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Passionfruit & White Chocolate Éclairs

Everyone will love these delicious éclairs using in-season passionfruit and white chocolate. Try baking some this weekend.

Passionfruit & White Chocolate Éclairs

Makes 8-10

⅓ cup milk

50g butter, chopped, at room

temperature

⅔ cup flour

2 eggs

Filling

180g white chocolate

300ml thickened cream

1 tbsp strained passionfruit juice

Icing

1 cup icing sugar, sifted

1½ tbsp passionfruit pulp

To make filling, place chocolate, 2 tablespoons of the cream and passionfruit juice in a medium bowl over a pan ¼ full of gently simmering water.

Stir occasionally until melted and smooth – do not let the bowl touch the water. Remove bowl from heat and set aside for 5 minutes to cool.

Whip remaining cream with an electric mixer until soft peaks form. Gently fold chocolate mixture into cream in 2 batches. Cover and refrigerate for 2 hours.

To make éclairs, preheat oven to 200ºC. Line a large baking tray with baking paper. Combine cup water, milk and butter in a small pan over medium heat.

Just bring to the boil, stirring to dissolve butter. Add flour and stir constantly over heat for 2 minutes or until dough comes away from side of pan and forms a ball. Transfer to the bowl of an electric mixer, allow to cool for 5 minutes.

Beating mixture on high speed, add eggs one at a time, beating well until combined.

Transfer mixture to a piping bag fitted with a 1.5cm tube. Pipe twelve 11cm logs onto a lined baking tray; use a wet finger to smooth down any peaks. Sprinkle tray with water and bake 20-25 minutes or until golden and puffed.

Using a knife cut a small slit in the base of each éclair and cook a further 5 minutes to dry out the inside. Cool on a wire rack.

Split éclairs lengthways and pipe or spoon white chocolate cream onto the bottom half. Replace lid.

To make icing combine icing sugar with enough passionfruit pulp to form a spreadable consistency. Ice éclairs and set aside for 10 minutes or until set. Serve.

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