Ingredients
Choux pastry:
- 120g wheat cake flour, sifted
- 100ml milk
- 100ml water
- 10g castor sugar
- 1g salt
- 80g butter
- 2 eggs
- 3 drops food colouring, pink
Filling:
- 70g rice, short grain
- 180g water
- 250g cream, thickened
- 125ml coconut milk
- 90g coconut, shredded
- 120g sugar
Coconut ice:
- 125g icing sugar, sifted
- 2.5g cream of tartar
- 197g condensed milk
- 2.5g coconut essence
- 220g coconut, desiccated
- 3 drops food colouring, pink
Coconut glaze:
- 540g icing sugar, sifted
- 125ml glucose, liquid
- 250ml water
- 5ml coconut essence
Assembly:
- 125g coconut ice
- coconut glaze
- 12 eclairs
- coconut rice filling
- 48 dragees, metallic pink
Choux pastry:
- 100g wheat cake flour, sifted
- 60g cocoa powder
- 100g water
- 100ml milk
- 10g sugar
- 1g salt
- 80g butter
- 2 eggs
Chocolate and honey mousse:
- 180g butter, unsalted
- 360g milk
- 4 egg yolks
- 100g sugar
- 60ml corn starch
- 60g honey
- 100g chocolate, milk
Caramel glaze:
- 120g sugar, demerara
- 50g glucose
- 250g creme fraiche
- 22g butter
Honeycomb:
- 200g castor sugar
- 40ml honey
- 75ml golden syrup
- 14g bicarbonate of soda
- 50g chocolate, dark, melted
Decoration:
- caramel glaze
- honeycomb
- gold lustre dust
- 48 extra honeycomb pieces
- 50g chocolate, dark, melted
Preparation method
Choux pastry:
- Preheat oven to 200 C
- Boil water, milk, sugar, butter, salt and food colouring
- Remove from heat, then add flour all at once and stir vigorously
- Return flour mixture to the heat and continue stirring until dough forms
- Cook the dough for at least 1 minute
- Remove from heat. Allow to cool
- Whisk in eggs, one at a time, then allow to cool
- Transfer to piping bag with a large star tip
- Grease baking tray with wax paper
- Pipe 12 (15cmx 2.5cm) éclairs
- Sprinkle a few drops of water onto the baking tray
- Bake at 200 C for 10 minutes
- Lower the temperature of the oven to 180 C and bake for a further 20 minutes
- Remove éclairs from the oven
- Use a wooden skewer to pierce 2 holes into the ends of the éclairs
- Return to the oven and bake for a further 5 minutes
- Remove éclairs from the oven and allow to cool completely
Filling:
- Boil water then add rice
- Cook for 20 minutes then strain
- Simmer cooked rice, cream and milk for 10 minutes then add the coconut and sugar
- Simmer for another 5 minutes, remove from heat and allow to cool
Coconut ice:
- Line a flat baking tray with wax paper
- Combine all ingredients
- Divide mixture in half
- Add pink food colouring to one half of the mixture
- Spread the pink coconut ice onto the tray, as evenly as possible
- Spread the white coconut ice onto the pink coconut ice, layers 5 mm thick
- Place in fridge for an hour
- Use a 2.5cm teardrop or petal cookie cutter to cut out 48 coconut ice petals
Coconut glaze:
- Use a double boiler to melt glucose, icing sugar, water and coconut essence
- Stir continuously until desired consistency is reached
Assembly:
- Slice éclairs in half, horizontally
- Fill 12 halves of the éclairs with the coconut rice filling (15-30g) each
- Dip each of the 12 top halves of éclairs into the glaze
- Take 4 coconut petals and position into a flower on one end of the glazed éclair
- Place a metallic pink dragée onto the centre of the flower
- Each éclair has three flowers and 2 pink dragées between each flower
Choux pastry:
- Preheat oven to 200 C
- Boil water, milk, sugar, butter, salt and food colouring
- Remove from heat, then add flour and cocoa powder all at once and stir vigorously
- Return flour mixture to the heat and continue stirring until dough forms
- Cook the dough for at least 1 minute
- Remove from heat. Allow to cool
- Whisk in eggs, one at a time, then allow to cool
- Transfer to piping bag with a large star tip
- Grease baking tray with wax paper
- Pipe 12 (15cmx 2.5cm) éclairs
- Sprinkle a few drops of water onto the baking tray
- Bake at 200 C for 10 minutes
- Lower the temperature of the oven to 180 C and bake for a further 20 minutes
- Remove éclairs from the oven
- Use a wooden skewer to pierce 2 holes into the ends of the éclairs
- Return to the oven and bake for a further 5 minutes
- Remove éclairs from the oven and allow to cool completely
Chocolate and honey mousse:
- Simmer milk until small bubbles form around the edge of the pot
- Whisk yolks and sugar until pale
- Add corn starch to the sugar and egg yolks
- Whisk a little hot milk into the egg mixture
- Add the egg mixture to rest of milk and bring to the boil, whisking continuously, allow to cool
- Melt the chocolate then add with 90g butter to mixture
- Allow to cool then whip mousse, adding 90g melted butter and the honey
- Transfer to piping bag with a large round tip nozzle
Caramel glaze:
- Boil sugar and water until the syrup is thick and lightly golden in colour
- Heat crème fraîche and glucose
- Add butter to the caramel, combine
- Add crème fraîche to caramel, combine
Honeycomb:
- Melt the sugar, honey and golden syrup until a thick syrup forms
- Allow caramel to turn amber in colour, then remove from heat
- Add in bicarbonate of soda and whisk to combine
- Pour the honeycomb onto a greased oven tray and allow to harden
- Smash the honeycomb into small pieces and shards
- Drizzle melted chocolate onto 48 shards of honeycomb (1-2cm large) and reserve
Decoration:
- Slice éclairs in half, horizontally
- Pipe the chocolate and honey mousse filling into 12 halves of the éclairs
- Dip the remaining 12 halves of the éclairs into the caramel glaze
- Crush and sprinkle the honeycomb over chocolate and honey mousse
- Drizzle melted chocolate over one end of the glazed éclair
- Position 4 shards of chocolate covered honeycomb on one end of the glazed éclair
- Sprinkle gold dust over the éclair