Mis à jour : 23 juin 2020
Eclairs are one of the traditional pastries we all love. To spice up this traditional dessert, I've decided to change the decoration of the éclairs with a passion fruit filling.
As a summer flavour, passion fruit brings freshness to choux pastry and makes it possible to incorporate slightly sweeter decorations into the recipe. Although there are many ways to make this wonderful dessert, it's worth it!
I would say that the most technical part is the choux pastry, so in order to make it successfuly you have to be careful to dry the pastry properly. To do this you can either use a stand mixer or hand mix it in a bowl.
For the decoration, I used whipped cream and tempered dark chocolate. You can add your own personal touch and also decorate with fruit slices, passion fruit puree or any other decoration you like.
A stand mixer.
Two pastry bags and a 14 mm star nozzle.
One small pipping nozzle.
A baking tray.
200 g water
15 g milk powder
A pinch of salt
5 g of sugar
95 g butter
110 g flour
175 g eggs
250 g passionfruit puree
25 g sugar
5 g agar agar
45 g heavy cream
1 tsp vanilla extract
10 g glucose
70 g butter
60 g white chocolate
160 g icing sugar
A little bit of food colouring
In a saucepan, add water, powdered milk, sugar, salt and butter and bring to a boil.
Off the heat, add the flour and mix.
Return to the heat and stir to dehydrate the dough.
Transfer to a stand mixer and blend until the steam escapes.
Add the eggs little by little while stirring.
The dough is ready when it becomes smooth and shiny.
Spread the dough on the silpat and let it rest for 1 hour at room temperature.
Transfer the dough to a pastry bag fitted with a 14 mm fluted tip.
Poach the éclairs on a baking sheet.
Preheat the oven to 230 °C, place the éclairs in the oven and immediately reduce the temperature to 170 °C.
Bake for 20 minutes, then reduce the temperature to 150 °C and bake for a further 25 minutes.
Once the éclairs are cooked, allow to cool before garnishing.
Over medium heat, add the passion fruit purée and sugar mixed with agar agar.
Bring the mixture to a boil, then emulsify with a hand blender.
Set aside in the fridge for 2 hours.
Combine the full cream, butter, glucose and vanilla in a saucepan. Bring to a boil.
Off the heat, add the white chocolate and stir.
Pour the mixture over the icing sugar and whisk until incorporated. Add food colouring and mix.
Let the icing cool to 28°C.
Prepare the passion fruit filling in a pipping bag.
Make two holes at the bottom of each éclair, and fill generously.
Roll out the marzipan to a thickness of 2 to 3 mm.
Cut out eclair shaped pieces using a template.
Apply a thin layer of white chocolate to the marzipan and stick it on top of the lightning bolt.
Leave to set in the fridge for 10 to 15 minutes.
Glaze the éclairs and set aside.
Pipe whipped cream on each éclair and decorate with pieces of chocolate.