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So, I watched Happy New Year yesterday!
I don’t know about you, but I LOVED it! I mean, there’s SHAHRUKH KHAN in it and that man has made my heart flutter for over 15 years now and somehow, he still manages to do so even after so many years!!!! God, I love him! *star – struck*
Okay, so the movie has absolutely no logic and yes, you have to keep your brains at home and just go to the cinema and have a good hearty laugh, something we all have forgotten with the stress that comes home delivered in our lives. Yes, it is a loud movie with flashy colours and even flashier song and dance sequences; but any Bollywood fan will LOVE this 3 hour spectacle, so go watch!
I’ll tell you what else is a rarity; éclairs being made at home! I know the choux may feel a bit threatening at first, what with all the complicated steps it involves; but can I tell you that making choux is not just easy, it is UNBELIEVABLY easy!
Yes, I’ve had a few disasters of my own and if you’ve seen my Instagram, you’ll probably know that I had to throw away several disaster struck choux buns before finally getting it right, so people, this recipe is 1003648% full proof and while I am working up a post to just show you a step-by-step on making choux, I would like you to get a little adventurous and make these éclairs – THEY WILL WORK… I PROMISE YOU THAT!
These éclairs are special!
Because, I have taken a classic dessert (read: lemon meringue tart) and transformed it into éclair form replacing the lemon curd with a grapefruit variant.
The grapefruit curd is eerily similar to a lemon curd, in the sense, it has the same acidic tartness that gets rounded by the sweetness of sugar but with its slightly fruity notes, the grapefruit certainly calls dibs on the lemon.
This creamy curd that is thick and voluminous as pastry cream gets filled into halved choux éclairs and then an egg white, sweetened with sugar is beaten to stiff peaks to form the meringue that goes atop the buttery and crisp éclairs filled with creamy, heavenly goodness.
Then comes the theatrical part; torching the meringue that releases a candy like aroma that fills your kitchen with a sweet smell that you would want to bathe in. Sometimes, I wish that the cosmetics companies would come up with a torched meringue perfume – that smell is so intoxicating.
These grapefruit meringue éclairs are such a simple yet delectable treat; it is perfect to feed a crowd and you would be surprised by how easy it is to make these. This recipe makes 7-9 éclairs depending upon how long (or short) you pipe them.
The grapefruit curd itself makes a massive batch so you can use them later to make some more grapefruit meringue éclairs or make some scrummy cupcakes that I’ll be posting on the blog soon.
- 110 mls water
- 56 grams butter
- 66 grams flour
- 2 eggs
- 100 mls freshly squeezed grapefruit juice
- 4 eggs + 1 egg yolk
- 80 grams caster sugar
- 50 grams butter
- 1 egg white
- 1 tbsp caster sugar
- First, preheat your oven to 220 degrees Celsius.
- In a heavy bottomed saucepan, add the water and butter and let it cook on medium heat until the butter melts and the water-butter mix starts to bubble slightly.
- Take it off the heat and quickly sift in the flour and stir with a wooden spoon vigorously. It will form a lump.
- Now put it back on the heat and keep stirring continuously with the wooden spoon until a little bit of the dough begins to stick to the surface of the saucepan.
- The main idea here is to evaporate the water from the dough so that the eggs will help bind the dough together to achieve a pipe-able consistency.
- After about 2 minutes of vigorously stirring the dough, take it off the heat and keep stirring it to let all the steam escape.
- You MUST add eggs one at a time and ONLY once the dough has cooled down considerably so as to avoid its cooking and scrambling.
- Keep beating in the eggs one at a time and mix well so all of it is well incorporated.
- Fill the choux paste in your piping bags and pie logs of choux pastry approx 3 inches to 4 inches long as per your choice.
- Pop it into the oven and let them bake for about 25-30 minutes.
- Once they have puffed and taken on a beautiful golden colour, take them out and immediately poke a hole either at the bottom or at the sides of the éclairs to let all the steam out and keep them crisp.
- Let them cool completely.
- In a bain marie or a double boiler with the bottom saucepan filled with 2 cups of water and gently simmering , add the grapefruit juice, eggs, yolk and sugar in the metal bowl kept over the simmering water saucepan and cook whisking the mixture continuously for about 5-6 minutes.
- The mix will thicken up considerably as it gets cooked and it will coat the back of a spoon.
- Once it has thickened up to that point, take it off the heat and add cold chopped butter to make the curd deliciously silky smooth and give it a velvety consistency. Cover the surface of the curd with cling film in order to avoid a skin from forming.
- Once it gets to room temperature, chill in the fridge. As it cools, it will thicken further.
- This grapefruit curd can be made a day ahead of time.
- In a clean metal bowl, add the egg white and the sugar and whisk on varying speeds from low to medium to high for a total of 6 minutes.
- Slice the éclair in half.
- Fill it with the grapefruit curd.
- Pop the other half back on.
- Pipe or use a spoon to spoon over meringue over the éclairs.
- Use a kitchen blowtorch to torch the meringue and brown it.