1. Preheat the oven to160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 15cm (6in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable oil and bake in the preheated oven for 50 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
1. Pierce the base of each éclair three times, once at each end and once in the middle.
2. Beat the chilled vanilla crème patissière with an electric hand mixer until smooth. Place in a piping (pastry) bag fitted with a Bismarck or doughnut filling nozzle (tip).
3. Fill each éclair with crème patissière (see Filling, Dipping & Splitting).
4. Warm the dark chocolate ganache gently until it is of a dipping consistency and place in a shallow bowl at least as wide as the length of the éclairs. Dip the top of each éclair in the ganache to coat and transfer to a wire rack to allow to set. Serve.
1. Preheat the oven to160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 10cm (4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable oil and bake in the preheated oven for 40 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Finely dice the crystallized stem ginger and place in a small bowl with a pinch of gold lustre dust. Toss well to coat all the ginger with gold. Set to one side.
1. Pierce the base of each éclair twice, once at each end.
2. Beat the chilled ginger chocolate crème patissière with an electric hand mixer until smooth. Place in a piping (pastry) bag fitted with a Bismarck filling nozzle (tip).
3. Fill each éclair with crème patissière (see Filling, Dipping & Splitting).
4. Warm the dark chocolate ganache gently to a pourable consistency and place in an open shallow bowl, at least as wide as the length of the éclairs. Dip the top of each éclair in the chocolate ganache and transfer to a wire rack. Add a scattering of golden ginger down the length of each éclair and allow to set. Serve.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 10cm (4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 40 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Roughly chop the whole almonds and hazelnuts and toss together with the chopped mixed nuts.
1. Whisk the prepared nutty choc crème patissière with an electric hand mixer until smooth and place in a piping (pastry) bag fitted with a filling nozzle (tip) such as a Bismarck or Wilton 230.
2. Pierce the base of each éclair once at each end and fill with nutty choc crème patissière (see Filling, Dipping & Splitting).
3. Drizzle the top of each éclair with the melted dark chocolate and scatter over the nuts. Serve.
1. Preheat the oven to160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 12cm (43⁄4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable oil and bake in the preheated oven for 45 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
1. Pierce the base of each éclair twice, once at each end.
2. Beat the chilled mocha crème patissière with an electric hand mixer until smooth. Place in a piping (pastry) bag fitted with a Bismarck filling nozzle (tip).
3. Fill each éclair with mocha crème patissière (see Filling, Dipping & Splitting).
4. Gently warm the coffee glaze to a pourable consistency and place in a shallow bowl at least as wide as the length of the éclairs. Dip the top of each éclair in the glaze to coat and transfer to a wire rack. Allow the glaze to set for 5 minutes before adding further decoration.
5. Melt the dark chocolate and allow to cool slightly. Place in a small disposable piping (pastry) bag and snip off the end. Pipe a swirl along the length of the coffee glaze (see Piping Techniques). Allow the chocolate to set for 5 minutes before placing 2 chocolate coffee beans at one end of each éclair. Serve.
Letting the coffee fondant and piped chocolate set a little before proceeding with the next step of the decoration will prevent each element from sliding off!
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 12cm (43⁄4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 45 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Zest the orange peel into long lengths (see Tip).
1. Whisk the prepared chocolate orange crème patissière with an electric hand whisk until smooth and place in a piping (pastry) bag fitted with a filling nozzle (tip).
2. Pierce the base of each éclair three times. Fill each with chocolate orange crème patissière (see Filling, Dipping & Splitting).
3. Warm the milk chocolate ganache gently until of a dipping consistency and place in an open shallow bowl. Dip the tops of the éclairs in the ganache to coat.
4. Wind orange zest around a skewer or cocktail stick and hold in position for 1 minute. Release the twirls, cut to required size and add a twirl to the top of each éclair. Serve.
It is best to remove the rind of the orange using a zester or a julienne peeler. Hold it firmly against the side of the orange and move it slowly across the skin, rotating the orange in your hand as you move the zester. It will take a little practice to judge the pressure needed to get long lengths for twirling – just work on fresh areas of the orange skin as you practise, avoiding the bitter white pith.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 12cm (43⁄4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 45 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Place the desiccated coconut in a shallow open bowl.
1. Whisk the chilled coconut crème patissière with an electric hand whisk until smooth and place in a piping (pastry) bag fitted with a filling nozzle (tip).
2. Pierce the base of each éclair once at each end and fill with coconut crème patissière (see Filling, Dipping & Splitting).
3. Warm the dark chocolate ganache gently until of a dipping consistency. Transfer to an open shallow bowl and beat in the coconut liqueur. Dip the tops of the éclairs in the ganache to coat and then dip straight into the desiccated coconut. Serve.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 15cm (6in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 50 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Halve the pitted cherries and set aside.
3. Roll out the pale pink sugarpaste and using a cutter, cut out a large and small cherry blossom for each éclair. Shape using your fingertips (see Sugarcraft Techniques) and set aside to dry in the recesses of an egg tray.
