Since I tried the Laduree eclairs a bit back and stuffed up the frosting I have been hoping to get some time to try something similar and see if I could nail it. So, inspired by Laduree's "Choux a la Rose", I tried to create a pastry that would let me try that painful poured fondant process again.
Now, if there's one thing I love about Australia, it's the fact that we get quite a few public holidays. Melbournians actually get the entire first Tuesday of November off for the Melbourne Cup - a horse race! Here in New South Wales we get a bank holiday every August, which is great if you work in financial services. That means that I usually get the day off and the Gourmet Female does not.
So today I had enough free time to have another go and I created my "Choux a la Blueberry" pastries. They are very similar to eclairs except that they are round, dipped in a white chocolate fondant, and topped off with a blueberry.
To start, you need to make simple pastry cream. This recipe is from the Laduree Sucre book - but there are many variations that you can find on the Web. You need:
- 1 vanilla bean (I used vanilla bean paste)
- 400ml whole milk
- 4 egg yolks
- 80g caster sugar
- 30g cornstarch
- 25g butter
- Slice the bean in half lengthwise and scrape out the seeds. Add the milk, pod, and vanilla seeds to the pan and bring to a simmer. Remove from the heat and set aside for 15 minutes
- Whisk the egg yolks and sugar in a bowl until slightly pale. Add the cornstarch. Remove the vanilla pod from the milk and bring the milk mixture back to a simmer. Pour a third of the mixture over the egg mixture and whisk together. Add the whole mixture back to the saucepan and stir with a whisk, making sure to scrape the sides of the pan with a spatula
- Pour the mixture into a clean bowl and let cool for 10 minutes. Stir in the butter and then cover and refrigerate.
Next, you need to make basic choux pastry. Instead of repeating a well worn recipe I'll point you here. Once you have made the pastry mix pipe out 4cm circles (like a macaron shape) to a non-stick pastry sheet. Bake at 180C for 10 minutes and then crack the oven open with a wooden spatula and continue to bake for 20 minutes. The instructions from Laduree says 30 minutes but my oven seems to cook them much quicker.
Once you've removed and cooled the pastry you will need to poke a hole in the bottom of each pastry with a small piping tip and then fill each pastry with the pastry cream.
Now, make the glaze. You'll need:
- 80g white chocolate
- 5 tbsp glucose syrup
- 120g pouring fondant
- Blue food colouring
Add the syrup and fondant to a saucepan and gradually warm until it loosens up. Then add the white chocolate and food colouring and continue to warm until it's smooth and silky.
Finally, dip the pastries into the glaze and top with a blueberry.
And voila, here are the GourmetMale's "Choux a la Blueberry"! Come on guys, have a go!