Choux pastry is so versatile, its neutral flavour suits both sweet and savoury dishes and it is great for miniature buns or eclairs to use as canapés or petit fours. The only real secret with choux pastry is to bake it on the day you want to use it, this will ensure the pastry is still a little crisp on the outside with a tender interior.
What you’ll need
Serves: 8 or more
100g cold unsalted butter, diced
5g caster sugar
2g Maldon salt, finely ground
140g plain flour
220g whole free range egg, beaten
100g fondant icing
50g melted dark chocolate
20g double cream
400g clotted cream
250g double cream whipped to a piping consistency.
Let’s get cooking
In a medium saucepan combine the milk, water, butter, salt and sugar. Place over a medium heat and bring to a simmer. Add all the flour in one go and beat in until the mix is completely smooth. Return to the heat and cook out, stirring continually until the paste becomes slightly glossy. Allow to cool for 5 mins and then gradually beat in the egg. Transfer to a piping bag with a 1cm plain nozzle.
Pipe out in 10cm tubes on trays lined with baking parchment or silicone baking mats. Cook at 180°C for 10-15 mins until risen, golden brown and crispy. Transfer to a wire rack to cool. Tip – If you are cooking the choux paste on baking parchment in a fan oven, use a little of the paste in each corner to stick down the parchment.
To make the glaze, place the ingredients in a glass bowl. Place over a pan of simmering water, stirring occasionally until fluid and combined. Remove the pan from the heat but leave the bowl over the pan to keep the glaze warm.
Split the cooled eclairs with a sharp serrated knife and using a piping bag fill with whipped cream, or clotted cream for a really decadent touch!
Spread a layer of chocolate glaze over the top of each eclair. Allow to set before serving.
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