Mini éclairs with coconut cream

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1886
Chocolate eclairs Easy Food

Makes about 32

For the choux pastry:
240ml water
85g unsalted butter
¼ tsp salt
125g plain flour
4 large eggs, lightly beaten 
For the coconut cream filling:
2 x 400g tins of coconut milk, refrigerated overnight
150g icing sugar
½ tsp pure vanilla extract
For the chocolate glaze:
120g dark chocolate
20g butter, softened
1 tsp cocoa powder
15ml coffee liqueur

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line two baking trays with parchment paper.
  2. Heat the water, butter and salt in a small pan over a medium heat until just boiling. Turn the heat to low and gradually add the flour, stirring constantly. Continue stirring for 1-2 minutes, breaking up lumps, until the mixture resembles mashed potatoes and separates from the sides of the pan.
  3. Transfer to a large bowl and allow to cool thoroughly.
  4. When cool, add the eggs gradually, mixing until well blended. When ready, the batter should have the consistency of a thick, shiny custard.
  5. Fill a piping bag with the batter. Onto each baking tray, pipe 16 é They should measure about 6cm in length and be spaced about 3cm apart.
  6. Bake for 10 minutes until puffed and lightly golden. Reduce the heat to 190˚C/170˚C/gas mark 5 and bake for 20-25 minutes longer until golden brown. Remove and place on a wire rack to cool completely before filling; do not place in the fridge as they may collapse.
  7. In the meantime, make the filling. Scoop only the solids from the tins of the coconut milk and place in a bowl with the icing sugar and vanilla. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Refrigerate until needed.
  8. Use a skewer to puncture two small openings on the bottom of each éclair, spaced 3cm apart. Fill a piping bag with a small round tip with the coconut cream filling.
  9. Pipe the filling into the pastries, first through one opening and then the other Wipe away any excess cream. Refrigerate until ready to glaze.
  10. To make the glaze, melt the chocolate in a bowl set over a pan of simmering water. Transfer to a bowl and add the butter. Stir until the butter is melted.
  11. In a separate bowl, whisk together the cocoa and coffee liqueur. Stir this into the chocolate and butter mixture. Allow cool until the mixture has thickened and is of spreadable consistency.
  12. Use a pastry brush to brush each éclair with the glaze. Keep in the fridge until ready to serve.

Per serving: 122kcals, 8g fat (5.8g saturated), 11.1g carbs, 7.3g sugars, 1.9g protein, 0.6g fibre, 0.052g sodium


TOP TIP:
Don’t discard the leftover liquid coconut milk; add to a smoothie, soup or curry for an extra boost of nutrients.