Bouchon Chocolate Covered Eclairs with Dulce de Leche Coconut Filling

Bouchon Chocolate Covered Eclairs with Dulce de Leche Coconut Filling

Bouchon Chocolate Covered Eclairs with Dulce de Leche Coconut Filling

So the Bouchon cookbook is amazing. The writing is extremely detailed and if you follow it step by step you will most likely obtain perfect results. Minus a little calibrating for finicky ovens.

Bouchon Chocolate Covered Eclairs with Dulce de Leche Coconut Filling

Whereas I stuck to the Bouchon recipe for the eclair dough and ganache topping I wanted to make my own filling. Having some leftover dulce de leche and coconut pudding I thought that would make a great filling. This recipe is based on Manjar de Coco, a Brazilian coconut pudding that is normally topped with prunes and prune syrup. Which sounds quite dismal but is actually pretty tasty. Here’s a traditional recipe for Manjar de Coco from Chronic Cravings.

In the traditional Manjar de Coco recipe you use a can of sweetened condensed milk but I substituted a can of dulce de leche for the condensed milk.

RECIPE

MANJAR DE COCO COM DULCE DE LECHE

Makes about 3.5-4 cups of filling.

INGREDIENTS:

    1 can of dulce de leche
    whole milk
    3/4 cup of coconut milk
    4 tablespoons of corn starch
    1/2 cup of coconut flakes

INSTRUCTIONS:

    1. Add dulce de leche, coconut milk, coconut flakes, and corn starch into a pan.
    2. Take the empty can of dulce de leche and pour two cans worth of whole milk into the pan with all the other ingredients.
    3. Turn on stove and cook it on medium heat continuously stirring until its thickened.
    4. Chill in fridge.

Remember that the mixture will thicken as it chills so cook until its a little runnier than you want it to be.

Now the Bouchon recipe is quite long and detailed, here is a link to it:

Bouchon Eclairs

Eclairs Cooling

Eclairs Cooling

Obviously did not use a pastry piping bag as was instructed but besides that the only other modification I had to make was that my eclairs were still not airy enough after the baking process was done so I had to leave them in for 8 minutes longer. I blame this on my oven as it tends to undercook things to a certain extent…

Slicing Eclairs

Slicing Eclairs

Filling Eclairs

Filling Eclairs

Ganache

Ganache

Finishing up Eclairs

Finishing up Eclairs

Last step:

Eclair Innards

Eclair Innards

The last step is perhaps quite important because eclairs do not stand the test of time. Every moment they are sitting they are getting soggier so please make sure to assemble them right before you plan to eat them all!

TIPS:
- If you can’t find dulce de leche you can just make it yourself either by cooking it over a saucepan or by boiling a can of sweetened condensed milk, see this link here.



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6 Thoughts.

  1. Pingback: Bouchon Flan Tart with Chocolate Ganache | Sun Diego Eats

  2. Your ganache looks soooo good. I like eclairs but usually eat only the ganache part of it :) All the supermarkets seem to be having a sale on condensed milk lately. I’ve never made dulce de leche before so maybe I’ll buy a can or two of the condensed milk and give it a go (hopefully I don’t make too big of a mess to clean up).

    • To be honest I know it says to remove the screws before boiling the condensed milk but I never remove the screws and nothing bad has happened….yet. Haha. Just make sure the water level stays above the can :)

    • The pate a choux dough is actually pretty easy to make since you’re essentially cooking it in a pan! And although this book had fussy baking instructions I’ve made cream puffs before and just baking them at one temperature works perfectly fine too :)

  3. Pingback: Diner en Blanc SD | Sun Diego EatsSun Diego Eats

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