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  • Chef James Oakley

Baked white chocolate Éclair`s / Choux pastry



100g baked white chocolate crème patissiere

125g milk

125g water

100g butter

140g plain flour

Pinch of salt

4 eggs (beaten)

(1) In a pan add milk water and butter, heat gently until butter has fully melted


(2) Bring water, milk, butter up to a rolling boil


(3) Once boiling turn off heat and beat in flour and salt, keep beating until a smooth dough is formed


(4) Slowly add eggs until all is fully incorporated, cool and place into a piping bag


(5) Pipe on to a non-stick mat and place into a pre heated oven at 220oC and immediately reduce the temperature to 200oC


(6) Bake for 20-25 minutes or until crisp and golden


(7) Allow to cool


(8) Once cool, make a cut the entire length of the pastry and fill with baked white chocolate crème patissiere

As an optional extra you can melt some additional baked white chocolate to glaze the Éclair`s


Please follow the link to a step by step video tutorial

https://www.youtube.com/watch?v=ofsY_hYxVCA

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