Saffron Eclairs
Servings: 12
Notes
Saffron Eclairs
- 50g butter
- 75g plain flour
- 2 large eggs
- 300ml double or whipping cream
- 100g white chocolate finely chopped
- Saffron or saffron liquid. I used both. The liquid was from Holy Lama Spice Drops.
- Preheat the oven to 220°C and grease a large baking tray.
- Beat the eggs together and set aside.
- Sift the flour and set aside on a piece of paper.
- Put the butter in a pan with 150ml water and heat until the butter melts.
- Bring the mixture to the boil and then tip in the flour.
- Take the pan off the heat and then mix vigorously with a wooden spoon til you get a smooth paste.
- Pop the pan to the heat, stirring all the time to let the mixture dry out a little. Keep stirring til it comes clean away from the edges of the pan and forms a bit of a ball shape.
- Remove the pan from the heat again and then plop the mixture into a bowl to cool.
- Gradually add the eggs a little at a time, beating really well between each addition until the mixture is smooth and glossy. You might not need all the eggs. The mixture should just dollop from the spoon.
- Spoon the mixture into a large piping bag fitted with a 1cm plain nozzle.
- Spray the baking paper with some water - a fine mist - and then pipe the mixture on to the sheet in lengths, leaving room between each one.
- Bake for 10 minutes, then turn the heat down to 190°C and bake for a further 20 minutes.
- Transfer the baked eclairs on to a wire rack to cool completely.
- Meanwhile, whip the cream and add a few drops of the saffron liquid to suit your taste.
- Melt the chocolate in a heatproof bowl over a pan of boiling water.
- Leave to cool and then stir in some strands of saffron.
- When your eclairs are cool, put the whipped cream into a piping bag, make a couple of holes on the base of the eclair and then pipe a generous amount into each one.
- Dip the top in the saffron flavoured white chocolate and leave to set.