Why not get creative with éclair flavours! These delightful treats are pretty in pink.
Preheat oven to 180 degrees celsius.
Simmer water, milk, butter, sugar and salt in a heavy bottom saucepan over medium heat until just before boiling.
Remove pan from heat and dump in all the flour.
Stir mixture until flour completely incorporated.
Return the pan to a medium heat and cook the dough for about 2 minutes.
Transfer the dough to a stand mixer with a paddle attachment. Beat dough on a low speed for 2 minutes to cool dough. You will see steam being released.
Slowly add the egg mix while beating and beat until completely combined and dough is smooth.
Fill the dough into a piping bag fitted with a star nozzle about 1cm wide.
Mark 12cm long lines on baking paper with a ruler and pencil.
Attach baking paper (with pencil marks facing down) to cookie sheet by dabbing blobs of choux pastry in corners.
Pipe pastry slowly and steadily in straight lines following pencil marks.
Dust with icing sugar.
Bake at 180 degrees celsius for 15 minutes then lower temperature to 160 degrees celsius for another 15 minutes.
Watch carefully that they do not burn.
Take out of oven and carefully using a skewer, make a small hole at one end of each length (hole must be big enough to insert piping nozzle later).
Carefully push the skewer through until it makes a tiny hole at the other end of the length. This will ensure that the piped cream will fill the whole éclair.
Leave to cool on wire rack.
Place blueberries into saucepan and gently mash them.
Add sugar and orange juice and bring it to a boil.
Cook the fruit mixture until it thickens (about 5-10 minutes).
It’s done when you can draw a line through the jam and it stays open for a couple of seconds.
Strain through a sieve and let the jam cool in the fridge.
Put cream and honey into a mixing bowl and whip until soft peaks.
Pour blueberry jam into the cream and gently swirl through.
Transfer mix into a piping bag with a small 0.5cm nozzle attached.
Beat icing sugar and glucose together.
Slowly add the orange juice into icing mix a little at a time until the right consistency is reached.
Add a couple drops of purple food colouring & lavender essence and mix to achieve a pastel purple.
It should be thick enough to thickly coat the éclair but runny enough to pipe from a bag.
Assembling the éclairs:
Pipe the whipped cream slowly into the éclairs.
Make sure it is completely filled (whipped cream should just be visible in hole at other end).
Pipe each éclair with the lavender icing, wiping off any excess drips.
When the icing has set a bit, decorate with blueberries.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
Trending This Week