chestnut éclairs with speculoos craquelin: a collab with the writographer | ten.times.tea

By foodiva

Ingredients

• chestnut éclairs with speculoos craquelin: a collab with the writographer
• 18, 2017 2017 ~ TENTIMESTEA
• to to Cousin seemed to have found our baking session itself worthy of the blog post–sufficiently such that we have a play-by-play capture. As a writer and photographer, partial photo credit also belongs to her for this post!
• Do take it from here cousin. Greetings readers of tentimestea.
• to is The Cousin and today I will be doing a blog entry for my cousin since she is feeling so tired and barely has enough energy to do the actually baking.
• to visiting my cousin over the holidays, I was reminding her that she hasn’t been baking much recently. So we agreed that we could bake something together and that I would be allowed to write something for her blog.
• Cream puff cookies (really, she’s just adding extra work for us)
• Pastry creams (originally chestnut and possibly matcha if we get the chance)
• Choux pastry (I do not have any interesting side notes for this one)
• to I’m still deciding whether or not to feel embarrassed that the majority of this post details the moldy puree.)
• I think the cousin enjoyed them even though they were chestnut, not matcha.
• chestnut éclairs with speculoos craquelin
• 6 18 very generously sized éclairs. Alternatively, would make around 18 rather nice cream puffs. The bubble éclair shape is inspired by Dorie Greenspan and her book Baking with Dorie.
• whole wheat choux
• 6 2-3 3-4 the whole wheat and brown butter choux that I adored from last time. I made 6 oversized éclairs. I would suggest piping mounds that are smaller–maybe 2-3 cm in diameter instead of 3-4 cm for more reasonably sized éclairs.
• 65 65 65 g butter
• 150 150 150 g water
• 1 1 1 tbsp sugar
• pinch pinch salt
• 80 80 80 g whole wheat flour
• 2 2 eggs
• to 400F. oven to 400F.
• such that the batter drops from the spoon.
• Transfer into a piping bag.
• 4-3 4-3 cm mounds. Top each with a round of frozen craquelin (see below).
• 25 to 25 minutes or until well browned. Cut a small slit in the bottom and allow the steam to escape, and let cool on a wire rack.
• speculoos craquelin
• Adapted from the cream puff cookie topping from Bouchon Bakery by Thomas Keller and Sebastien Rouxel.
• 85 85 85 g brown sugar
• 75 75 75 g whole wheat flour
• pinch a pinch or sprinkle each of ground cinnamon, cardamom, clove white pepper & nutmeg
• 50 50 50 g butter
• 3-4 to rounds around 3-4 cm in diameter (match to the size of the choux mounds).
• chestnut and caramel pastry cream
• Makes an excessive quantity of pastry cream. The pastry cream itself was too loose. I’ve been making very eggy pastry creams lately so this one has less egg.
• 140 140 140 g chestnut puree
• 270 270 270 g milk
• 50 50 50 g heavy cream
• 4 4-cm 4-cm length of vanilla bean
• 2 2 2 eggs
• 25 25 25 g sugar
• 27 27 27 g cornstarch
• pinch pinch salt
• 15 15 to g rum caramel (something made previously and lying around…recipe to be linked in future)
• Press the chestnut puree through a fine sieve. Set aside.
• Combine the milk and cream in a saucepan. Split the vanilla bean and scrape the seeds into the milk. Heat the milk mixture until steaming.
• to the eggs with the sugar and cornstarch until smooth. Slowly whisk in the steaming milk, then return to the saucepan. Cook, whisking constantly, over a medium heat until well-thickened and the starch tastes cooked.
• to to to spoonful of the pastry cream at a time to the chestnut puree and mix until smoothly incorporated. Lastly, mix in the caramel to sweeten to taste.
• assembly
• heavy cream
• to the cream until stiff and transfer to a piping bag fitted with a star tip.
• Slice Slice each éclair in half. Dollop a generous spoonful of chestnut pastry cream into the bottom of the éclair. Pipe a generous amount of whipped cream over top, then cover with the top half of the éclair.

Details

Servings 6
Adapted from tentimestea.wordpress.com

Preparation

Step 1

The éclairs are generously sized, though the bubble shape means that each can be divided into three portions quite easily. Next time I would make smaller bubbles or just make cream puffs (which would be delightful with the craquelin). Something to watch out for: the rounds should be touching when they are piped, but if they are too close, they may turn out a bit more oblong. So long as they touch edges, that should be sufficient. The craquelin can also be cut smaller than expected–the craquelin should not overlap between each mound of choux, especially as too much in the joint between the bubbles can make them more prone to coming apart (though into cream puffs!).

Makes 6 very generously sized éclairs. Alternatively, would make around 18 rather nice cream puffs. The bubble éclair shape is inspired by Dorie Greenspan and her book

whole wheat choux

A riff on the whole wheat and brown butter choux that I adored from

80 g whole wheat flour

Preheat the oven to 400F.

Place the butter in a saucepan and cook, stirring, until the butter solids and browned and fragrant. Add the water, sugar and salt (add carefully to avoid any splashing or spitting of the butter). Return to the heat and bring to a boil. Add the flour and mix with a wooden spoon until it forms a cohesive ball. Remove from the heat and beat in the eggs, a bit at a time, until the consistency is one such that the batter drops from the spoon.

Bake around 25 minutes or until well browned. Cut a small slit in the bottom and allow the steam to escape, and let cool on a wire rack.

75 g whole wheat flour

Mix all ingredients together until it forms a cohesive dough. Cut a piece of parchment paper to fit a quarter sheet pan, place the dough on top, and cover with a second sheet of parchment. Roll out very thinly until the dough roughly fills the parchment paper in some sort of oval-type shape (1/16″). Slide onto the pan and then freeze until firm.

Cut out rounds around 3-4 cm in diameter (match to the size of the choux mounds).

Makes an excessive quantity of pastry cream. The pastry cream itself was too loose. I’ve been making very eggy pastry creams lately so this one has less egg.

Combine the milk and cream in a saucepan. Split the vanilla bean and scrape the seeds into the milk. Heat the milk mixture until steaming.

Whisk the eggs with the sugar and cornstarch until smooth. Slowly whisk in the steaming milk, then return to the saucepan. Cook, whisking constantly, over a medium heat until well-thickened and the starch tastes cooked.

Add one large spoonful of the pastry cream at a time to the chestnut puree and mix until smoothly incorporated. Lastly, mix in the caramel to sweeten to taste.

Slice each éclair in half. Dollop a generous spoonful of chestnut pastry cream into the bottom of the éclair. Pipe a generous amount of whipped cream over top, then cover with the top half of the éclair.

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