Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Cook pastry cream
8 minHands-onWhisk pastry-cream yolks, sugar and cornflour. Heat pastry-cream milk until steaming, whisk gradually into yolks, return to the pan and cook while whisking until bubbling, continuing for 1 minute. Remove, stir in pastry-cream vanilla and butter and cover the surface directly.
- 03
Cool pastry cream
15 minHands-off · check as directedCool promptly, then refrigerate.
- 04
Chill pastry cream
45 minHands-off · check as directedRefrigerate until thoroughly cold; allow about 45 minutes after initial cooling.
- 05
Start heating the oven
1 minHands-onHeat the oven to 180°C fan.
- 06
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes of heating in total and check that the oven has reached 180°C fan.
- 07
Boil choux liquid
4 minHands-onBring choux water, choux milk, choux butter, choux salt and choux sugar to a boil.
- 08
Beat in flour
3 minHands-onTake off heat, add choux flour and beat firmly.
- 09
Dry choux panade
2 minHands-onReturn to medium heat and stir for 2 minutes until a smooth ball forms and a film coats the pan.
- 10
Cool choux
5 minHands-off · check as directedTransfer to a bowl and cool for 5 minutes.
- 11
Add choux eggs
6 minHands-onBeat choux eggs in gradually, keeping some back initially. Stop when glossy paste falls from a lifted spoon in a thick V; not every drop may be needed.
- 12
Pipe shells
8 minHands-onPipe well-spaced strips about 10 cm long according to yield. Smooth tips with a damp finger.
- 13
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 14
Start choux bake
15 minHands-off · check as directedBake at 200°C conventional / 180°C fan for 15 minutes without opening early.
- 15
Lower oven temperature
1 minHands-onReduce to 180°C conventional / 160°C fan.
- 16
Finish choux bake
20 minHands-off · check as directedBake another 15–25 minutes until deeply golden and dry.
- 17
Pierce and switch off
2 minHands-onPierce shells near their bases, switch off the oven and return shells with the door ajar.
- 18
Dry in switched-off oven
10 minHands-off · check as directedLeave for 10 minutes in the switched-off oven, door ajar.
- 19
Take out of the oven
1 minHands-onTake the bake out of the oven and set it on a heatproof surface.
- 20
Cool
30 minHands-off · check as directedCool shells completely before filling.
- 21
Fill shells
10 minHands-onBeat cold pastry cream smooth and pipe into holes beneath each shell.
- 22
Heat ganache cream
3 minHands-onHeat chocolate-top cream until steaming and pour over chocolate-top chocolate.
- 23
Soften chocolate
2 minHands-off · check as directedWait for 2 minutes.
- 24
Stir ganache
2 minHands-onStir smooth.
- 25
Cool ganache
15 minHands-off · check as directedCool until thick enough to coat.
- 26
Glaze tops
6 minHands-onDip filled eclair tops in ganache.
- 27
Chill to set
25 minHands-off · check as directedRefrigerate for about 20–30 minutes until the glaze is set.
Equipment check
4 items required
- Piping bags
- lined tray
- saucepan
- fine sieve
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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