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Passionfruit and Cream Eclairs


Passionfruit and Cream Eclairs

A twist on the classic, these passionfruit and cream eclairs have a beautifully tart fruitiness about them.

Passionfruit and Cream Eclairs

Makes 4

20g butter 

1/4 cup water 

1/4  cup plain flour 

1 egg 

For the Cream Filling:

1/2 cup whipping cream 

2 tbsp Anathoth Passionfruit Curd

For the Glaze:

2 tbsp Anathoth Passionfruit Curd

1. Preheat oven to 220ºC (200ºC fan-forced, 425ºF, gas mark 7).

2. Place butter and water in a small saucepan and heat over medium low heat until the butter has melted. Add flour, remove saucepan from heat and stir the flour into the liquid vigorously until it forms a pastry ball.

3. Transfer the pastry ball into a bowl and add egg. Using a whisk or an electric mixer on low, beat the egg into the pastry until it is fully incorporated and the pastry has become elastic and glossy.

4. Transfer the pastry into a piping bag and pipe 4 (8cm) logs onto a baking paper-lined tray, about 2 inches apart.

5. Bake pastries at 220ºC (200ºC fan-forced, 425ºF, gas mark 7) for 10 minutes, then reduce temperature to 180ºC (160ºC fan-forced, 350ºF, gas mark 4) and bake for another 8 minutes. Once ready, leave the pastries in the oven with the door ajar for another 2 minutes. Remove the pastry logs from oven and allow to cool completely before cutting and filling.

To make the cream filling, fill and glaze the eclairs:

1. Using a whisk, whip the cream until soft peaks form. Add the curd and continue whipping until the cream forms stiff peaks. Cut eclairs in half lengthways. Spoon a quarter of the cream into the bottom part of the éclair. Cover with the other half then glaze the top with extra curd.

These eclairs are best eaten fresh but will keep in the fridge for 1-2 days.

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