Éclairs

Having been inspired by the amazing croque en bouches on The Great British Bake-Off I made my own choux pastry creations. Choux pastry is perhaps not as difficult as it looks but the whole process is quite intricate and timing is key!

(Unfortunately I was in a rush because I was giving most of the eclairs to friends/neighbours and couldn't find my nice camera - so this is one from my phone).

For the choux pastry:

• 100g plain flour
• 1/4 tsp salt
• 75g unsalted butter, diced
• 3 eggs, at room temperature, beaten

1. Sift the flour onto a sheet of greaseproof paper. 
2. Put the salt,butter and 175ml water into a pan and heat gently until the butter melts. Quickly bring to the boil and tip in all the flour.
3. Remove from the heat and beat furiously with a wooden spoon until smooth and heavy.
4. Put the pan on low heat and beat for 2 minutes to slightly cook until a smooth, glossy ball.
5. Tip the dough into a bowl and leave to cool. Gradually beat the eggs in using an electric mixer.
6. Add enough egg to make a very shiny and paste-like dough.

I used pastry cream inside but you can use any kind of filling you think would be suitable. Warning: make the filling quite thick as if it is too runny the eclairs will be tricky to eat and the pastry will go soggy.

• 250ml milk
• 1 vanilla pod, split open
• 3 egg yolks, at room temperature
• 50g caster sugar
• 1 1/2 tbsp cornflour
• 150ml double/whipping cream, chilled.

• 100g dark chocolate
• 2 tbsp double cream

1 piping bag fitted with a 1.5cm plain tube; a baking sheet, lined with paper

1. Preheat the oven to 200C/400F/gas 6.
2. Spoon the choux into a piping bag and pipe into 10cm lengths, spaced well apart.
3. Bake for 15 minutes (don't open oven door) then reduce to 180C/350F/gas 4. 
4. Quickly open and close the oven door (to let out the steam), and bake for 15-20 minutes.
5. Make a small hole in one end of each finger. Return them to the oven and bake for 5 minutes. Cool.
6. Heat the milk with the vanilla. Remove from the heat and leave for 10 minutes (scrape out vanilla seeds and remove pod).
7. Whisk the egg yolks with the sugar and cornflour for 1-2 minutes. Whisk in hot milk. 
8. Tip back into the hot pan and set over medium heat. Whisk constantly until the mixture boils and thickens to make a custard (quite thick custard needed). 
9. Pour into a bowl and press clingfilm onto the surface (prevents skin forming). Cool and chill.
10. Whip the cream until peaks form (fairly stiff needed). Fold into the custard mixture.
11. Split the choux fingers lengthways and spoon in the filling.
12. Put the chocolate and cream in a bain marie, melt very gently and stir until smooth.
13. Spread on top of the eclairs, and leave to set. Eat the same day!

(From "The Great British Bake Off") 

Photo credit