Cane Syrup Éclairs

September 4, 2014

Cane syrup makes these Éclairs interesting and delectable.

Cane Syrup Éclairs

2014-09-05 00:14:54

Yields 2

Cane syrup makes these Éclairs interesting and delectable.

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Ingredients

8 large eggs, divided
6 large egg yolks
2 cups cane syrup, divided
2½ cups all-purpose flour, divided
2 vanilla beans, halved and seeds scraped and reserved
4 cups whole milk
1½ cups water
12 tablespoons unsalted butter
1 tablespoon sugar
1 teaspoon salt
1 large egg, lightly beaten with 1 tablespoon water
1 cup confectioners’ sugar

Instructions

In a large bowl, combine 2 eggs, yolks, 3/4 cup cane syrup, and 1 cup flour. Mix thoroughly.
In a large saucecpan, add vanilla bean and seeds and milk, and bring to a boil. Add 1 cup hot milk to egg mixture, and whisk until combined. Add egg and milk mixture back to saucepan of hot milk, whisking rapidly. Return to heat, and continue stirring continuously until mixture thickens, about 3 minutes. Pour into a shallow pan, and remove vanilla bean; cover, and refrigerate at least 1 hour.
Meanwhile, heat oven to 400°. Line a baking sheet with parchment paper.
In a large saucepan, heat 1½ cups water, butter, sugar, and salt over high heat. Once mixture boils, remove from heat. Add remaining 1½ cups flour, and stir until combined. Reduce heat to medium, and return to heat, stirring continuously for 3 minutes.
Immediately transfer dough to the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for 1 minute. Increase speed to medium, and add remaining 6 eggs, one at a time, waiting until each egg is fully incorporated before adding the next.
6. Transfer dough to a piping bag with a large round tip. On prepared baking sheet, pipe 12 (6-inch) éclairs; brush with egg wash. Bake, leaving the oven door slightly ajar, until éclairs are golden brown, about 25 to 30 minutes. Remove from oven, and let cool on a wire rack.
7. Transfer reserved cream to a piping bag with a small round tip. Once cooled, turn éclairs upside down, and pierce each 2 times with the piping tip evenly spaced along the length of the éclair. Fill each with reserved cane syrup cream by inserting the tip of the pastry bag into each hole and squeezing the bag. Turn éclairs over.
8. In a small bowl, whisk together ¼ cup cane syrup and confectioners’ sugar to desired consistency. Dip top of éclairs in glaze, and let dry.
9. In a small pot, heat remaining 1 cup cane syrup over medium-high heat. Bring to a boil, reduce heat to a rolling simmer, and reduce mixture by half. Drizzle over éclairs, or use as dipping sauce.

By Pastry Chef Camille Charvet, Ye Olde College Inn, New Orleans, Louisiana

Louisiana Cookin https://www.louisianacookin.com/