1. Place the chocolate cherry cream filling in a large piping (pastry) bag fitted with an open star nozzle tip.
2. Split each éclair with a sharp serrated knife and pipe the chocolate cherry cream filling into the base of each (see Filling, Dipping & Splitting). Top with a line of halved pitted cherries.
3. Warm the milk chocolate ganache gently until it is of a soft spreadable consistency. Using a palette knife, coat the tops of each éclair with the ganache and set onto the bases.
4. Dust the centres of the blossoms with a little pink lustre dust. Mix the orange lustre dust together with rejuvenator fluid or clear alcohol and using a fine paintbrush paint in the centres of each blossom (see Sugarcraft Techniques). Add one large and one small cherry blossom flower to the top of each éclair. Serve.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with a 1cm (1⁄2in) wide serrated nozzle (tip) with the chilled choux pastry. Pipe 7cm (23⁄4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 35 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
1. Split each éclair with a sharp serrated knife (see Filling, Dipping & Splitting).
2. Prepare the ganache to be used as the filling. It needs to be the consistency of peanut butter – soft enough to pipe but still firm enough to hold its shape. Place it in a piping (pastry) bag fitted with a 1cm (1⁄2in) serrated open nozzle (tip). Pipe onto the base of each éclair using a circular motion to create a swirled look.
3. Put the melted dark chocolate into an open shallow bowl at least as wide as the éclairs and dip the top of each éclair to coat.
4. Set the tops onto the bases and allow the chocolate topping to set. Serve.
Chocolate ganache (of all varieties) can be used as a filling as well as a topping, but it is very rich so is best reserved for the smallest éclairs.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 15cm (6in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 50 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Roughly chop the malted chocolate balls.
1. Whisk the chilled malted milk crème patissière with an electric hand whisk until smooth and place in a piping (pastry) bag fitted with a filling nozzle (tip).
2. Pierce the base of each éclair three times, once at each end and once in the middle. Fill each with the malted milk crème patissière (see Filling, Dipping & Splitting).
3. Warm the milk chocolate ganache until it is of dipping consistency and place in shallow bowl. Dip the top of each éclair in the ganache to coat and then sprinkle with the roughly chopped malted chocolate balls. Serve.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with a 5mm (3∕16in) open serrated nozzle (tip) with the chilled choux pastry. Pipe 16cm (61⁄4in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide).
2. Spray the sticks lightly with vegetable oil before scattering half of them with nibbed sugar. Bake in the oven for 25 minutes until crisp and golden. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
1. Chop the chocolate into small pieces and place in a heatproof bowl above a pan or steaming water to melt, or melt in the microwave in short 30-second bursts, stirring well after each burst.
2. Dip the ends of the unsugared sticks into the melted chocolate and scatter with multicoloured sprinkles. Set to dry on a sheet of non-stick baking (parchment) paper. Serve.
Just as you can pipe long sticks like this in choux pastry, you can also pipe letters, words and names. Make a card template of the letters you wish to write and place it underneath a sheet of non-stick baking (parchment) paper to use as a guide when piping.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3/4in) nozzle (tip) with the chilled choux pastry and pipe in rounds, each about 4.5cm in diameter, onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the buns lightly with vegetable or sunflower oil and bake in the oven for 40 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
1. Cut the top third from each choux bun with a sharp serrated knife. Scoop out any webbed choux from the middle.
2. Add a scoop of vanilla ice cream to each and replace the lids. Place in the freezer for 30 minutes.
3. Meanwhile, melt the white chocolate. Chop into pieces and melt in a heatproof bowl over a pan of steaming water or in the microwave in short 30-second bursts, stirring after each burst.
4. Toss together the white chocolate curls and dark chocolate sprinkles in a small bowl. Dip the top of each bun into the melted chocolate and top with the curls and sprinkles.
5. Place the buns in the freezer and remove 10 minutes before serving.
You can buy chocolate curls in the supermarket but they are easy to make yourself. Take a bar of chocolate and use a vegetable peeler or sharp flat-bladed knife to scrape along the flat side of the chocolate, working towards you, to form small curls. For small curls, keep the strokes short and for larger curls use longer strokes.
1. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Fill a piping (pastry) bag fitted with an 18mm (3⁄4in) nozzle (tip) with the chilled choux pastry. Pipe 15cm (6in) éclairs onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 50 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
2. Melt the dark chocolate. Chop the chocolate into small pieces and place in a heatproof bowl. Place the bowl over the top of pan of steaming water and allow to melt stirring occasionally. Alternatively, melt in the microwave in short 30-second bursts, stirring well after each burst.
1. Whisk the prepared white chocolate crème patissière with an electric hand whisk until smooth and place in a piping (pastry) bag fitted with a filling nozzle (tip).
2. Pierce the base of each éclair three times, once at each end and once in the middle. Fill each with white chocolate crème patissière (see Filling, Dipping & Splitting).
3. Warm the white chocolate ganache gently until of a dipping consistency and place in an open shallow bowl. Dip the tops of the éclairs in the ganache to coat.
4. Place the melted dark chocolate in a small piping (pastry) bag and pipe three thin lines along the length of each éclair (see Piping Techniques).
5. Top each éclair with a scattering of white chocolate curls. Serve.