I know this is a long list of ingredients and steps and is seemingly for the advanced baker - but I promise you it's not as hard as it seems and the result is impressive and would be a terrific WOW to finish up a dinner party or to take to a potluck.
Ingredients
For the Blueberry Reduction
2 ½ cups fresh or frozen blueberries
1 teaspoon lemon zest
¼ cup elderflower liqueur (IE St. Germain’s)
3/4 cup sugar
¼ teaspoon salt
For the custard
4 egg yolks
1/2 cup sugar
2 teaspoons vanilla extract
1 cup half & half
1 cup milk
1/3 cup cornstarch
For the choux shells
4 ounces milk
3 ounces water
6 tablespoons unsalted butter
1/2 cup Namaste Foods sorghum flour
1/4 cup Namaste Foods brown rice flour
1/4 cup Namaste Foods tapioca flour
2 teaspoons sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
4 eggs + 1 for egg wash
For the elderflower icing
1 3/4 cups of confectioners’ sugar
1/8 cup of lemon juice
1/8 cup elderflower liqueur
1 teaspoon lemon zest
1 tsp of salted butter (melted)
Directions
For the blueberry reduction
Using a food processor, or a potato masher, puree the blueberries and sugar together. Allow to macerate for 1 hour.
Place the berry puree, elderflower liqueur and lemon zest into a medium saucepan. Bring to a very bare minimum simmer and simmer until the puree is reduced by half, being careful not to boil as this would change the flavor and color of the reduction. Cool completely.
For the custard
Whisk together the egg yolks and sugar until well incorporated. Whisk in the vanilla extract.
In a separate bowl whisk together the cornstarch, milk and half & half.
In a medium saucepan, carefully whisk together all ingredients and cook over medium heat until the custard begins to thicken, stirring constantly.
Remove from heat, pour into a clean bowl and allow to cool for about 5 minutes. Cover with plastic wrap so that it touches to the custard, so that it doesn't form a skin. Refrigerate while you prepare the rest of the ingredients.
For the choux pastry
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a small bowl, thoroughly combine the sorghum flour, brown rice flour, tapioca flour, sugar, xanthan gum and salt.
In a medium saucepan combine the milk, water and butter. Turn on medium heat until the butter melts and the mixture is boiling. Turn off the heat.
Stir in the flour mixture all at once using a wooden spoon. Keep stirring until the dough has come together in the pan. Transfer to a large mixing bowl.
Using a hand mixer, or stand mixer, start mixing the dough on low to release any extra steam and cool slightly.
Add one egg at a time, being sure to incorporate thoroughly. The batter should be able to hold its shape.
Using a pastry bag fitting with a large nozzle (1/2 inch), pipe equal rounds of dough onto the parchment lined baking sheet. Gently pat down any peaks in the dough with moistened fingers.
Combine the last egg with about 1 tablespoon of water. Brush the tops of the cream puffs with the egg wash.
Bake for 30-35 minutes or until the eclair shells are golden brown.
Remove from oven and using a wooden skewer or toothpick, poke a small hole in the top to release steam. Allow to cool completely.
Assemble the puffs
Combine ½ cup of the blueberry reduction to the vanilla custard.
Transfer the custard into a pastry bag fitted with a 1/4 inch nozzle. Make a hole in each shell and fill each one - or cut off the top of each shell, fill and return the top to the cream puff.
Dip the top of each cream puff into the glaze and allow to dry for 30 minutes.
