Choux pastry can be a challenge, but it’s worth it! The sweet little pastry eclairs puff up and become hollow, and they are delicious drizzled with melted chocolate.
Ingredients
- 1/2 cup milk
- 1/2 cup water
- 125g butter
- 1 tbsp sugar
- 1 cup plain flour
- 4 eggs, beaten
- 1/2 cup cream
- 100g white chocolate buttons
- 60g Caramilk chocolate
Method
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Step 1Place milk, water, butter and sugar in a medium saucepan and heat until butter melts. Add flour and beat with a wooden spoon for 4 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs gradually, beating to combine, until you have a smooth paste that will hold its shaped when piped. Place dough in a piping bag and snip the end. Pipe log shapes approximately 2cm wide and 10cm long onto the prepared trays, leaving plenty of room between each one.
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Step 2Place in oven and drop the heat to 180C. Bake for 20 mins until puffed and golden. They should feel hollow when you tap on the base. Remove and allow to cool completely.
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Step 3Heat cream until just simmering. Place white chocolate in a bowl. Pour over scalded cream and allow to sit for 1 minute. Stir to create a smooth glaze. Place in a shallow bowl.
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Step 4Melt Caramilk in the microwave in short bursts until smooth. Place in a small zip-lock bag and snip a very small hole in one corner.
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Step 5Dip each eclair upside down in the white chocolate glaze then place right side up on serving plate. Pipe melted Caramilk in a drizzled pattern over the top.
Recipe Notes
For extra deliciousness, you could gently cut your eclairs in half and fill with whipped cream, before decorating with white chocolate glaze and melted Caramilk chocolate.
If you add too much egg to your pastry, the eclairs won’t puff up when baked. Add egg gradually until you reach the desired smooth but firm consistency.
Recipe and photo by Greer Worsley.
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