isn't bake off season just a nightmare for when you're trying to be good? no way am i on a diet but the amount i've been baking lately is getting out of hand. i even tried princess cake at a swedish bakery this week! (eating by the way, no way did i manage to make that heavenly thing).
so minutes after the gbbo pastry episode was over, i was googling choux pastry and found an éclair recipe from paul hollywood himself. just a classic chocolate éclair recipe, i halved the ingredients to yield 6 and added white chocolate and salted caramel sauce. deeeeelish if i say so myself!
for the choux pastry
♥ 35g plain flour, sifted
♥ a pinch of salt
♥ 25g unsalted butter
♥ one egg, beaten
for filling and topping
♥ 100ml whipping cream
♥ 75g white chocolate
for the salted caramel sauce
♥ 1/2 golden syrup
♥ 25g caster sugar
♥ 40ml double cream (whipping cream is fine if you have leftover)
♥ a pinch of salt
step one. to make the pastry you combine the butter and salt with 60ml warm water, then add the sifted flour.
i was pleased to see it come into a smooth, glossy ball like it did for the bake off contestants.
step two. add the beaten egg. i did the "arrow drop" shape test that richard did in the episode too!
step two. fill a piping bag and pipe out lengths of choux onto a greased baking sheet.
don't laugh at mine - this was my first attempt after all! they looked tiny too so i was glad to see them rise so much in the oven. (cue crouching by the oven and staring through the glass for 25 minutes).
step three. bake for 15 minutes on 200 degrees c.
step four. turn the oven down to 170 degrees c and bake for another 10 minutes.
step five. add the little holes to let the steam out, then return to oven to crisp up for another few minutes.
step five. allow to cool on a wire rack whilst you whip up the cream, i used a balloon whisk on a medium-fast speed for around 5 minutes here.
step six. fill a piping bag and carefully pipe into the holes. create another hole the other side if needed. i forgot to attach my nozzle to the bag here but it actually worked out okay.
step seven. slowly melt the white chocolate on a very low heat. let the chocolate cool to a manageable temperature and coat the top of the éclairs.
step eight. melt together the caramel ingredients in a heavy bottomed pan in a medium heat. allow to bubble for five minutes and see the colour darken.
tip: i like to add the salt last so it doesn't quite melt and has a slight crunch.
step nine. wait a few minutes for the optimum time when the caramel has cooled (so it doesn't melt your white chocolate layer) but still has a sauce-like texture.
step ten. with a little caramel on a fork, move it quickly back and forward to create a randomised drizzle effect.
have you tried any choux pastry recipes this week? or did another great british bake off creation take your fancy?
i'm adding this to the great british bake off bakealong at supergoldenbakes - go look at all the amazing bakes so far!
i've also added this to helen's bake of the week link up :)