Eclairs with Ginger Pastry Cream

Choux Pastry

65g butter

165ml water

Vanilla

100g flour

3-4 eggs

3g salt

3g sugar

 

Pastry Cream

250ml milk

65g sugar

30g butter

15g custard powder

15g corn flour

1/2 egg

Vanilla

MA's Ginger Powder

150ml Whipping cream / Fresh cream

 

Chocolate Topping

100g Cooking chocolate

50ml Milk

 

 

 

Choux Pastry 

Step 1

Preheat the oven to 210c/220c

Step 2

Sieve flour and keep aside

Step 3

Boil water, butter, sugar and salt.

Step 4

Once Mixture begins to boil remove from the heat and add the flour. Mix until all lumps are removed.

Step 5

Allow to cool. While cooling add eggs one at a time and mix well until a consistency suitable to piping is achieved.

Step 6

Dust a tray with a thin flour layer and pipe the eclairs and bake for 35 minutes until the eclair shells are feather light.

 

Pastry Cream

Step 1

Boil 2/3 of the milk with sugar and butter.

Step 2

Whilst the milk begins to boil mix the corn flour and custard powder with rest of the milk in a bowl.

Step 3

Add egg into the bowl and beat well.

Step 4

Once the milk starts to boil add the mixture.

Step 5

Add vanilla and mix well to get a thick (non sticky) consistency.

Step 6

Add the ginger powder.

Step 7

Apply a thin butter layer on top to avoid a crust and allow to cool.

Step 8

Whip the cream and fold into the mixture once the pastry cream is completely cooled. Pipe into the eclairs shells.

 

Chocolate topping

Step 1

Boil the milk and pour over chopped cooking chocolate and mix well unitl the the chocolate melts.

Step 2

Dip the top side of eclairs with the chocolate and serve.