Ingredients
Choux pastry:
- 360ml water, cold
- 120ml milk
- 250g butter, unsalted
- 4 tsp castor sugar
- 2 pinch salt
- 250g flour
- 6 eggs, slightly beaten
- 2 egg yolks
Crème pâtissière:
- 110g castor sugar
- 50g flour, sifted
- 3 egg yolks
- 1 egg
- 500ml milk
- 1/2 vanilla pod
- 150ml cream
Marula eclairs:
- 50ml Marula Cream liqueur
Glaze:
- 100g icing sugar
- 1 tbsp fresh cream
Assembly:
- 100g pistachio nuts, chopped
Choux pastry:
- 360ml water, cold
- 120ml milk
- 250g butter, unsalted
- 4 tsp castor sugar
- 2 pinch salt
- 250g flour
- 6 eggs, slightly beaten
- 2 egg yolks
Crème pâtissière:
- 110g castor sugar
- 50g flour, sifted
- 3 egg yolks
- 1 egg
- 500ml milk
- 1/2 vanilla pod
- 150ml cream
Chocolate coconut eclairs:
- 100g chocolate, dark, chopped
- 1 tbsp cocoa powder
Glaze:
- 100g icing sugar
- 1 tbsp fresh cream
- 1 tbsp cocoa powder
Assembly:
- 100g coconut flakes, toasted
Preparation method
Choux pastry:
- Preheat the oven to 200 C
- Prepare two baking sheets with grease proof paper
- Draw 12 lines (15cm long) about 4cm apart on the underside of the paper
- Bring the butter, water, milk, sugar and salt to a boil
- Remove from the heat and gradually beat in the flour, until the mixture is smooth
- Turn the heat down, return to the stove and beat the mixture until it forms a ball
- Remove the pan form the heat and let the mixture sit for 2-3 minutes
- Gradually whisk in the eggs until a smooth, slightly thick consistency
- Pipe using a 1.5cm nozzle onto the prepared sheets using the lines as a guide
- Bake for 20 minutes
- Reduce the heat to 180 C and bake for 15-20 minutes until golden brown
- Remove from the oven and cut an incision into one end to let out the hot air
- Allow them to cool completely on the pan
Crème pâtissière:
- Cut the vanilla pod lengthwise and bring to a boil with the milk, over medium heat
- Place the egg yolk and eggs into a large bowl
- Add the castor sugar to the eggs and whisk together until pale and fluffy
- Add the flour to the egg mixture and combine well
- As the milk starts boiling, pour into the egg mixture and combine well with a whisk
- Pour the mixture into the saucepan you used to boil the milk
- Cook over medium heat for 4-5 minutes, stirring constantly
- The filling is ready when it is smooth and thick
- Cover with cling wrap
- Ensure that the plastic touches the top of the filling, to avoid a crust forming
- Allow to cool completely
- Whip cream until stiff peaks
Marula eclairs:
- Add the liqueur to chilled crème patissière and fold in the cream
- Pour the filling into a piping bag fitted with a small round tip
- Make two small holes into the base of 12 éclairs, one on each end
- Slowly pipe some filling into the holes on each end of the éclairs
Glaze:
- Mix together the icing sugar and cream to form a thick smooth glaze
Assembly:
- Dip the tops of each éclair in the glaze and neaten up any dripping glaze
- Decorate with crushed pistachio nuts
Choux pastry:
- Preheat the oven to 200 C
- Prepare two baking sheets with grease proof paper
- Draw 12 lines (15cm long) about 4cm apart on the underside of the paper
- Bring the butter, water, milk, sugar and salt to a boil
- Remove from the heat and gradually beat in the flour, until the mixture is smooth
- Turn the heat down, return to the stove and beat the mixture until it forms a ball
- Remove the pan form the heat and let the mixture sit for 2-3 minutes
- Gradually whisk in the eggs until a smooth, slightly thick consistency
- Pipe using a 1.5cm nozzle onto the prepared sheets using the lines as a guide
- Bake for 20 minutes
- Reduce the heat to 180 C and bake for 15-20 minutes until golden brown
- Remove from the oven and cut an incision into one end to let out the hot air
- Allow them to cool completely on the pan
Crème pâtissière:
- Cut the vanilla pod lengthwise and bring to a boil with the milk, over medium heat
- Place the egg yolk and eggs into a large bowl
- Add the castor sugar to the eggs and whisk together until pale and fluffy
- Add the flour to the egg mixture and combine well
- As the milk starts boiling, pour into the egg mixture and combine well with a whisk
- Pour the mixture into the saucepan you used to boil the milk
- Cook over medium heat for 4-5 minutes, stirring constantly
- The filling is ready when it is smooth and thick
- Cover with cling wrap
- Ensure that the plastic touches the top of the filling, to avoid a crust forming
- Allow to cool completely
- Whip cream until stiff peaks
Chocolate coconut eclairs:
- Gently melt the chocolate over a pan of simmering water
- Pour the chocolate into crème patissière, fold in the cocoa powder and whipped cream
- Whisk to a smooth consistency and refrigerate for about 30 minutes
- Whisk and pour the filling into a piping bag fitted with a small round tip
- Make two small holes into the base of the remaining 12 éclairs, one on each end
- Slowly pipe some filling into the holes on each end of the éclairs
Glaze:
- Mix together the icing sugar, cream and cocoa powder to form a smooth, thick glaze
Assembly:
- Dip the tops of each éclair in the glaze and neaten up any dripping glaze
- Decorate with toasted coconut flakes