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1
Preheat oven to 400F.
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2
Line 2 heavy large baking sheets with foil.
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3
Grease foil; dust with matzo cake meal.
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4
Combine water, margarine, sugar and salt in heavy medium saucepan.
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5
Stir over medium-high heat until mixture boils.
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6
Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute.
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7
Remove from heat.
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8
Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each.
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9
Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip.
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10
Pipe out 3-inch-long logs onto prepared sheets, spacing evenly.
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11
Brush tops with glaze, using brush to smooth shape where necessary.
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12
Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes.
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13
Cut small slit in side of each pastry to allow steam to escape.
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14
(Can be made 1 week ahead.
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15
Freeze in heavy sealable plastic bags.
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16
Bake frozen pastries on baking sheet in 400F.
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17
oven until hot and crisp, about 8 minutes; cool before using.)
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18
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend.
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19
Gradually whisk in nondairy creamer, then yolks.
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20
Add margarine, vanilla bean and lemon peel.
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21
Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes.
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22
Whisk in brandy.
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23
Transfer to small bowl; discard vanilla bean.
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24
Refrigerate uncovered until cold, stirring occasionally, about 6 hours.
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25
Puree 1 1/2 baskets strawberries and raspberries in blender or processor.
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26
Strain.
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27
Mix in sugar, refrigerate until chilled.
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28
(Pastry cream and sauce can be prepared 1 day ahead.
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29
Cover, keep chilled.)
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30
Cut off top third of pastries.
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31
Press down any dough in center.
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32
Whisk pastry cream to smooth if necessary.
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33
Fill bottom of each pastry with about 1 tablespoon pastry cream.
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34
Overlap 3 strawberry halves on cream.
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35
Arrange top of pastry over strawberries.
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36
(Can be prepared 6 hours ahead; refrigerate.)
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37
Arrange 2 eclairs on each plate.
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38
Serve with berry sauce.
