Halloween, your pumpkin turns into an original éclair of Christophe Adam

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Halloween, your pumpkin turns into an original éclair of Christophe Adam

Looking for originality for Halloween? Christophe Adam, creator of L'Éclair de Génie, unveils his new éclair recipe with a pumpkin look, specially designed for Air France. Bewitching!

If, like us, you dream of enjoying this gourmet specialty while surprising those around you for Halloween, we will grant your wish. Christophe Adam, the internationally renowned creative pastry chef, has entrusted us with his pumpkin-like éclair (cream puff pastry) recipe and we are delighted to share it with you. Start cooking!

Halloween Eclair Recipe

Recipe for 10 eclairs, 11 cm long

INGREDIENTS:

250g choux pastry
500g pumpkin cream
400g black marzipan paste
400g orange marzipan paste

Choux pastry:

160g whole milk
160g water
160g butter
6g caster sugar
4g salt
8g vanilla essence
160g flour
280g eggs

Pumpkin cream:

135g whole milk
135g pumpkin purée
60g cream 35% fat
55g egg yolks
35g caster sugar
15g potato starch
60g butter

Black marzipan paste:

400g marzipan
Dessert spoon of black food colouring

Orange marzipan paste :

400g marzipan
Dessert spoon of orange food colouring

ASSEMBLY AND FINISHING TOUCHES:

Dessert spoon of clear topping + gold food glitter

PREPARATION

Choux pastry:

Heat water + milk + butter + salt + sugar + vanilla essence together. When boiling, add all the flour at once and stir briskly with a spatula, off the heat, until the dough comes off the sides. Using a hand whisk, "emulsify" the mixture by pouring in the eggs little by little. The result must be smooth and homogeneous. Using a piping bag, pipe 7cm eclairs. Bake in a fan oven: : light the oven to 250°, switch it off, then put the eclairs in the oven. Relight the oven to 160° when the choux pastry has swelled (between 12 and 16 minutes).

Pumpkin cream:

Mix the egg yolks with the sugar and starch. Boil the milk, pumpkin puree and cream in a saucepan. Pour over the blanched mixture and cook like a pastry cream. Add the butter at 45°C. Mix. Keep in the refrigerator.

Black marzipan paste:

Using a mixer, mix the marzipan with the black food colouring or by hand.

Orange marzipan paste:

Using a mixer, mix the marzipan with the orange food colouring or by hand.

ASSEMBLY AND FINISHING TOUCHES:

Start with the pumpkin cream. Set aside in a cool place. Make the choux pastry, pipe the 11 cm long eclairs with a nozzle and cook them in the oven. Make black and orange almond pastes. Spread the black marzipan paste very thinly between two sheets of baking paper. Shape the marzipan the same size as the eclair (3.5cm x 10cm). Do the same with the orange marzipan and then cut out the eyes, nose and mouth of the pumpkin with a knife. Garnish the eclairs with pumpkin cream. Heat the clear topping with the gold glitter effect. Using a brush, spread the clear topping on the black marzipan so that it sticks to the eclair. Then stick it over the orange marzipan layer. Finally, brush all the eclairs in the clear topping with the glitter so that the whole eclair shines. Enjoy!