The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24697/pumpkin-pie-eclairs

LifestyleFOOD.com.au

A twist on the classic chocolate éclair, this amazing recipe is a definite must try.

Ingredients

  • Choux Éclair Buns

  • 175g unsalted butter room temp

  • 200g whole milk

  • 200g water

  • 7g salt

  • 9g sugar

  • 224g cake flour

  • 320g eggs

  • Pumpkin Mousse

  • 500g kent pumpkin

  • 120g white sugar

  • 180g egg yolks

  • 12g gelatin sheets (silver grade)

  • 320g whipping cream

  • 90g caster sugar

  • 1/2 tsp ground cinnamon

  • 1/4 tsp freshly grated whole nutmeg

  • 1/2 tsp vanilla paste

  • Caramel Chocolate Decor

  • 250g caramel callets

  • 10g mycryo 

  • Pepita Pralines

  • 100g white sugar

  • 20g pepitas

  • 10g water

Method

  • Choux Éclair Buns :

  • 1.

    Heat oven to 165 degrees celsius and place a shallow pan at the bottom of the oven.

  • 2.

    Line baking sheets with silpat and silicon paper.

  • 3.

    Bring water, milk, salt, sugar and butter to boil.

  • 4.

    Meanwhile sift flour and reserve.

  • 5.

    When liquid comes to boil remove from heat and quickly stir in flour all at once.

  • 6.

    Return to heat and continue to cook while stirring continuously for a couple of minutes or until mixture begins to stick to the bottom of the pot.

  • 7.

    Put hot mixture into stand mixer with beater attachment and mix for a minute or two to release steam and cool slightly.

  • 8.

    Gradually add eggs while mixing on medium speed until smooth and glossy and correct consistency... Adjust with a little more egg if required.

  • 9.

    Put mixture into a large heatproof piping bag fitted with large round nozzle.

  • 10.

    Pipe 15cm (approx) lengths onto prepared baking sheets (8 per sheet).

  • 11.

    Using wetted finger dab any peaks of pastry.

  • 12.

    Bake for 40 minutes with a little boiling water poured into the preheated pan on the bottom of the oven.

  • 13.

    Move on to next element ASAP.

  • 14.

    When cooked, remove from oven and slit each with bread knife and open out to expose doughy middles.

  • 15.

    Return to oven for another 10-15 minutes to completely dry out... Remove and cool on wire racks for 10 minutes then place in fridge until required for assembly.

  • Pumpkin Mousse :

  • 1.

    Heat oven to 165 degrees celsius.

  • 2.

    Remove seeds and skin from pumpkin and slice into 1cm thick pieces.

  • 3.

    Arrange pumpkin on lightly greased tray and bake for 20-25 minutes or until cooked.

  • 4.

    Meanwhile whip cream with caster sugar until soft peaks and reserve in fridge.

  • 5.

    Bloom gelatin sheets in iced water.

  • 6.

    Make pate-a-bombe: whisk egg yolks and 120g sugar in a bowl over hot water bath until thick and frothy - remove from heat.

  • 7.

    Remove pumpkin from oven and put in a stick-blender beaker and blitz.

  • 8.

    Pass pumpkin through sieve to obtain 250g puree.

  • 9.

    Remove gelatin sheets from cold water and squeeze.

  • 10.

    Mix gelatin with about 50g of the puree in a small glass bowl and place in hot water bath to melt (or nuke for 30 seconds) to melt gelatin.

  • 11.

    Whisk pumpkin and spices into pate-a-bombe then add the gelatin mix.

  • 12.

    Transfer mixture to a shallow dish to cool quickly in fridge (aiming for about 20 degrees celsius).

  • 13.

    Stir a small amount of reserved whipped cream into cooled pumpkin mix to loosen then add remainder, folding through.

  • 14.

    Reserve in fridge to firm up until ready to assemble.

  • Caramel Chocolate Decor:

  • 1.

    In microwave proof (ceramic or glass) bowl add chocolate and nuke at low power for about 3 minutes or until just melted (about 46 degrees celsius).

  • 2.

    Allow to cool to about 34 degrees celsius before proceeding.

  • 3.

    Mix in mycryo and stir until fully combined.

  • 4.

    Let cool to 30 degrees celsius, stir thoroughly and use immediately.

  • Pepita Pralines :

  • 1.

    Heat small saucepan over medium-high heat.

  • 2.

    Add water and sugar.

  • 3.

    Cook to a light caramel; rolling the syrup around the saucepan to ensure even cooking.

  • 4.

    Add pepitas, stir then pour onto a silpat mat to cool.

  • 5.

    When cool, break up into pieces, put into heavy plastic bag and smash with a meat mallet to create course crumb.

  • 6.

    Reserve for assembly.

  • Assembly:

  • 1.

    Prepare a silicon paper piping bag for the chocolate.

  • 2.

    Fill large piping bag fitted with large star nozzle with pumpkin mousse.

  • 3.

    Fill the éclairs with the pumpkin mousse.

  • 4.

    Sprinkle pepita praline over top of mousse.

  • 5.

    1/2 fill the paper piping bag with the melted chocolate and finish the éclairs with thin stripes of chocolate.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 284kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 27g
  • Sugar 17g
  • Sodium 175mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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