Passion fruit & raspberry eclairs

Name: Passion fruit & raspberry eclairs
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 75 grams plain flour or strong white bread flour; 1 pinch pinch of salt; 55 grams butter, diced; 150 milliliters cold water; 2 eggs, lightly beaten; 10 passion fruits; 25 grams caster sugar; 150 milliliters cold, thick fresh custard, homemade or bought; 142 milliliters carton double cream; 225 grams raspberries

Passion fruit & raspberry eclairs is a lacto ovo vegetarian recipe with 10 servings. One serving contains 424 calories, 5g of protein, and 12g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of eggs, passion fruits, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather pricey side dish. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Preheat the oven to fan 180C/conventional 200C/gas

Equipment you will use

Oven

Fold a sheet of greaseproof paper in half and then unfold to leave a crease. Sift together the flour and salt onto the paper twice.

Ingredients you will need

All Purpose Flour

Salt

Put the butter and water in a pan and bring to the boil.

Ingredients you will need

Butter

Water

Equipment you will use

Frying Pan

Remove from the heat and tip the entire flour and salt mixture into the pan. Reduce the heat to low and return the pan to the stove. Beat the mix with a wooden spoon or electric mixer over a low heat until it comes away easily from the sides. Leave to cool for 10 minutes. Beat in the eggs a little at a time, mixing until smooth yet strong enough to stand in peaks. You may not need all the egg.

Ingredients you will need

All Purpose Flour

Egg

Salt

Equipment you will use

Hand Mixer

Wooden Spoon

Stove

Frying Pan

Pipe the choux into thick eclair strips (10-12cm long and 1.5cm wide) on a non-stick baking tray, leaving a space between each.

Equipment you will use

Baking Pan

Bake for 20-25 minutes until lightly golden and crisp to the touch.

Equipment you will use

Oven

Remove from the oven and leave to cool. You can make the eclairs up to this stage the day before and keep them in an airtight container, or they can be frozen.

Equipment you will use

Oven

Halve the passion fruits and scoop the pulp into a small pan.

Ingredients you will need

Fruit

Equipment you will use

Frying Pan

Add the sugar and bring to a simmer. Cook gently for a minute or two until a thick consistency is reached. Leave until cold, then spoon the syrup into the custard, saving a little to finish the dish.

Ingredients you will need

Custard

Sugar

Syrup

Whip the cream to soft peaks before gently spooning into the flavoured custard. Refrigerate until needed (it will keep for up to 4 hours).

Ingredients you will need

Custard

Cream

To serve, split the eclairs lengthways and put the bases on individual plates. Spoon on the cream generously it will happily tumble onto the plate. Now sprinkle the raspberries over and around, and drizzle with the passion fruit syrup. The lids can now be placed on top and dusted with icing sugar.

Ingredients you will need

Passion Fruit