Choux pastry is pretty simple to make. It doesn’t need to be made at a specific temperature or left to rest for X hours. The way choux pastry works is that the moisture in the batter evaporates during the baking process and forces the pastry outwards, resulting in an expanded pastry stick with a hollow centre. You need to slice these down the side with a sharp knife as soon as they come out of the oven or else the remaining steam will be trapped and cause the pastry to go soggy (not ideal). Make sure you use small eggs (size 5–6) so that the batter isn’t too wet. You can also make bigger fingers as well as circular éclairs; these will, of course, take slightly longer to bake (probably closer to 20 minutes).
Ingredients
Makes 14 mini éclairsFor the Choux:
- 40g butter
- ½ cup boiling water
- 75g plain flour
- 2 small eggs
- 2 teaspoons white sugar
- ½ teaspoon vanilla bean paste
For the custard:
- 2 small eggs
- 65g white sugar
- 35g plain flour
- 1 cup milk
- ½ teaspoon vanilla bean paste
For the chocolate icing:
- 30g butter, melted
- ¼ good quality cocoa
- 1 cup icing sugar
- ¼ teaspoon vanilla bean paste
- Couple of splashes of milk
To decorate:
- Freshly picked flowers
- Crumbled freeze dried raspberries
Éclairs
- Preheat the oven to 200 degrees and line a tray with baking paper.
- Melt the butter in a small saucepan, then add the water and bring to the boil. Add in your flour and stir until a ball of dough forms that comes away from the sides of the pan. Transfer you dough ball to your stand mixer (or you could do this by hand).
- Mix in the sugar and vanilla then one egg at a time. Make sure the egg is fully incorporated before the next one is added. Beat until the mixture is smooth.
- Transfer the mixture into a piping bag with a 5mm round tip fitted. Pipe small éclairs out by piping backwards and forth a 7cm or so line. Remove the pressure you place on the bag and make a quick jerking movement back over the line of batter to finish the éclair.
- Bake for 15 minutes or until they have turned golden brown and are hollow sounding. As soon as you remove them from the oven, slice open the side to release the steam. Leave to cool fully.