Name: Chocolate and Berry Cream Eclairs recipe by Vibha Bhutada at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: For the choux pastry:; 50g unsalted butter, cubed; 50ml full fat milk; 75ml water; 1/2 tsp fine salt; 1 tbsp golden caster sugar; 125g plain white flour, sifted; 3 medium free range eggs, beaten; For the Scottish three berry cream:; 1/4 cup scottish three berry preserve; 1 cup double cream; For the chocolate ganache glaze:; 40g milk chocolate, finely chopped; 20g dark chocolate, finely chopped; 75ml double cream; 1/2 tsp liquid glucose; For Garnishing:; Handful toasted pistachios, roughly chopped; Fresh cherries, optional

Ingredients Serving: 6

For the choux pastry:
50g unsalted butter, cubed
50ml full fat milk
75ml water
1/2 tsp fine salt
1 tbsp golden caster sugar
125g plain white flour, sifted
3 medium free range eggs, beaten
For the Scottish three berry cream:
1/4 cup scottish three berry preserve
1 cup double cream
For the chocolate ganache glaze:
40g milk chocolate, finely chopped
20g dark chocolate, finely chopped
75ml double cream
1/2 tsp liquid glucose
For Garnishing:
Handful toasted pistachios, roughly chopped
Fresh cherries, optional

Instructions

For the choux pastry:
Preheat the oven to 200 degrees C. Line a baking tray with parchment paper.
Place the butter, milk, water, salt and sugar in a large, heavy bottomed saucepan and bring quickly to the boil.
As soon as it reaches boiling point and the butter is melted, add the flour, beating with a wooden spoon until a ball of dough forms that leaves the sides of the saucepan clean.
Lower the heat and beat the mixture for 30 seconds to dry it out slightly then remove from the heat and set aside to cool for 3 minutes.
Beat in the eggs, one at a time, mixing each thoroughly into the dough before adding the next. It may look a little lumpy at first – continue to beat and you’ll get a lovely smooth mixture.
Transfer the choux paste into a piping bag fitted with a large plain nozzle and pipe strips direct onto your baking parchment.
To stop the paper moving around, dot a little choux paste under each corner and make sure you leave a little space between each line as they will puff up in the oven.
Bake for 20 minutes then without opening the oven door (you want to keep all the heat in), reduce the oven temperature to 180 degrees C and bake for a further 15 – 20 minutes until completely dry and crisp.
Remove from the oven, pierce a hole in the bottom of each one with a skewer to let any steam out and set aside while you make the cream and glaze.
For the Scottish three berry cream:
Whip the cream until stiff peaks form. Fold in the scottish three berry preserve using a spatula then transfer to a piping bag fitted with a plain nozzle.
For the chocolate ganache glaze:
Place the chocolate in a heatproof bowl.
Bring the cream to a simmer then remove from the heat and whisk in the glucose syrup.
Pour the cream mixture over the chocolate and leave to stand for 2 minutes. Using a spatula, gently stir the chocolate until the mixture is glossy and smooth.
To assemble:
Using a sharp knife, split each eclair horizontally.
Pipe the berry cream to fill the empty bottom half of each eclair then replace the top halves.
Glaze the eclairs with the ganache using a teaspoon.
Sprinkle with the toasted pistachios and pop a cherry on top.
Eat within a few hours of filling for crisp, delicious eclairs.

Similar Recipes