Rosemary Walnut Eclairs

Rosemary Walnut Eclairs

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© Nicole Branan | Image ID: 33-959

 

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Recipe Notes: I added finely chopped, toasted walnuts to the batter of these delicious eclairs, then filled them with simple rosemary–infused whipped cream and glazed them with a rosemary sugar icing. All three components are really easy to make and it's a great combination of flavors. For the choux pastry I used my go–to recipe, which is in my trusty copy of Baking at Home with the Culinary Institute of America

Traditionally, eclairs are piped into long strands with a piping bag and a large nozzle (and you can certainly do that) but I went a different route here and scooped three little balls in a row, an idea I recently spotted in Dorie Greenspan’s book Baking Chez Moi.

 

Rosemary Walnut Eclairs Recipe

(by Nicole Branan/choux batter recipe from Baking at Home with the Culinary Institute of America)

This recipe makes about 20 small eclairs.

Ingredients:

For the pastry:

  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 0.25 teaspoon salt
  • 1 cup bread flour, sifted
  • 3 eggs
  • 1 egg white
  • 0.25 cup finely chopped toasted walnuts

For the filling:

  • 1.5 cup heavy cream
  • 1 large sprig fresh rosemary
  • 1.5 tablespoons granulated sugar

For the glaze:

  • 0.75 cup powdered sugar
  • 3 tablespoons of reserved rosemary cream
  • a little bit of milk to thin the glaze (if required)

 

Directions:

For the pastry:

  • Heat the oven to 375 degrees F.
  • Line a baking sheet with a silicone baking mat (I tried parchment paper but the eclairs really stuck to that so I definitely recommend the silicone).
  • Add milk, butter, sugar and salt to a saucepan and bring to a boil.
  • Turn the heat down to medium, then add the flour all at once and stir with a wooden spoon.
  • Cook, continuing to stir, until the dough starts to peel away from the sides of the saucepan.
  • Transfer the dough to a bowl, then beat on medium speed until it's cooled down to lukewarm.
  • Beat in the eggs, one at a time, then the egg white.
  • For each eclair, using a 2-teaspoon scoop, drop three little dough balls onto the baking sheet so close to each that they touch.
  • Bake for 20 minutes, then lower the oven temperature to 325 degrees F. and continue to bake until the eclairs are golden-brown and an inserted toothpick comes out clean, about another 20 minutes.
  • Let the eclairs cool completely, then slice them in half horizontally.

For the filling:

  • Add cream and rosemary to a saucepan, bring to a boil, then turn the heat down and simmer for 10 minutes.
  • Turn the heat off and let the cream cool a bit.
  • Take the rosemary sprig out and chill the cream in the fridge until cold. (You can use an ice bath if you want to speed up the chilling process).
  • Add all but 3 tablespoons of the cream to a bowl.
  • Add the sugar and whip the cream to stiff peaks.
  • Pipe the cream into the eclairs. 

For the glaze:

  • Whisk sugar and cream together and spread on the eclairs. (Add more powdered sugar or a bit of milk to make the glaze thicker or thinner).

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Image Description and Keywords: Three Rosemary Eclairs | pastry, baked, filled, glaze, paper, parchment paper, food, sweet, dessert, horizontal, baking, French, stock food photo, stock food image, stock photography, food photography
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