, which is made of buckwheat flour. Courtesy Café Grazia, Credit: The cheese savoury sandwich originates in Northern England and usually comprises cheese, carrot, onion and salad cream. Also known for his inventive pastry creations, Ansel created a Black and Tan éclair with Guinness for St. Patrick’s Day and features a delicate cherry blossom flavor in the spring. Whip the heavy cream to a medium peak and fold it into the pastry cream. Add in red pepper chutney. Chocolate aficionados will enjoy noting that the chocolate used is made by Ducasse’s chocolate factory in Paris. Ours is deeply chocolatey,” she said. Satisfy Your Sweet Tooth With 14 Choux Pastry ... - Brit + Co Colombian coffee roasted by Bogotá's own Catación Pública infuses the cream filling in the éclair. “I don’t use special ingredients; I play with textures. Creme Patissiere - creamy Vanilla pastry cream, that is used in many desserts. When the mixture is boiling at the flower all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of depend. For summertime, watch for Adam’s new treat: éclair glacé, an éclair-ice cream hybrid in a push-pop format. Looking to amp up your beef stew but unsure where to start? It’s much more gourmet, glorified pastry cream which is used for desserts at better restaurants and …. You can also reimagine the savory puffs altogether, splitting and filling them with a spoonful of some delicious mixture, like lobster salad or deviled crab. “We use classic pâte à choux ingredients: flour, water, milk, sugar, butter, eggs and a salt from Brittany, France,” Kraus says. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Our 22 Best Crock Pot and Slow-Cooker Recipes. Sketch describes their éclair as having “a light sweetness that can only be accomplished through the classic method to achieve perfectly balanced flavor [that] is neither overpowering or sickly sweet yet still bursting with flavor.” sketch.london, Sucré chef Tariq Hanna solidified his mastery of the French pastry when he dedicated an entire month to it in 2015 and unveiled 13 variations of the éclair in flavors paying homage to classic Americana. Perfect for profiteroles and eclairs. Italian Carnival Cake with Ricotta Filling L'Antro dell'Alchimista. It is the first thing I ever order. Cannoli Cream Filled Cream Puffs take the classic cream puff in a new direction with a cannoli inspired filling, made with ricotta and mascarpone cheese. May 18, 2019 - Unbelievably delicious, these pistachio eclairs with white chocolate pistachio mousse filling is worth every effort! Courtesy La Maison de L’Éclair, Credit: The day before: Make 1 1/2 batches of the vanilla pastry cream or chocolate pastry cream. Thanks in advance :) L'Éclair de Génie; Paris; Tokyo; Yokohama, Japan, Sadaharu Aoki; Tokyo, Nagoya and Fukoka, Japan; Paris; Taipe, Jean-Paul Hévin; Paris, Japan, Hong Kong, China, Taiwan. He calls his filling “unctuous,” and the icing is made of pure Venezuelan Araguani Grand Cru chocolate, made from rare beans and used by many top chefs for its quality chocolates. Any chutney can be added into cream cheese. Courtesy Brunetti, Credit: Tiramisu Eclairs- two delicious flavors in one, irresistibly light and exquisite! “Most fillings are on the thick and starchy side, but ours is velvety-smooth. Bring to a boil over medium heat. Measuring 30 centimeters long—just shy of 12 inches—it came only in classic chocolate until very recently. Add chopped strawberries, replace top and sprinkle with powdered sugar. Choux with savory chicken and cream cheese filling Cut 2 chicken fillets into very small cubes. restaurant-rech.fr/en, Located in London’s Mayfair Hotel, Sketch and its art galleries and restaurants by famed chef Pierre Gagnaire are a destination for lovers of art, design and food alike. The chocolate on top gives this recipe a double dose of chocolate, making it one amazing dessert. The chocolate éclair, filled with chocolate pastry cream and topped with silky-smooth chocolate icing, is one of the top five sellers in the boutiques, according to a spokesperson. Photo © Nicolas Villion, Credit: His éclair is simple and straightforward, which allows you to focus on the various textures of the chocolate custard and glaze, set off by a lightly salted pâte à choux. Add in red pepper chutney. With a … In a large saucepan, combine the water milk, butter insult. Take home a tasting box of 10 flavors or special delicacies unique to his shop, like the Epiphany éclair that incorporates the traditional frangipane of a king cake and hidden porcelain “bean”—here, in the clever shape of an éclair. This Chocolate Pastry Cream is a delicious chocolate custard filling that can be used for cream puffs, choux, eclairs or as a cake and tart filling. I think the crunch of the