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