Éclairs aren't the first sweet treat that people think of when they think of Halloween desserts but that, in part, is why I wanted to make a spooky éclair; change things up a bit! I think the assumption often is that the éclair is a very formal (somewhat stuffy!) dessert and that's just not the case. Éclairs are quite simple to make and they are such a fun vehicle for flavor and theme. You can adapt them to any occasion. The fact that they look like tombstones also helps.. Below is one of my basic Halloween éclair recipes. Give it a try!
Midnight Black Éclair with Spooky Golden Starry Glaze
Make the Onyx Éclairs
2 cups cold water
4 ounces butter
1 tbsp granulated sugar
2 tsp kosher salt
2 tsp edible vegetable ash (available here)
10 ounces all purpose flour
8 whole eggs
Preheat oven to 400 degrees.
In a medium sauce pot, bring the water and butter to a boil. Quickly add the sugar, salt, vegetable ash and flour into the pot. Using a wooden spoon, stir the mixture into a thick paste. Stir the paste until it thickens and develops a skin across the surface. Remove from heat.
Place in an electric mixing bowl
fitted with a paddle attachment, beat the paste to release the steam.
Add the eggs one at time, allowing the previous egg to
be mixed thoroughly before adding the next one. Scrape down the sides of
the bowl and beat until smooth.
Place in a pastry bag fitted with a
star tip. Pipe 4 inch by 1/2 inch tubes of batter on a parchment lined
Bake in oven for 7 minutes, rotate the tray and then bake for 5 more minutes.
After the 5 minutes, turn off the oven and open the oven door to vent any moisture and allow the eclairs to set.
Make the Pumpkin Pudding
1 qt whole milk
1 cup sugar
2 tbsp corn starch
8 egg yolks
1 tbsp butter
1 tbsp vanilla bean purée
2 tbsp pumpkin purée
In a medium sauce pot, bring the milk to a boil. Whisk the remaining ingredients together and whisk until thick and smooth. Pour 1/3 of the milk into the egg mixture.
Bring the rest of the milk back to a boil, add the egg mixture to the pot and whisk until it is thick and comes to a single boil. Strain into a clean bowl and cover the surface with plastic wrap and allow to cool.
Make the Spooky Golden Starry Glaze
2 ounces of almond paste
A few drops of black food coloring
Add the coloring to marzipan until smooth and deep color.
Roll between two pieces of extremely thin paper into an oblong shape. Cut into 1 inch pieces.
Make the Black Glitter Glaze
1/4 cup seedless raspberry jam
1 few drops of black food coloring
1/8 teaspoon of edible gold glitter powder
Bring the jam to a boil, stir in the food coloring and golden glitter powder.
Now put it all together!
Fill a pastry bag fitted with a plain tip with the Pumpkin pastry cream.
From the bottom, pipe the filling into the éclair. Reserve half for the plate.
Glue the marzipan with hot glaze. Press to stick. Brush the marzipan with the glitter. Allow to dry.
Swipe the pudding counterclockwise across the rim. Place the éclair on the plate.
Sprinkle with candied almonds and garnish with a FIKA Chocolate Skull.
Share your wicked treats with friends!