Welcome to Mrs Rogers Test Kitchen - it’s ECLAIR time.
Combine the water and butter in a pot. Bring to the boil. Remove from heat and stir in the flour until completely combined and the dough is pulling away from the sides of the pot. Set aside to cool for 5 minutes.
Line a baking tray and set oven to 180C fan-force. Add the eggs, one at a time to the dough and stir until completely mixed in. Place teaspoon sided blobs onto your baking tray. You can pipe these in a line or make them as pretty as you like. Cook in the oven for 25-30 minutes until the eclairs double in size and turn golden. Reduce the oven temperature to 100C fan-force and continue to cook the eclairs for a further 15-20 minutes. Remove from oven.
Carefully cut the very top 3rd off each eclair and scoop out the dough. Return the lids and cases to the oven for a further 20-30 minutes at 100C fan-force to dry out. At this stage you can store them in an airtight container for 3-5 days.
Peel and dice the pears, the smaller the better. Place them in a pot with the saffron threads and white wine. Simmer, uncovered, until the pears are soft and all of the wine has reduced to nothing. Blend until a puree has formed or mash until fine. Set aside in the fridge to cool.
Once the pear has cooled, mix it into the whipped cream. Fill the eclairs with the cream filling and drizzle with the melted dark chocolate. Serve immediately.
Ingredients
Directions
Combine the water and butter in a pot. Bring to the boil. Remove from heat and stir in the flour until completely combined and the dough is pulling away from the sides of the pot. Set aside to cool for 5 minutes.
Line a baking tray and set oven to 180C fan-force. Add the eggs, one at a time to the dough and stir until completely mixed in. Place teaspoon sided blobs onto your baking tray. You can pipe these in a line or make them as pretty as you like. Cook in the oven for 25-30 minutes until the eclairs double in size and turn golden. Reduce the oven temperature to 100C fan-force and continue to cook the eclairs for a further 15-20 minutes. Remove from oven.
Carefully cut the very top 3rd off each eclair and scoop out the dough. Return the lids and cases to the oven for a further 20-30 minutes at 100C fan-force to dry out. At this stage you can store them in an airtight container for 3-5 days.
Peel and dice the pears, the smaller the better. Place them in a pot with the saffron threads and white wine. Simmer, uncovered, until the pears are soft and all of the wine has reduced to nothing. Blend until a puree has formed or mash until fine. Set aside in the fridge to cool.
Once the pear has cooled, mix it into the whipped cream. Fill the eclairs with the cream filling and drizzle with the melted dark chocolate. Serve immediately.
