Processing

  

Search results

Decorative Masterclass: Mini French Éclairs

By Bake Club

2 Comments

Preparation time 1 hour (plus cooling, chilling and setting)

Cooking time 35 minutes (for each batch)

Servings 24 (bake in 2 batches)

We adore éclairs and with summer upon us, we have created these delicate, striped mini eclairs, filled with vanilla-scented crème pâtissière and decorated with pastel-tinted fondant icing and elegant white flowers, bows and sprinkles. Discover the latest trends from exclusive patissiers, Fauchon in Paris, and Maitre Choux, the brand new specialist choux pastry patissier in London...

  • For the crème pâtissière filling:
  • 4 egg yolks
  • 100g (3½oz) caster sugar
  • 50g (2oz) cornflour
  • 600ml (1 pint) full fat milk
  • 1tsp vanilla extract
  • For the fondant icing:
  • 300g (11oz) white sugarpaste
  • 2tbsp cold water
  • Paste or liquid food colourings
  
  • Making choux pastry

    1 step

  • 1

    Making choux pastry Make 1 quantity of choux pastry (see video)
    How to make choux pastry

  • Piping the éclairs

    5 steps

  • 1

    Piping the éclairs Preheat the oven to 180°C (fan 160°C) /350°F/gas 4. Place the éclair tray on a baking sheet.
    How to pipe choux eclairs

  • 2

    Piping the éclairs Spoon half the choux pastry into a piping bag fitted with a large star nozzle and pipe it into the indentations in the tray. Smooth down any points with a dampened finger. Spray the éclairs with vegetable oil to help them expand evenly and prevent the tops cracking during baking.

  • Expert Tip

    A star nozzle makes ridges in the choux pastry as you pipe it into the tray, which helps the éclairs expand without their tops cracking as they bake. If you don’t have a star nozzle you can use a plain round nozzle instead and then run the prongs of a table fork lightly down the top of each éclair to create ridges before baking.

  • 3

    Piping the éclairs Bake the éclairs for 35 minutes until puffed and golden brown. Transfer them to a wire rack to cool completely.

  • 4

    Piping the éclairs Bake the remaining mixture in the same way to make 24 éclairs in total.

  • Making the crème pâtissière

    4 steps

  • 1

    Making the crème pâtissière In a bowl, whisk together the yolks and sugar until light in colour. Add the cornflour and mix well.
    How to make creme patissiere

  • 2

    Making the crème pâtissière Heat the milk and vanilla in a pan until just coming to the boil. Remove from the heat and pour onto the egg mixture, whisking constantly until combined.

  • 3

    Making the crème pâtissière Pour back into the saucepan and whisk continuously over a medium heat until boiling and the crème pâtissière is smooth, glossy and thick.

  • 4

    Making the crème pâtissière Transfer to a bowl, press cling film over the surface to prevent a skin forming and leave to cool. Chill the crème pâtissière until needed.

  • Filling the éclairs

    3 steps

  • 1

    Filling the éclairs The éclairs need to be filled on the day they are eaten or the filling will make the pastry soggy. Whisk the crème pâtissière until smooth and spoon it into a piping bag fitted with your filler nozzle. Pierce the base of an éclair at each end with the tip of the nozzle.
    How to fill choux eclairs or buns

  • 2

    Filling the éclairs Insert the nozzle into one of the holes and carefully pipe in crème pâtissière. Pipe more into the other hole, continuing until the crème pâtissière in the hole at the opposite end moves slightly, indicating the éclair is filled.

  • 3

    Filling the éclairs Remove any excess filling from the base of the éclair with your finger. Fill the remaining éclairs in the same way.

  • Making fondant icing

    4 steps

  • 1

    Making fondant icing Cut the sugarpaste into small pieces and place in a heatproof bowl with the water.
    How to make fondant icing

  • 2

    Making fondant icing Stand the bowl over a pan of simmering water, without letting the bottom of the bowl touch the water, and stir frequently until the sugarpaste has melted.

  • 3

    Making fondant icing Add your chosen food colouring, stirring until the icing is evenly tinted and there are no streaks of colour visible.

  • 4

    Making fondant icing The icing will begin to set as it cools but it can be easily returned to a liquid consistency by standing the bowl back over a pan of hot water, stirring until smooth.

  • Dipping the éclairs

    4 steps

  • 1

    Dipping the éclairs Pour the icing into a shallow dish, wider than the length of an éclair.

  • 2

    Dipping the éclairs Dip the top of an éclair into the icing, moving it from side to side so the top of the éclair is evenly coated.

  • 3

    Dipping the éclairs Use a finger to carefully remove any excess icing from the sides of the éclair.

  • 4

    Dipping the éclairs Stand the éclairs on a wire rack. It’s best to add decorations to each éclair as you dip it so the icing doesn’t have time to set. Once decorated, leave the icing to set before serving.

  • Making striped icing

    3 steps

  • 1

    Making striped icing Knead a little food colouring into a small piece of white sugarpaste. Roll out very thinly and with a pizza wheel or sharp knife, cut 5 narrow strips slightly longer than the width of an éclair.

  • 2

    Making striped icing Roll out white sugarpaste slightly longer and wider than an éclair. lay the strips, evenly spaced, on top and roll over them to fix the strips in place.

  • 3

    Making striped icing Trim the sugarpaste the size of an eclair, brush the top of an éclair with sugar glaze (see right) and press it in place.

  • Painting sugar glaze

    3 steps

  • 1

    Painting sugar glaze A sugar glaze brushed over éclairs, topped with striped sugarpaste, makes them glisten and shine attractively. To make the glaze, dissolve 25g (1oz) caster sugar in 50ml (2fl oz) cold water in a small pan.

  • 2

    Painting sugar glaze Bring to the boil, without further stirring, and boil for 1 minute. Remove the pan from the heat and leave the syrup to cool.

  • 3

    Painting sugar glaze Brush the glaze over the tops of the éclairs.

Also in this issue

Comments

  • Erika H 6 months ago

    Can't wait to try this!

  • Chris H 6 months ago

    Looks delicious


Sign in to post comments