PASSOVER--Miniature Strawberry Eclairs

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* Exported from MasterCook *

 

Miniature Strawberry Eclairs

 

Recipe By :Bon Appétit, April 1996

Serving Size : 24 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ECLAIRS:

matzo cake meal

1 cup water

1/2 cup unsalted pareve margarine -- (1 stick) diced

2 tablespoons sugar

3/4 teaspoon kosher salt

1 cup matzo cake meal

4 large eggs

1 egg -- beaten to blend (for glaze)

PASTRY CREAM:

3/4 cup sugar

5 tablespoons potato starch

1 tablespoon matzo cake meal

2 cups liquid nondairy creamer

5 large egg yolks

1/4 cup unsalted pareve margarine -- (1/2 stick) diced

1 piece vanilla bean -- (1 inch) split lengthwise

1 teaspoon grated lemon peel

2 tablespoons brandy (kosher for Passover)

BERRY SAUCE:

1 1/2 1 pint baskets strawberries -- hulled

1 cup frozen unsweetened raspberries -- thawed

1/4 cup sugar

2 1 pint baskets strawberries -- hulled, halved

 

For Eclairs: Preheat oven to 400°F. Line 2 heavy large baking sheets with foil.

Grease foil; dust with matzo cake meal. Combine water, margarine, sugar and salt

in heavy medium saucepan. Stir over medium-high heat until mixture boils. Add 1

cup cake meal and beat with wooden spoon until mixture comes together into ball,

about 1 minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at

a time and beat until smooth after each. Transfer batter to pastry bag fitted

with large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto

prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth

shape where necessary.

 

Bake pastries until firm and deep golden brown, reversing sheets halfway, about

35 minutes. Cut small slit in side of each pastry to allow steam to escape. (Can

be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake frozen

pastries on baking sheet in 400°F. oven until hot and crisp, about 8 minutes;

cool before using.)

 

For Pastry Cream: Combine sugar, potato starch and cake meal in heavy medium

saucepan; whisk to blend. Gradually whisk in nondairy creamer, then yolks. Add

margarine, vanilla bean and lemon peel. Whisk over medium heat until very thick

and just beginning to bubble, about 8 minutes. Whisk in brandy. Transfer to

small bowl; discard vanilla bean. Refrigerate uncovered until cold, stirring

occasionally, about 6 hours.

 

For Sauce: Puree 1 1/2 baskets strawberries and raspberries in blender or

processor. Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and

sauce can be prepared 1 day ahead. Cover, keep chilled.)

 

Cut off top third of pastries. Press down any dough in center. Whisk pastry

cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon

pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over

strawberries. (Can be prepared 6 hours ahead; refrigerate.)

 

Arrange 2 éclairs on each plate. Serve with berry sauce.

 

 

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Per Serving (excluding unknown items): 69 Calories; 2g Fat (25.6% calories from

fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 72mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

NOTES : A sophisticated dessert that comes together easily because the pastry,

cream and sauce can be prepared ahead of time. Serve the leftover cream filling

like a pudding, and top it with fresh fruit.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0