makes
24
prep
40 minutes
cook
40 minutes
difficulty
Mid
makes
24
serves
preparation
40
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 quantity
Mint chocolate crème pâtissière
- 400 ml milk
- 10 sprigs fresh spearmint
- 5 egg yolks
- 5 tbsp caster sugar
- 2½ tbsp plain flour
- 2½ tsp natural vanilla essence or extract
- 200 g good-quality dark chocolate (70% cocoa works well), finely chopped
Chocolate glacé icing
- 250 g (2 cups) pure icing sugar
- 2 tbsp cocoa powder
- 3-4 tbsp water, at room temperature
Cooling time 15-20 minutes
Instructions
To make the mint crème pâtissière, put the milk and spearmint sprigs into a medium saucepan. Bring just to a simmer over a medium heat. Remove from heat and stand for 30 minutes to infuse. Remove the spearmint sprigs. Use a balloon whisk to whisk the egg yolks, sugar and flour together in a heatproof bowl until well combined. Gradually whisk in the milk mixture until smooth and well combined. Return to the heat and stir constantly with the whisk over medium heat until the mixture comes to a simmer. Simmer, stirring constantly with the whisk, for 2 minutes. Remove from the heat and stir in the vanilla and chocolate until the chocolate melts and the mixture is smooth. Pass the crème pâtissière through a sieve into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 1 hour or until chilled.
Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with non-stick baking paper.
Spoon the warm choux pastry into a large piping bag fitted with a 1.7 cm nozzle. Pipe 6 cm lengths of choux pastry on the tray, about 2 cm apart to allow for spreading. Use your fingertip dipped in water to smooth any edges of the choux. Sprinkle the choux and tray with a little water. Bake in preheated oven for 18 minutes. Reduce oven temperature to 180°C and bake for a further 20 minutes or until golden, puffed and dry. Remove from the oven and when cool enough to handle, use a small sharp serrated knife to split the eclairs in half to allow the steam to escape. Turn off the oven and return the eclairs to the oven with the door closed for 15-20 minutes or until dry.
Meanwhile, to make the chocolate glacé icing, sift the icing sugar and cocoa into a medium bowl. Use a wooden spoon to stir in 3 tablespoons of the water, adding the remaining tablespoon if necessary to mix to a very thick pouring consistency. Cover well with plastic wrap and set aside.
To assemble the éclairs, spoon the mint chocolate crème patissiere into a large piping bag fitted with a 1.7 cm plain nozzle. Pipe the crème onto the bottom half of an éclair and then cover with the top. Repeat with the remaining eclairs and crème pâtissière. Spread a little of the icing over the top of each éclair to cover and decorate with a mint leaf. Set aside for 15-20 minutes or until the icing sets.
Baker's tips
• The éclair pastries can be made up to 3 days ahead of serving. Store in an airtight container at room temperature. Refresh by placing on an oven tray and reheating in an oven preheated to 180°C for 10 minutes. Cool, assemble and serve.
• The mint chocolate crème pâtissière can be made up to 2 days ahead of serving. Keep in an airtight container in the fridge and stand at room temperature for 30 minutes before piping.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerry Ray.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
