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Aladdin’s Magic Lamp Eclairs

Celebrate the release of the new live action Aladdin movie with these delicious magic lamp inspired eclairs! Filled with a delicious blueberry cream and topped with a refreshing lemon icing and gold sprinkles, they’re shining, shimmering, splendid!
Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Rest Time 3 hours
Total Time 4 hours 30 minutes
Servings 16 eclairs

Ingredients

Blueberry Coulis

  • 2 cups fresh blueberries
  • ¼ cup granulated sugar
  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tablespoons water
  • pinch salt

Pastry Cream

  • 2 cups whole milk
  • ½ vanilla bean
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • ½ cup + 1 tablespoon granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter

Choux Pastry

  • ½ cup nonfat milk
  • ½ cup water
  • ¼ teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 5 large eggs

Lemon Glaze

  • 1 cup powdered sugar
  • 6 tablespoons lemon juice

Decoration

  • gold sanding sugar
  • gold sprinkles

Equipment

  • large pastry bag
  • medium pastry bag
  • ½ inch round tip
  • small round tip or bismark filling tip
  • metal skewer

Instructions

Blueberry Coulis

  1. In a medium saucepan, bring blueberries, sugar, lemon zest, lemon juice, water, and salt to a simmer over high heat.
  2. Reduce heat to medium. Cook until the blueberries soften and pop, stirring occasionally, about 6-7 minutes.
  3. Remove from the heat and pour into a blender. Blend until smooth.
  4. Return to the saucepan and bring to a boil. Reduce heat and simmer until thickened and reduced to 1 cup.
  5. Chill completely.

Pastry Cream

  1. Place a fine mesh strainer over a medium size bowl. Set aside.
  2. In a small bowl, mix the cornstarch and sugar together. Add the eggs and whisk until smooth. Set aside.
  3. Pour milk into a medium saucepan. Split the vanilla bean lengthwise and use the tip of a sharp knife to scrape the seeds into the milk.
  4. Add the salt to the milk and place the saucepan over medium-high heat. Bring to just under a boil, stirring occasionally. Make sure the milk doesn’t stick to the bottom of the pan as it will burn.
  5. Ladle ⅓ of the milk mixture into the egg mixture, whisking constantly.
  6. Pour the egg mixture into the milk mixture and continue to whisk over medium-high heat until thick, about 2 minutes. There should be a few slow bubbles, but not a full boil.
  7. Remove mixture from the heat and pour through the fine mesh sieve.
  8. Cool for 10 minutes, stirring occasionally.
  9. Cut the butter into 1 tablespoon pieces. Whisk butter into cream, mixing until smooth after each addition.
  10. Cool cream by pressing plastic wrap directly on top of the cream.
  11. Once cold, mix 1 cup of blueberry coulis into 2 cups of pastry cream.
  12. Once mixed, keep chilled and well-covered until the eclairs are ready to be filled.

Choux Pastry

  1. Preheat oven to 425 Line two baking sheets with parchment paper. Set aside.
  2. In a medium saucepan, combine milk, water, salt, sugar, and butter over medium heat until butter melts and the mixture boils.
  3. Add the flour, all at once, stirring vigorously with a wooden spoon until the dough forms a smooth mass and pulls away from the sides of the pan, about 3 minutes.
  4. Transfer dough to a heatproof bowl. Using the wooden spoon, beat in eggs one at a time, incorporating each before adding the next.
  5. Transfer dough to a large pastry bag fitted with a ½ in round tip.
  6. Pipe dough onto prepared baking sheets. Each eclair should be about 5 inches long and 1 inch wide. Use a damp finger to smooth the ends, if needed.
  7. Bake until puffed and starting to show color, about 10 minutes.
  8. Reduce the oven to 375 F and bake until the shells are browned and feel light and hollow inside, about 12 minutes.
  9. Remove from the oven and poke holes in the ends using a metal skewer.
  10. Cool on wire racks.

Lemon Glaze

  1. Stir together powdered sugar and lemon juice, using just enough lemon juice to make a thick glaze.
  2. Cover until ready to use.

Assembly

  1. Place blueberry pastry cream into a medium piping bag with a small round tip or a bismark filling tip.
  2. Fill the eclairs. Use both sides if needed so that the filling runs through the entire eclair.
  3. Spread a layer of lemon glaze on top of the eclairs. Sprinkle with gold sprinkles and sanding sugar.
  4. Serve immediately or chill for up to 6 hours. Eclairs are best enjoyed the same day they’re filled.

Recipe Notes

adapted from Tartine