I think that maybe there should be more choux pastry in my life. It’s way easier to make than you might think. In fact, provided you’ve got strong wrists for all that beating, I think it might be one of the easiest pastries to make.
And who doesn’t love an eclair now and then. Or profiteroles. Or Paris-Brest. Or gateau St. Honore. I think you get the point…
These are made from lovely light and crisp pastry filled to the brim with boozy honey-bourbon whipped cream and crowned with a rich dark chocolate ganache and crunchy honeycomb. Yeah, you know you want it.
I made my honeycomb because it’s dead easy and I couldn’t find any here but you could just crush up a Crunchie if that works better for you.
makes 6 small eclairs or 4 full size ones
35g plain flour
Bourbon honey cream
120ml double cream
1-2 tsp honey
30g dark chocolate
1 tsp honey
1 tsp cream
crushed honeycomb to decorate
Pre-heat the oven to 200°c and line a baking tray with parchment or a silicone mat.
Put the butter and water in a medium saucepan and bring it to the boil. Remove the pan from the heat and tip in the flour, all in one go. Vigorously beat it with a wooden spoon until you end up with a ball of dough that has pulled away from the sides of the pan. Lightly beat the egg and add about half of it to the pan. Beat this in, once it has been absorbed add the rest of the egg and beat it again. The dough should become soft, smooth and glossy.
Transfer the dough to a piping bag fitted with a very large round nozzle (or if you have disposable bags you can just snip the end off). Pipe the dough onto the tray in thick strips, mine were about 4″ long. If you need to smooth off any edges then just dip your finger in a little water first.
Bake the eclairs for 30 minutes then turn off the oven and open the door a little, leave them in the oven for a further 10 minutes to dry out a little.
Once they are done you can transfer them to a wire rack to cool. I would recommend poking a little hole in the bottom or side to let the steam out and prevent them from becoming soggy.
Put all the ingredients for the filling in a large bowl and whip them until they are thick and fluffy. If you want to pipe in the filling then put this mixture into a piping bag fitted with a smallish nozzle. Otherwise you slice each of the cooled eclairs down the side and spoon in the cream. If you are piping it in then you can enlarge the steam holes a little so that you can poke the tip of the piping nozzle in and then gently squeeze in the filling.
To make the topping put the butter, cream and honey in a small pan and gently heat them over a very low heat. Finely chop the chocolate and then add this to the pan too and stir it until it has melted and combined to form a smooth ganache. Let this cool for a moment or two and then spread it onto the top of the eclairs. Before it sets sprinkle on a bit of crushed honeycomb as a decoration.