Wild blueberry eclairs

By Wild Blueberries Association of North America - Canada

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.8/5 (26 Votes)

1 Picture

Eclairs

Wild Blueberry Eclairs

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.