Eclairs with Chocolate & Passionfruit | How To Make Eclairs with Passionfruit

So into a pot of milk, add your butter with your salt and sugar. I'll leave all the ingredients and measurements in the membership. And then you're going to place it on a stove and melt your butter with milk mixture. You only want to mix this until your butter is fully melted and started to boil. As soon as it happens, you're going to take it off the heat and then go ahead and add your flour. Okay, so add all your dry ingredients and start mixing it together until it becomes like this it should look like sort of like mashed potatoes once all the flour is absorbed with your liquid you're going to place the pan back on the stove and on a low to medium heat you're going to really cook out the mixture this is a really important step as you want to dry out your dough and if it's going to be wet the um the eclairs are not going to work out so you want to cook this for good few minutes until actually you see that the bottom is starting to brown so almost like it's so dry and there's no moisture anymore once you reach that perfect consistency you're going to place it into your stand mixer and leave the mixture to fully cool down over here i've got my eggs and what you want to do you want to blitz your eggs into a nice smooth mixture this will really help us to make them nice and even and add them into our dough at the small stages and making sure that we get both egg whites and egg yolks so do that and set it aside to cool down your mixture faster you can use a stand mixer and basically start mixing it on the low like low speed and once the temperature reaches below 40 degrees Celsius you're going to slowly start adding your eggs you see I'm adding a little bit at a time and I just keep mixing and I'm mixing on a medium like low speed once the eggs have incorporated I'm gonna add more eggs you basically want to add around one egg at a time and just keep mixing and seeing if you get the consistency that we're looking for we're gonna look for very nice smooth consistency I will show you obviously how it needs to look and here is how the final mixture will look if you shake it falls off the spatula and it's very very stringy and smooth just like so you want to mix this couple more times with your spatula just to make sure it's a perfect consistency when it falls down um it kind of like goes back into the bowl you see how many eggs i have left i haven't used all my eggs which is a sign that you don't need to use all your eggs now wrap your pastry dough and set this aside to cool down over here i'm going to use a star-shaped nozzle you can also use star-shaped or plain nozzle up to you and i've placed my silicone mat over a baking tray and i've flipped it over we want to use the back of our tray add your nozzle into your piping bag and set this aside our dough is ready so just scoop the dough into a large piping bag and make sure it's nice and full just like that and then you want to go around with cookie cutter and just make sure there's no air and just wrap your piping bag nice and tight so it looks just like that now pipe your eclairs uh using anything that you can measure it up to so i'm using my cake scraper as a measuring tool just making sure they're all the same size you can make them big or smaller but this is the standard size i will leave all the measurements of course so gently just pipe it up and down by holding your piping bag and going down once you've piped all your eclairs we're gonna spray them with some cooking oil just like that and then you're gonna add some icing sugar on top as well this will help them to create that nice crust when we bake them later and these go in a freezer for a couple of hours after a couple of hours once they've frozen you're gonna transfer them onto your baking tray lined with some parchment paper just like so and leave the space around you're gonna add them into your super hot oven and then turn the heat off completely and bake them until they're done once they're done they will look like that they will be nice and puffy light golden color on top once they baked we immediately want to place them onto a cooling rack and what's important is that we want to get rid of any extra hot air inside of them so we want to prick them with a toothpick and then turn them around this way it's gonna let the steam out and they're not gonna fall apart or become soggy look how gorgeous they are they're just looking absolutely perfect so just prick each pastry you don't need to prick a lot just a little bit for the steam to come out and leave them to fully cool down over here i've got my passion fruit puree with glucose syrup and my sugar and pectin mixture okay first you want to do you want to mix your sugar and pectin mixture together place your passion fruit puree on a stove with your glucose and just cook this until your sugar is fully dissolved as soon as you see little bubbles forming around the edges you can start adding your pectin and sugar mixture and just keep mixing it until it starts to thicken up and it will look just like that. This process can take a few minutes or so. It will cool down and thicken up so don't be afraid that it looks too liquid right now. You want to place a bit of cling film on top and set this aside to fully cool down. Once it's cooled down it's going to look like that. Look how juicy and creamy it is. it's a perfect consistency for our eclairs so just add the filling all the way into the piping bag so it's easy for you to pipe over here i've got my gelatin i'm gonna add some cold water and mix everything through and then set this aside to bloom for five minutes now over here i've got my eggs and sugar we're just gonna mix these two together until you get nice thick mixture just like so. You can also use an electrical whisk because you're going to need to whisk this for good five minutes until the color changes to nice pale yellow just like that. I have placed my milk onto a stove and I'm just going to cook this until the boiling point. As soon as you see the bubbles like that you're going to take it off the heat and add a little bit into your sugar and egg mixture. This is really important to add a little bit at a time otherwise you are going to overcook your eggs and you're going to have scrambled eggs instead of the custard so keep adding your mixture a little bit at a time and mixing you might get a lot of foam from whisking and that's okay don't worry about it i have a little trick for you how we can get rid of that so once you've mixed all your milk sugar and eggs together you're going to sieve this through a sieve and pour it back into your pan then take your pan back onto the stove and we're going to cook the custard for a couple of minutes until it starts to thicken up more and I just keep whisking the mixture just keep whisking the custard until it starts to thicken up you want to cook this on a low heat so you don't overcook this and just be really careful so once it's done you're going to take it off the heat and then go ahead and add your vanilla extract and your bloomed gelatin add that in while it's hot and mix everything together the gelatin will melt instantly so just keep going keep mixing then you want to go ahead and add your chopped butter it's better if you have your butter at room temperature that way it will melt faster and just keep mixing until your butter is fully melted and your custard is nice and smooth just like that you're gonna transfer your custard into a different bowl add your custard into a bowl and then you're gonna go ahead and add your cocoa powder mix everything together until it's nice and smooth and there are no lumps it should look just like that then place cling film over the custard and set this aside to fully cool down once it's cooled down you're gonna go ahead and add a little bit of cream and use an electrical whisk to whisk everything up together until it's nice and smooth if it still feels stiff you can add more cream until you get this nice fluffy consistency just like so once your eclairs are done you're gonna fill them with your chocolate custard just like that i usually add into three sections and just basically you want to pipe it until it's pretty much full but don't forget we're also going to be adding our passion fruit filling so leave some space in there of course you can fill your eclairs with just passion fruit filling too it's completely up to you now we're gonna make our ganache coating so into your hot cream add your dark chocolate mix everything together until it's fully melted and your chocolate ganache coating is done once you've filled your eclairs you're going to go ahead and dip them into your chocolate ganache and set them onto a cooling rack to set completely look how gorgeous they are absolutely stunning and so tempting to decorate it i'm just adding some yellow crushed cookies just to resemble passion fruit and chocolate but feel free to decorate your eclairs how you want to i'm just going to cut one and show you how gorgeous it is look at that chocolate passion fruit eclair yummy