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Clover Eclairs with Crème Patisserie

Clover Eclairs with Crème Patisserie

Clover Eclairs with Crème Patisserie

For the choux pastry
120 g cake flour
250 ml (1 cup) water
Pinch salt
115 g Clover butter
4 extra large eggs

For the filling
250 ml (1 cup) Clove NoLac milk
1 vanilla pod or 1 tsp vanilla essence
3 egg yolks
50 g castor sugar
15 g flour
15 g corn flour

For the chocolate ganache
180 g dark chocolate
75 ml (5 Tbsp) Clover cream
15 ml (1 Tbsp) Clover butter

For the éclairs
Preheat oven to 200°C.

Place water, salt and butter into a medium saucepan and heat until the butter has melted. Bring mixture to a full rolling boil over a high heat.
Add the flour all at once, then remove from the heat and stir until the mixture forms a smooth and thick paste, and pulls away from the sides of the saucepan.
Stir in eggs, one at a time, beating well between each addition, until smooth and glossy.
Allow to cool for at least 15 minutes.

Pipe your éclairs (about 6 cm long) onto baking paper placed on a baking tray. [tip: Once you have piped your choux pastry, sprinkle over a little water. This allows for the choux to steam in the oven and adds an extra puff to the pastry.]

Bake until crisp and puffed, then lower temperature to 160°C and cook for a further 20 minutes or until dry and crisp and a light golden brown. [tip: Once out the oven, prick each éclair with a skewer to release the steam]
Allow to cool and then cut open length ways.

To make the filling
Bring Clover Nolac milk and vanilla to the boil before taking off the heat. Allow it to infuse for a few minutes.
Cream the egg yolks and sugar together, then gradually add the flour and corn flour. Gradually add the Nolac milk mixture and return to the heat and bring to the boil. Boil for one minute, whisking continuously. Place in a clean bowl and cover the surface with cling wrap. Allow to cool. Pipe the cooled custard into the éclairs and close.

Now to make the ganache
Chop chocolate into small pieces, and place in a bowl over a pot of simmering water.
In a separate saucepan heat the butter and cream until boiling. Pour the butter and cream over the chocolate and stir until combined and melted.
Leave to chill. Spoon the ganache over the top of the éclairs.

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