Passion Fruit Eclairs
Like a lemonade on a hot summer day, these passion fruit eclairs are the most refreshing thing you'll eat all year! A soft choux pastry shell filled with passion fruit pastry cream, these are a dream come true!
Servings: 16 eclairs
Ingredients
For the Eclairs:
- ½ cup Unsalted Butter
- 1 cup Water
- 1 cup All-Purpose Flour
- ¼ teaspoon Kosher Salt
- 4 Eggs
For the Passion Fruit Pastry Cream:
- 6 Passion Fruit (juiced)
- 5 Egg Yolks
- ⅓ cup Corn Starch
- ¼ teaspoon Kosher Salt
- ⅔ cup Granulated Sugar
- 2 cups Whole Milk
- 1 tablespoon Butter
Instructions
For the Eclairs:
- Preheat oven to 425°F.
- In a large pot on the stove, bring the water and butter to a boil.
- Once boiling, stir in the salt.
- After the salt is stirred in and dissolved, add the flour and stir together with a wooden spoon until it forms a large, gelatinous ball.
- Transfer the hot dough ball to a clean large mixing bowl. Allow to cool for 2 minutes.
- Add your eggs one at a time, stirring by hand with the wooden spoon to fully incorporate the egg into the dough. Once the first egg is completely incorporated, add the second and repeat the stirring process. For the first half of stirring, the dough will look separated and like there is no hope, but keep stirring, and I promise the dough will come together.
- Once all of the eggs have been added in, transfer the dough to a piping bag.
- On a parchment lined baking sheet, pipe 3 inch long tubes of dough.
- Bake the eclairs until golden brown, 20-25 minutes.
- Allow eclairs to cool and then either split them in half and sandwich the filling between the halves (like in my pictures), or use a pastry bag to pipe the filling inside of them.
For the Passion Fruit Pastry Cream:
- Juice the passion fruit using a strainer. Do not let the seeds in your passion fruit juice. Set aside.
- In a large bowl, add the egg yolks, cornstarch, salt, and sugar. Whisk to combine and make sure no chunks of cornstarch remain. Set aside.
- In a large saucepan, add the milk and allow to heat over medium heat until a couple bubbles form and it is steaming. At this point, remove the pot from the stove.
- Use a ladel and gradually add the hot milk mixture to the eggs, MAKE SURE YOU ARE WHISKING THE EGG MIXTURE CONSTANTLY (you don't want to wind up with scrambled eggs). Keep whisking and adding the hot milk one ladel-full at a time until almost all of it is incorporated. At this point, pour the mixture back into the sauce pan and put it over medium heat again.
- Continue whisking, after a couple minutes the mixture begins to bubble and thicken. Once it is thick like pudding, take it off the heat and transfer it to a clean bowl. While the pastry cream is still hot, add in the passion fruit juice and butter. Stir until the butter melts and the pastry cream is entirely combined. Set aside at room temp until it cools down. Once cool, cover with plastic wrap and refridgerate for up to 3 days.
- Once the pastry cream is cool and you are ready to pipe it into your eclairs, transfer the cream to a pastry bag, slice the eclair like a hot dog bun, and fill the inside with cream. Enjoy!