This recipe is for 4 Round buns and 6 Eclairs
Crème Patisserie Éclair topping
making 1 quantity individually 200g Powdered fondant icing
330g full fat milk Assorted food colourings or cocoa.
80g caster sugar A variety of sugar sprinkles
1 tsp vanilla extract
4 egg yolks
300ml double cream
Gently heat the milk in a pan with roughly half the sugar, the butter and vanilla extract.
In a bowl, whisk the egg yolks with the rest of the sugar and the corn flour.
Pour the hot milk over the egg yolk mixture whisking continuously tip the mixture back into the saucepan and bring to the boil over a medium heat, whisking continuously until it thickens. Boil for around 1 – 1 ½ minutes.
Pour onto a large baking cling film baking sheet cover the surface with clingfilm and leave to cool.
- 180g water
- 75g butter
- Pinch salt
- Pinch caster sugar
- 165g bread flour
- 3-4 large eggs (beaten)
- Using a saucepan on a gentle heat melt the butter, salt & sugar, once melted bring it to a boil.
- Mix the flours together then chute the flour into the boiling water, mix vigorously with a wooden spoon.
- Cook out the flour for 2-3 minutes until the pastry leaves the sides of the pan and looks quite shiny.
- Transfer the pastry to a bowl and chop and beat the paste to remove some of the steam. Whilst still warm, add the eggs one at a time and beat in well either by hand or with an electric whisk. The paste when ready should drop off a spatula and form a “V“ shape.
- Place the paste in a large piping bag fitted with a large star nozzle.
- Pipe 6, 12cm (4.5”) sticks (as shown) onto a parchment lined tray. Flick water onto the tray and bake immediately for around 30 minutes at 1600C fan.
- Remove and make 3 steam holes, one at each end and one in the middle. Place on a cooling rack to cool.
For round choux rings
- Using an 8cm biscuit cutter, draw 4 rings onto a parchment paper lined tray. Turn the paper over and following the template pipe circles. Bake for around 30 minutes at 160OC. When baked, remove and make a few steam holes on the underneath, place inverted on the cooling rack.
- Beat the cream to a pipe-able consistency, mix with the crème patisserie.
- Pipe ½ of the cold crème patisserie into the eclairs using the steam holes, make up the fondant icing, colour or flavour, dip the filled eclairs into the fondant, leave to set, further embellishments can be used should wish.
Churros- Demo by Steph
For the choux pastry:
- 50g soft unsalted butter
- 125g water
- Pinch caster sugar
- Pinch salt
- 75g bread flour
- 2-3 large eggs beaten
- Vegetable oil for frying
- 150g caster sugar
- 125g dark chocolate
- 60g full fat milk
- 60g double cream
- 1 tbsp honey
- ½ tsp cinnamon
- ¼ tsp chilli powder
- ¼ tsp ground ginger
- Make the choux as above and transfer it to a piping bag fitted with a star nozzle. Heat the oil to around 180oC in. a fryer or pan.
- Make the chocolate sauce by placing the chocolate, cream, milk, honey and spices into a pan and melt over a low heat until smooth and shiny. Stir occasionally and keep warm over a low heat.
- Mix the caster sugar with the cinnamon and place on a plate.
- Carefully pipe mixture in 5-6-inch lengths, cut end with clean scissors. Don’t over load the pan.
- Fry until golden brown, turning occasionally. Transfer to a paper towel to drain a bit then toss in the cinnamon sugar mixture and roll to coat. Repeat with the remaining dough.
- Pour the sauce into a pot, place the pot in the middle of a plate, pile the churros around the sauce and dig in.