Recipe courtesy of Jeff Mauro
Smoked Sea Salt and Almond Eclairs
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
8 eclairs
Level:
Easy
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
8 eclairs
Level:
Easy

Ingredients

Eclairs:
Almond Whipped Cream:
Chocolate glaze:

Directions

Special equipment: Pastry bags or plastic resealable bags

For the eclairs: Preheat the oven to 375 degrees F with a rack on the middle shelf.

In a non-reactive saucepan over medium heat, combine the milk, salt, sugar and butter, and bring to a simmer. Once the butter has melted, quickly add the flour and stir constantly with a wooden spoon for about 3 minutes.

Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix to cool down, until the dough mostly stops steaming, 1 minute. Add the eggs and whites, slowly until evenly incorporated and glossy. To check the consistency of the batter, run your finger or spoon through it. It should leave a pathway that slowly falls in on itself. If it's too stiff, you may have to add an additional egg.

Place the batter in a pastry bag or resealable plastic bag and cut a hot-dog-size hole in the corner. On a silicon-lined sheet tray, pipe long and fat hot-dog-size lines about 6-inches long, evenly spaced. Use a wet finger to press down any peaks and lightly mist with water from a spray bottle. Bake until slightly golden and puffed, 20 minutes.

Then lower the oven temperature to 325 degrees F and bake an additional 20 minutes.

For the whipped cream: In a stand mixer fitted with a whisk attachment, whisk the cream, confectioners' sugar and almond extract until stiff peaks form.

For the glaze: Heat the cream in a small pot until slightly simmering. Pour over the chocolate in a metal bowl and whisk until smooth. If there are still chocolate chunks in the glaze, heat it briefly on the stovetop and stir until smooth. Set aside.

To assemble: Split the baked pastry and, using a resealable plastic bag or pastry bag with a 1/2-inch hole cut in the corner, pipe in the almond filling. Top with the chocolate glaze, crushed roasted almonds, and a couple pinches of smoked sea salt.

IDEAS YOU'LL LOVE

Eclairs

Recipe courtesy of Lassen and Hennings

Smoked Salmon

Recipe courtesy of Alton Brown

Blinis with Creme Fraiche and Smoked Salmon

Recipe courtesy of Ina Garten

Chewy Fig and Almond Cookies

Recipe courtesy of Giada De Laurentiis

Sugar Cookies With Almond Frosting

Recipe courtesy of Silver Restaurant

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy of Sunny Anderson

Smoked Gouda Beer Dip

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c
          powered by PubExchange

          Get Cooking