¹ When you are making custards or pastry creams, always pour the hot milk/cream mixture onto the cold beaten eggs before returning to the heat to cook through. Pour the milk and cream into a saucepan. ¹ You can now buy fondant in specialist cake decorating shops. My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. It will also be easier to judge the texture. Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. White fondant is a solution of sugar and water, cooked and pummelled as it cools to incorporate air. The crème patissière (see below) can be made 2–3 days in advance and kept in the fridge. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. The eggs add flavour and colour, and help to lift the choux on baking. Regulate the heat of the glaze by placing it back on a low heat and stirring to regain the correct thickness. To make the glaze In a wide saucepan over a low heat, gently warm the fondant to make it easier to work with⁶. Fit a piping bag with a large round piping nozzle, about 1.5cm wide. Sieve the flour into a large bowl and set aside. It’s been a long time coming, but here it is! Good Food DealReceive a free Graze box delivered straight to your door. ⁶ For the correct consistency, the white fondant must be used at 35C (body temperature). Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, how to make choux pastry and eclairs video, One of the flavourings from our fillings recipes - find the link to the recipes in the method. It also translates into so many wonderful desserts – gâteau saint-honoré, profiteroles and my pièce montée croquembouche. A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat. Chocolate éclairs are among the world's most famous pastries and they are certainly one of my great favourites. ² Constant whisking is important to get rid of any small lumps and keep the crème patissière smooth. https://www.theguardian.com/.../09/raymond-blanc-chocolate-clair- • This recipe is taken from Kitchen Secrets by Raymond Blanc (Bloomsbury, £25). Pour the crème pâtissière into a bowl. Transfer the filling to a piping bag fitted with a 5mm nozzle. Take off the heat, immediately tip in the flour and quickly stir with a wooden spoon until completely smooth. ⁴ It is important to add the eggs slowly, to ensure they are incorporated evenly. ² It is customary to use all water in a choux pastry, but adding some milk gives a softer texture, which I prefer. Meanwhile, in a large bowl, whisk together the egg yolks and caster sugar until they turn a pale straw colour, then whisk in the flour and cornflour. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Crème patissière is the easiest of all creams, as the flour makes it completely stable. New! Take off the heat and let cool for 30 seconds. • Difficulty: easy• Makes: 600ml• Preparation: 10 mins, plus cooling• Cooking: 8 mins• Planning ahead This pastry cream can be made up to 2–3 days in advance and kept covered in the fridge. 500ml whole milk1 tbsp vanilla syrup or 1 tsp best vanilla extract6 organic / free-range medium egg yolks75g caster sugar, plus extra for dusting25g plain flour20g cornflour. 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