Pumpkin Pie Éclair

4 from 1 ratings

Fall is here with the new Pumpkin Éclair at Pomme Palais, inside the The New York Palace. Pastry chef David Carmichael is committed to only using fresh pumpkin purée, specifically the variety known as cheese pumpkin. He finds the flavor and color to be the richest of all the pumpkins. Equally as important is avoiding over-spicing the treat, completely masking the pumpkin flavor. Stop in for a bite! Click Here to See More Dessert Recipes

Servings

servings

Ingredients

2 cup plus 2 tablespoons water
2 cup milk
2 cup butter
1⅔ teaspoon salt
1⅔ teaspoon sugar
3¼ cup pastry flour
15 eggs
¾ cup milk
4¾ tablespoon granulated sugar
1 egg plus 4 egg yolks
5⅔ tablespoon cornstarch
1¼ cup pumpkin purée (cheese variety)
2 cup water
3 cup sugar
3 cup sucrose
1⅓ cup sweetened condense milk
5¾ tablespoon gelatin powder
1⅓ pound white chocolate
few drops orange coloring
1 cup chopped graham crackers
½ cup pomegranate seeds

Directions

Preheat the oven to 320 degrees F. Line a sheet tray with parchment paper.
Combine the water, milk, butter, sugar, and salt in a large pot and bring to a full boil. With a wooden spoon, quickly stir in all of the flour and cook on medium heat for 5 minutes. Transfer the mix to a standing mixer fitted with paddle attachment. Set to medium speed, and add half of the eggs. Mix for 3 minutes, then add remaining eggs. Using a pastry bag fitted with a small round tip, pipe 4-inch tubes of choux onto the prepared sheet tray. Bake for about 30 minutes. Once cool, store in the refrigerator until ready to use.
Combine the milk and sugar and bring to a boil. Meanwhile, whisk the egg, yolks, and cornstarch until smooth. Once milk comes to boil, slowly temper into the egg mixture. Return to the pot, add the pumpkin purée, and cook over medium heat until very thick. Remove from the pot, cover directly with plastic wrap and let cool in refrigerator.
Combine ¾ cup of the water and the gelatin powder and let hydrate. Combine the remaining 1¼ cup water with the sugar and glucose, and heat to 205 degrees F. Add the condensed milk, then stir in the gelatin. Remove from the heat and add the chocolate and some food coloring, and combine well with a hand blender or a whisk. Let cool to room temperature.
Poke three small holes on the underside of the éclair. Transfer the pastry cream to a pastry bag fitted with a small round tip and fill each hole to maximum capacity. Return to refrigerator and let rest for one hour. Fifteen minutes prior to glazing, place the éclairs in freezer to help in the glazing process. Dip each éclair into glaze, holding it from the underside and place onto a parchment lined tray. Garnish with graham crackers and pomegranate.