- Yield: 12 eclairs
- Pate a Choux for Eclairs, chilled in the pastry bag
- 2¾ cups (540 g) Unsweetened finely shredded dried coconut
- 1½ cups (540 g) Pouring/icing fondant
- ¼ cup (65 g) Low-fat or nonfat milk
- 3½ cups (800 g) Lime Curd
How to Make It
- Create a template and pipe and bake the eclairs as directed. Let cool completely.
- Preheat the oven to 325°F (standard).
- Spread the coconut on a sheet pan and bake for about 5 minutes, stirring as needed, until it turns an even golden brown. Let cool completely, then pour into a wide, shallow bowl. Place the fondant in a heatproof bowl that is about 7 inches wide (just slightly larger than an eclair) and set over a pot of simmering water, stirring to loosen the fondant. Add the milk 5 grams/1 teaspoon at a time as needed to help loosen it. Do not heat it beyond 95°F/35°C. Remove from the heat and let cool to room temperature. The fondant will be thick but fluid enough to glaze the eclairs. To fill and glaze the eclairs
- Fill the eclairs with the lime curd, as directed in the recipe for chocolate eclairs (page 169). Then, one at a time, dip each one into the fondant to glaze, as directed in the recipe for chocolate eclairs, immediately dip the glazed top into the toasted coconut, and set on a serving platter.
- The eclairs are best eaten as soon as they are completed, but they can be refrigerated for up to 1 hour.