“Éclair with Papaya Pineapple Preserve” Recipe

Dessert Recipe Ingredients:

Choux Pastry for the Eclairs
8 Fl oz water
4 oz unsalted butter
½ tsp kosher salt use less, if you’re using fine salt or table salt
1 tbsp granulated white sugar
5 oz bread flour sifted (or AP flour, I prefer bread flour for eclairs)
1 tsp vanilla extract optional
8 oz eggs about 4 large eggs

Filling for the Eclairs
200g of Chocolate Pastry Cream
150g of Akaka Falls Farm Papaya Pineapple Preserve

Chocolate Glaze
12 oz semisweet chocolate
6 fl oz whipping cream ¾ cup
A generous pinch of kosher salt
2 tbsp unsalted butter
2 tbsp corn syrup optional
Drops of red chocolate coloring

Recipe Instructions:

Preheat oven to 375°F.

Place the water, butter, salt and sugar in a medium-sized saucepan and
heat over medium heat while stirring occasionally. (Make sure the salt
and sugar dissolve completely in the warm water, and the butter melts
BEFORE the water comes to a boil).

As soon as the water comes to a boil (with a few bubbles breaking
through the surface), move the pot away from the stove and add all of
the sifted flour into the boiling liquid.

Using a wooden spoon or a heatproof silicone spatula, stir the mixture vigorously to allow the flour to absorb all the water and form a ball of dough, and remove any flour clumps in the dough.

After about 45 – 60 seconds of mixing, return the saucepan to the stove
(with medium heat), and let the dough cook for a further 2 – 3 minutes
while stirring and mixing. Do this until you see a film of dough forming
on the bottom of your saucepan (please note that this only occurs with
stainless steel saucepans, not in non-stick saucepans).

Remove the saucepan from the heat and transfer the dough into a large
mixing bowl. Mix the dough gently, for about 2 – 3 minutes, to release
the steam and to let it cool down (lower than 160°F). Alternatively, you
can flatten the dough along the wall of the mixing bowl and let it cool
down for a few minutes.

Crack all the eggs into a jug and whisk well to combine.

When the dough has cooled down, mix in the vanilla (I don’t use vanilla,
but you can if you like). Next add the eggs in 5 – 6 additions, mixing
each addition well into the dough before adding more. You can use a
stand mixer or a spatula to mix in the eggs. Stop adding eggs when the
dough starts to get a sheen, and looks glossy. Please read the post for
more details. Then check for the right dough consistency with the choux
pastry test (detailed in the post).

Place the dough in a 16 inch pastry bag and secure the bag opening,
and set it aside until you get the baking trays ready. Line a baking tray
with a silpat mat. Also have a bowl of water and a bowl of confectioner’s
sugar with a small mesh strainer ready as well.

Fit a different pastry bag with a ½ inch French star tip. Then snip the
end off of the choux pastry bag from the previous step, and place that in
the bag with the French star tip.

Hold the pastry bag at a 45° angle, with the French star tip touching the
silpat (baking mat).

Pipe 8 – 10 eclairs (4 – 5 inches in length) on the silpat lined
baking tray. When piping, make sure the ends are a little larger than the
middle portion of the eclairs. Twist the piping tip at the end so that you
end with a slightly pointed/jagged end.

Dip your finger in water and pat the ends of the eclairs to flatten the
pointed ends. Sift some confectioner’s sugar over the eclairs.

Place the baking tray in the middle rack of your oven, and set the timer
to 25 minutes. After 25 minutes, check if the eclairs have turned golden
brown. If they have, then open the oven door and quickly prick each of
the eclairs with a sharp toothpick or skewer on one end.

Close the oven door and let the eclairs bake for a further 5 – 10 minutes
until they turn a darker golden color. You want the eclairs to be baked a
little longer so that they hold their shape better. Remove them from the
oven, and immediately prick the eclair cases on the other end.

Let them cool down for about 10 minutes on the baking tray and then transfer
them onto a wire rack. Pipe more eclairs on the second silpat lined
baking tray and bake.

Repeat until you have used up all of your choux pastry.

Once the eclairs have cooled down, they are ready to be filled. If you’re
filling them later, place the unfilled shells in an air-tight container and
freeze for later.

Make the chocolate pastry cream, the day before, and let it chill in the
fridge overnight.

Mix it with 150g of Akaka Falls Farm Papaya Pineapple Preserve and add them to
a 16 inch pastry bag, with a small round tip (5 – 10mm in diameter).

Use a French star tip or the round tip to carefully make 3 holes on the
bottom of your eclair shells. Fill the eclair shells with with pastry cream
through these holes.

Wipe off any excess pastry cream. Repeat with all the eclair shells.

Chocolate Glaze
Place the chocolate chips in a large, microwave-safe bowl.

Heat the cream and salt in a separate bowl in the microwave or a
saucepan. When the cream starts to simmer, immediately pour it over
the chocolate chips. Add the corn syrup and butter. Stir the chocolate
chips until they have completely melted and you have a glossy chocolate
glaze add the red coloring and mix until homogeneous.

If the chocolate isn’t completely melted after stirring, microwave for 10 – 20 second
bursts to melt the chocolate completely.

Dip each filled eclair in the chocolate glaze (read the post for more
details on how to cleanly glaze your chocolate eclairs).

Place the glazed eclairs on a wire rack and allow the chocolate glaze to

Serve at room temperature, or chilled.



A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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