Mini Martha: Paris Bakes Éclairs with Pumpkin Pastry Cream & Caramel Maple Glaze
After a summer-long hiatus, Mini Martha is back!
In autumn, I love making fall-themed food. Last year, I made pumpkin pancakes
, and this year it’s pumpkin éclairs. These are really delicious. Even though the thought of making an éclair might seem like a daunting task, it's really not that difficult–you should definitely give it a try!
Éclairs with Pumpkin Pastry Cream and Caramel Maple Glaze
Pâte à choux (from David Lebovitz):
1 cup of water
½ teaspoon of salt
2 teaspoons of sugar
6 tablespoons of butter
1 cup of flour
4 eggs at room temperature
1 egg yolk
1 tablespoon of milk
Pumpkin pastry cream (adapted from Ina Garten):
5 large eggs
¾ cup of sugar
3 tablespoons of cornstarch
1 ½ cups of scalded milk
2/3rds cup of pumpkin puree
1 ½ teaspoons of cinnamon
3/4ths teaspoon of ginger
½ teaspoon of nutmeg
1 teaspoon of vanilla extract
1 tablespoon of butter
1 tablespoon of heavy cream
Caramel maple glaze:
3 tablespoons of maple syrup (you can add more)
½ cup of powdered sugar
1 teaspoon of vanilla extract
1/3rd cup of caramel
2 tablespoons of sugar
1/2 teaspoons of cinnamon
2 dashes of ginger
1. Start with the pastry cream. Put egg yolks in a large bowl and add sugar. Mix on medium high speed for about four minutes. It should be very thick and light in color. Turn mixer onto low and add cornstarch. Slowly add scalded milk (as not to scramble the eggs). Add the pumpkin purée and the spices and mix thoroughly. After the ingredients are emulsified, pour the blend into a medium saucepan and cook over medium low heat. Stir with a whisk for five to seven minutes. It will then start to bubble. Whisk vigorously for another two minutes, so that it comes together like pudding. Take off heat. Pour the vanilla, butter, and heavy cream into the mixture and stir until combined. Put the cream through a sieve and tightly cover. Place in the fridge to chill until ready to assemble.
2. On to the pâte à choux. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Put the water, salt, sugar, and butter in a pot and heat until the butter is melted. Take off the heat and immediately add flour stirring with a whisk. Stir until the choux comes together and pulls away from the sides of the pot. Let cool for two minutes. In the mean time whisk the eggs together. And in a separate bowl mix the egg yolk and the milk. When finished add the whisked whole eggs in four parts with the pâte à choux. After each addition whisk thoroughly until the choux is shiny.
3. Transfer the dough to a pastry bag. Cut off the tip about 1 inch up, depending on how wide you want your éclairs. Start piping out a short line onto the parchment paper and add a second one touching it (the dough, when in the oven, expands a lot). Continue until the dough is gone, making about 12 éclairs. Brush with the egg yolk and milk mixture and dust sugar over the top. Put in oven and bake for 30 minutes. Then poke a large hole in the side of each of them and continue to bake for at least seven more minutes, until the inside is thoroughly cooked.
4. Make the glaze: put the powdered sugar, maple syrup, and vanilla extract in a bowl and whisk. Add the caramel. Put the mixture in a cup that you can pour out of.
5. Assemble the topping: put the sugar cinnamon and ginger in a bowl and mix together.
6. Assemble the éclairs: make sure the éclairs are cool. Cut them in half. Put the pastry cream in a pastry bag and cut off the tip. On the bottom side of the éclair, fill with desired amount of pastry cream. Put the topping in a sieve and sprinkle over the pastry cream in the éclairs. Put the top of the éclairs onto the pastry cream and lightly drizzle with the glaze. Enjoy!
JUST EAT IT