Chocolate eclairs filled with white chocolate cream
Jul 27, 2013 2:00pm- 30 mins preparation
- 40 mins cooking
- Makes 10 Item
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Ingredients
Chocolate eclairs filled with white chocolate cream
- 75 gram butter, chopped
- 1/2 cup water
- 1/3 cup milk
- 3 teaspoon caster sugar
- pinch of salt
- 3/4 cup flour
- 3 eggs
- 1 2/3 cup thickened cream
- 2 tablespoon white creme de cacao liqueur
- 1 vanilla bean , seeded (or use 1 tsp vanilla bean paste)
- 125 gram white chocolate, chopped finely icing
- 100 gram dark chocolate (70% cocoa)
- 1 tablespoon icing sugar
- 20 gram butter
Method
Chocolate eclairs filled with white chocolate cream
- 1Preheat oven to 210°C (190°C). Line baking tray with greaseproof paper.
- 2Make choux pastry Place butter, water milk, sugar and salt in medium saucepan over medium-high heat. Bring to a simmer. Stir until sugar has dissolved. Stir in flour and cook for 30 secs until dough comes cleanly away from sides of pan.
- 3Remove from heat and beat in eggs using wooden spoon, ensuring the first is incorporated before adding the next.
- 4Spoon mixture into piping bag with 2cm-diameter opening (do not attach nozzle at this stage). Pipe 10 thick lines, about 10cm long and about 4cm apart, on lined baking tray. Bake for 30 mins.
- 5Switch oven off and keep door ajar by placing spoon in seal. Allow pastries to cool for 30 mins in oven. Transfer to rack to cool completely.
- 6Place 2/3 cup of cream, liqueur and vanilla seeds/paste into small saucepan over medium-high heat. Bring to a simmer.
- 7Make filling Place white chocolate into medium mixing bowl and pour over hot cream. Stand for 15 secs, then whisk to combine. Refrigerate until cold.
- 8Using knife, prick small hole in one end of each pastry. This is where you will pipe cream through later.
- 9Pipe cream Using electric beaters, whip remaining thickened cream with white chocolate cream until firm peaks form. Spoon into piping bag fitted with 0.5cm nozzle and carefully pipe cream into eclairs.
- 10Make icing Place dark chocolate, icing sugar and butter in heatproof bowl and place over pan of gently simmering water to melt. Stir to combine, Remove from heat.
- 11Dip top of each pastry into melted chocolate and return to wire rack to set. Enjoy!
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