Ingredients:
- 1/2 cup (1 stick) unsalted pareve margarine, diced
- 1/4 cup (1/2 stick) unsalted pareve margarine, diced
Directions:
- For Eclairs: Preheat oven to 400°F. Line 2 heavy large baking sheets with foil. Grease foil; dust with matzo cake meal. Combine water, margarine, sugar and salt in heavy medium saucepan. Stir over medium-high heat until mixture boils. Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each. Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth shape where necessary.
- Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes. Cut small slit in side of each pastry to allow steam to escape. (Can be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake frozen pastries on baking sheet in 400°F. oven until hot and crisp, about 8 minutes; cool before using.)
- For Pastry Cream: Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend. Gradually whisk in nondairy creamer, then yolks. Add margarine, vanilla bean and lemon peel. Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes. Whisk in brandy. Transfer to small bowl; discard vanilla bean. Refrigerate uncovered until cold, stirring occasionally, about 6 hours.
- For Sauce: Puree 1 1/2 baskets strawberries and raspberries in blender or processor. Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and sauce can be prepared 1 day ahead. Cover, keep chilled.)
- Cut off top third of pastries. Press down any dough in center. Whisk pastry cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over strawberries. (Can be prepared 6 hours ahead; refrigerate.)
- Arrange 2 éclairs on each plate. Serve with berry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.38 Kcal (726 kJ) | ||
| Calories from fat | 18.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 3% | |
|---|---|---|---|
| Cholesterol | 76.57mg | 26% | |
| Sodium | 96.56mg | 4% | |
| Potassium | 98.88mg | 2% | |
| Total Carbs | 32.41g | 11% | |
| Sugars | 10.47g | 42% | |
| Dietary Fiber | 21.76g | 87% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 131.42 Kcal (550 kJ) | ||
| Calories from fat | 14.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 3% | |
|---|---|---|---|
| Cholesterol | 58.04mg | 26% | |
| Sodium | 73.19mg | 4% | |
| Potassium | 74.95mg | 2% | |
| Total Carbs | 24.57g | 11% | |
| Sugars | 7.94g | 42% | |
| Dietary Fiber | 16.49g | 87% | |
| Protein | 2.23g | 6% | |
| Vitamin C | 3.4mg | 8% | |
| Iron | 0.9mg | 7% | |
| Calcium | 15.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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