Eclairs with Ginger Pastry Cream


Choux Pastry

65g butter

165ml water

Few vanilla drops

100g flour

3-4 eggs

1/2 tsp salt

1/2 tsp sugar


Pastry Cream

250ml milk

65g sugar

30g butter

15g custard powder

15g corn flour

1/2 egg

Few vanilla drops

1/2 tsp MA's Ginger Powder

150ml whipping cream / fresh cream


Chocolate Topping

100g cooking chocolate

50ml milk



Choux Pastry

1. Preheat the oven to 210c/220c.

2. Sieve flour and keep aside.

3. Boil water, butter, sugar and salt.

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

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

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

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

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

3. Add egg into the bowl and beat well.

4. Once the milk starts to boil add the mixture.

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

6. Add the ginger powder.

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

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


Chocolate topping

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

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