Prep
40 minsBake
25 minsServes
10Difficulty
Medium About
Mouth-watering, homemade eclairs. A decadent chocolate topping and an oozy cream filling - what could be better?
Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with greaseproof paper.
To make the choux pastry, heat the water and butter in a saucepan until melted, then beat in the flour, sugar and salt until the mixture is smooth. Cook for two minutes, then remove from the heat and beat in the eggs, one at a time.
Set aside to cool, and then spoon the choux dough into a piping bag fitted with a medium-sized nozzle.
Pipe 12.5cm lines onto the baking tray and bake in the oven for 20 minutes or so until golden brown. Remove from the oven and set aside to cool on a wire rack.
Meanwhile, heat the dark chocolate and water in a saucepan until the chocolate has melted. Sieve the Tate & Lyle Icing Sugar and cocoa into a bowl, then add the melted chocolate and water mixture and beat until smooth. Spoon into a clean piping bag.
Whip the double cream in a bowl until stiff peaks form. Spoon the mixture into a third piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream.
Finally, pipe the fondant chocolate on top of the éclairs and wait until they have set before eating!
Ingredients – 11 items
1
Water
Butter
Plain flour
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Pinch of salt
Eggs
Dark chocolate
Chopped
Water
Tate & Lyle Pure Cane Fondant Icing Sugar
Cocoa powder
Double cream
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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If you`re looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
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