Almond Cream Éclairs
Delicious éclairs filled with a fresh almond cream filling and dipped in a silky chocolate ganache.
Ingredients: (approx. 10 pieces)
Choux Pastry:
120ml Water
70g Plain flour
1tsp Sugar
1/4tsp Salt
Whipped Cream Filling:
40g Icing sugar
1 tsp Vanilla extract
50g Ground Alomonds
1tsp Lemon Zest
Chocolate Topping:
Method:
Bring 120ml of water, 50g of Stork margarine, 1 tsp sugar, and 1/4 tsp salt to a boil in a saucepan.
Remove from heat and quickly stir in 70g of plain flour until a dough forms. Return to low heat, stirring constantly for about 1 minute until the dough pulls away from the sides.
Transfer to a bowl and let cool slightly. Beat in the eggs one at a time until smooth and glossy.
Pipe the dough into 10cm strips on a lined baking tray. Bake in a preheated oven at 200°C for 25-30 minutes until golden and crisp. Poke a small hole in each to release steam, then let them cool completely on a wire rack.
Whip 250ml Elmlea Double Cream with 30g icing sugar, 50g ground Almonds, lemon zest, and 1 tsp vanilla extract until soft peaks form. Pipe into the cooled éclairs.
For the topping, melt 100g dark chocolate with 50ml Elmlea Double Cream until smooth. Dip or drizzle over the éclairs and let set before serving.
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