|A mini doughnut, with all sorts of gloriousness, on it and in it|
A couple of weeks ago I wrote about eclairs. Which I am, now, well into. Not so much eating them (although I’m getting there…) but making them. I have just gone mental for piping stuff. I think eclairs are going to be the new macaroons which were the new cupcakes which were the new doughnuts which were probably the new eclairs.
I am slightly obsessed with thinking of new fillings and toppings. Not that I’ve got that experimental yet. But give me time.
It was my youngest child’s birthday last week, and I made her these small celebration cakes (okay, okay, they’re cupcakes, but cupcakes are so over aren’t they? I daren’t mention them…). And some bourbon biscuits with her name stamped on them. And some mini chocolate eclairs with white chocolate cream in them.
|Mini eclairs with white chocolate cream.|
They were delicious. But they still looked like ‘normal’ eclairs, so with a dark chocolate topping and a white cream filling. Not that eclairs have to look like this, but I wanted them to.
The white chocolate cream was amazingly good and people couldn’t quite work out what was in it but it just tasted so good.
Have I mentioned how good it tasted? So good that today, whilst making the mini doughnuts you see above, glazed with chocolate and dipped in sprinkles, sliced and with white chocolate cream PIPED inside (for I wanted to use up this wonderful stuff), I almost, almost, just stuck the icing bag straight in my mag and squeezed in the style of, probably, Homer Simpson.
But I didn’t. Time, still, for that.
So here’s how you make white chocolate cream. An idea I got from here.
For the eclair recipe here, I’d recommend 300ml of double cream (or whipping, which I will try next time, but I used double) and 100-125g of white chocolate. I only ever use Green and Black’s white chocolate as it’s fantastic.
Break up the chocolate into individual pieces and put in a heat proof bowl.
Heat half the cream in a pan, until boiling. If you use another sort of white chocolate, you may want to add a teaspoon of vanilla extract into the cream. But the Green and Black’s already has vanilla in it, so I don’t. When it’s reached boiling point stir it around for a few seconds, then take off the heat. Pour it onto the chocolate. Give it a count of 15/20 seconds then whisk together.
Chill for an hour or until needed.
When you are ready to make the eclairs, add the other cream (the one without the chocolate in it) and add to the cream with the chocolate in it. Or vice versa, just introduce them! Now whisk until firm, you know, so it’s pipe-able.
Put in a piping bag with a nozzle and pipe into your eclairs. If the piping bag happens to get stuck in your mouth, squeeze, swallow and then hide the evidence.