Pomegranate Pistachio Chocolate Éclairs

  • Serves: Makes about 20 4-inch mini éclairs
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Festive, fun, and a mouthful of flavors describes these mini-eclairs. Take a bite of these delicate pate-a-choux eclairs filled with Pomegranate pastry cream, topped with chocolate glaze delicately flavored with pomegranate syrup, dipped in pistachios and decorated with an edible pansy flower. They're tiny bites of joy!
PASTRY RECIPE HELP

INGREDIENTS
Eclairs:

1 recipe Classic Eclairs; pipe dough 4-inch lengths, bake, and cool. Makes about 20. Can be made in advance.
1 recipe Pomegranate Pastry Cream; can be made up to 3 days in advance and then chilled.
1 recipe Dark Chocolate Pomegranate Glaze; do not make in advance. Make in Step II.
1 recipe White Chocolate Pomegranate Glaze; do not make in advance. Make in Step II.
1 drop conventional red food coloring, or a few drops of natural red food coloring, if needed; ie: Red Chefmaster Natural Food Coloring

Decorations:
1 cup unsalted pistachios, chopped
Edible flowers; washed and dried

STEP I: FILL THE BAKED AND COOLED ECLAIRS WITH POMEGRANATE PASTRY CREAM
Work quickly; once filled with pastry cream, the baked éclairs will absorb some of the moisture from it, becoming very soft if they're allowed to sit too long before using.
You do not have to cut the éclairs in half to fill them with pastry cream, instead you can fill by piping pastry cream into the éclair shells.

1. Take the chilled pastry cream from the refrigerator and stir it a few times. Or, just put chilled pastry cream in the bowl of a stand mixer and mix, with the paddle attachment, on low speed, to loosen.

NOTE: I was not completely happy with the final color of the pastry cream, so I added a few drops of natural red food color, or one drop of conventional red food coloring.

2. Then put the pastry cream in a pastry bag, fitted with a Wilton #230 tip, or a Kaiser #30-5, which is a long tapered piping tip.

3. Use a flower nail, or a long wood or metal skewer to pierce the ends of each éclair, then move the nail/skewer from side to side to make room for the pastry cream.

4. Pipe some pastry cream into one end of the éclair, then do the same on the other side. Stop piping when the cream starts coming out of the hole, then switch to the other side.
Filled éclairs will feel heavy for their size.

NOTE: It was difficult to try to take a picture of the filling process because I needed both hands. So, I had to put it in a cup. :^)

5. Set back onto the baking sheet. Quickly go to Step II, and complete.

STORAGE
The pastry cream is perishable, so do not let the filled eclairs sit at room temperature for more than 2 hours maximum. Then refrigeration is necessary. Besides, they get soggy as they sit.

STEP II: MAKE THE DARK AND WHITE CHOCOLATE POMEGRANATE GLAZES. GLAZE THE ECLAIRS. DECORATE.
1. Place a wire cake rack over a rimmed baking sheet. You'll need two sets. Set aside.

2. Divide the filled éclairs into two sets of ten or in half. 

Dark Chocolate Pomegranate Glaze:
1. Make 1 recipe Dark Chocolate Pomegranate Glaze

2. Dip the top side of half of the filled éclairs into the chocolate glaze.

3. Pull the éclair up and let the excess glaze drip off.
Turn éclair over and give it a little shake, to settle the glaze.

4. While the glaze is still wet, dip one side of the éclair into the chopped pistachios. 

5. Decorate one end of the éclair with an edible flower, then place the topped éclair onto the wire cake rack. 

6. Repeat with the remaining filled eclairs.

White Chocolate Pomegranate Glaze:
1. Make 1 recipe White Chocolate Pomegranate Glaze.

2. Follow the dark chocolate glaze steps 2 and 3, above, but dip the remaining filled eclairs in the White Chocolate Pomegranate glaze.
ux ux
3. While the glaze is still wet, dip one side of the éclair into the chopped pistachios. 

4. Decorate one end of the éclair with an edible flower, then place the topped éclair onto the wire cake rack. 

5. Repeat with the remaining filled eclairs.

All glazed eclairs:
Let the glaze set up for about 30 minutes before serving.

SERVE
If filled with pastry cream refrigerate immediately and serve within two hours.

STORAGE
If stored longer, the éclair shell gets soggy. Refrigerate: Up to 1 to 2 days, at the VERY most.

 

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