Be sure to indulge yourself in an incredibly delicious dessert – eclairs with pumpkin custard and spices. They turn out to be very tasty, aromatic, and tender. It is simply impossible to stop at one!
Pumpkin ─ 100 g (peeled weight)
Milk ─ 150 ml
Sugar ─ 130 g
Yolks ─ 2 pcs.
Butter ─ 20 g
Corn starch ─ 15 g
Ground cinnamon ─ 1 teaspoon or to taste
Ground ginger ─ 1 teaspoon or to taste
Flour ─ 80 g
Milk ─ 80 ml
Butter ─ 80 g
Water ─ 80 ml
Eggs ─ 3-4 pcs.
Salt ─ 1 pinch
Sugar ─ 1/2 teaspoon
Dark chocolate ─ 70 g
Prepare the ingredients for the cream. Peel and seed the pumpkin beforehand, cut into arbitrary pieces.
Place the pumpkin pieces in a small saucepan and pour in a little water so that it covers the bottom.
Place the saucepan over low heat and cook the pumpkin for about 15 minutes, until tender (you can check the doneness with a knife). Watch the water level during cooking, it may need to be added in the process.
Drain off remaining water and add 50g sugar, ground cinnamon, and ginger to the pumpkin. If the pumpkin is sweet enough, you can reduce the amount of sugar.
Puree the pumpkin into a smooth puree. Set aside.
Make a custard. To do this, pour the milk into a saucepan and bring it to a near boil.
While the milk is heating, combine the yolks, starch, and 80 g of sugar in a bowl.
Whisk the ingredients thoroughly.
Then, without stopping stirring, pour 1/3 of the hot milk into the yolk-sugar mass in a thin stream.
Pour the resulting yolk-milk mass into a saucepan to the remaining milk. Mix thoroughly.
Return the saucepan to low heat and, stirring constantly, cook the cream until thick. Readiness can be checked by drawing a line along with the spatula with cream. If the line stays clean and the cream doesn’t run out, then you’re done.
Remove the custard from the heat and add the butter. Stir well to melt the butter.
Add the prepared pumpkin puree to the custard. It is advisable to first wipe the puree through a sieve – so the cream will be smoother.
Stir until smooth. Cover the finished cream with cling film in contact with the surface and send it to the refrigerator until it cools completely.
Make a choux pastry. Prepare the required ingredients.
Combine water, milk, sugar, and salt in a saucepan. Place the saucepan over the heat and bring the mixture to a boil.
Add butter, let it melt completely.
When the mass boils again, add all the flour.
Stir the mixture with a wooden spoon with quick movements until you get a brewed lump of dough. Boil the dough, stirring occasionally, over low heat for another 1-2 minutes. During this time, a “velvet” flour coating should form at the bottom of the stewpan. Remove the saucepan and dough from the heat and let cool slightly.
While the dough is cooling, prepare the eggs. Break them up into a separate bowl. First, take 3 eggs, as depending on their size, the required amount may vary slightly. In my case, I needed 3 large eggs. Beat the eggs with a fork, and then rub through a sieve.
Add eggs in small portions to the cooled dough. After a new portion of eggs, stir the dough of each until completely homogeneous.
Bring the dough to the desired consistency. The finished choux pastry should be smooth, shiny, moderately thick. It should slide off the spoon slowly, forming a triangle.
Turn on the oven to heat up to 220 degrees. Place the dough in a piping bag with a closed star attachment. Cover the baking sheet with parchment. Place the dough in the form of long (about 12 cm) strips at a great distance from each other.
Place the baking sheet in the oven and immediately reduce the temperature to 160-170 degrees and bake the eclairs for about 30-40 minutes, until firmly golden brown. Time will depend on the size of the eclairs and the power of your oven. Do not open the oven door during baking (especially for the first 20 minutes), as they may fall off until the eclairs are dry.
Remove the finished eclairs from the oven and transfer to a wire rack to cool. In cooled eclairs, lower 2-3 holes through which you can make them fill with cream. It is convenient to do this with a round pastry nozzle, or you can use a wooden skewer.
Transfer the cream to a pastry bag with a special nozzle for eclairs or with a regular round nozzle with a small dia. If you don’t have special attachments, then you can cut off the top of the eclairs and fill them with cream using a regular teaspoon. Fill the eclairs with cream.
Optionally, the eclairs can be additionally decorated with chocolate.
To do this, melt the chocolate in the microwave at minimum power in pulses for a few seconds or in a steam bath. Do not overheat the chocolate, otherwise, lumps will form.
Decorate the eclairs with thin streams of melted chocolate using a paper cornet, a pastry bag, or simply using a teaspoon. Let the chocolate harden.
An incredibly tasty treat is ready! Eclairs with pumpkin custard can be served. Enjoy your meal!
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