Tuesday, October 23, 2012

Spice Pumpkin Latte Cream Éclairs



It's all about PUMPKIN this month. I am seeing it everywhere. Pumpkin doughnuts, pumpkin ice-cream, pumpkin in everything. Okay, so I guess I wanted to be that little devil and join in the fun, making sure that I could influence another foodie or blogger to do something with pumpkin [muah..ha..ha..ha]. My love for eclairs runs deep within my blood veins. So deep that I wanted to switch it up for this month of October; since its the month of Halloween. Just like the witches standing around a huge black pot brewing some potion, well I stood infront of a kitchen stove, brewing something that's ultra delicious if I say so myself and will get anyone hook just after the first bite. Ladies and gentlemen, here I present you my SPICE PUMPKIN LATTE CREAM ÉCLAIR. Caution: Drool away my foody friends and I will not be held responsible for any excessive drooling or eyes popping.

Anyhow, it all started that very day. A misty cool Saturday morning, awaken by the regular prayers in a nearby mosque marks that it's 5:45 AM. Indeed a regular weekend routine with me laying in bed staring blankly up to my ceiling, trying to get more shut eye hoping to dream of a recipe for the day. Well, not much of a shut eye that very day, as I was left tossing and turning in bed, which only means one thing. Time to get up and start my Saturday chores which has become much of a routine. So I slowly crept down the stairs heading towards the kitchen, and started brewing some coffee. As I was still in a zombie state, it hit me. Saturday's tea time snack has to be something with coffee. And with Fall happening across the Pacific, I wanted to incorporate pumpkin into my treat.
Coming back from San Francisco last year, I managed to snag up a couple packets of Godiva's Spice Pumpkin Coffee Blend. This blend is wickedly delish, and I can't help but kept taking huge deep whiffs of the Spice Pumpkin Coffee every single time I open up the packet. Gosh! If you have a packet of this coffee blend, you would understand why I get all excited about it. There is a hint of toasted spice; cinnamon in the grinded coffee powder. To embody the flavour of this coffee blend by making it ultra rich and smooth, what can be a better way to serve this coffee with a good amount of maple syrup and milk. Maple syrup and cinnamon just work so well together when you let both of these flavour marry. Hows does this sound?

Feeling any good goose bumps? Imagine, rich creamy smooth aromatic Spice Pumpkin Pastry Cream, piped into a puffy choux pastry (recipe used here or here) and then dipped the top side into a semi-sweet chocolate. Three distinctive flavours when a bite is taken into with the pastry cream oozing. Now, that's my kind of whacky afternoon treat.

Spice Pumpkin Latte Cream Éclair
by Chic & Gorgeous Treats                              


*Makes 2 dozen 3 (width) x 11 (length) cm éclairs.
*Éclairs can be kept up to 2 days in the fridge stored in an airtight container.
*Éclairs are at its’ best served on the same day.

INGREDIENTS
Basic Choux Pastry
1 cup AP flour, sifted
1/3 cup unsalted butter
1 cup warm water
1/4 teaspoon salt
4 eggs
1 teaspoon pure vanilla extract

Spice Pumpkin Latte Pastry Cream
1 cup milk
1 tablespoon Godiva Spice Pumpkin coffee blend
5-6 tablespoons Maple Syrup
1 tablespoon corn flour
1/2 tablespoon all-purpose flour
2 large egg yolks
1/3 cup lightly packed brown sugar
2 teaspoons vanilla bean paste
2/3 cup heavy cream, whipped soft peaks

Chocolate Glaze
3 oz. semi-sweet chocolate
1 1/2 tablespoon golden syrup
3 tablespoons unsalted butter

          

DIRECTIONS
1. Preheat oven to 200º C and lightly grease baking tray with butter, with flour sprinkled all over
or line cookie-flat tray with parchment paper.

2. Put the butter, salt and water into a medium deep saucepan and bring to boil. Stir occasionally
to help butter melt. Add the flour into the boiling mixture. Reduce the heat to low, and then beat
quickly with wooden spoon until the mixture leaves the side of the pan and forms a smooth ball.
3. Transfer the mixture to a bowl and set aside to cool. Using electric beaters, beat in the eggs, one
at until well combined and the mixture becomes is thick and glossy. When you lift up the beater,
the mixture will form a deep V.

