“The first time I ever shot live was for Amoretti, a baking products brand in California. They invited me out to create a couple of recipes in their kitchen on film. I was beyond excited! So excited, in fact, I only slept maybe two hours the night before. As soon as I showed up, they greeted my husband and I like we had been longtime friends. They made us feel so welcome and right at home. With my nerves at ease, I made these éclairs with a twist,” shares Danielle Cochran.
6 éclairs
WHAT YOU NEED
For the batter:
1 cup (148g) 1:1 gluten-free flour
1/2 teaspoon (3g) kosher salt
1 teaspoon (3g) arrowroot powder
1/2 cup (112g) vegetable or canola butter
1 cup (235ml) water
4 eggs, room temperature
For the filling:
2 cups (475ml) oat or pea-protein milk
1 teaspoon (5g) vanilla bean paste or a whole bean
1 egg
3 egg yolks
1 cup (200g) granulated sugar
Pinch salt
4 tablespoons (32g) cornstarch
For assembly:
1 cup (175g) dairy-free dark chocolate
1 teaspoon (5ml) tiramisu flavor extract (optional)
WHAT TO DO
To make the batter
Place an oven rack in the center position. Preheat the oven to 425°F (220°C) and line a cookie sheet with parchment paper.
In a bowl, mix the flour, salt, and arrowroot powder.
Place a pot over medium heat, add the butter and water, and bring to a rapid boil. Stir in flour mixture with a wooden spoon until it becomes a dough ball.
Place dough in a mixing bowl. Mix on medium speed, and add one egg at a time until incorporated.
Add to a pastry bag with a large, round opening. Pipe 5-inch (13cm)–long sections on the parchment paper. Bake for 15 minutes, then reduce heat to 350°F (180°C) (don’t open the oven) and bake for an additional 25 minutes.
Remove the tray and make a little slit on top of each shell.
Place back in the oven for 5 minutes. Place on cooling racks to cool completely.
Slice each éclair in half and scoop out the inside.
To make the filling
To a medium saucepan, add the milk and vanilla, then place over medium heat and bring to a boil. Reduce heat to low.
In a separate bowl, mix the egg, yolks, sugar, salt, and cornstarch.
Whisk one spoonful of the milk into the egg mixture. Whisk quickly to temper the eggs. Add another spoonful and continue to whisk. Once incorporated, add the egg mixture to the pot. Continue to whisk for 3 to 5 minutes or until thickened.
Remove from heat, transfer to a bowl, cover, and place in the refrigerator to chill completely.
To assemble
To make the chocolate topping, add the chocolate to a microwave-safe bowl.
Microwave in 30-second increments, mixing between heating sessions. Once melted, mix in the tiramisu extract, if using.
Dip the top of the éclair in the chocolate and fill the inside with pastry cream.
Place the tops on the bottoms.
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