Cuban-inspired Éclair

Ingredients

In this Cuban-inspired version of the éclair, we have replaced the traditional vanilla pastry cream filling with a creamy coconut filling. The chocolate glaze remains the same, but the addition of toasted coconut flakes adds a tropical touch. These adaptations infuse the éclair with the flavors of Cuba, giving it a unique twist. We alse have the original recipe for Éclair, so you can check it out.

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs 4 large eggs
• For the coconut filling: For the coconut filling:
• 1 can (13.5oz/400ml) coconut milk 1 can (13.5oz/400ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 6 ounces (170g) dark chocolate, chopped 6 ounces (170g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter
• For garnish: For garnish:
• 1/4 cup (20g) toasted coconut flakes 1/4 cup (20g) toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove from heat and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe the dough onto the prepared baking sheet, forming 4-inch long éclairs, leaving space between each éclair.
8. 8.
   Bake for 25-30 minutes or until golden brown. Remove from the oven and let them cool completely.
9. 9.
   In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt over medium heat. Cook until the mixture thickens, stirring constantly.
10. 10.
    Remove from heat and stir in the vanilla extract. Let the coconut filling cool completely.
11. 11.
    Once the éclairs and coconut filling are cooled, fill each éclair with the coconut filling using a piping bag or a spoon.
12. 12.
    In a microwave-safe bowl, combine the chopped dark chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
13. 13.
    Dip the top of each filled éclair into the chocolate glaze, allowing the excess to drip off.
14. 14.
    Sprinkle toasted coconut flakes on top of the glaze.
15. 15.
    Place the éclairs in the refrigerator for at least 30 minutes to allow the glaze to set.
16. 16.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy filling.
• Dark chocolate — Choose a good quality dark chocolate with at least 70% cocoa for a rich and intense flavor.
• Toasted coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• Ensure the choux pastry dough is smooth and glossy before piping to achieve light and airy éclairs.
• Fill the éclairs just before serving to maintain their crispness.
• If you prefer a sweeter filling, you can add a tablespoon of powdered sugar to the coconut filling.
• Experiment with different toppings such as chopped tropical fruits or a sprinkle of cinnamon for added Cuban flair.
• Serve the éclairs with a scoop of coconut or mango sorbet for a refreshing twist.

Serving advice

Serve the Cuban-inspired éclairs chilled for the best flavor and texture. They make a delightful dessert for any Cuban-themed party or a special treat to enjoy with a cup of Cuban coffee.

Presentation advice

Arrange the éclairs on a platter, drizzle some extra chocolate glaze over them, and sprinkle with additional toasted coconut flakes for an elegant presentation. Serve them on colorful Cuban-inspired plates or with tropical flowers as a garnish.