Earlier this week, I participated in the Great British Bake Off at work. I had to challenge myself and make something different. Usually, when I try to take up something challenging in the kitchen, I end up giving up and my family have to help me!
However, this time I powered through! It sounds ridiculous, but the night before my baking experiment, I had a nightmare (if you can call it a nightmare), that my eclairs were soggy! (pahaha… I need a life).
I woke up the next day, energised and ready to tackle the choux pastry!
I came up with two varieties. One was pistachio and rose, the other was chai and chocolate. The recipe for both is the same, the only difference is that you need to add chai powder to the creme patisserie and melted chocolate on top.
- 1 1/4 cup plain flour
- 1/2 cup butter
- 1 cup water
- 1/2 tsp salt
- 1 tbsp sugar
- 4 large eggs
- Preheat oven to 200C
- Boil together butter and water in a medium saucepan.
- Add all dry ingredients in a separate bowl.
- Once water has boiled, remove from hob and add the flour mixture.Mix thoroughly and place back on hob on medium-low heat and mix until it becomes a dough and leaves a film at the bottom of the pan.
- Let it cool and add 4 whisked eggs and whisk the mixture until it’s silky and smooth.
- Place in a piping bag with a 1/2 inch nozzle and pipe onto greese- proof baking paper or silicon baking sheet.
- Cook in the oven on 200C for 15 minutes.
- Turn oven temperature down to 180C and let it cook for another 10 minutes.
- Take out of the oven and pierce a hole in the eclairs with a toothpick to allow the steam to escape and then place them back in the oven at the same temperature for another 5 minutes.
- Remove from the oven and let it cool on a wire rack.
Once it has cooled, fill and ice with the filling of your choice!
These are the filings I used:
- 1 cup milk
- 3 egg yolks
- 3 tbsp sugar
- 3 tbsp flour
- If you want to make pistachio creme pat then add 2 tbsp pistachio paste
- If you want chai flavour, add 4 tbsp chai powder ( Drink Me Chai is the brand I used)
- Whisk the egg yolks, sugar and flour in a bowl until smooth.
- Heat the milk and flavouring in a pan.
- Add 1/4 cup of warm milk mixture slowly to the egg mix and whisk thoroughly.
- Once the milk mixture is boiling pour it into the egg mixture and whisk quickly.
- Pour the mixture into the pan and whisk vigorously on medium-low heat until it is glossy and has thickened.
- Wait for it to cool down and place in a piping bag with the small nozzle.
- Pipe the eclairs through the pierced holes.
To make the rose icing:
- 1 cup icing powder
- 1/4 cup rose water
- Method: Mix together into a smooth paste. If it is too thick, add more rose water. Dip the eclairs into the icing and sprinkle with rose petals.
- 100g milk chocolate
- Melt chocolate in a glass bowl over a pan with boiling water. Once the chocolate has melted, dip your eclairs in them!