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Èclair -leivokset ovat yksi kuumimmista tämän hetken leivontatrendeistä ja se ei olekaan mikään ihme, koska niitä voi tehdä kaikissa sateenkaaren väreissä ja makuyhdistelmiä on rajattomasti. Nämä syksyiset leivokset kuorrutin ja täytin mustikalla. Ajatus lähti siitä, että mustikalla saa värjättyä upean värisen kuorrutteen leivoksille ilman erillisiä elintarvikevärejä.

Usein éclair taikina sisältää maitoa ja sokeria, mutta leivokset onnistuivat tällä simppelilläkin tuulihattutaikinalla, josta yleensä teen perinteisiä suolaisia ja makeita tuulihattuja. Jos leivokset halkeilevat paiston aikana, kannattaa leivoksiin painaa urat haarukalla ennen paistoa tai pursottaa leivokset tähtityllalla. 

 

IN ENGLISH

I decided to use blueberries for these éclairs because blueberries give a lovely colour to the galze. You don't need to use food colouring in order to make these beautifully coloured éclairs. Blueberries add also a nice flavour to the filling and the glaze. For the dough, I used a simple Pate a choux recipe without milk and sugar. 

 

Pate a choux

1/2 cup water

50 g butter

1/2 flour

2 eggs

 

Preheat ove to 200 degrees C (390 degrees F). Bring water and butter to the boil in a medium sauce pan. Remove the pan from the heat and using a wooden fork, quickly stirr in flour. Over a medium heat, cook until mixture pulls away from the sides and feel firm. Remove from heat, transfer into a bowl and let cool.

Add eggs, one at a time mixing with an electric mixer. Mix about 2 minutes after the first egg and 4-5 minutes after the second one. Transfer the mixture into a piping bag with a round or a star nozzle and pipe about 10 cm (4 inch) long stripes on a baking sheet covered with baking paper. 

Bake in the middle of oven for 25-30 minutes until golden brown. Don't open the oven door during baking. Cut small holes to the sides of the eclairs to let the steam out and let the eclairs cool completely.

 

Blueberry filling

1 cup whipping cream

1 tbsp icing sugar

1 tsp vanilla sugar

2 tbsp blueberries, sieved

 

Whip cream until soft peaks form. Carefully fold in icing sugar, vanilla sugar and sieved blueberries. Transfer the filling into a piping bag with a star nozzle. Cut the eclairs into halves and pipe the filling inside the eclairs. 

 

Blueberry glaze

Icing sugar

Blueberries, sieved

 

Mix icing sugar and sieved blueberries until the mixture is suitable for glazing. Dip the eclairs into the glaze.

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