Recipes: Raspberry and White Chocolate eclairs
Great British Bake Off finalist and Dream Tea ambassador, Miranda Gore Browne is getting ready to have a Dream Tea to help make dreams come true for children with serious and life-limiting conditions. The Dream Tea is asking everyone to take time out for a cup of tea with friends, family and colleagues, all while raising money for Dreams Come True. Here's one of Miranda's favourite tea time treats. This is an exclusive recipe for the Dream Tea.
Ingredients
Choux pastry:
50g unsalted butter diced
150ml water
60g strong plain flour
2 large free-range eggs (beaten)
1 teaspoon of caster sugar
Chocolate topping:
225g white chocolate, melted
225ml double cream
Raspberry cream filling:
200ml double cream
50g icing sugar
50g raspberries
To decorate:
Sugar flowers
To make the choux pastry:
Preheat oven to 200c.
Put butter and water in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.
Meanwhile, sift the flour onto a piece of folded greaseproof paper.
When the butter has melted, turn up the heat and bring the mixture to the boil.
Remove from the heat and VERY quickly shoot the flour into the saucepan.
Beat the flour into the liquid with the wooden spoon or electric hand-mixer to mix all the ingredients together. Stop beating when you have a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds.
Pour a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonful's of egg.
Spoon the mixture into a piping bag and cut off the end to give about a 1cm hole
Prepare baking trays with parchment – sprinkle with water and bang off excess
Pipe logs approx. 6cm long and well-spaced as they double in size. (Leave at least 5cm between the logs of choux pastry).
Bake at 200 degrees for 10 minutes
Then increase the heat to 220 degrees and bake for a further 15 minutess or until golden brown and puffed up
Once out of oven, slit the eclairs with a knife to let out the steam & place on a wire rack to cool.
To make the cream filling
Whip the cream and icing sugar until thick, fold in the raspberries with a spoon, gently squishing them into the cream.
Slice each eclair in half long-ways and pipe the whipped cream inside.
To decorate
Put the broken chocolate in a heatproof bowl over a pan of simmering water or melt carefully in the microwave.
Stir gently and remove from the heat once the chocolate has melted. Leave to set a little at room temperature.
Either dip the eclairs into the chocolate, letting the excess glaze drip back into the bowl or put the chocolate into a piping bag, snip off the end and drizzle over the filled éclairs.
Decorate with a few sugar flowers.
This recipe is exclusive to the Dream Tea. www.dreamscometrue.uk.com/dreamtea
Ingredients
Choux pastry:
50g unsalted butter diced
150ml water
60g strong plain flour
2 large free-range eggs (beaten)
1 teaspoon of caster sugar
Chocolate topping:
225g white chocolate, melted
225ml double cream
Raspberry cream filling:
200ml double cream
50g icing sugar
50g raspberries
To decorate:
Sugar flowers
To make the choux pastry:
Preheat oven to 200c.
Put butter and water in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.
Meanwhile, sift the flour onto a piece of folded greaseproof paper.
When the butter has melted, turn up the heat and bring the mixture to the boil.
Remove from the heat and VERY quickly shoot the flour into the saucepan.
Beat the flour into the liquid with the wooden spoon or electric hand-mixer to mix all the ingredients together. Stop beating when you have a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds.
Pour a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonful's of egg.
Spoon the mixture into a piping bag and cut off the end to give about a 1cm hole
Prepare baking trays with parchment – sprinkle with water and bang off excess
Pipe logs approx. 6cm long and well-spaced as they double in size. (Leave at least 5cm between the logs of choux pastry).
Bake at 200 degrees for 10 minutes
Then increase the heat to 220 degrees and bake for a further 15 minutess or until golden brown and puffed up
Once out of oven, slit the eclairs with a knife to let out the steam & place on a wire rack to cool.
To make the cream filling
Whip the cream and icing sugar until thick, fold in the raspberries with a spoon, gently squishing them into the cream.
Slice each eclair in half long-ways and pipe the whipped cream inside.
To decorate
Put the broken chocolate in a heatproof bowl over a pan of simmering water or melt carefully in the microwave.
Stir gently and remove from the heat once the chocolate has melted. Leave to set a little at room temperature.
Either dip the eclairs into the chocolate, letting the excess glaze drip back into the bowl or put the chocolate into a piping bag, snip off the end and drizzle over the filled éclairs.
Decorate with a few sugar flowers.
This recipe is exclusive to the Dream Tea. www.dreamscometrue.uk.com/dreamtea