Spelt Éclairs with Soy Crème Pâtissière

by Marika Roseberg
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Yields1 Serving
Pâte à Choux
 220 ml water
 1 pinch sea salt
 85 g butter
 105 g spelt flour
 3 eggs
Crème Pâtissière
 2 egg yolks
 2 tbsp coconut sugar
 25 g cornflour
 250 ml soy single cream
 ½ tsp vanilla bean paste
Dark Chocolate Glaze
 100 g dark chocolate
 100 g soy single cream
Pâte à Choux
1

Pre-heat oven to 210ºC.
Cut the butter into cubes and place in a small sauce pan along with water and a pinch of salt. Bring it to boil.

2

As soon as its boiling, remove from heat and mix in the flour. Return to heat and mix until the pastry no longer sticks to the bottom of the pan.

3

Remove from the heat, transfer to a clean bowl and let it cool for around 5 Minutes.

4

Mix in the eggs one at a time until you get a smooth and drooping consistency pastry. You may not need to use the third egg.

5

Transfer the pastry to a piping bag and make eclairs on a baking sheet lined with parchment paper. Bake for 15 Minutes, then reduce the heat to 160ºC and bake for further 10 Minutes.

Soy Crème Pâtissière
6

Pour the soy single cream into a saucepan, add vanilla bean paste and bring it to boil over a low/medium heat.

7

Once the cream starts boiling, remove from the heat. In a clean & dry bowl whisk egg yolks, sugar and cornflour until pale yellow. Gradually (a couple of tablespoons at a time) start adding heated cream onto the egg mixture.

8

Once both mixtures are combined pour it back into the sauce pan and return to the heat. Continuously stir the cream until it becomes thick. Remove from the heat and pass your crème pâtissière through a sieve to remove any potential lumps.

9

Cool crème pâtissière by placing a bowl in an ice bath and stirring. Once cool, cover with clingfilm and place it in the fridge for a couple of hours to set.

10

Once set transfer crème pâtissière to a piping bag with a filling nozzle and fill the eclairs.

Chocolate Ganache
11

Place the soy cream in a saucepan and bring to the boil. Break the chocolate into small pieces and then pour the cream over the top. Whisk until the chocolate has melted and you have a smooth and shiny glaze.

12

Cover the top of eclairs with chocolate glaze and decorate as desired.

Ingredients

Pâte à Choux
 220 ml water
 1 pinch sea salt
 85 g butter
 105 g spelt flour
 3 eggs
Crème Pâtissière
 2 egg yolks
 2 tbsp coconut sugar
 25 g cornflour
 250 ml soy single cream
 ½ tsp vanilla bean paste
Dark Chocolate Glaze
 100 g dark chocolate
 100 g soy single cream

Directions

Pâte à Choux
1

Pre-heat oven to 210ºC.
Cut the butter into cubes and place in a small sauce pan along with water and a pinch of salt. Bring it to boil.

2

As soon as its boiling, remove from heat and mix in the flour. Return to heat and mix until the pastry no longer sticks to the bottom of the pan.

3

Remove from the heat, transfer to a clean bowl and let it cool for around 5 Minutes.

4

Mix in the eggs one at a time until you get a smooth and drooping consistency pastry. You may not need to use the third egg.

5

Transfer the pastry to a piping bag and make eclairs on a baking sheet lined with parchment paper. Bake for 15 Minutes, then reduce the heat to 160ºC and bake for further 10 Minutes.

Soy Crème Pâtissière
6

Pour the soy single cream into a saucepan, add vanilla bean paste and bring it to boil over a low/medium heat.

7

Once the cream starts boiling, remove from the heat. In a clean & dry bowl whisk egg yolks, sugar and cornflour until pale yellow. Gradually (a couple of tablespoons at a time) start adding heated cream onto the egg mixture.

8

Once both mixtures are combined pour it back into the sauce pan and return to the heat. Continuously stir the cream until it becomes thick. Remove from the heat and pass your crème pâtissière through a sieve to remove any potential lumps.

9

Cool crème pâtissière by placing a bowl in an ice bath and stirring. Once cool, cover with clingfilm and place it in the fridge for a couple of hours to set.

10

Once set transfer crème pâtissière to a piping bag with a filling nozzle and fill the eclairs.

Chocolate Ganache
11

Place the soy cream in a saucepan and bring to the boil. Break the chocolate into small pieces and then pour the cream over the top. Whisk until the chocolate has melted and you have a smooth and shiny glaze.

12

Cover the top of eclairs with chocolate glaze and decorate as desired.

Spelt Éclairs with Soy Crème Pâtissière

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