Delicious Velvet Pops - perfect for a romantic treat.

Yields1 Serving

Choux paste
 125 ml boiling water
 60 g First Choice Butter
 125 ml cake flour
 2 extra-large eggs
Strawberry Velvet Filling
 300 ml First Choice Strawberry Velvet
 10 ml gelatin, soaked in water
To Assemble
 300 g dark chocolate
 24 cake pop sticks

Choux Paste
1

Place the boiling water in a saucepan and melt the butter in it. Bring to the boil (you can place the lid on saucepan to prevent water from evaporating)

2

Add the flour all at once – and stir with a wooden spoon. Cook for about 2 minutes while stirring well.

3

Remove from the heat, transfer the choux pastry to a clean bowl

4

Leave to cool for at least 5 minutes or more

5

Add the eggs one at a time and beat well after every addition

6

Place teaspoons full (or pipe desired shapes) of the paste onto a greased baking tray

7

Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 15 minutes

8

Remove from the oven and cool completely

Filling
9

Dissolve the gelatin in the microwave oven for about 30 seconds – stir until dissolved and leave to cool

10

Whip the ice-cold First Choice Strawberry Velvet on high speed until it is light and fluffy. Add the cooled gelatin, whip for another few minutes and place in the fridge until it is almost set. Spoon into a piping bag fitted with a small nozzle

To Assemble
11

Make small holes at the bottom of the éclairs and pipe with the whipped FIRST CHOICE STRAWBERRY VELVET filling. Place in freezer for 30 minutes to set

12

Melt the chocolate and take a cake pop stick and dip it into the melted chocolate. Firmly stick it into the middle of the firm éclair. Repeat with the rest of the eclairs

13

Dip into the melted chocolate all the way to cover entirely with chocolate and leave to set. Dust with chocolate shavings and cacao

14

Serve with strawberries

Shop Velvet

Ingredients

Choux paste
 125 ml boiling water
 60 g First Choice Butter
 125 ml cake flour
 2 extra-large eggs
Strawberry Velvet Filling
 300 ml First Choice Strawberry Velvet
 10 ml gelatin, soaked in water
To Assemble
 300 g dark chocolate
 24 cake pop sticks

Directions

Choux Paste
1

Place the boiling water in a saucepan and melt the butter in it. Bring to the boil (you can place the lid on saucepan to prevent water from evaporating)

2

Add the flour all at once – and stir with a wooden spoon. Cook for about 2 minutes while stirring well.

3

Remove from the heat, transfer the choux pastry to a clean bowl

4

Leave to cool for at least 5 minutes or more

5

Add the eggs one at a time and beat well after every addition

6

Place teaspoons full (or pipe desired shapes) of the paste onto a greased baking tray

7

Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 15 minutes

8

Remove from the oven and cool completely

Filling
9

Dissolve the gelatin in the microwave oven for about 30 seconds – stir until dissolved and leave to cool

10

Whip the ice-cold First Choice Strawberry Velvet on high speed until it is light and fluffy. Add the cooled gelatin, whip for another few minutes and place in the fridge until it is almost set. Spoon into a piping bag fitted with a small nozzle

To Assemble
11

Make small holes at the bottom of the éclairs and pipe with the whipped FIRST CHOICE STRAWBERRY VELVET filling. Place in freezer for 30 minutes to set

12

Melt the chocolate and take a cake pop stick and dip it into the melted chocolate. Firmly stick it into the middle of the firm éclair. Repeat with the rest of the eclairs

13

Dip into the melted chocolate all the way to cover entirely with chocolate and leave to set. Dust with chocolate shavings and cacao

14

Serve with strawberries