My partner and I hosted a birthday party event for around 15-20 people. Having made Raspberry & Cardamom Eclairs very recently (recipe on my blog), I knew it was the perfect little dessert to serve to a large group when you are at an informal setting like a BBQ or bonfire since plates aren't necessary!
The recipe also makes 20 eclairs, which was the perfect number for the event!
Once you've mastered this recipe you'll want to play around with different flavours and fillings and I strongly urge you to!
Makes 20
Ingredients
Choux Pastry
- 170g lighly salted butter, chopped into small cubes
- 200g plain flour
- 5 medium eggs, beaten
Crème Pâtissière
- 600ml milk
-300ml double cream
- 6 egg yolks
- 100g white caster sugar
- 6 tbsp cornflour
- 300ml double cream (once the Crème Pâtissière has set)
- 2tbsp icing sugar (once the Crème Pâtissière has set)
Icing
- 100ml milk chocolate
- 2 tsp butter
- 2 tbsp water
- 170g fondant icing sugar
Decoration
- 100g dark chocolate bar (to create chocolate shavings from the bar)
Method
1) Crème Pâtissière: Pour the milk and cream into a saucepan. Heat until simmering then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth.
2) Pour over the milk mixture and mix until you see the mixture thicken to a thick custard consistency. Make sure to constantly stir the mixture to avoid it catching. Pour into a jug, cover the surface with cling film and chill for at least 3 hours, or up to 3 days.
3) Choux Pastry: Put the butter in a saucepan with 450ml water. Sieve the four into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted.
4) Tip the flour into the mixture and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump free. Tip into the bowl and spread the tick paste up the sides a little to help it cool quicker. Leave for 10 minutes.
5) Heat the oven to 200C / 180 fan / gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and a pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round nozzle, about 1.5cm, or cut the bag to this width if you don't have a nozzle.
6) When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition. You should have a smooth batter which will reluctantly drop off the end of your spoon. You may not need to use all of the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
TIP: If you are finding it difficult to combine the mixtures, use an electric whisk. The beaters do get clogged easily though!
7) Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so that the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long.
8) Bake for 40-45 minutes swapping the trays around for the final 10 minutes. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out. If it is not, place the tray back in the oven and lower the temperature by 40 degrees. If the pastry is moist on the inside the eclair will sink when cooling.
TIP: These can be made a day ahead and stored in an airtight container. Reheat in the oven for 5-10 minutes to crisp before filling.
9) Chocolate Icing: Tip the milk chocolate into a heatproof bowl and add the butter and water. Place over a saucepan of simmering water and stir until melted. Add the sieved fondant icing (as much as you need to get the right consistency) a little at a time. Leave on the side.
10) Decoration & Filling: Pierce one end of each of the eclairs with a round piping nozzle.
11) Once the Crème Pâtissière has set, mix the double cream and the icing sugar in a bowl until stiff peaks have formed. Fold the Crème Pâtissière into the whipped cream and transfer into a piping bag with a round nozzle (the same one used to create the holes in the eclairs).
12) Pipe the Crème Pâtissière mixture into each eclair. You may have to tap the end of the eclair on the surface to ensure the mixture gets to the bottom. Repeat for as many times as necessary.
13) Using a teaspoon, spoon the chocolate icing onto the top of the pastry - it should be thick enough to not drip down the side. Smooth the topping so that the sides have clean lines.
14) Using a large knife, scrape the blade along the back of a dark chocolate bar and pull towards the body to create chocolate shavings. Sprinkle the shavings on top of each of the eclairs.
Credit to: Good Food & Good to Know
These eclairs will be at their best as soon as they are put together. At a push they can last up to 3 days in the fridge.