Passion Fruit Eclairs
Passion fruit crème patissiere in homemade eclairs with a decadent drizzle.
Preheat the oven to 200°C and grease two baking trays.
Place the boiling water in a saucepan, add the First Choice Butter and melt. Bring to the boil.
Add the flour all at once – and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat whilst stirring well.
Remove from the heat, transfer the choux paste to a clean bowl.
Leave to cool for at least 5 minutes.
Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.
Spoon the choux paste into a piping bag fitted with a nozzle and pipe long eclairs onto your baking tray.
Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 20 minutes. The eclairs must be golden brown and crisp.
TIP: Pierce with a skewer 5 minutes before the end of the baking time to release steam and return to the oven.
Pour the First Choice Milk into a small saucepan and bring to the boil.
Mix together the flour, corn flour, castor sugar, salt and the eggs to make a paste. Pour the hot milk over and mix very well with a whisk.
Transfer the mixture back to the saucepan on low heat and bring to a gentle simmer whilst stirring all the time. Remove from the heat.
Stir in the First Choice Passion Fruit Dessert Topping and the First Choice Butter. Spoon into a clean bowl, cover the surface with clingfilm and leave to cool completely.
Place the white chocolate, passion fruit pulp and the cream into a bowl on a double boiler. Heat gently to melt.
Cool and keep aside.
Spoon the passionfruit crème patisserie into a piping bag, fitted with a nozzle. Make holes in the bottom of the eclairs, insert the piping bag and fill the eclairs with the crème patisserie. Drizzle over some of the cooled ganache and place in the fridge for an hour before serving.
OPTIONAL: pipe whipped cream on top of the eclairs just before serving. Garnish with mint and a little fresh passion fruit pulp.
Ingredients
Directions
Preheat the oven to 200°C and grease two baking trays.
Place the boiling water in a saucepan, add the First Choice Butter and melt. Bring to the boil.
Add the flour all at once – and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat whilst stirring well.
Remove from the heat, transfer the choux paste to a clean bowl.
Leave to cool for at least 5 minutes.
Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.
Spoon the choux paste into a piping bag fitted with a nozzle and pipe long eclairs onto your baking tray.
Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 20 minutes. The eclairs must be golden brown and crisp.
TIP: Pierce with a skewer 5 minutes before the end of the baking time to release steam and return to the oven.
Pour the First Choice Milk into a small saucepan and bring to the boil.
Mix together the flour, corn flour, castor sugar, salt and the eggs to make a paste. Pour the hot milk over and mix very well with a whisk.
Transfer the mixture back to the saucepan on low heat and bring to a gentle simmer whilst stirring all the time. Remove from the heat.
Stir in the First Choice Passion Fruit Dessert Topping and the First Choice Butter. Spoon into a clean bowl, cover the surface with clingfilm and leave to cool completely.
Place the white chocolate, passion fruit pulp and the cream into a bowl on a double boiler. Heat gently to melt.
Cool and keep aside.
Spoon the passionfruit crème patisserie into a piping bag, fitted with a nozzle. Make holes in the bottom of the eclairs, insert the piping bag and fill the eclairs with the crème patisserie. Drizzle over some of the cooled ganache and place in the fridge for an hour before serving.
OPTIONAL: pipe whipped cream on top of the eclairs just before serving. Garnish with mint and a little fresh passion fruit pulp.