Directions
Step 1
Make the choux pastry: Place a rack within the middle of the oven and preheat to 425°F. Line two baking sheets with parchment.
Step 2
In a medium pot over medium-high warmth, deliver the milk, butter, kosher salt, and ⅔ cup water to a boil. Utilizing a picket spoon or stiff silicone spatula, progressively add the flour and stir to work right into a paste. Flip the warmth to medium-low and cook dinner, stirring constantly, till a movie types on the underside of the pot and the dough types a ball, 3–4 minutes. Take away from the warmth.
Step 3
To a stand mixer fitted with a paddle attachment, switch the dough and blend on low pace till cooled barely, about 2 minutes. Add the eggs one after the other, mixing till every egg is totally integrated earlier than including the following, 1–2 minutes. Cease and scrape down the edges of the bowl often. Combine within the quatre-épices till mixed.
Step 4
Switch the choux pastry to a piping bag fitted with ⅜-inch plain metallic tip. Onto the lined baking sheets, pipe 1½-inch lengths of pastry in rows, leaving not less than ½ inch between every. With a moist finger, easy any uneven ends left from the piping tip.
Step 5
Bake for five minutes, then flip the oven temperature to 350°F and proceed baking till the éclairs are golden brown and puffed, 15–20 minutes extra. Switch to a wire rack to chill fully.
Step 6
Make the camembert cream: To a small pot, add the oil and switch the warmth to low. To a meals processor, add the eggs. When the oil temperature reaches 160°F on an instant-read thermometer, activate the meals processor and slowly stream within the oil till the combination is the consistency of mayonnaise. Cease and scrape down the edges with a spatula. Add half of the crème fraîche and the xanthan gum and course of till integrated. Add the remaining crème fraîche and course of to mix. Add the camembert and course of till totally easy and integrated, about 2 minutes. Season to style with kosher salt, then switch to a piping bag fitted with a skinny tip and put aside at room temperature.
Step 7
Make the toasted honey and white chocolate ganache: To a medium heatproof bowl, add the white chocolate. In a small pot over medium-low warmth, stir collectively the cream and kosher salt and produce simply to a simmer. In the meantime, in a deep pot over excessive warmth, cook dinner the honey, stirring often, till it turns a darkish caramel shade, 5–7 minutes. Add the new cream combination to the honey slowly (it would foam and bubble), stir nicely to include, then instantly pour the honey caramel over the white chocolate. Put aside to permit the chocolate to soften for a minute or two, then whisk nicely till easy and totally mixed. Whisk within the butter till totally integrated, then set the ganache apart till cooled and thickened barely, 20–25 minutes.
Step 8
To assemble: Utilizing the extensive finish of a chopstick, poke holes in each ends of the éclairs, then pipe the cream into each ends. Dip the tops of the éclairs within the ganache, garnish with flaky salt, lemon zest, and nuts (if desired), then put aside at room temperature till set. Serve at room temperature.
-
Make the choux pastry: Place a rack within the middle of the oven and preheat to 425°F. Line two baking sheets with parchment.
-
In a medium pot over medium-high warmth, deliver the milk, butter, kosher salt, and ⅔ cup water to a boil. Utilizing a picket spoon or stiff silicone spatula, progressively add the flour and stir to work right into a paste. Flip the warmth to medium-low and cook dinner, stirring constantly, till a movie types on the underside of the pot and the dough types a ball, 3–4 minutes. Take away from the warmth.
-
To a stand mixer fitted with a paddle attachment, switch the dough and blend on low pace till cooled barely, about 2 minutes. Add the eggs one after the other, mixing till every egg is totally integrated earlier than including the following, 1–2 minutes. Cease and scrape down the edges of the bowl often. Combine within the quatre-épices till mixed.
-
Switch the choux pastry to a piping bag fitted with ⅜-inch plain metallic tip. Onto the lined baking sheets, pipe 1½-inch lengths of pastry in rows, leaving not less than ½ inch between every. With a moist finger, easy any uneven ends left from the piping tip.
-
Bake for five minutes, then flip the oven temperature to 350°F and proceed baking till the éclairs are golden brown and puffed, 15–20 minutes extra. Switch to a wire rack to chill fully.
-
Make the camembert cream: To a small pot, add the oil and switch the warmth to low. To a meals processor, add the eggs. When the oil temperature reaches 160°F on an instant-read thermometer, activate the meals processor and slowly stream within the oil till the combination is the consistency of mayonnaise. Cease and scrape down the edges with a spatula. Add half of the crème fraîche and the xanthan gum and course of till integrated. Add the remaining crème fraîche and course of to mix. Add the camembert and course of till totally easy and integrated, about 2 minutes. Season to style with kosher salt, then switch to a piping bag fitted with a skinny tip and put aside at room temperature.
-
Make the toasted honey and white chocolate ganache: To a medium heatproof bowl, add the white chocolate. In a small pot over medium-low warmth, stir collectively the cream and kosher salt and produce simply to a simmer. In the meantime, in a deep pot over excessive warmth, cook dinner the honey, stirring often, till it turns a darkish caramel shade, 5–7 minutes. Add the new cream combination to the honey slowly (it would foam and bubble), stir nicely to include, then instantly pour the honey caramel over the white chocolate. Put aside to permit the chocolate to soften for a minute or two, then whisk nicely till easy and totally mixed. Whisk within the butter till totally integrated, then set the ganache apart till cooled and thickened barely, 20–25 minutes.
-
To assemble: Utilizing the extensive finish of a chopstick, poke holes in each ends of the éclairs, then pipe the cream into each ends. Dip the tops of the éclairs within the ganache, garnish with flaky salt, lemon zest, and nuts (if desired), then put aside at room temperature till set. Serve at room temperature.