4. Pipe the mixture in lengthwise onto the prepared trays. Bake for 20 minutes or until the pastries are puffed. Take them out, using a small knife, make small insertions to release steam from the éclairs. Reduce the oven to 180º C and bake for another 5-10 minutes until the puffs are lightly golden brown and crisp on the outside. Transfer to a cooling rack and set aside to allow cool to room temperature.

5. Prepare 2 medium deep saucepans. In the first medium deep saucepan and bring milk to a boil over medium high heat. Meanwhile in a jug, scoop a tablespoon of Godiva’s Spice Pumpkin blend coffee powder. Pour hot milk over coffee and let it sit aside for a couple of minutes. Add maple syrup to the coffee. In a 2nd medium deep saucepan over low heat, place egg yolks, brown sugar, vanilla bean paste, plain flour and corn flour and whisk to form a thick paste to allow the sugar to melt.  While whisking egg and flour mixture pour Spice Pumpkin coffee in a stream and continue to whisk to combine. Turn heat back to medium-high and lightly whisk constantly until the mixture comes to a boil then cook a further few minutes or until the custard coats the back of a wooden spoon. This Spice Pumpkin Latte custard should be very thick. Sift custard through a strainer into a bowl to remove any lumps. Press a piece of cling film onto the surface and refrigerate until cool.

6. To assemble, whip heavy or whipping cream until soft peaks and fold into Spice Pumpkin Latte custard. If custard is slightly firm, whisk it lightly to help loosen. Fold in whipped cream. Pipe Spice Pumpkin Latte pastry cream filling into the éclairs and glaze top of éclair with chocolate glaze. To make chocolate glaze, in a double boiler, bring water up to a boil and turn heat down to a gentle simmer. Place a heatproof bowl over the double boiler. Melt chocolate, unsalted butter and golden syrup together, stirring occasionally until chocolate has completely melted. Take it off the heat and let it cool down slightly before dipping the top part of each éclair. Transfer glazed éclairs to a fridge and chill for 30 minutes. Thaw 3-5 minutes before serving. ENJOY!




Since then I am hooked!

xx

44 comments:

  1. Oh my gosh. I saw the title of this dessert on my inbox and FLEW over here to look at your creations. I just want to suck that pumpkin cream out of the puff pastry first, then and only then eat the shell. They look divine!

    ReplyDelete
    Replies
    1. Thanks The Mom Chef ;)! I sure hope you will give this a go. It is seriously good.

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  2. You evil temptress (for the record, that is why I love you so much)! How did you know me and eclairs can not be trusted in the same room. Smart you saving that godiva. If I trick-or-treated you would you give me one?
    -Gina-

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    Replies
    1. I love you too Gina! Yeay.. I bet I got you weak right? Muahahhaha... I definitely will give you a whole tray. How about that? But we must go hunt for chocolates and LOTS and LOTS of them!

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  3. Eclair is one of my favorite dessert, why wouldn't be, crispy from out side, full of cream from inside and let's not forget the melted chocolate on top. I adore your clicks ;)

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  4. Ciao Jo! thank you very much for your lovely message about the Shabbat bread. That was part of a challenge which put this kind of bread as main theme for October month. On the web there are right now more than 120 different kind of this bread and everyone is gorgeous! Thank you for your nice words...these Eclairs are absolutely perfect. You're great!
    Un bacio, Pat

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    Replies
    1. Ciao Patty! Interesting, I definitely would love to attempt making a Shabbat bread. Feels homey too. Thanks for coming over too and stay in touch!! xoxo

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  5. Pumpkin is getting everywhere this month. I am waiting to see if anyone starts mixing pumpkin and meat together.

    These éclairs look fantastic and by looking at the recipe card it doesn't look hard to do at all.

    ReplyDelete
    Replies
    1. LOL.. Pumpking and meat? Hmm, who knows? I think pumpking is like sweet potato which can be incorporated into a stew. Now question is, which meat will compliment the pumpkin?

      Thanks for coming over too ;)!

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  6. Please send me some over Joanna! =P

    ReplyDelete
    Replies
    1. I seriously wouldn't mind at all. But I think immigration officers will definitely toss it out. Also before reaching the post office, I fear I may be snacking on them. Hehehhee.. *guilty*

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  7. Ok! Let me just tell you that I'm sitting here on the chair with my mouth hanging - AGAIN!

