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GSABO - S2 - Ep5 - Recipes

Marula Eclairs

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

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