Satsuma Chocolate Éclairs
Ingredients
- Éclair Pastries (see below)
- Chocolate Cream Cheese Filling (see below)
- Satsuma Frosting (see below)
- Make Éclairs.
- Make Chocolate Cream Cheese Filling while éclairs cool.
- Pipe filling into éclairs through slits in sides.
- Spread frosting over top of each éclair.
- I sprinkle on gold-colored sugar sprinkles to add a little flair, but this is completely optional.
- Place in fridge for at least 2 hours to cool and stabilize flavors.
Ingredients
- 1 cup plus 1 tsp whole milk
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 tbsp sugar
- 1 tsp cinnamon, preferably freshly grated
- 1 tsp nutmeg, freshly grated
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 6 to 7 large eggs
- Preheat oven to 400°F.
- Line 2 large baking sheets with parchment paper.
- In medium saucepan, combine 1 cup milk, butter, sugar, cinnamon, nutmeg, and salt.
- Bring to boil over moderate heat, stirring with wooden spoon until butter is melted.
- Add flour all at once and cook, beating constantly with wooden spoon, until mixture pulls away from sides of pan and forms ball, about 15 seconds.
- Transfer dough to bowl of standing electric mixer fitted with paddle attachment.
- Beat in 5 eggs one at a time, beating well after each addition.
- Check consistency by lifting spoonful of dough; dough should form soft peaks and fall from spoon in slow, bending hook. If dough is too stiff, beat in 6th egg.
- Spoon batter into large pastry bag fitted with 1/2-inch tip.
- Pipe 5-inch-long, 1-inch-wide logs onto baking sheets, leaving 2 inches between each log.
- In small bowl, whisk together 1 egg and 1 teaspoon milk to make egg wash.
- Brush each éclair with egg wash and bake 15 minutes, switching position of sheets halfway through baking.
- Lower oven temperature to 325°F and bake until puffed and golden brown, about 10 more minutes.
- Remove éclairs and turn off oven. Using small, sharp knife, cut small slit in 1 long side of each éclair.
- Return éclairs to oven, propping door slightly open, for 5 minutes.
- Transfer baking sheets to rack to cool.
Ingredients
- 1 (8-oz) package cream cheese
- 1/2 cup milk
- 5 cups sifted confectioners' sugar
- 5 ounces unsweetened chocolate, melted (Dark, Milk, or White)
- Salt
- Soften cream cheese in milk.
- Add sugar, 1 cup at a time, blending after each addition.
- Add melted chocolate and salt.
- Beat until smooth.
- For more chocolate flavor, add cocoa powder until desired flavor is achieved
Ingredients
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1 tsp grated satsuma (tangerine/orange) peel
- 3/4 tsp vanilla extract
- 2 to 3 tbsp satsuma (tangerine/orange) juice from freshly squeezed fruit
- In a small bowl, cream butter until light and fluffy.
- Beat in the confectioners' sugar, zest, and vanilla.
- Add enough juice to achieve frosting consistency.
