First Choice Velvet Butterscotch Cream Cheese filled Eclairs

Delicious eclairs with a First Choice Velvet filling - perfect for a tea time snack, a 'not so everyday' dessert, or just because it's simply mouth-watering!

 

Prep Time30 minsCook Time1 hr

 

Ingredients:
Choux Pastry
 ½ cup flour
 ½ tsp white sugar
 ¼ tsp salt
 4 tbsp First Choice Butter
 ½ cup water
 3 large egs
Velvet Butterscotch Cream Cheese Filling
 1 cup cream cheese
 1 cup First Choice Butterscotch Velvet
 1 tsp dissolved gelatine in 2 tbsp of hot water
 3 tbsp First Choice Butter
Chocolate Glaze
 1 slab dark chocolate
 ¼ cup First Choice Cream
 ¼ tsp vanilla essence
 ½ tbsp golden syrup

Method:
Eclairs:
1

Preheat the oven to 180°C.

2

In a bowl whisk the flour with sugar and salt.

3

Place the First Choice Butter and water in a pot over medium-high heat and bring to the boil.

4

Remove from heat and, with a wooden spoon, add the flour mixture all at once and stir until combined.

5

Return the pot to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.

6

Transfer the dough to the electric mixer and beat on low speed to release the steam from the dough.

7

Once the dough is lukewarm start adding 2 lightly beaten eggs (dough will separate and then come together) and will continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

8

Place the dough in a pastry bag fitted with a large plain tip and pipe. Pipe the dough onto a baking sheet (12cm x 2 cm).

9

If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

10

Bake for 15 minutes and then reduce the oven temperature to 180ºC. Continue to bake for a further 25 minutes until the shells are a nice amber colour and almost dry when you split it.

11

Remove from oven and place on a wire rack to cool.

Velvet Butterscotch Cream Cheese filling:
12

Whip the First Choice Butterscotch Velvet in an electric mixer until stiff.

13

In a separate bowl, whip the First Choice Butter, reduce the speed of the mixer and add the cream cheese.

14

Add whipped First Choice Velvet to butter and cream cheese mix, add gelatine and beat together.

15

Spoon into a piping bag.

Chocolate Glaze:
16

Place the chocolate in a heatproof bowl. Heat the cream just until boiling and immediately pour it over the chocolate.

17

Gently stir until the chocolate has melted.

18

Stir in the golden syrup and vanilla essence.

To Assemble:
19

Split the pastry shells in half, lengthwise.

20

Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry.

21

Pipe Butterscotch cream cheese filling onto the bottom half.

22

Once the glaze is dry, gently place the top half of the pastry shell on the cream.

23

Serve and enjoy!

Ingredients

Ingredients:
Choux Pastry
 ½ cup flour
 ½ tsp white sugar
 ¼ tsp salt
 4 tbsp First Choice Butter
 ½ cup water
 3 large egs
Velvet Butterscotch Cream Cheese Filling
 1 cup cream cheese
 1 cup First Choice Butterscotch Velvet
 1 tsp dissolved gelatine in 2 tbsp of hot water
 3 tbsp First Choice Butter
Chocolate Glaze
 1 slab dark chocolate
 ¼ cup First Choice Cream
 ¼ tsp vanilla essence
 ½ tbsp golden syrup

Directions

Method:
Eclairs:
1

Preheat the oven to 180°C.

2

In a bowl whisk the flour with sugar and salt.

3

Place the First Choice Butter and water in a pot over medium-high heat and bring to the boil.

4

Remove from heat and, with a wooden spoon, add the flour mixture all at once and stir until combined.

5

Return the pot to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.

6

Transfer the dough to the electric mixer and beat on low speed to release the steam from the dough.

7

Once the dough is lukewarm start adding 2 lightly beaten eggs (dough will separate and then come together) and will continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

8

Place the dough in a pastry bag fitted with a large plain tip and pipe. Pipe the dough onto a baking sheet (12cm x 2 cm).

9

If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

10

Bake for 15 minutes and then reduce the oven temperature to 180ºC. Continue to bake for a further 25 minutes until the shells are a nice amber colour and almost dry when you split it.

11

Remove from oven and place on a wire rack to cool.

Velvet Butterscotch Cream Cheese filling:
12

Whip the First Choice Butterscotch Velvet in an electric mixer until stiff.

13

In a separate bowl, whip the First Choice Butter, reduce the speed of the mixer and add the cream cheese.

14

Add whipped First Choice Velvet to butter and cream cheese mix, add gelatine and beat together.

15

Spoon into a piping bag.

Chocolate Glaze:
16

Place the chocolate in a heatproof bowl. Heat the cream just until boiling and immediately pour it over the chocolate.

17

Gently stir until the chocolate has melted.

18

Stir in the golden syrup and vanilla essence.

To Assemble:
19

Split the pastry shells in half, lengthwise.

20

Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry.

21

Pipe Butterscotch cream cheese filling onto the bottom half.

22

Once the glaze is dry, gently place the top half of the pastry shell on the cream.

23

Serve and enjoy!

First Choice Velvet Butterscotch Cream Cheese filled Eclairs