Chocolate eclairs with MannaBrew crème pâtissière

Makes 10

Moderate

1 hour

45 min

RECIPE DEVELOPED BY:

PG Buys - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Ashleigh Sequeira - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

CHOCOLATE GLAZE

30ml (2 tbsp) cream

30ml (2 tbsp) dark chocolate, chopped

CHOUX PASTRY

450ml MannaBrew Superfood Espresso, strong brewed

20ml (4 tsp) butter

25ml (5 tsp) cake flour

40ml (8 tsp) bread flour

1 large egg, whisked

CRÈME PÂTISSIÈRE

1 large egg yolk

30ml (2 tbsp) granulated sugar

125ml (½ cup) milk

15ml (1 tbsp) MannaBrew Superfood Espresso, strong brewed and cooled

20ml (4 tsp) corn flour

1.25ml (¼ tsp) vanilla essence

10ml (2 tsp) MannaBrew Organic Mesquite Flour

For the chocolate glaze, heat the cream until warm and pour it over the chopped chocolate. Stir until smooth and set aside.
Preheat the oven to 200°C and line 2 baking trays with baking paper.
For the choux pastry, combine the strong brewed MannaBrew Superfood Espresso and butter in a saucepan. Bring it up to a boil and keep the lid on to minimise evaporation.
Using a wooden spoon, stir in the cake flour and bread flour and cook, 1 minute.
Remove from heat and allow to cool slightly.
When cooled, mix in half of the whisked egg until fully combined before adding the remainder of the egg.
Spoon the mixture into a piping bag fitted with a French piping nozzle. Pipe eclairs that are roughly 5cm in length, keeping enough space between each.
Place in the oven and turn the heat down to 180°C. Bake until crisp, 15 minutes.
Remove the trays from the oven and using a skewer carefully poke a few holes at the base of each.
Return to the oven and reduce the temperature to 160°C. Bake until light to the touch, 15 minutes.
Transfer to a wire rack and allow to cool.
Once cooled, dip the top of each eclair into the chocolate glaze and allow to set.
For the crème pâtissière, whisk the egg yolk and sugar together in a bowl.
Reserve 4 teaspoons of the milk and and heat the remaining milk with the MannaBrew Espresso until warm.
Add the warm milk mixture to the egg mixture and whisk to combine. Pour the mixture into a saucepan.
Mix the corn flour with the 4 teaspoons of reserved milk and pour it into the warm milk and egg mixture.
Bring the mixture up to a gentle boil over medium heat and cook until thick, 5-6 minutes. Whisk in the vanilla essence. Remove the mixture from the heat and cover the surface with some plastic wrap to prevent a skin from forming. Allow to cool.
Once cooled, add the MannaBrew Organic Mesquite Flour and whisk until smooth. Transfer to a piping bag fitted with a large round nozzle.
To assemble, cut each eclair in half horizontally. Pipe crème pâtissière on the base of each eclair before adding the top half to each.

TIP: Instead of slicing the eclairs open you can widen a steam hole and pipe directly into the cavity for a hidden filling. Instead of using a French nozzle, replace with a plain round nozzle.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student PG Buys, specialising in New Product Development, developed this recipe for Chocolate Eclairs with MannaBrew Crème Pâtissière.

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