little choux container is the main point of these, coupled with a luxurious filling. This recipe is gluten free, and also dairy free friendly. At Christmastime, you'll find a giant, foot-long bûche de Noël (Yule log) éclair flavored with red berries and chocolate. Using a serrated knife, slice off the top 1/3. For this recipe, I highly recommend making the pumpkin … “We start our éclairs in a really hot oven and turn it down as soon as they start to rise, then let the radiant heat continue to bake them.” This yields a very light, airy shell with the perfect texture. Photo © HannaFoto, Credit: (5) Add the cheese, mustard, cayenne and a good ginding of pepper. Colombian coffee roasted by Bogotá's own Catación Pública infuses the cream filling in the éclair. Classic Pate a Choux piped and filled with Diplomat Cream (whipped cream and pastry cream) all topped with a chocolate glaze. Boil water, butter, and salt or sugar. Dominiqueansel.com, Former pastry chefs Nathalie Robert and Didier Mathray opened this shop in Paris, where they play around with more unusual flavors such as orange blossom, mint, wild plum liqueur, pineapple and extra dark 75% chocolate. Her pâte à choux is classic, but “the glaze is much richer in chocolate than the normal chocolate-sugar glaze, which is usually a thin confectioner's sugar glaze with only a little chocolate added. The experience is completely unique!” lamaisondeleclair.com.au, Tartine's straightforward, vanilla custard éclair with chocolate glaze has been a "never-can-take-off" menu item since co-owner and pastry chef Liz Prueitt developed it in 2002, when the bakery first opened. 4-5 large eggs at room temperature Next up is New Orleans, with more to come in 2015. lemeridieneclair.com, Pastry chefs and co-owners Laurence and Frederic Caillon decided to open La Maison de L’Éclair in 2014 and offer 22 sweet flavors and a range of six savory éclairs as well. Courtesy Pierre Hermé, Credit: L’Éclair de Génie features a range of seasonally changing éclairs (vanilla-pecan, nougat, dark chocolate with white truffle), many of which feature a detailed painting in glaçage, the shiny icing on top. 1 cup 240ml water ▢ jeanpaulhevin.com/en, Credit: Any advice/ideas for savory fillings or other uses for pate a choux (aside from eclairs and cream puffs.) Using a pastry bag, plastic bag or spoon, fill cavity of cream puff with whipped cream (or other desired filling). My version however, is slightly different. Photo © Thomas Schauer, Credit: Version Salé (Savory) Gougères : where you will learn to transition your choux pastry in to those succulent savory cheesy bites! I love tiramisu. In summer, fruit flavors such as peach, apricot and green apple appear on the menu, and other favorites have been white coffee, basil-mascarpone, Earl Grey tea and Black Forest. Serve immediately. A slow cooker can can take your comfort food to the next level. Also, it seems like the ones I made were abnormally large, about the size of large orange if size makes a difference for what kind of fillings to use. Pipe into pastry. Similar to cream puffs but savory instead of sweet. Mix well into the choux paste. Hévin has dedicated his career to the humble exploration of chocolate in all its forms and sees little need to pay any other ingredient as much attention in his shops. Gagnaire oversees the menu at Sketch Parlour and makes sure that no matter what flavor of éclair is on the menu (be it blueberry, lemon or strawberry, to name a few), it is always simple and elegant. They always feature year-round a Tahitian Vanilla Bean Custard éclair (made with vanilla from fellow Midwest company Nielsen-Massey Vanillas) and rotate in other flavors, including chocolate, salted caramel, raspberry, strawberry-basil, lemon and more. Courtesy Sadaharu Aoki, Credit: Pistachio mousse filling is light, creamy and sweet with a delicate hint of pistachio and pairs beautifully with light and crispy eclair shells! Brunetti executive pastry chef Gerald Achille explains, “There's been an increasing demand for éclairs, and to bring some variety to the range of flavors,” they keep developing new creations. It just made perfect sense to me to combine the two. pierreherme.com, Rech, a seafood-focused restaurant, has served Parisians since 1925 (and is now run by chef Alain Ducasse’s group). Pastry chef Raphaël Haasz studied the art of French pastry with Daniel Boulud’s restaurant group before opening his own café/restaurant with wife Claudia Oyuela, another Boulud alum. Using a serrated knife, slice off the top 1/3 Syrup, that is used for desserts at restaurants. Your beverages with this blackberry Simple Syrup, that is really Simple to make chocolate cream horns puff! 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