A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.
Recipe information
Yield
Makes about 24
Ingredients
Eclairs
Pastry Cream:
Berry Sauce:
Preparation
For Eclairs:
Step 1
Preheat oven to 400°F. Line 2 heavy large baking sheets with foil. Grease foil; dust with matzo cake meal. Combine water, margarine, sugar and salt in heavy medium saucepan. Stir over medium-high heat until mixture boils. Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each. Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth shape where necessary.
Step 2
Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes. Cut small slit in side of each pastry to allow steam to escape. (Can be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake frozen pastries on baking sheet in 400°F. oven until hot and crisp, about 8 minutes; cool before using.)
For Pastry Cream:
Step 3
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend. Gradually whisk in nondairy creamer, then yolks. Add margarine, vanilla bean and lemon peel. Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes. Whisk in brandy. Transfer to small bowl; discard vanilla bean. Refrigerate uncovered until cold, stirring occasionally, about 6 hours.
For Sauce:
Step 4
Puree 1 1/2 baskets strawberries and raspberries in blender or processor. Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and sauce can be prepared 1 day ahead. Cover, keep chilled.)
Step 5
Cut off top third of pastries. Press down any dough in center. Whisk pastry cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over strawberries. (Can be prepared 6 hours ahead; refrigerate.)
Step 6
Arrange 2 éclairs on each plate. Serve with berry sauce.
