The new semester has started and it's a really strange feeling. The weather has been like summer non stop. I drive with the windows down, I have been to the beach multiple times to tan, I feel like I'm in summer session. The idea that there are four months ahead of me is scary to think of. While I soak up the sun, I'm going to bake like it's summer. I made these petite Eclairs with a Lemon Mousse filling. Since the mousse was so rich, the size made these perfect. When my mum started describing them to some people at work they requested she bring some in, they were delighted to say the least.
Pate a choux
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs
1.Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
3. Preheat the oven to 350 degrees. Line a sheet pan with parchment paper. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe out the eclairs. Put in the oven for 25-30 minutes.
For the Lemon mousse:
1 1/2 teaspoons gelatin
1 tablespoon cold water
1 cup whole milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
1 egg + 1 egg yolk
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup lemon curd
1 cup heavy cream
In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar, egg and egg yolk together, add the cornstarch mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the curd, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.
Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. With pastry tip poke holes in the side of each cooled eclair. Then put pastry cream in pastry bag and pipe into eclairs. Sprinkle with powdered sugar if desired.