- Yield: about 30
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
Nutrition facts (per portion)
- Calories: 167
- Carbohydrate Content: 18
- Fat Content: 10
- Protein Content: 3
- Serving Size: 1 6-inch eclaire with chocolate sauce and lemon curd
- Sodium Content: 27
- Sugar Content: 10
Eclaires with Lemon Curd
Hey Everyone!!!
This is the dessert I like to make for extra special occasions! Don't be fooled though, this recipe is actually quite easy to make and something that gluten-free eaters do not get to indulge in very often.
I have made patachou dough before, but that was in my non-gluten free days. It turned out well then, but I was really nervous about trying to make it gluten free because of how much gluten-free flour can change the consistency of dough. And the dough did not look like regular patachou dough, but to my absolute delight it worked out perfectly!!! I can’t recommend using the Great Value All-Purpose flour blend enough! It has worked well for so many temperamental baking recipes. This is what they looked like before they were decorated and filled. I always have a problem of not leaving them in long enough so when you start to see them get pretty brown, don’t panic! They will be just fine when they come out. In fact, I probably could have left these in there for another 3 minutes or so.
If your patachou eclaire's don't come out completely hollow, that's ok! I justed used a meat thermometer to poke a small hole in the end of the eclaire and moved it around inside to hollow it out completely. Ta-da!
Make sure to wait until the ganache has cooled enough that it won't run off the sides like I did! Also, make sure the lemon curd has cooled a bit as well.
Enjoy!
Ingredients
- Patachou Dough
- water - 1 cup
- unsalted butter - 1/2 cup
- sugar - 1 tbs
- vanilla extract (pure) - 1 tsp
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 1 1/4 cup
- eggs - 7 large
- Lemon Curd
- whole milk - 1 cup
- egg yolks - 4 large
- lemon zest - 1 tbs
- lemon juice (fresh) - 1/2 cup
- sugar - 1/2 cup
- cornstarch - 3 tbs
- unsalted butter - 1 tbs
- salt - 1/4 tsp
- vanilla bean paste - 1 tsp
- Chocolate Ganache
- semi-sweet chocolate chips (gluten free) - 12 oz (338g)
- light corn syrup (optional) - 2 tbs (30 ml)
- heavy cream - 3/4 cup + 2tbs (210 ml)
Instructions
Patachou Dough (Eclaire's)
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Preheat the oven to 400 and line a large baking sheet with parchment paper. Fill a small container halfway with water and place in the middle of the pan. The steam from this will help the pastries to hollow out.
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In a small sauce pot, over medium heat, add butter, sugar, vanilla extract and water. Bring to simmer and stir in flour with a wooden spoon until all combined and coming off the sides of the pot easily.
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Place this mixture into a standing mixer and start adding eggs with the speed set to medium-low. Add the eggs one at a time. The batter will look quite thick still, unlike regular patachou dough, but don’t worry because it will turn out just the same.
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Transfer batter into a piping bag and pipe thick lines of pastry that are about 1 1/2 inches in width and 3 inches in length. Don’t make them flat, they should be almost an inch high. (Choux pastry is very easy to manipulate in shape and design too, you can play around with that if you want.)
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Bake for 25-28 minutes, until nicely golden-brown. Cool a little before filling so they are easy to handle.
Lemon Curd
- In a medium saucepan combine egg yolks, milk, lemon zest, lemon juice, sugar, and cornstarch.
- Whisk until smooth, and place in a saucepan over medium heat, cook for about 8 minutes or until the pastry cream is thick like pudding. Keep stirring throughout the whole cooking period or it will very easily burn! Once this point is reached, quickly remove from heat.
- Whisk in butter, vanilla, and salt.
- Make sure your pastries are hollow then place the curd in a piping bag. Snip off the end of the piping bag and pipe into the pastry. You should feel the pastry filling up.
Chocolate Ganache
- Put the chocolate chips and corn syrup in a large bowl.2.
- Bring the heavy cream to a boil, then pour over the chocolate chips.
- Allow to sit for 10 minutes, then whisk until smooth.
- Place the chocolate ganache in the fridge to cool until it is pipeable.
- Pipe onto the top of eclaire's or dip eclaire's into the ganache.
