Tuesdays with Dorie: Bubble Eclairs

Bubble Eclairs|Frankly Entertaining

Here’s a little something you probably don’t know about me: cream puffs were the first “fancy food” that I learned how to make. To this day, I still love making cream puff pastry and using it for both sweet and savory dishes. Dorie mentions that people either love or hate the custard-y inside of the just cooked dough, and I’m definitely on the love side. I could eat a whole batch of these without ever adding any filling!

Bubble Eclairs|Frankly Entertaining

I was excited to try the variation with the pearl sugar and whipped cream. The Bubble part of the éclair is basically just attaching three cream puffs together and then filling them with whipped cream, ice cream or pastry cream. I decided to use some of my leftover strawberry rhubarb preserves to make a flavored whipped cream.

Bubble Eclairs|Frankly Entertaining

If I make these again I’ll definitely make the bubbles a little bigger. I made the eclairs a little too small to hold the whipped cream, so they were a little messy. I did love using the pearl sugar. It added sweetness and crunch. I’m sure I’ll be making this pastry dough again and again, and I’m sure I’ll be using Pearl Sugar again.

Bubble Eclairs|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

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12 Comments

  1. I love your wee eclairs – they are so cute.

     
  2. So cute and I love the piping with the star tip!

     
  3. I love the fancy piping tip you used to make your eclairs so pretty.

     
  4. Love the star tip piping you did with these. It really made the ridges look cute after they were all baked up. I definitely have to try the pearl sugar version next time.

     
  5. Like you, I love to make and eat cream puffs! Strawberry whipped cream is a good filling choice.

     
  6. Love the piping with the star tip! It really gives a nice design to the finished éclair!

     
  7. I wound up only yielding 10 out of mine… I think I made mine a bit too big… Not that anyone complained. I think that Dorie’s process has the insides coming out a bit more soft than Jacques Pepin’s. I think yours turned out great… So small and elegant!

     
  8. I love how they look piped with the star tip. And that fruit cream filling sounds just lovely.

     
  9. Oh yum, the rhubarb flavor with the whip cream sounds boss.

     
  10. Strawberry rhubarb whipped cream sounds delicious. I am going to fill my leftovers with whipped cream.

     
  11. I run out of patience for scooping the dough into the bag for piping, so I am impressed by anyone who can pull that off 🙂
    I really like the whipped cream idea.

     
  12. P. S. Dead Wake (Eric Larsen) was good, but it made me not want to get on a boat for a long time…