Mojito Eclairs/Cream Puffs
Is it possible to make too many mojitos? Really, is it, be honest with me. This weather is just too nice & mint is just so in season! These evenings beg for porch sitting and cool drink sipping and desserts that are light and summery.
Light and summery…fresh mint…limes…rum–how about a mojito eclair? I actually made cream puffs because I wanted more than just four or five eclairs for the dessert party I brought them to, but hey, cream puff or eclair, it’s the same (sans shape, of course). I don’t remember exactly why I needed to make a mojito eclair, why not just regular eclairs, but however the idea was born, I think, personally, that it was a pretty good one. I’m not one to experiment nuch with flavors or make up my own recipes, and although I haven’t done a web search yet, I feel like the combination is rather unique. If not, well, I still think it’s awesome.
The eclair is composed of a regular choux pastry shell, filled with a mint custard, and drizzled with a light rum & lime glaze. Simple as that! And, as my mother pointed out, eclairs seem so fancy but they’re so simple make. This recipe is no exception. Oh, and might I suggest you mix up a cocktail or two to keep you company while you slave away in the kitchen? It’s perfectly refreshing in a hot kitchen!
Mojito Eclairs/Cream Puffs
For the choux pastry (from Musings from the Fishbowl):
1 c all-purpose flour
2 tsp sugar
1/4 tsp salt
3/4 tsp baking powder
2 tbsp margarine
2 tbsp Ener-G Egg Replacer whipped until stiff with 1/3 c water
1 c soy milk
Pre-heat oven to 400 degrees.
Prepare egg-replacer. Stir together flour, vegan sugar, salt, baking powder.
In a sauce pan (non-stick works well), bring the soy milk and margarine to a boil, stirring constantly. Add the flour all at once, and reduce heat to low. Stir constantly until the dough forms a ball that pulls away from the pan and the spoon and is glossy and smooth.
Working quickly, remove from heat and add the Ener-G Egg Replacer, about a third at a time, beating well after each addition until the dough is glossy, smooth, and pulls away from the pan.
Shape the puffs as desired–just make sure each puff/eclair is rounded enough to fill with custard. Bake at 400 degrees for 10 minutes, then lower heat to 350 for another 30-40 minutes (half way through, flip the puffs over so that they bake evenly). Once slightly golden on the bottom, turn off oven and allow the puffs to cool with the door slightly cracked for another 20 minutes. Take out of oven and set aside.
For the filling (adapted from Veg Source):
2 c soy milk
3/4 c sugar
3 tbsp cornstarch
1 tsp vanilla
4 springs fresh mint, chopped finely
Mix 1/4 cup soy milk with cornstarch. Set aside.
Bring 1 & 3/4 cups of soy milk and sugar to a boil in a saucepan. Once boiling, immediately remove from heat. Stir the cornstarch mixture into the boiling soy milk. Cook the mixture over low heat, stirring constantly, until thick like pudding.
Remove from heat. Stir in vanilla and mint. Set aside.
For the glaze:
3/4 c powdered sugar
1/2 oz light rum (I use Bacardi)
zest of one lime
juice of half a lime
In a small bowl, mix together all ingredients until a glaze forms. Add more sugar or rum until you achieve the consistency you want.
Cut the puffs/eclairs into two pieces (1/3 for the top, 2/3 for the bottom–not an exact half) with a serrated knife. Pick out the doughy insides to form cavities.
Scoop 1-2 tsp of the custard into the puffs then drizzle the glaze on top.
Let chill for at least 1 hour, then serve!