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dark chocolate and ginger eclairs

Choux pastry and pastry cream are two fundamental recipes that will serve you well if you ever need to whip up a dessert. Both might seem tricky, but once you get the hang of it they are awesome to have stored away for when you have guests!

You'll notice there's a lot of eggs in this one...thanks Happy Eggs!

Ingredients & RecipePrint


for the choux pastry

  • butter (100g)
  • plain flour (125g)
  • 4 (Happy) eggs
  • pinch of salt

for the pastry cream

  • 7 (Happy) egg yolks
  • caster sugar (75g)
  • plain flour (25g)
  • 4 tsp of cornflour
  • whole milk (500ml)
  • 1 tsp vanilla extract
  • thumb-sized chunk of fresh ginger, grated

  • 2 bars of dark chocolate (200g)
  • 1 piece of stem ginger in syrup


preheat the oven to 200ºC
add 250ml of water to a pan with the butter and a pinch of salt.
heat to a boil.
remove the pan from the heat and whisk in the flour until the mixture is coming away from the sides of the pan.
beat in the eggs one at a time until completely incorporated and glossy.
transfer the mixture to a piping bag.
pipe the pastry into lines onto a lined or non-stick baking tray, keeping plenty of space between them.
bake the pastry for 15 minutes, until puffed up and golden brown.
beat the egg yolks for the pastry cream with the sugar and vanilla in a bowl.
whisk the flour and cornflour into the egg mixture.
heat the milk and the grated fresh ginger in a pan.
boil, then allow to infuse for 5 minutes.
remove the milk from the heat and strain through a sieve over the egg mixture, whisking continuously until combined.
return the custard to the pan and gently cook until it thickens and is not at all runny, unlike crème anglaise this can bubble and boil since the flour stabilises it.
put the pastry cream in the fridge to cool, then spoon into a piping bag.
slice the éclairs lengthways, about half way through to create a pocket.
pipe (or spoon, if you don't have a bag) the pastry cream into the pocket.
melt the chocolate in a microwave for about 90 seconds, stirring every 30 seconds.
dip the top of the éclairs into the chocolate, top with a little extra minced stem ginger and put them aside to set.

makes 20

dark chocolate and ginger eclairs

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