I’ve got this deep and intense passion for eclairs. And for passion fruits. So try and imagine the joy when these things are combined in the form of passion fruit eclairs. It’s double the pleasure!<3
So what’s really so speacial about these cakes? The easy answer would of course be“everything”, but to be more specific, I’m a fan of the choux pastry combined with the velvety soft creme, and the beautiful decorations that characterize eclairs. This is where my inner decor mania can truly be let loose.
One of my other favorite thing about eclairs are that this pastry allows so many varieties and different way to make them. You can make just about ANY kind of eclair, I for example made these “classic” vanilla eclairs some time ago. My future eclair-dreams involve salted caramel, raspberries and of course also an eclair with intense chocolate mousse. Mmmm…
Well, back to the passion!
I’m crazy about the tangyness from these lovely little fruits, it goes so well with the sweet pastry. I actually used my “basic” recipe for vanilla creme, that I introduced in my last eclair recipe. I just replaced some of the milk with passion fruit purée. And voila! These eclairs now offer the best of both worlds, the sour passion fruity flavor as well as the sweetness from the vanilla creme. A true winner, to say the least!
Being so beautiful and elegant, many have asked me if eclairs aren’t also difficult to make. But NO! Let me tell you, an eclair is a very thankful little piece of pastry that’s easier to create than most imagine.
To show you how easy they were to make, I’ve filmed the process in a short little “how to”-video. It’s as easy as that! All you need are just the right “tools”, that being piping bags and a large star nozzle (I used Wilton 6B).
When decorating the eclairs with meringue topping I used the Wilton nozzle 104.
If you like the video, don’t forget to subscribe to my YouTube channel for more sweet videos.
Alright now, let’s get started! This recipe yields about 9-10 eclairs.
Passion fruit purée
Use about 500 g whole passion fruit for 130 g of purée, depending of the amount of fruit pulp in each fruit.
- Cut the passions fruits in halves and scoop out the fruit pulp in a saucepan.
- Heat the fruit pulp slowly and let it simmer for 2-3 minutes, making it easier to separate the seeds from the pulp.
- Press the fruit pulp through a fine sieve. Place the bowl of passion fruit purée to the side and continue making the passion fruit creme.
Passion fruit creme/crème pâtissiere
80 g egg yolks
120 g sugar
25 g all-purpose flor
25 g cornflour
130 g passion fruit purée
1 dl cream
2,7 dl milk
1 vanilla pod
1 Tbs sugar
- Beat together egg yolks and suger in a bowl until it thickens. Sieve the flour and courflour and add it to the egg yold mixture. Beat until all is combined.
- Pour the passion fruit purée, cream and milk in a saucepan. Scrape out the seeds from the vanilla pods and pour both seeds and empty pods into the saucepan. Add the last Tbs of sugar and heat everything up until boiling lightly. Take the saucepan off the heat straight away when boiling.
- Take out the vanilla and pour ⅓ of the hot mixture into the bowl with the “eggnogg” while stirring. Once the mixture is consistent the rest of the milk mixture can be added a little at a time while still stirring. Pour everything back into the saucepan.
- Place the saucepan back on the heat and heat it slowly while constantly stirring. The creme will thicken as it heats up. Let it boil lightly for 1-2 minutes.
- Take the saucepan off the heat and pour the passion fruit creme into a bowl. Cover the bowl with clingfilm and make sure the clingfilm is laid in contact with the creme so that it keeps it from condensing. Place the bowl in the fridge.
Choux pastry (makes 9-10 eclairs)
0,8 dl milk
0,8 dl water
70 g butter
A pinch of salt
10 g sugar
100 g all-purpose flour
Extra: Powdered sugar
- Preheat the oven to 230 ºC.
- Pour milk, water, butter, salt and sugar in a saucepan and heat it until boiling.
- Take the saucepan off the heat and quickly add the flour all at once. Start mixing gently with a wooden spoon and let the mixture come together.
- Place the saucepan back on the heat and slowly let the mixture heat while still constantly stirring with the wooden spoon. Stir for about 2 minutes until the mixture no longer sticks at all.
- Pour the dough into a stand mixer and whisk at slow speed for about 1 minute to get a lot of steam out of the dough and to allow the dough to cool down a bit.
- Add the first egg while whisking. Add the last egg over several steps – it is perhaps not necessary to add the entire second egg. You want to reach the right texture of the dough, which is when soft peaks from when lifting the whisk from the dough. The dough should drop from the whisk with a “clean break” when the whisk is lifted.
- Pour the dough into a piping bag with a large star nozzle and pipe your eclairs on a baking sheet with baking paper. The eclairs should be 14 cm long.
- Sieve a generous layer of powdered sugar over the eclairs and place the baking sheet in the middle of the oven.
- Let the eclairs bake for 5 minutes at 230 ºC and then turn down to 180 ºC. Let the eclairs bake for another 25-30 minutes or until they are beautifully golden.
- Let your eclairs cool off completely before you can continue filling and decorating them.
Decorating the eclairs
I’ve written down the recipes for yellow chocolate glaze and meringue here below. I have not described the decorating process since this is is shown in the video above 🙂
200 g white chocolate
5 Tbs cream (or more)
Yellow icing color
- Chop the chocolate coarsely and place it in a bowl.
- Heat the cream and pour it over the chocolate while stirring. Let the chocolate melt and add more hot cream if needed to get the right texture.
- Add a bit of yellow icing color and stir.
3 egg whites
- Pour the egg whites into a bowl and whisk at high speed until soft peaks start to form. Add 1 Tbs of sugar and keep whisking. Continue adding sugar 1 Tbs at a time while whisking until you are happy with the texture of the meringue.