French Pastry Cream
This is a no fuss recipe that can be used in pies, pastries and cakes.
1/2 cup all natural sweetener (organic sugar, stevia blend, etc)
1/4 cup cornstarch
2 cups any full fat milk (cashew milk works the best but any will work)
4 large egg yolks
2 tablespoons unsalted butter (I used vegan buttery sticks)
1 teaspoon pure vanilla extract
NOTE: This must be kept in the refrigerator when not being consumed.
White Chocolate Raspberry Eclairs
Fresh berries are almost back in season and I can’t think of a better way to enjoy them.
To make the eclairs:
- 1 cup water
- 6 tablespoons Earth Balance vegan buttery sticks or unsalted butter
- 1/4 teaspoon salt
- 1 cup sifted whole wheat pastry flour
- 4 eggs
To make the pastry cream:
- 6 tablespoons organic sugar
- 1/4 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1 cup milk (I used almond milk but any kind will work)
- 4 egg yolks
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Earth Balance vegan buttery sticks or unsalted butter
- 3 ounces white chocolate, roughly chopped
- 1 cup fresh raspberries, sliced in halves
To make the raspberry glaze:
- 1 cup fresh raspberries
- 1 teaspoon organic sugar
- 2 cups confectioners’ sugar, sifted (make your own organic confectioner’s sugar)
- 2 tablespoons milk (I used almond milk but any kind will work)
Optional: sprinkles, non-pareils, etc for decoration
I planned to make these in a single day on Saturday but an unexpected and freakish snowstorm took my power out for 13 hours. All of the above danish came from the same dough. I used the same large star tip on my pastry bag but different cream fillings.
The recipe for the dough is the same one I used for the Chantilly Swans
To make the chocolate cream puffs, I held the pastry bag at a 90 degree angle and squeezed until the dough was 1-2 inches. The thin choux sticks were held on a 45 degree angle and are 2-3 inches long and the eclairs were also held at a 45 degree angle. For the eclairs I put a little more pressure on the bag to make them an 2 inches wide and 3 inches long.
Look how brown and full these creams puff look when baked. They are hollow in the center which makes it easy to fill with any cream.
With the tip of the pastry bag, I made a hole and squeezed the chocolate cream into the puff until it started to ooze out. I did the same for the eclairs but used a Bavarian Custard Cream filling.
I mixed up some chocolate ganche for the choux sticks and eclairs.
To finish them, I drizzled the sticks with white chocolate, used colored jimmies for the eclairs, and sprinkled some powdered sugar onto the Cocoa Cream Puffs.