Granadilla Éclairs with White Chocolate Topping
These granadilla eclairs are a yummy tea time treat.
- Yields: 20 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 20 mins
Preheat the oven to 200 °C. Grease a baking tray.
To make the pastry, melt the butter, water and salt in a large saucepan and bring to the boil. Add the flour and beat vigorously until the mixture forms a ball that pulls away from the sides of the pan. Remove from the heat and allow to cool slightly, about 15 minutes.
Transfer the mixture to a bowl and add the eggs, one at a time, beating gently after each addition with an electric hand-held beater on a low speed. The mixture should become stiff and shiny and hold its shape.
Using a piping bag, pipe the choux pastry onto the prepared tray and bake for 10 minutes. Reduce the heat to 180 °C and bake until the éclairs are golden brown, about another 10 minutes. Remove from the oven and make a small slit in the side of each – return to the oven to dry out for 1 minute. Allow the éclairs to cool before filling them.
To make the filling, beat the cream and icing sugar until the mixture forms soft peaks. Fill a piping bag with the cream and pipe a generous amount through the slit in each éclair.
Drizzle the filled éclairs with the melted white chocolate and granadilla pulp and serve.