I decided to make eclairs for charity event at work ( Macmillan Cancer Support ). Of course things what looks simple is not always the case. I thought the choux pastry will be nightmare to make but how wrong i was. It was actually easier than i thought. The trouble i had was with the filling. Everything went wrong and i was close to pulling my hair out.
First the Polish custard ( budyn ) turn into liquid and after running out of ingredients i decided i will use whipped cream. And again how wrong i was. The cream would not thicken up and after while turned into liquid ( again! ). At that point i was so angry i decided to wake my mum up for some advice. The advice what i got did not help me. I had no alternative but to call it a day.
The first thing in the morning ( 4 AM !!!! ) i went to search for a shops which were open so early and sold cream. I found one which solved my problem. Then i was racing back home to whip the cream and fill the eclairs. Somehow i finished them just in time.
When i thought the stress was all over i realize now that the eclairs will be eaten by my work colleagues. The feedback was quite good and when i looked over and saw that all my eclairs gone, my day was not so bad after all 🙂
For choux pastry
- 125 ml water
- 125 ml full-fat milk
- 1 tsp caster sugar
- 1 tsp salt
- 110 g unsalted butter
- 140 g plain flour
- 5 eggs
For the filling
- 2 tbsp icing sugar
- 500 ml whipping cream
- 3 tbsp Baileys
For the icing
- 50 g dark chocolate, finely chopped
- 50 ml double cream
- 2 tbsp Baileys
Preheat the oven to 200° C and grease a large baking tray.
Pour the water, milk, sugar and salt into a pan. Add the butter. Bring to the boil, add the flour and remove from the heat. Stir vigorously until the dough is smooth. Return the pan to the heat, stirring. The dough will dry out and form a ball that comes away from the sides of the pan. Tip it into a large bowl.
Add the eggs one by one, beating well until the mixture is smooth and glossy.
Transfer the paste into a piping bag with a large plain nozzle. Pipe the mixture onto a baking tray into 10 cm lengths. Leave room between each eclair.
Bake for 25 minutes. Then reduce the temperature to 180° C and bake for further 15 minutes. Remove from the oven and pierce a hole in the bottom of each one to let any steam out. Split each eclair in half length ways.
For the icing put the chocolate and double cream in a heatproof bowl over a pan gently simmering water. Stir until smooth and shiny. Add the Baileys. Leave to cool.
For the filling whip the cream in a large bowl for a few minutes. As the cream start to thicken add the icing sugar and Baileys. Whip until stiff peaks form.
Pipe the cream into the bottom half of the eclairs. The top half dip in the icing.