Passion Fruit Eclairs

Traditional Style ButterUHT (Long Life) MilkDessert Toppings
an image of Passion Fruit Eclairs

Recipe Information

10

serves:

1 hr

prep time:

40 mins

cook time:

an image of medium

medium

difficulty:

Ingredients:

For the choux paste:

  • 250 ml boiling water
  • 125 g First Choice Butter
  • 250 ml cake flour
  • 4 extra large eggs

For the passion fruit crème patisserie:

  • 500 ml First Choice Milk
  • 35 g cake flour
  • 35 g corn flour
  • 3 eggs
  • 100 g castor sugar
  • 1.5 ml salt
  • 125 ml First Choice Passion Fruit Dessert Topping
  • 60 g First Choice Butter

For the passion fruit white chocolate ganache:

  • 150 g white chocolate, chopped
  • 150 ml cream
  • 60 ml passion fruit pulp

Preparation method:

For the eclairs:

  1. Preheat the oven to 200°C and grease two baking trays.
  2. Place the boiling water in a saucepan, add the First Choice Butter and melt. Bring to the boil.
  3. Add the flour all at once – and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat whilst stirring well.
  4. Remove from the heat, transfer the choux paste to a clean bowl.
  5. Leave to cool for at least 5 minutes.
  6. Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.
  7. Spoon the choux paste into a piping bag fitted with a nozzle and pipe long eclairs onto your baking tray.
  8. Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 20 minutes. The eclairs must be golden brown and crisp.
  9. TIP: Pierce with a skewer 5 minutes before the end of the baking time to release steam and return to the oven.

For the crème patisserie:

  1. Pour the First Choice Milk into a small saucepan and bring to the boil.
  2. Mix together the flour, corn flour, castor sugar, salt and the eggs to make a paste. Pour the hot milk over and mix very well with a whisk.
  3. Transfer the mixture back to the saucepan on low heat and bring to a gentle simmer whilst stirring all the time. Remove from the heat.
  4. Stir in the First Choice Passion Fruit Dessert Topping and the First Choice Butter. Spoon into a clean bowl, cover the surface with clingfilm and leave to cool completely.

For the passion fruit white chocolate ganache:

  1. Place the white chocolate, passion fruit pulp and the cream into a bowl on a double boiler. Heat gently to melt.
  2. Cool and keep aside.

To assemble:

  1. Spoon the passionfruit crème patisserie into a piping bag, fitted with a nozzle. Make holes in the bottom of the eclairs, insert the piping bag and fill the eclairs with the crème patisserie. Drizzle over some of the cooled ganache and place in the fridge for an hour before serving.
  2. OPTIONAL: pipe whipped cream on top of the eclairs just before serving. Garnish with mint and a little fresh passion fruit pulp.