Choux pastry can be made ahead and stored in an airtight container. These éclairs are also great to make and freeze. Thaw in a refrigerator until ready to use. Try making Raspberry and Pink Peppercorn Éclairs for a modern twist to a classic dessert.
Raspberry and Pink Peppercorn Éclairs Recipe
Makes 10
Ingredients:
125g raspberries
¼ cup caster sugar
300ml thickened cream
1 cup mascarpone cream
1 tsp vanilla extract
1 tsp corn syrup (optional)
2 cups icing sugar
30g unsalted butter, melted
2 tbsp crushed freeze-dried raspberries
1 tbsp finely chopped pistachios
1 tsp crushed pink peppercorns
Choux pastry
75g salted butter, chopped
¾ cup plain flour
3 eggs
Method:
Preheat oven to 220°C (200°C fan forced). To make the choux pastry, place the butter and ¾ cup water in a medium saucepan over medium heat. Cook, stirring, until the butter has just melted. Add the flour and cook, stirring constantly, for 2-3 minutes or until the mixture comes away from the side of the saucepan. Remove from the heat.
Place the mixture in the bowl of an electric stand mixer and mix, adding the eggs one at a time, allowing each egg to combine well before adding the next.
Place the mixture in a piping bag fitted with a 1.5cm round nozzle. Pipe 10 x 12cm lengths on 1 large baking tray lined with non-stick baking paper, leaving about 5cm between each for pastry to puff.
With wet fingers, smooth the top of each choux ball. Bake for 10 minutes, reduce the heat to 200°C (180°C fan forced) and bake for a further 20-25 minutes, or until golden and dry to the touch. Set aside to cool.
Meanwhile, place the raspberries and sugar in a small saucepan over medium heat stirring to dissolve the sugar. Reduce heat to medium and cook for 3 minutes or until syrupy. Place in a bowl and refrigerate until cold. Place in a bowl, using a hand stick blender and blend until smooth. Strain and discard the seeds.
Place the cream, mascarpone and vanilla extract in another bowl of an electric stand mixer and whisk until thickened. Place in a piping bag fitted with 1cm star nozzle. Using a small serrated knife, cut each éclair in half. Pipe the cream onto the base of each éclair. Refrigerate.
To make the icing, place the raspberry mixture in a bowl. Add 1 -2 tbsp boiling water, corn syrup, icing sugar, melted butter and mix until smooth. Dip the top of the éclairs in the icing. Sandwich bases.
Sprinkle with raspberries, pistachios and pink peppercorns.
Smart Tip:
Choux pastry can be made ahead and stored in an airtight container for 1-2 two days or until ready to use. These éclairs are also great to make and freeze – bake the choux pastry, cool and freeze for 1 month in airtight containers. Thaw in a refrigerator until ready to use.
