These sunny (and yummy) eclair pops come from Nadiya Hussain's new show, Time to Eat. I absolutely love them, because they are so light and flakey. Pretty much the best Spring/Summer dessert if not for the pavlova.
Choux pastry is super complicated and pretty finicky so don't worry if things don't look right. Make sure to get every single measurement and step exactly right, otherwise your eclairs might not work.
If by 20 minutes your eclairs aren't golden, you can add 5 more minutes, but they should be fine. It also helps if you put 1 1/2 tablespoons of water inside your oven to create some steam. This will help your eclairs puff up more.
You actually want to curdle your whipped cream a little bit. This way it will stay stiff and strong.
These popsical sticks make these eclair pops really feel like summer.
You can dress up your eclair pops with sprinkle or crushed nuts!
Time: 3 hours
1 cup water
9 tablespoons unsalted butter
1/2 tsp salt
1 1/2 tsp sugar
1 cup all-purpose flour
3 eggs plus 1 extra, if needed
1/2 cup raspberries, pureed
1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 heavy cream
6 oz semi sweet chocolate chips
20 popsicle sticks
In a medium pan over medium-high heat, combine water, butter, salt, and sugar. Stir until it begins to boil. Immediately take off heat, and add all of the flour at once. Stir vigorously for 30-60 seconds until the choux pulls away from the pan. Bring back to heat (on medium) and stir for another 30 seconds.
Transfer this into a fitted stand mixer with a paddle attachment. Mix on low and add each egg separately. Scrape down sides every time you add an egg. Your final result should be thick but still runny. Add your fourth egg IF it doesn't reach these requirements. Pipe with a star tip nozzle so that each eclair is 1" in width and 4" in diameter. Bake in the oven (425 degrees F) for 10 minutes, without opening the oven reduce heat to 375 degrees F and bake for the remaining 20 minutes.
Meanwhile make your filling, whip your heavy whipping cream with vanilla extract and powdered sugar. Make sure it's whipped so much that it's basically curdled. Slowly add your raspberry puree and slowly combine with a spatula so that there are still white streaks. Put this in a piping bag and cut a small hole inside. With a skewer (or fork) create 3 small holes in your cooled eclairs. Add the filling, popsicle sticks in, and freeze for an hour.
While your eclairs are cooling, on medium high heat, bring the whipping cream to a boil. Add the chocolate chips and stir until melted. Transfer this into a glass and dip your frozen eclairs. Dress them up with some sprinkles or ground up hazelnuts. Serve on ice cubes or freeze until ready.
- The Bored Baker 👩🏽🍳
This recipe is inspired by: preppykitchen.com and Nadiya Hussain's show, Time to Eat. Also, thank you so much Elise, for giving me all those fabulous choux tips. You are the ultimate eclair master!