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fruity pebble eclair cheesecake taco

Eclairs Fruity Pebble Cheesecake Taco

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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine Fusion
Servings 12 tacos

Equipment

  • 2 sheet pan
  • 1 silicone baking mat or parchment sheets
  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 piping bag
  • 1 large round piping tip
  • 1 taco shell mold or 12 wooden spoons for draping
  • 1 Cooling rack
  • 1 offset spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup water
  • 8 tablespoon unsalted butter cubed
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine salt
  • 1 cup all-purpose flour sifted
  • 4 large eggs room temperature
  • 8 ounce cream cheese softened
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest finely grated
  • 1 cup heavy cream cold
  • 1 1/2 cup Fruity Pebbles cereal divided
  • 4 ounce white chocolate chips melted
  • 2 tablespoon coconut oil melted
  • 1/4 cup rainbow sprinkles optional
  • 1 cup fresh strawberries diced
  • 1 cup fresh mango diced
  • 1 lime zested
  • 1 tablespoon honey

Instructions
 

  • Preheat the oven to 400°F and line two sheet pans with silicone mats or parchment.
  • Bring water, butter, sugar, and salt to a simmer in a medium saucepan over medium heat.
  • Add flour all at once and stir vigorously until the dough forms a ball and a film coats the pan, about 2 minutes.
  • Transfer the hot dough to a mixing bowl and cool 5 minutes until warm but not hot.
  • Beat in eggs one at a time until the dough is smooth, glossy, and forms a thick ribbon off the spoon.
  • Pipe 4- to 5-inch long, 1-inch wide strips of pâte à choux on the prepared sheets, spacing 2 inches apart.
  • Bake at 400°F for 10 minutes, then reduce to 350°F and bake 15 to 18 minutes until puffed and deeply golden.
  • Remove from the oven and quickly pierce each shell with a skewer to vent steam.
  • While warm and pliable, drape each éclair shell lengthwise over a taco mold or between two inverted wooden spoons to form a taco shape, then cool completely on a rack.
  • Beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
  • Whip heavy cream to medium-stiff peaks and fold gently into the cream cheese mixture to make cheesecake filling.
  • Stir together strawberries, mango, lime zest, and honey in a small bowl and set aside.
  • Crush 1 cup Fruity Pebbles lightly, leaving some larger bits for crunch.
  • Mix melted white chocolate with coconut oil until fluid and smooth.
  • Brush or dip the cooled éclair taco rims in the white chocolate, then immediately coat with the crushed Fruity Pebbles and sprinkles, and let set 10 minutes.
  • Spoon or pipe the cheesecake filling generously into each éclair taco shell.
  • Top with the fruit mixture and sprinkle with the remaining 1/2 cup Fruity Pebbles.
  • Chill the filled tacos 30 to 60 minutes to set before serving.

Notes

Work quickly to shape the éclairs while they’re warm; if they firm up, return them to a 300°F oven for 2 to 3 minutes to soften and reshape. For extra crispness, bake the piped shells on a perforated pan or flip them halfway through baking. Ensure the cheesecake filling is not too loose by whipping the cream to medium-stiff peaks and folding gently to keep structure. If humidity softens the shells, re-crisp empty shells at 300°F for 5 minutes, cool, then fill. Flavor twists include adding 1 tablespoon freeze-dried fruit powder to the filling or using dark chocolate for the rims. Store assembled tacos chilled up to 6 hours and keep components separate up to 2 days.
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