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Granadilla Éclairs with White Chocolate Topping

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These granadilla eclairs are a yummy tea time treat.

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Choux Pastry

  • 80 g butter
  • 1 C (250 ml) water
  • ¼ tsp (1.25 ml) salt
  • 120 g cake flour
  • 4 eggs

Filling

  • 1 C (250 ml) fresh cream, beaten until stiff
  • 2 tsp (10 ml) icing sugar

Topping

  • 2 slabs (100 g each) white chocolate, melted
  • 1 can (115 g) granadilla pulp

 

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.