Vanilla Bean Cream Filled Eclair Anyone?
I baked over 500 chocolate chip cookies last week so I’m taking things a little bit easier this week. 🙂 How long does 500 chocolate chip cookies take to make…? oh, about 3 nights worth of baking and 6 hours worth of bagging and ribbon tying. The boyfriend and my friend both got suckered into helping me out. A big thank you to you both!
A while ago I made some mini eclairs for a dinner at my friends place and now I’m finally getting a chance to post the recipe 🙂 I took a whole tray full of these and between 7 people (and the boyfriend sneaking some in the car) they were gone pretty fast.
The choux pastry for the eclairs is not hard to make… the only downside is that you have to make it on the day to keep its texture. I find that if I keep it overnight it tends to become soft… but you can place them in the oven for a bit to firm up if that happens.
Choux Pastry Recipe
1 teaspoon Sugar
125g Plain Flour
Preheat oven to 220 degrees (200 degrees for a fan forced oven).
Place water, butter and sugar into a saucepan and bring to boil. Remove from the heat and quickly add the flour. Mix rapidly with a wooden spoon until well combined.
Add the eggs one at a time and mix well after each egg. Fill a piping bag and pipe small lines onto a baking paper lined tray.
Place in the oven and bake for 15 – 20 mins until they are golden brown.
When they are ready, remove from the oven and let them cool on a rack. While they are still warm, use a nozzle (the one you are planning to pipe your cream filling with) and gently poke a hole on the bottom of each eclair.
Vanilla Bean Cream Filling
1 1/2 cups Thickened Cream
1/2 cup Icing Sugar
1 teaspoon vanilla bean paste
Beat the cream until it thickens, then add the icing sugar slowly and finally add the vanilla and mix it in on a low speed.
Wait until the eclairs cool to room temperature. Fill a piping bag with the vanilla cream and insert the nozzle into the eclair hole you made earlier and fill the eclair.
100g Dark Chocolate
2 tablespoons Cream
1 tablespoon of Nutella (optional)
3/4 cup Flaked Almonds
Melt the chocolate and cream together (in 30 sec blasts in the microwave) and mix well.
Dip the top of the eclair into the chocolate and let it sit. While the chocolate is setting toast the almond flakes in a pan over the stove.
Toast on low heat until the flakes become golden brown and you can smell the delicious toasted almonds.
Remove from the heat and sprinkle ontop of the eclairs. Let it sit for awhile before you dig in. Yuuuum 🙂