Fresh-cream-jewelled-eclairs

Fresh cream jewelled eclairs

Flavoured with coffee, rose and pistachio, these treats taste as good as they look

By , 27 February 2019

(8 votes)

Fresh cream jewelled eclairs
  • Cook: 1 Hour 15 Mins
    plus cooling

  • Serves: 14

Nutritional Info
Each 47g serving contains
  • Energy

    712KJ

    170KCAL

    9%
  • Fat

    10.3g

    high

    15%
  • Saturates

    5.6g

    high

    28%
  • Sugars

    12.2g

    high

    14%
  • Salt

    0.05g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1515kJ/362kcal.
Ingredients
  • 50g unsalted butter, cut into cubes
  • 75g Asda Strong White Bread Flour, sifted
  • 2 large eggs, beaten
  • 150g fondant icing sugar
  • 1tbsp Extra Special Brazilian Coffee Extract
  • Dr. Oetker Extra Strong Food Colouring Gel in Violet and Green
  • 20g Asda Gold Crunch sprinkles
  • 50g pistachios, chopped
  • 2g rose petals
  • 200ml whipping cream
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.

  • In a pan, bring the butter and 150ml cold water to the boil. Remove from the heat.

  • Add the flour; beat with a wooden spoon until the mixture forms a dough ball that leaves the sides of the pan clean. Cool for 15 mins.

  • Gradually beat in the eggs to get a stiff dough. Put in a piping bag with a 1cm plain nozzle. Pipe 14 eclairs, each 8cm long, onto the trays.

  • Bake for 25 mins without opening the oven so the eclairs puff up. Cut a small slit in the side of each to release steam. Bake for 4 mins more. Cool on a rack.

  • To decorate, put 50g of the icing sugar into a bowl and stir in the coffee extract until it forms a thick paste. Divide the rest of the icing sugar between 2 bowls; add a drop of violet gel to one and green to the other. Add 1-2tsp cold water to each bowl and stir into a paste.

  • Spread the icing on top of the eclairs; allow to set for5 mins. Sprinkle the coffee icing with gold crunch, the green with pistachios and the violet with rose petals.

  • Whip the cream and put in a piping bag with a round nozzle. Split the eclairs down one side and pipe in the cream. Serve within 1 hr.