Éclairs with a Twist

Name: Éclairs with a Twist
Cuisine: France
Ingredients: 1 recipe Pâte à Choux; ½ recipe Pastry Cream, flavored with chocolate and ¼ teaspoon ground cinnamon, or to taste; ½ recipe Pastry Cream, flavored with chocolate and ¼ teaspoon ground cinnamon, or to taste; ½ recipe Pastry Cream, flavored with chocolate and ¼ teaspoon ground cinnamon, or to taste; 1 recipe coffee-flavored Fondant (preceding recipe) made with 1 cup strong coffee instead of water; 1 recipe coffee-flavored Fondant (preceding recipe) made with 1 cup strong coffee instead of water

Preparation info

FFR—
2 dozen
miniature éclairs

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Such small pastries carry in French the genteel name of reductions. A plate of such small pastries is usually served at first Holy Communion or wedding banquets. If only vanilla cream is used to fill cream puff-style pastries, the taste is nice, but that is all. I prefer something a little more exotic.

Ingredients

1 recipe Pâte à Choux
½ recipe Pastry Cream, flavored with chocolate and ¼

Europe
France
Pastry
Dessert

Method

Prepare the baking sheet(s). Preheat the oven to 375°F. Fit the pastry bag with a ⅓-inch nozzle and pipe as many sticks 2½ inches long as possible at ½-inch intervals. Pass two tines of a fork 1/16 inch deep into the top of each éclair to allow the pastry to rise generously.