Blackberry eclairs: Your individual fruit pie

Well, I don't know what to say, sometimes I didn't have any reason at all ^^

 The reason that I talk about is the reason for making some desserts, just want to make it that's all, haha. I thought about making this eclair in the late of the night ^^, the fruit curd and fresh fruit what will the taste will be like ?
After cutting the top out, choux pastry turn to be individual pie pastry, the possibility is endless, you can fill it with anything you want. 
For Blackberry eclairs, I fill it with the blackberry curd and diplomat cream, then decorate with the fresh fruit. Actually you can try using other kinds of fruit  or curd too, I think it will be fun ^^.

Blackberry eclairs

Makes about 15 pieces 

Pâte à choux
160ml ................................. Water
3g ........................................ Sugar
70g ...................................... Unsalted butter, cut into small pieces
3g ........................................ Sea salt
15g ...................................... Milk powder
90g ...................................... All purpose flour
3 ........................................... Eggs (about 160g)
Egg wash
1 ............................................ Egg mix with 1tbsp of water 



Pastry cream
300g ........................ Whole milk
5cm .......................... Vanilla bean (scrap the seeds from the bean)
3 ............................... Egg yolks
10g ........................... Corn starch
60g ........................... Granulated sugar
20g ........................... Cake flour
20g ........................... Unsalted butter
................................... A pinch of salt


Blackberry curd
120g .......................... Eggs
30g ............................ Egg yolks
40g ............................ Granulated sugar
90g ............................ Blackberry puree
15g ............................. Lemon juice
50g ............................. Unsalted butter, soft
..................................... Purple food coloring

Diplomat cream
200g ........................... Whipping cream
200g ........................... Pastry cream

Topping
..................................... Fresh blackberries (you will need about 85-90)
..................................... Mint leaves
..................................... Icing sugar


Preheat the oven to 200°C
Sift the flour and set aside.
Line the sheet pan with baking paper.

 Bring water, butter, salt and sugar to a boil. Add the milk powder and bring back to boil.
Remove from heat, add flour all at once, blend well, stir vigorously with a wooden spoon until mixture no longer sticks to pan and forms into a ball. Reduce heat to low and return pan to stove, beating for 3-4 minute Remove from heat. Whisk in eggs one at a time (a little at a time, you might not need all of them).

When the batter is smooth and glossy, test with your finger, you will be able to stretch it.
Fill a pastry bag with the pastry and, using a 2.5cm star nozzle, squeeze the pastry to make 12.5x 2.5 cm éclairs on to the prepared baking sheets allowing space for them to rise separately.
Brush with egg wash.

Bake for 20 minutes  then lower the heat to 180°C and bake for another 15-20 minutes or light and holds its shape.

Make the pastry cream:

Scrap the seeds from the Vanilla bean. In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar, vanilla seeds, salt, cake flour and cornstarch together.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stopping) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).

Scrape the pastry cream into a small bowl and set it in an ice water bath to stop the cooking process. Whisk the butter into the pastry cream, cover with plastic warp (place directly onto the top of the pastry cream). Let it cool completely.

Make the blackberry curd:

Whisk all the ingredient except food coloring and butter together in a medium saucepan.

Place the sauce pan over low heat and cook until 80°C (whisk all the time).

Remove the saucepan from the heat and whisk in the purple food coloring.

Let the curd cool (about 45°C) whisk in the butter, cover with plastic warp (place directly onto the top of the curd). Let it cool completely, them put the curd in a piping bag.

Make the diplomat cream:

Whisk the whipping cream until soft peak formed, fold into the pastry cream.

Assemble:

Cut the top of the choux pastry out, sprinkle with icing sugar.

Pipe the blackberry curd into the pastry and pipe the diplomat cream on top.

Decorate with fresh blackberries and mints leaves.

Blackberry eclairs

Blackberry eclairs: Your individual fruit pie