Best Sweet Corn White Chocolate Strawberry And Pickled Jalapeño Eclairs Recipes

SWEET CORN, WHITE CHOCOLATE, STRAWBERRY AND PICKLED JALAPEñO ECLAIRS

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• For the pickled jalapeños: Place the sugar, vinegar, salt and 1/2 cup water in a container. Shake to combine, then add the jalapeños and let sit for at least 30 minutes.
• For the pâte à choux: Meanwhile, in a small saucepan, combine 1/2 cup water with the butter, cinnamon and salt and bring to a boil. Reduce the heat to medium, add the flour all at once and stir vigorously with a wooden spoon or rubber spatula. Cook, stirring constantly, until the mixture has formed a ball, has a slightly sweaty sheen to it and has pulled away from the pan.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it cools down, 2 to 3 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added in the next step.
• Beat in 2 eggs, 1 at a time. Do not add the second egg until the first is fully incorporated. Check the consistency of the batter; it should fall off the spoon in a smooth, elastic stream. If it does not, whisk the third egg in a separate bowl, add half to the batter and beat until smooth. Check the consistency again and add the other half, if needed.
• Transfer the batter to a pastry bag fitted with a large round tip. Pipe six 4-inch-long eclairs onto the prepared sheet pan, making sure to leave at least 1 inch between each eclair. They grow! Bake until golden brown, 20 to 25 minutes, then set aside to cool.
• For the sweet corn pastry cream: Meanwhile, whisk 1/2 cup of the heavy cream and the cornstarch in a small bowl until there are no lumps. Set the slurry aside.
• Place 4 cups of the heavy cream, 1 cup of the sugar and 2 teaspoons of the vanilla extract in a medium saucepan. Turn the heat to low and allow it to come to a gentle boil, stirring occasionally.
• Meanwhile, place the eggs and remaining 1 cup sugar in a large bowl and beat aggressively with a whisk until the mixture thickens and turns pale yellow. When the cream comes to a boil, remove from the heat. Whisk half of it into the egg-sugar mixture, then immediately whisk the cream-egg-sugar mixture back into the saucepan of hot cream. Turn the heat to medium and whisk for 2 to 3 minutes, then gradually whisk in the reserved slurry.
• Cook, whisking frequently, until the mixture has thickened to the consistency of a pudding. Remove from the heat and strain through a fine-mesh strainer into a bowl. Place the bowl in an ice bath until the pastry cream is completely cool, at least 10 minutes.
• Place the corn kernels, remaining 1/4 cup heavy cream and remaining 1 teaspoon vanilla extract in a medium saucepan. Bring to a low boil and cook, stirring occasionally, for 5 minutes. Transfer the mixture to a blender, add half the pastry cream and blend until smooth. Fold the mixture into the remaining pastry cream, then transfer to a pastry bag fitted with a small round tip. Set the bag with the sweet corn pastry cream aside.
• For the glaze: Set up a double boiler over medium heat. Place the white chocolate chips and coconut oil in a heatproof bowl and set the bowl over the boiling water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate has melted.
• For serving: Cut a small hole in the end of each eclair using a paring knife, then fill the eclairs with the sweet corn pastry cream. Pour the melted white chocolate over the eclairs, then arrange the fresh strawberries, freeze-dried strawberries and pickled jalapeños on top.

CHEATER ECLAIRS WITH STRAWBERRY CREAM

Steps:

• Heat 2 inches of vegetable oil in a large Dutch oven to 315 degrees F. Have a cooling rack set over a paper towel-lined baking sheet ready.
• Combine the strawberries and sugar in a large bowl and toss well. Set aside to macerate at room temperature.
• Separate a biscuit and stretch it slightly into an oblong shape. Starting on the short end, tuck and roll into a 5-inch-long log. Repeat with the remaining biscuits. Working in 2 batches, fry the biscuits until they are golden brown and cooked through, about 5 minutes per batch. Drain on the cooling rack.
• Drain the berries, reserving the liquid in the bowl (you should have about 3 tablespoons of liquid). Whisk the cream and vanilla in an electric mixer on medium-high speed until foamy. Add the reserved berry liquid and whip to soft peaks. Set aside.
• To assemble, split the fried biscuits into 2 pieces lengthwise with a serrated knife. Set the bottom halves on a platter and top the halves with the strawberries. Top with the whipped cream.
• Place the fudge sauce in a microwave-safe bowl. Microwave on high until in 15-second increments, stirring in between, until the sauce is warm and becomes thin. Dip the tops of the other halves in the warm fudge sauce. The sauce should be loose enough to coat the tops easily; if it's not, reheat it and, if necessary, thin it out with a little canola or vegetable oi). Set the dipped tops over the whipped cream.

STRAWBERRIES AND JALAPENOS

Steps:

• Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
• Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
• Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
• Toss in lemon zest right before serving. Spoon over ice cream and serve.
• Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).

PICKLED CORN AND PEPPERS

Steps:

• Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.
• Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
• Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.