Pumpkin Spice Eclairs
Mini choux pastry eclairs with a hint of pumpkin spice seasoning, topped with chocolate ganache and whipped cream
Ingredients
- 75 + 75 g Butter
- 2 pinches Salt
- 175 mil Tepid Water
- 100 g Plain Flour
- 2 Large Eggs
- 1.5 Tsp Pumpkin Spice Mix
- 285 Mil Double Cream whipped
- 100 g Dark Chocolate
- 50 g Marzipan To decorate (optional)
Instructions
- Place 1 x 75ml of butter, water and salt into a medium sized pan and heat until the butter starts to melt. Remove from the heat and continue stirring until the butter is fully melted.
- Add the flour and Pumpkin Spice in one batch and stir like mad (Ths is the magic bit where the mix starts to looks like a dough).
- Place back on the hear and keep stirring for 2-3 minutes. The dough should start to have a shiny sheen.
- Remove the dough and leave to cool completely (at least 8-10 minutes). I place it into a metal bowl to help cool quickly.
- While the dough is coooling, preheat the oven to 200C and line a baking tray with baking parchment.
- Whisk the eggs and add to the dough mixture. Mix together using an electric mixer for at least 4-5 minutes. The dough should still be thick enough to pipe and hold its shape.
- Pipe onto the baking tray - I use a piping bag with a large hole cut from the bottom so less squeezing is need when piping.
- Bake for 15 minutes. Open the oven door and slam closed to release some air and continue baking for a further 3 minutes.
- Remove from the oven and prick the bases of the eclairs with a clean kntting needle or sharp knife. Place back in the oven and continue to bake for another 3 minutes until golden and hollow sounding when you knock them.
- Allo to cool fully and slice down the centre and allow to cool on a wire rack. I don't always fully slice but that is personal choice.
- Whisk the double cream until thickened and pipe into the cooled eclairs.
- Melt the chocolate in a Pyrex bowl over a pan of boiling water (Do not allow the base of the bowl to touch the boiling water or it will burn).
- When the chocolate is melted, stir in the remaining butter and stir until melted and mixed through thoroughly.
- Leave to cool slightly and spread over the tops of the eclairs.
- Decorate with marzipan leaves and eat the same day.
Nutrition
Calories: 284kcalCarbohydrates: 13gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 91mgSodium: 178mgPotassium: 112mgFiber: 1gSugar: 4gVitamin A: 707IUVitamin C: 1mgCalcium: 35mgIron: 2mg
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