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Valentine Éclair

Ingredients
  

Pate A Choux

  • 140 g Water
  • 140 g Fresh Milk
  • 150 g Unsalted Butter
  • 5 g PEOTRACO SUGARLYTE
  • 2.5 g Salt
  • 200 g All-Purpose Flour
  • 396 g Whole Eggs
  • 30 g PEOTRACO CONFECTIONER’S POWDERED SUGAR

Strawberry Lemon

Strawberry Coulis

  • 175 g Frozen Strawberries
  • 25 g PEOTRACO SUGARLYTE
  • 5 ml Lemon Juice
  • PEOTRACO RED FOOD COLOR GEL
  • Water (as needed)

Strawberry Pastry Cream

  • 185 ml Whole milk
  • 17 g PEOTRACO SUGARLYTE
  • 15 g MACY’S PURE CORNSTARCH
  • 35 g Egg Yolks
  • 23 g Unsalted Butter
  • 3 ml Vanilla Extract

Instructions
 

Pate A Choux Procedure

  • Heatwater, milk, butter, and Peotraco Sugarlyte in a pot until boiling.
  • Pour in the sifted flour and whisk hard until it forms a smooth dough with no dry spots.
  • Switch to a spatula and cook the dough for 5–7 minutes until a thin film forms on the bottom of the pot.
  • Transfer the dough to a mixer bowl and mix onlow to release steam.
  • When slightly cooled but still warm, add the eggs one at a time until the dough is smooth.
  • Lift the dough— it should fall in slow ribbons or form a “V” on the paddle.
  • Cover with cling wrap touching the surface andrest for 1–2 hours.
  • Using a French star tip, pipe 4-inch éclair logs onto a lined tray.
  • Dust with Peotraco Confectioner’s Powdered Sugar, then freeze 30 minutes. Preheat oven to200°C.
  • Place in the oven and immediately lower to 170°C. Bake for 40 minutes.
  • Let eclairs cool completely before filling.

Strawberry Coulis Procedure

  • In a pot, simmer frozen strawberries, lemon juice, and Peotraco Sugarlyte until the sugar melts and the berries soften. Add a little water if needed. Add Peotraco Red Food Color Gel for a redder color.
  • Keep cooking until the mixture becomes slightly thick, like a compote.
  • Remove from heat and blend until smooth.
  • Strain for a smooth coulis or keep the seeds for a chunkier texture. Chill until ready to use.

Strawberry Pastry Cream Procedure

  • Whisk egg yolks, Peotraco Sugarlyte, and Macy’s Pure Cornstarch in a bowl.
  • In a pot, scald the milk and vanilla. Slowly whisk it into the yolk mixture to temper.
  • Strain the mixture back into the pot. Cook over medium heat, whisking constantly, until thick. Once it bubbles, cook 1 moreminute to fully cook the cornstarch.
  • Remove from heat, add butter, and whisk until smooth. Strain, then cover with plastic wrap touching the surface.
  • Mix in the strawberry coulis until incorporated.Refrigerate until ready to use.

ÉCLAIR ASSEMBLY

  • Make 3 small holes on the bottom of each cooled éclair.
  • Pipe pastry cream into the holes until the éclair feels full and heavy.
  • Dip the filled eclairs into colored melted chocolates.
  • Decorate with lemon flavored Baker’s Mate Whipped Cream and Peotraco Ready-to-Roll Fondant toppers.