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GSABO - S2- Ep5 - Recipes

Raspberry Rose Eclairs & Lemon Basil Eclairs

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Choux pastry:

  • 1 litre wear
  • 400g butter
  • 600g flour
  • 14 eggs
  • 10g baking powder

Raspberry jam:

  • 500g raspberries
  • 500g sugar
  • 28g pectin
  • 20g lemon juice

Raspberry and rose cream:

  • 50g raspberry jam
  • 250ml fresh cream
  • 5ml rose essence
  • 1 cup icing sugar

Lemon curd:

  • 100g lemon juice, sieved
  • 165g eggs, beaten
  • 150g castor sugar
  • 100g butter, unsalted
  • 2 tsp gelatine

Lemon and basil:

  • 250ml fresh cream
  • 1 cup icing sugar
  • 5ml lemon essence
  • 35g basil leaves, chopped
  • 150g lemon curd

Glaze:

  • 15g pectin
  • 400g castor sugar
  • 350g water
  • 225g glucose syrup
  • 4g lemon juice

Preparation method

Choux pastry:

  • Place water and butter into a saucepan and bring to boiling point
  • Add the flour and baking powder all at once
  • Stir vigorously until it leaves the sides of the pan and forms a ball
  • Remove from heat
  • Beat in eggs, one at a time, until mixture is smooth
  • Pipe éclairs
  • Bake in a hot oven at 200 C for 45 minutes
  • Reduce heat to 100 C and bake for a further 15 minutes

Raspberry jam:

  • Mash raspberries with the sugar and pectin
  • Simmer on high heat
  • Boil rapidly for 15-20 minutes to 105 C
  • Add lemon juice and then allow to cool

Raspberry and rose cream:

  • Whip cream and icing sugar until soft peaks
  • Add raspberry jam and rose essence
  • Beat until stiff
  • Pipe into éclairs

Lemon curd:

  • Mix juice, eggs, butter and sugar
  • Heat in microwave for 20 seconds at a time, whisking in between, until thick
  • Add soaked gelatine and whisk into curd until dissolved
  • Sieve and allow to cool

Lemon and basil:

  • Whip cream and icing sugar with lemon essence until stiff peaks
  • Add lemon curd and chopped basil and fold into whipped cream
  • Pipe into éclairs
  • Garnish with basil leaves

Glaze:

  • Mix pectin with 75g of the sugar
  • Add water and remaining sugar to the pectin mixture and bring to 100 C boil
  • Then add the glucose
  • Bring back to 100 C and boil through for 1 minute
  • Remove from heat and stir in lemon Juice
  • Brush onto baked éclairs