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Strawberry Basil Éclairs with Cardamom Cream

Arshiya Farheen

Chef demonstration
Desserts
Spring

Demonstrated by Chef Arshiya Farheen of Verzenay Patisserie at Green City Market on 6/11/2016

Yeilds 25, 4" Éclairs

For the Choux dough:
  • 25 g water 
  • 5 g sugar
  • 5 g fleur de sel
  • 125 g butter
  • 150 g flour
  • 220 g eggs
For the Strawberries
  • 1 quart fresh strawberries, chopped 
  • 1/2 cup basil leaves 
  • sugar & honey to taste 

For the cardamom cream

  • 2 sheets gelatin 
  • 330 g heavy cream
  • 4 grams green cardamom
  • 4 egg yolks
  • 80 grams sugar
  • 330 grams mascarpone cheese 
Choux Dough
  1. Bring the first four ingredients to a boil
  2. Add sifted flour and mix well until the dough comes together 
  3. Transfer hot dough into a mixer. Using the paddle attachment, mic on medium high speed until the dough cools down a little bit
  4. Add the eggs one-by-one and mix well. 
  5. Bake at 375F for 25-30 minutes. Leave the oven door slightly open for the last 10 minutes of cooking time 
Strawberries
  1.  Mix together all the ingredients. Let rest for at least 30 minutes. 
Cardamom Cream Filling 
  1. Soak gelatin in cold water 
  2. Bring the cream to a boil with the cardamom. Infuse for about 10 minutes. Strain. 
  3.  Pour the cream over egg yolks, beating hard. Pour the mixture back into the saucepan and beat until the temperature reaches 185F
  4. Remove from the heat. Drain the gelatin, stir into the hot filling to dissolve 
  5. Cool the filling completely before mixing in the mascarpone 
Assembly
  1. Slice the top 1/3 of eclair shell
  2. Spoon strawberry mixture into the shell
  3. Pipe the filling on top 
  4. Top with sliced fresh strawberries. 

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