New food labels
are here!

Contry of Origin food label
Find out more

I want to buy Australian. I'm looking for...

Chocolate and caramel eclairs with whipped cream filling

Eclairs have got to be one of the tastiest sweets around. They can be a bit fiddly, but this elegant dessert is more achievable than you might think, and they are such a crowd-pleaser, they will be well worth your time! 

 

Preparation time

10 minutes

 

Cooking / cooling time

60 mins


Serves

12

 

Ingredients

For the choux pastry

60g chopped Watsonia butter

3 eggs, lightly beaten

2/3 cup plain flour

2/3 cup cold water

For the filling

300ml thickened cream

1 tsp vanilla extract

1 tsp caster sugar

For the chocolate icing

100g dark chocolate

15g butter

For the caramel icing

30g chopped butter

1/2 cup icing sugar, sifted

1/4 cup firmly packed brown sugar

1 tbsp milk

1/2 tsp vanilla essence 


Method

To Make the choux pastry

  • Preheat the oven to 220°C and line two large baking trays with baking paper.
  • Combine the butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3-4 minutes or until butter has melted and mixture starts to boil.
  • Reduce the heat and add the flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball.
  • Set aside for 5 minutes to cool slightly.
  • Set aside two teaspoons of the egg mixture. Using a wooden spoon, gradually beat in the remaining egg mixture until well combined and glossy.
  • Spoon the dough into a piping bag. Pipe long logs, four fingers apart (or thereabouts) onto the trays and brush them with the reserved egg.
  • Bake one tray of eclairs for 5 minutes, then reduce the heat to 180°C and bake for 8 to 10 minutes or until golden and puffed.
  • Carefully cut the eclairs in half horizontally. Return to the oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray.
  • Increase temperature to 220°C and epeat with remaining tray.

To make the filling

  • Beat the cream, vanilla and sugar with an electric mixer until firm peaks form.
  • Pipe the cream over the bases and refrigerate.

To make the chocolate icing

  • Melt the chocolate and butter in the microwave for 90 seconds, stirring every 30 seconds to form a smooth icing. 
  • Spread half of the 'tops' with the chocolate mixture. Refrigerate for 20 minutes or until chocolate has set. 

To make the caramel icing

  • Combine the butter and  sugar in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes until the sugar has dissolved.
  • Add the milk and bring the mixture to the boil.
  • Stir in the vanilla and icing sugar to form a smooth icing.
  • Spread the other half of the 'tops' with the caramel mixture. Refrigerate for 20 minutes or until caramel has set. 

Fit your tops onto your bases, serve and enjoy!

Comments