Chinese Five-Spice-Crusted Éclairs
- serves 36
These delicious éclairs are served with vanilla pastry cream and seasonal berries.
Courtesy of Taryn Wa of Savoury Chef Foods.
¾ cup whipping cream
2 Tbsp sugar
¼ vanilla bean, split and scrapedPastry Cream
1 cup homogenized milk
¼ cup granulated sugar
2 tsp cornstarch
1 egg yolk
½ vanilla bean, split and scrapedFive-Spice Crust
¼ cup unsalted butter
½ cup brown sugar
⅓ cup pastry flour, sifted
1 tsp Chinese five-spice powderChoux & Assembly
4 large eggs
¼ cup + 3 Tbsp water
¼ cup + 3 Tbsp homogenized milk
1 cup pastry flour, measured then sifted
1 tsp kosher salt
1 Tbsp sugar
3 ½ Tbsp unsalted butter
1. Combine cream and sugar into bowl of a mixer.
2. Scrape vanilla bean into cream mixture.
3. Mix with a whisk attachment on high until doubled in volume.Pastry Cream
1. In a heavy saucepan over medium heat, stir together 3/4 of the milk and the split and scraped vanilla beans.
2. Bring to a boil.
3. While milk is heating, in a separate bowl, mix together sugar and egg yolk.
4. Add cornstarch and remaining milk to egg mixture and mix until combined.
5. Once milk has come to a boil, temper the yolk mix with half the milk.
6. Stir to combine.
7. Put back into pot and mix with remaining milk.
8. Bring to a boil over medium high heat, stirring constantly.
9. Remove from heat and let cool. Store with Saran wrap directly on custard to prevent skin forming.Five-Spice Crust
1. Combine all ingredients into a large mixing bowl and mix until dough forms.
2. Put into fridge until firm.
3. Roll to 2 mm thickness and cut into thumb-sized rectangles.Choux & Assembly
1. Sift flour and set aside.
2. In a heavy saucepan on medium heat, stir together milk, water, butter, salt and sugar and bring to a rolling boil.
3. Just after the liquid comes to a boil add flour all at once, mix thoroughly.
4. Cook over medium heat until bottom is slightly browned.
5. Transfer to bowl of a stand mixer fitted with the paddle attachment.
6. Mix for 5 minutes to allow the batter to cool.
7. Add eggs in one by one, and continue to mix until combined.
8. Transfer mixture to a piping bag fitted with a large pastry tip.
9. Pipe thumb-sized lengths of pastry on a baking tray lined with parchment paper. Put one piece of crust on each éclair.
10. Bake at 425ºF for 10 minutes until just set.
11. Reduce heat to 325ºF and bake until done all the way through, approximately 10 more minutes.
12. Remove from oven. Cool and cut in half lengthwise like a hotdog.
13. Pipe pastry cream on bottom half of éclair. Top with berries.
14. Pipe Chantilly Cream on top of the berries. Place top of the éclair on the Chantilly Cream.