
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 Average
Preparation time 60mins
Cooking time 30mins
Cost Average budget
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 nossle. 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 basin, 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.
Eat and Enjoy
Like these recipes? Then you'll love
-
Kinder Bueno Cake 4.2/5 (467 Votes)
-
Tomato Basil and Cheese scrambled... 3.7/5 (240 Votes)
-
Croque mademoiselle 3.5/5 (167 Votes)
-
Chocolate rainbow cake 3.1/5 (186 Votes)
-
homemade sausage rolls 3.4/5 (159 Votes)
-
Saint marcellin cheese and ham... 3.7/5 (148 Votes)
-
Eye-boggling Masterpiece 3.4/5 (142 Votes)
-
Papaya and Lime Frosties 3.3/5 (124 Votes)
Leave a comment about this recipe