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Wild blueberry eclairs

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Rate this recipe 3.7/5 (25 Votes)

Ingredients

  • Choux pastry:
  • ½ liter of milk
  • 20g of sugar
  • 3g of salt
  • 200g butter
  • 300g flour
  • 7 eggs
  • Wild blueberry cream:
  • 6 egg yolks
  • 300g of milk
  • 100g sugar
  • 60g cornflour
  • 1 vanilla bean
  • 70g mascarpone
  • 30g cream
  • 100g icing
  • blueberry juice (from frozen wild blueberries )
  • white fondant
  • Icing:
  • white fondant
  • Food colouring
  • carmine and blue

Details

servings 6
Level of difficulty Easy
Preparation time 60mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Make the choux pastry by melting the butter, sugar and salt in milk. Once boiling, add in one go, the sifted flour and mix the dough with a spatula over medium heat until it's dry (the dough forms a ball that does not stick to the sides of the pan). Place in a mixing bowl and add one by one the eggs.

Step 2

Make the eclairs with a piping bag and nosle n° 12. Cook in the oven at 200 ° C for 25-30 min. Squeeze the frozen wild blueberries to obtain 100g of juice. Blanch the egg yolks, sugar and the juice of the wild blueberries. Add the cornstarch.

Step 3

Bring the milk to boil with the vanilla seeds and bean. Pour into the egg mixture, mixing well and cook on low heat for a further 2 minutes. Remove and refrigerate, covered with cling film for 30 minutes. Once cooled, beat the cream until smooth and add the mascarpone and the single cream, to obtain a rich creamy texture.

Step 4

Soften the fondant icing in a bain marie at 35 ° C, add food colouring (blue and carmine) to make purple. Fill the eclairs with the cream, using a piping bag and put some icing on top.

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