CHOCOLATE-GLAZED RASPBERRY ECLAIRS
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
PASSION FRUIT & RASPBERRY ECLAIRS
Eclairs get an exotic makeover - irresistibly moreish
Provided by Gary Rhodes
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h20m
Yield Makes 10 eclairs
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Fold a sheet of greaseproof paper in half and then unfold to leave a crease. Sift together the flour and salt onto the paper twice. Put the butter and water in a pan and bring to the boil. Remove from the heat and tip the entire flour and salt mixture into the pan. Reduce the heat to low and return the pan to the stove. Beat the mix with a wooden spoon or electric mixer over a low heat until it comes away easily from the sides. Leave to cool for 10 minutes. Beat in the eggs a little at a time, mixing until smooth yet strong enough to stand in peaks. You may not need all the egg.
- Pipe the choux into thick eclair strips (10-12cm long and 1.5cm wide) on a non-stick baking tray, leaving a space between each. Bake for 20-25 minutes until lightly golden and crisp to the touch. Remove from the oven and leave to cool. You can make the eclairs up to this stage the day before and keep them in an airtight container, or they can be frozen.
- Halve the passion fruits and scoop the pulp into a small pan. Add the sugar and bring to a simmer. Cook gently for a minute or two until a thick consistency is reached. Leave until cold, then spoon the syrup into the custard, saving a little to finish the dish.
- Whip the cream to soft peaks before gently spooning into the flavoured custard. Refrigerate until needed (it will keep for up to 4 hours).
- To serve, split the eclairs lengthways and put the bases on individual plates. Spoon on the cream generously - it will happily tumble onto the plate. Now sprinkle the raspberries over and around, and drizzle with the passion fruit syrup. The lids can now be placed on top and dusted with icing sugar.
Nutrition Facts : Calories 190 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
WARM PASSION FRUIT GRATIN WITH RASPBERRIES
Steps:
- Butter the insides of eight 3 1/2-inch flan rings.
- Line a cookie sheet with parchment paper or wax paper; place rings on top and refrigerate.
- Whisk arrowroot gradually into yolks, beating until smooth.
- Soften gelatin in 2 tablespoons of the water.
- Combine passion-fruit juice and cream in saucepan and bring to boil; remove from heat. Stir a little of the juice mixture into the yolk mixture; then stir all the yolk mixture into the juice mixture. Bring to boil over low heat, stirring constantly. Add gelatin and simmer gently at least 5 minutes, stirring constantly. Mixture will be smooth and as thick as a light pastry cream. Set aside and cover with wax paper or plastic wrap to keep film from forming.
- Combine sugar and remaining 6 tablespoons water in a small saucepan. Bring to boil; cover and cook 3 minutes. Remove lid and cook to 275 degrees on a candy thermometer.
- In a large bowl, beat egg whites to soft peaks. Slowly beat sugar syrup into whites and continue beating until mixture is barely warm and glossy.
- Fold warm cream mixture into meringue mixture. Half-fill each ring mold with this mixture, burying 8 to 10 raspberries inside; then completely cover berries with the remaining mixture. Reserve some berries for garnish if desired.
- Refrigerate at least 4 hours in advance, and as long as 24 hours.
- To prepare for serving, preheat broiler. Dust each ring with confectioners' sugar. Arrange rings on oven-proof tray. Glaze briefly under broiler. Watch carefully.
- Slip the molds onto serving plates and serve immediately.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 47 grams, TransFat 0 grams
PASSION FRUIT MOUSSES WITH RASPBERRY SWIRL
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a blender purée the frozen raspberries with the syrup, strain the purée through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.
- Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice. In a small saucepan sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely. Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring.
- In a bowl beat the cream until it holds soft peaks and reserve it. Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white and fold in the reserved whipped cream. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets, chill overnight, and garnish them with the raspberries.
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