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GSABO - S2- Ep5 - Recipes

Rooibos & Raspberry Eclairs

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Choux pastry:

  • 125g milk
  • 125g water
  • 110g butter
  • 10ml sugar
  • 1/4 tsp salt
  • 140g cake flour, sifted
  • 220g eggs

Crème pâtissière:

  • 1000g milk
  • 100g butter
  • 120g castor sugar
  • 20 teabags, rooibos
  • 45g corn flour, sifted
  • 45g cake flour, sifted
  • 120g castor sugar
  • 240g egg yolks

Garnish

  • 3 teabags, rooibos
  • 60ml water, boiling
  • 500g icing sugar, sifted
  • 250g raspberries, fresh

Preparation method

Choux pastry:

  • Preheat oven to 200 C
  • Prepare trays with baking paper and draw 15cm lines for the éclairs
  • Combine the milk, water, butter, sugar and salt over medium heat
  • Stirring occasionally, bring the mixture to the boil
  • Add sifted flour and whisk quickly for 30 seconds
  • Return to the heat and cook until dry (1 minute)
  • Transfer to a stand mixer bowl and beat on medium speed for 30 seconds
  • Add the eggs one at a time, scraping down half way
  • Pipe 14-15 éclairs and use a wet finger to push down stray points of dough
  • Bake for 12 minutes , turn oven down to 170 C and bake for a further 40 minutes
  • Remove from the oven, poke holes in the bottom and allow to cool

Crème pâtissière:

  • Combine the milk (all but 250ml), butter, 120g sugar and tea over medium heat
  • Combine the corn flour, cake flour, 120g sugar, yolks and the remaining 250ml milk
  • Whisk together until pale
  • Once the milk mix has boiled, strain into the egg mixture, whisking constantly
  • Return to the pan and heat, whisking constantly until it begins to thicken
  • Remove from heat and whisk until a uniform thick custard forms
  • Return to the heat and cook for about 1 minute, whisking, to cook out the flours
  • Strain onto a clingfilm-wrapped baking tray and cover with clingfilm
  • Place in the freezer for 10 minutes
  • Once cool, whisk, then cover the surface with clingfilm and refrigerate

Garnish

  • Pour the boiling water over the rooibos teabags and let steep for 5 minutes
  • Cut open the éclairs and place the tops on a wire rack
  • Add 1 teaspoon of the tea at a time to the icing sugar, to make a thick glace
  • Ice the tops of éclairs, then place freeze-dried raspberry on the wet glace icing
  • Allow to set for 5 minutes
  • Pipe the crème pâtissière on the bottoms of the éclairs
  • Cut the raspberries in half, placing them on top of the crème pâtissière
  • Place the tops on the piped éclairs and plate/serve