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Chocolate Éclairs

Prep

35 Mins

Bake

25 mins

Serves

8

Difficulty

Hard

About

Everyone’s favourite French finger cake, these chocolate eclairs come with a little twist - a deliciously sweet tablespoon of runny honey!

made using

Golden Caster

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Instructions
Ingredients
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Chocolate Éclairs Recipe

Step 1

Preheat the oven to 200°C.

Step 2

Fold a small piece of non-stick baking paper in half, open out and then sieve the flour onto it, add the sugar and set to one side.

Step 3

Place 150ml cold water and the butter into a pan over medium-low heat and leave until the butter has completely melted.

Step 4

Begin to boil, as soon as it reaches boiling point, remove from the heat.

Step 5

Tip in the flour all at once (using the baking paper to help) and beat hard with a wooden spoon until the mixture forms a ball and then set aside to cool completely.

Step 6

Once cool, add the eggs one at a time, beating thoroughly between after you add each egg, you will end up with a smooth glossy paste.

Step 7

Fill a piping bag fitted with a plain 1cm nozzle. Pipe 8 eclairs onto a baking sheet lined with baking paper, leaving a medium-sized gap between each one.

Step 8

Place in the preheated for 10 minutes.

Step 9

Turn up the heat to 220°C and bake for another 15 mins.

Step 10

Take your eclairs out of the oven and cool on a wire rack.

Step 11

Make a small hole using a skewer in the side of each one, allowing the steam to come out and cool.

Step 12

To make the filling, whisk together the double cream, icing and vanilla seeds until it forms soft peaks and spoon into a piping bag fitted with the same nozzle as before.

Step 13

For the chocolate topping, melt the butter together with the chocolate and honey in a small bowl that fits snugly over a pan of simmering water.

Step 14

Remove from the heat, beat in the sifted icing sugar and leave to cool for 20 mins until thickened.

Step 15

Pipe the whipped cream into each cooled éclair, spooning the chocolate coating over the top.

Step 16

Leave to cool and serve once the chocolate has cooled.

Ingredients – 10 items

Serving

1

Flour

Plain flour

60 g
Fairtrade Golden Caster

Golden caster sugar

2 tsp
Butter

Butter

50 g
Eggs

Medium eggs

beaten

2
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

sifted

1-2 tbsp

Vanilla pod

seeds scraped

1
Chocolate

Dark chocolate

broken into squares

100 g
Butter

Unsalted butter

25 g

Honey

runny

1 tbsp
Cream

Whipping cream

300 ml

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
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-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
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For the Kimchi Pancakes:
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-Add half of the sliced spring onions to the mix.
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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!

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