Passionfruit & White Chocolate Eclairs. Everyone will love these delicious éclairs using in-season passionfruit and white chocolate. Try baking some this weekend.
⅓ cup milk
50g butter, chopped, at room
⅔ cup flour
180g white chocolate
300ml thickened cream
1 tbsp strained passionfruit juice
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 ⅓ 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.