    You know just how to make me swoon, JO!

    chow:) Devaki @ weavethousandflavors

    ReplyDelete
    Replies
    1. Hahaha.. Devaki, you're such a doll and hilarious too. Bottom of my heart, I feel there's a lot more room of improvement in terms of photography and I should really blog more. xoxo

      Delete
  8. The perfect treat my friend this is gorgeous :)

    Cheers
    Choc Chip Uru

    ReplyDelete
    Replies
    1. Thanks Uru! Will be skipping my way over to get some fix over at your blog now.

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  9. Latte and eclair in the same title had me running over here. What an eclair! I could eat a bowl of the pastry cream, but I would definitely prefer the whole eclair. So good!

    ReplyDelete
    Replies
    1. Oh this pastry cream is seriously wicked good! :P.. I have been on a latte fix lately, too much caffeine for my own sake.

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  10. Jo, you never cease to amaze me with your selection of sinful treats. Sigh...Spice Pumpkin Latte Cream Eclairs, just saying the name I've already put on 5 kilos :)

    ReplyDelete
    Replies
    1. LOL.. come to think of it, I think my pants are starting to feel a lot more tighter lately.Oh! No o_0. Imagine the horror!!! hehehe.. I think maybe I should stop baking all together? Then again, will you all miss me? *kidding*

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  11. Wow, Jo, these look beyond delicious!!! What an amazing treat!!!!

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  12. ok even before I actually scrolled down to read the post and see the photos, I was hooked by the title. WOWEE.

    ReplyDelete
    Replies
    1. Hehehe.. I'm glad I got another fellow foody on board my wicked sinful train.

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  13. I love eclairs!! and tried making them a few weeks ago, I had trouble with the consistency of my pastry cream and it was kinda runny..hows yours?

    ReplyDelete
    Replies
    1. Hi Gerry. This pate choux is not runny one bit. It has a thick and glossy texture, and easy to pipe too. I have also dropped you an email.Let me know what you think. Cheers!

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  14. HOLY YUM! What have you done, Jo?! These look beyond delicious! :)

    ReplyDelete
    Replies
    1. Heheheh... please say that you will still adore me ;). I can't help it, but all I dream up are sinful treats. Okay, I will soon show some healthier ones too, but I still go by indulging in moderation is key to anything :P.

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  15. OMG this eclairs so delicious!!!! Kiss Marcello

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    Replies
    1. Hi Marcello, I'm so happy that you stopped by. Thanks ;). I think you have really yummy cakes in your blog and seriously wish I get to taste them.. hehe, xoxo

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  16. YUM! If pumpkin is the thing right now, your beautiful eclairs are the QUEEN!!

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  17. Jo, look delicious, I will try them ... XD

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    Replies
    1. Vane, you should okay? I will try another round of maybe puree the pumpkin. Hehehe.. Will keep you posted ;0)

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  18. wow these look dangerously tempting, Jo.

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    Replies
    1. Happy Monday and they were really the bad boys ;)

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  19. these look absolutely amazing! i wish i could pluck one right from the computer screen!

    ReplyDelete
    Replies
    1. Aww Jenn, I feel the same when I come over to your blog too..

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  20. Gorgeous, and yummy Eclairs, Jo! Love the decorative ganache, and of course the impressive and sinfully delicious Spice Pumpkin Latte Cream filling!
    Just now, got a chance to comment...we've been in a very bad storm for the last 2 days, and finally I've been able to go on the Internet!
    Big Huggss,

    ReplyDelete
    Replies
    1. Hi Eli, I will pop over to check out on you real soon and have also left you a message over at your blog. I read about it on the news and it's really bad and a lot of people are badly affected. However, I hope all is well at your side. Take care.. Hugs,

      Delete
  21. My husband's fave - with a twist! Love that combo - pumpkin and latte! Very unique but it works well together!

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    Replies
    1. I had my very first pumpkin and latte blend last year and since then I was hooked. Never realise they could actually work together :).

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  22. You are so creative making these pumpkin elcair! Everything looks so pretty and very well presented... Wow!

    ReplyDelete

Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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