Ingredients

Shell (Choux dough):

• 1/2 cup Water
• 1/2 cup Milk
• 1/2 cup Butter
• 1/4 tsp Salt
• 1 tsp Sugar
• 1 cup Flour
• 4 to 5 eggs

Vanilla Cream Filling:

• 1 2/3 cup cold Whole Milk
• 2 tsp Corn Flour
• 1/4 cup Sugar
• 5 Egg Yolks
• 2 tbsps Vanilla Essence

Chocolate coatings

• 1/2 cup white chocolate
• 150gms raspberries
• 1/2 cup milk chocolate
• 1/2 cup dark chocolate
• 50g heavy cream

Method

Eclair Shells (Choux dough):

1. In a large saucepan bring to boil, water, milk, butter, salt, and sugar.
2. Once the mixture is boiling add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook. The batter should turn into a very thick firm playdough consistency.
3. Remove from heat.
4. Let cool to 125-135 degrees.
5. Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4 (large) OR 5 (medium) eggs until the mixture turns into a soft paste that will still hold its shape.
6. Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag, immediately pipe paste in the desired size (small- 2-3 inch, medium 4-5 inch, large 5-6 inch, cream puffs- round balls). Bake time will vary depending on size.
7. For large eclairs, bake at 425 degrees for 15 minutes then reduce the heat to 375 for 12-20 minutes or until the shell is golden brown and hollow inside. See notes for additional bake times.
8. Cool completely.

Vanilla Cream Filling:

1. Whisk egg yolks and milk together, over heat to create a custard.
2. As the mixture simmers add in butter to emulsify, once fully combined set aside to cool.
3. In a large mixing bowl, whip cream to soft peaks, add powdered sugar.
4. Whip sugar in to stiff peaks.
5. Fold in whipped cream into the cooled custard.
6. Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full. You may need to fill from both sides to fill entire shell.

White Chocolate Raspberry

1. Melt White Chocolate, once cool add in some cut up raspberries.
2. Once fully combined, coat eclairs.

Milk Chocolate

1. Melt Milk chocolate.
2. Once cool, coat eclairs.

Dark Chocolate

1. Melt Dark Chocolate with Hot Cream.
2. Once combined and cooled, coat eclairs.

Chocolate Coating (Milk, white & dark):

1. Melt the different chocolates in 30 second bursts. Treat each chocolate as indicated at the top of this recipe for white, milk and dark chocolate.
2. Separate the eclairs into 3 parts, coat the top of each with chocolate. The first batch with white, the second with milk and the third batch with dark chocolate.

Notes:

Additional cook times:

For small 2-3 inch eclairs bake 425ºF for 10 min then 375ºF for an additional 5-10 min or until hollowed and golden brown.