cake recipes

Eclairs: Classic Chocolate, Mango or Rosewater

August 8, 2013

eclairs recipe

My sister is visiting me in Berlin at the moment. So I had a day off and we went swimming in Badeschiff.. which on really hot days is a paradise for smug hipsters and their possies.. but on moderately hot week days.. it is a nice place to chill and swim outside. We got the latter.. thank GOD!

We also decided to make eclairs of all different kinds… We did the classic chocolate glaze with creme patissiere. Then we made rosewater glaze… for some others, and finally, white chocolate glaze (with pink food colouring) with mango creme patissiere…. THOSE ONES WERE FANTASTIC…!

eclairs recipe

If you are going to try and make these.. I would say just clean up as you go along… you are going to need a LOT of pots and pans and having a partner in crime is also great. Sloj (my sister – photographed below, her real name is Selina) was so helpful and a great baker!

eclairs recipe

eclairs recipe

Mango eclairsThese are the ones with mango creme patissiere!

Recipe:

Creme Patissiere

350ml milk
1 tsp vanilla extract
4 medium egg yolks
50g caster sugar
1 tbsp cornflour

Choux pastry
4 tbsp milk
50g unsalted butter, diced
100g plain flour, sifted
1 tsp caster sugar
3 medium eggs, beaten

Chocolate Glaze

100ml double cream
1 tbsp soft light brown sugar
1 tsp vanilla extract
100g dark chocolate (70%), chopped
25g unsalted butter

Method:
The Creme Patissiere:
  1. Heat the milk and vanilla to boiling point. Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour. Pour the hot milk over the egg yolk mixture and whisk until smooth. Return to the pan and heat gently, stirring constantly, until thick.
  2. Put the thick custard into a clean bowl. Cover the surface with cling film and leave to cool completely.

The Choux Pastry:

  1. Heat oven to 220C/200C fan/gas 7. To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt. Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition.
  2. Line a baking sheet with grease proof paper, then spoon the pastry mix into a piping bag fitted with a 2cm star nozzle (I prefer this to the plain one because it gives you a nice shape!Β  Pipe the pastry out with a good 2 cm distance between them and at whichever size you would like. Bake for 15 mins or until golden brown and doubled in size. Leave to cool.

The Glaze:

  1. For the glaze, heat the double cream, sugar and vanilla to boiling point. Put the chopped chocolate in a heatproof bowl and pour over the cream mixture. Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
  2. To assemble the eclairs, pipe in the creme patissiere with a long pointy pipe nozzle. Spread the chocolate glaze over the top of each eclair and leave to set before serving.

Alternatives –

My sister and I didn’t just make classic eclairs, we made ones with mango puree in the creme patissiere. Just chop some mango up and pulp it up in a food processor, then add sparingly to the creme patissiere.

If you don’t like chocolate glaze, then just undertake the SAME process but use white chocolate instead of milk chocolate and add colourings as you which – we added pink.. because we LOVE IT!

eclairs recipe

choux pastry recipe

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14 Comments

  • Reply Mina August 8, 2013 at 9:14 am

    They look absolutely fabulous! Gonna give them a try for my sister’s upcoming birthday. Does the glaze dry hard or does it have more of a ganache-like consistency?

    • Reply Trisha August 8, 2013 at 9:30 am

      sounds good! it dries kinda like inbetween hard and ganache. like fondant icing a bit!

  • Reply anjali0102 August 8, 2013 at 5:06 pm

    That looks sooo good!!! I’ll try them too πŸ™‚ Thank you for the recipe πŸ™‚

  • Reply film eel August 9, 2013 at 6:03 pm

    Good God above

    • Reply Trisha August 10, 2013 at 9:24 am

      haha! πŸ™‚ how’s it going? you should def try these… x

  • Reply Trisha @ Vignette August 12, 2013 at 6:45 pm

    These look so fluffy and delicious — I love the idea of rosewater with eclairs! Yum! Baking with sisters is the best!

  • Reply Irina @ wandercrush August 13, 2013 at 3:43 am

    These are absolutely adorable! Your photos look equally delicious… My mom has a thing for eclairs and this is going on the bookmarked birthday recipes for sure πŸ™‚

    • Reply Trisha August 13, 2013 at 11:12 am

      Thanks Irina! Your mum and me both πŸ˜‰ xx

  • Reply Jasline @ Foodie Baker August 13, 2013 at 7:21 am

    Hi Trisha, your eclairs look amazing and I love your photos! The flavour combination looks awesome, got to try out the mango one!

    I am currently hosting a Choux Party event looking for foodies who blogged about choux recipes in Aug 2013. I hope you will join me in the Choux Party by submitting your post! Do read here -http://www.foodiebaker.com/2013/08/aspiring-bakers-34-choux-party.html – for more details on how to participate in the event.

    Have a great week ahead!

    • Reply Trisha August 13, 2013 at 11:12 am

      Hi Jasline, Thanks for stopping by! So glad you like the look of them – let me know how they go πŸ˜€

  • Reply tiffanymn August 16, 2013 at 1:09 pm

    Oh My!! Rosewater eclairs, mango eclairs! Why have I not baked these before?

    • Reply Trisha August 16, 2013 at 1:16 pm

      I don’t know πŸ™‚ get on that Tiffany!! xx

  • Reply Liezl @ Two Suitcases and a Tin Pot September 2, 2013 at 6:55 am

    Thanks for popping by my blog Trisha! Love the idea of adding rosewater to the glaze. That really should go into a lot more icing products!

    • Reply Trisha September 2, 2013 at 7:21 am

      Oo Thanks for visiting – I love rosewater too!! should be more used xx

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