Orange, white chocolate and cardamom éclairs

Orange, white chocolate and cardamom éclairs

By
From
B.I.Y. Bake It Yourself
Makes
12

I was really glad to get some white chocolate and cardamom ganache into this book, not only because it goes really well with the orange custard, but also because my wife and I can generally be found huddled around a bowl of it with a spoon and a guilty look on our faces...

Ingredients

Quantity Ingredient

For the choux

Quantity Ingredient
1 quantity see method for ingredients

For the orange crème pâtissière

Quantity Ingredient
250ml whole milk
2 large oranges, zest finely grated
3 large egg yolks
50g caster sugar
2 tablespoons cornflour
150ml double cream

For the ganache

Quantity Ingredient
150g white chocolate
150ml double cream
6 cardamom pods

Tool kit

Quantity Ingredient
stand mixer fitted with paddle attachment, (for the choux)
large piping bags
15 mm round nozzle
electric whisk
2 baking sheets or trays
wire cooling rack
large star-tipped nozzle

Method

  1. Place the choux pastry in a large piping bag fitted with a 15 mm round nozzle and leave in the fridge.
  2. Now make the custard. Put the milk in a saucepan with the orange zest and set over a low heat, stirring occasionally. Once almost simmering, take off the heat and leave to infuse for 10 minutes.
  3. Meanwhile, put the egg yolks in a heatproof bowl with the caster sugar and cornflour and whisk using an electric whisk (this is awkward to start with, but it turns smooth after a while). After 10 minutes has passed, pour the infused milk through a sieve into the heatproof bowl with the egg mixture, whisking all the time. Pour the custard into a clean saucepan over a low heat, stirring with a silicone spatula until it thickens. Pour into a clean bowl, lay cling film on the surface (to stop a skin forming) and leave to cool in the fridge.
  4. Preheat the oven to 220°C. Cut baking parchment to fit 2 baking sheets of trays and, on each sheet, mark out 6 lines, 12 cm long and 4 cm apart. Flip the parchment over, so the lines are underneath. Pipe éclairs, using the lines as a guide. Bake as outlined in choux pastry recipe. As soon as they are cool enough, cut each in half using a long serrated knife. Lay on a cooling rack to dry out.
  5. Make the ganache by breaking the white chocolate into pieces and putting it in a heatproof bowl. Pour the cream into a saucepan and set over a medium heat. Meanwhile, take the seeds out of the cardamom pods and crush them either with a mortar and pestle, or put them between 2 sheets of cling film and crush with a rolling pin. Once the cream has started to boil, pour it over the white chocolate, add the cardamom and mix until the chocolate melts and the mixture becomes smooth. Pop in the fridge to cool (it will thicken up).
  6. Take the custard out of the fridge and mix with a spatula. In a separate bowl, whisk the cream until it forms firm peaks, then fold this into the custard a couple of spoonfuls at a time. Load it into a piping bag fitted with a large star-tipped nozzle. Pipe the orange custard on to the bottom layer of each éclair, then press on the tops.
  7. Mix up the ganache with a spoon and load into another piping bag. Snip the end to give a 1 cm opening and pipe a broad line over each éclair. Keep them hidden in the fridge until you’re ready to watch family and friends descend into a Lord of the Flies-like madness as they fight for the last one!

Note

  • This recipe has a level 2 (intermediate) difficulty.
Tags:
Great British Bake Off
Baking
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