Makes 10 Classic Eclairs with Crème Patissière filling


For the Crème Patissière

  • 500ml whole milk
  • 1 tsp vanilla extract
  • 6 medium egg yolks
  • 75g caster sugar
  • 25g plain flour
  • 20g cornflour

For the Choux Pastry

  • 65ml water
  • 65ml whole milk
  • 55g unsalted butter, at room temperature
  • 1 tsp caster sugar
  • 1 pinch fine sea salt
  • 100g plain flour
  • 4 medium eggs, beaten

For the Chocolate Glaze

  • 200g white fondant
  • 12g cocoa powder
  • 2 tsp water

Screen Shot 2015-09-27 at 17.50.01


  1. To make the crème patissière, put the milk and the vanilla into a saucepan, bring to the boil and simmer for 5 minutes. Take it off the heat and let it cool for 30 seconds. Meanwhile, in a large bowl, whisk the eggs yolks and sugar together until a pale straw colour, then whisk in the flour and cornflour. Pour the milk through a sieve into the egg mixture, stirring continuously, then pour back into the pan
  2. Whisking constantly, bring back to the boil over a medium heat and cook for 1 minute. Pour the crème patissière into a bowl and cover lightly with caster sugar to avoid a skin forming and leave to cool
  3. To make the choux pastry, heat the oven to 180 degrees C. Put the water, milk, butter, sugar and salt into a saucepan and bring to the boil over a high heat, Take off the heat and immediately add the flour and stir quickly with a wooden spoon until smooth
  4. Return to a medium heat and continue to stir until the choux pastry comes away from the sides of the pan. Remove from the heat and gradually whisk in the beaten eggs yolks, until its a smooth dropping consistency
  5. Spoon the mixture into a large piping bag, cut off the end to about 1.5 cm and then leave to rest and stiffen slightly. Line a large baking tin with greaseproof paper. Pipe 10 large eclairs onto the paper spacing them well apart to allow them to expand. Bake the pastry for 24-36 minutes, until golden brown. Remove from the oven and allow to cool on a wire rack
  6. Transfer the crème patissière to a piping bag and snip a tiny hole in the end. Pierce the underside of the eclairs in 2 places along their length and fill the eclairs generously
  7. To make the glaze, in a saucepan over a high heat, heat the fondant to make it easier to work with. Stir in the cocoa powder and water and mix in until evenly combined. Once at a time, dip the top of each eclair into the mixture to glaze Place on a rack to dry completely before dusting with edible cornflour petals.


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