Springtime Éclairs

Ingredients

Method

1. 1
   Éclairs

   Add all the ingredients to a mixing bowl fitted with a beater.

2. 2
   Éclairs

   Mix for 1 minute on slow speed and then a further 7-8 minutes on fast speed.

3. 3
   Éclairs

   Pipe the éclairs onto silicone sheets or greased trays.

4. 4
   Éclairs

   Bake in a deck oven at 200-210°C for 30 minutes with the damper CLOSED, then OPEN the damper and bake for a further 10 minutes.

5. 5
   Finish

   Whip the Top Cream on medium speed until it is the desired consistency.

6. 6

   Finish, Chocolate Éclairs: Slice the éclairs and pipe bulbs of the whipped Top Cream onto the base, replace the tops. Slightly warm the Chocolate Glossy Icing and pipe onto the éclairs using a flat piping nozzle. Decorate with a Dark Chocolate Decotube (optional).

7. 7

   Finish, Strawberry Éclairs: Add Strawberry Compound to the whipped Top Cream and fold in. Slice the éclairs and pipe bulbs of the Strawberry Top Cream onto the base, replace the tops. Slightly warm the White Glossy Icing, and add a small amount of the Strawberry Compound and stir in, creating a subtle marbled effect, and pipe onto the éclairs using a flat piping nozzle. Decorate with a sprinkle of strawberry crumb and a drizzle of White Glossy Icing.

8. 8

   Finish, Yuzu Éclairs: Add Yuzu Compound to the whipped Top Cream and fold in. Slice the éclairs and pipe bulbs of the Yuzu Top Cream onto the base, replace the tops. Slightly warm the White Glossy Icing, add a drop of orange food colouring and stir in, leaving a lightly marbled effect, and pipe onto the éclairs using a flat piping nozzle. Decorate with a White Chocolate Decotube, citrus zest and Edible Flowers (optional).