Recipe Book

Directions

1. For the choux pastry, melt butter and water over high heat in a saucepan.
2. When butter is melted, add the flour all at once and whisk vigourously (use an electric hand mixer).
3. Once the mixture forms a ball, remove from heat and place into an electric mixing bowl.
4. Whisk on medium speed for 10 seconds, then add eggs 1 at a time. Allow to combine before adding the next egg.
5. Add pastry mixture into a piping bag with a large circle tip. Pipe mixture onto lined baking tray.
6. Bake for 10 minutes on 220 degrees, then reduce to 190 for another 30 minutes.
7. Switch oven off and leave oven door halfway open and allow the pastry shells to cool for 30 minutes.
8. For the pastry cream, heat milk in a saucepan over high heat until it begins to steam.
9. Separately, in an electric mixing bowl, whisk together the egg yolks, sugar and cornflour until thick and creamy.
10. Add half of the milk slowly while beating on medium speed.
11. Once half of the milk has been added, transfer the egg mixture into the saucepan with the rest of the milk and whisk vigourously.
12. Once thickened, add the butter and vanilla bean paste and combine.
13. Once all ingredients have cooled, cut the pastry shelves in half.
14. Whip the cream and icing sugar in a bowl.
15. Add the pastry cream and whipped cream to the pastry shells.
16. Melt the chocolate with a little bit of butter in the microwave.
17. Paint the tops of the eclairs with the melted chocolate
18. Chill for 30 minutes before serving.