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GSABO - S2 - Ep5 - Recipes

Coconut Ice Eclairs

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

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