Hot Cross Bun Eclairs

- Preparation:
- 70 min + 2 hr chilling
- Servers:
- 18-20
- Cooking:
- 40 min
- Difficulty:
- Medium
Ingredients
- CHOUX PASTRY
- 175 ml water
- 85g salted butter
- 1 tbsp sugar
- 1 cup plain flour
- 4 large eggs
- For egg wash: 1 egg and pinch of salt
- FILLING
- 1 cup milk
- 4 tbsp cornflour
- 1 cup caster sugar
- 2 large eggs
- 4 large egg yolks
- 60g butter
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/4 tsp ground nutmeg
- 2 tsp Taylor & Colledge Vanilla Bean Extract
- Optional: 1/2 cup sultanas or raisins
- GLAZE
- 120g good quality white chocolate
- 4 tbsp thickened cream
- 1/2 tsp ground cinnamon
- DECORATIONS
- 100g white chocolate melted
- 1/4 cup currants
Method
- Step 1
- Preheat oven to 220°C. Line two baking sheets with baking paper
- Step 2
- Combine water, butter, salt and sugar in a saucepan over medium heat.
- Step 3
- As soon as the mixture is boiling, remove from the heat and sift in the flour, stirring to combine.
- Step 4
- Return the mixture to the heat and cook, stirring constantly until the batter begins to pull away from the sides of the pan.
- Step 5
- Transfer to a large mixing bowl and stir with a wooden spoon for one minute to cool slightly. Begin beating in the eggs, one at a time, making sure that each egg is completely incorporated before adding the next.
- Step 6
- Transfer the pastry to a piping bag fitted with a large open tip. Pipe choux 2-3cm apart on the baking sheets. For long éclairs, pipe them about 10cm long and 2.5 cm wide.
- Step 7
- Using a clean finger dipped in water, gently press down on any tips that have formed on the top of choux when piping. Brush tops with egg wash.
- Step 8
- Bake the choux at 220°C until well-puffed and turning lightly golden in colour, about 15 minutes. Lower the temperature to 180°C and continue baking until well-coloured and completely dry, about 25 minutes more.
- Step 9
- Remove to a rack and cool. If preparing ahead, store choux in an airtight container overnight until close to assembling and serving .
- Step 10
- To make the filling, dissolve the cornflour in 1/4 cup of milk in a large mixing bowl and set aside. Place the remaining milk with the sugar into a large saucepan over a medium heat. Once the mixture boils, remove from the heat and allow to cool slightly.
- Step 11
- Beat the whole egg and egg yolks into the cornflour mixture. Pour 1/3 of the hot milk into the egg mixture, whisking constantly, and then whisk the egg mixture back into the milk.
- Step 12
- Place the saucepan back over the heat, and whisk until the mixture thickens and comes to a boil. Remove from heat and beat in the butter, cinnamon, mixed spice, nutmeg and vanilla. Strain into a large bowl, then fold in sultanas.
- Step 13
- Press plastic wrap firmly against the surface of filling to prevent a skin forming. Chill immediately and until ready to use, at least two hours or overnight.
- Step 14
- To assemble the eclairs, place the pastry cream in a piping bag with a tip large enough to allow the sultanas through.
- Step 15
- Slice each éclair horizontally into one side, leaving the other side attached.
- Step 16
- Pipe cream filling into the hollow of each pastry and chill filled pastries while preparing the glaze.
- Step 17
- In a small saucepan, heat chocolate, cinnamon and cream on low heat, stirring until smooth. Allow to cool for a few minutes.
- Step 18
- Dip the top of each filled éclair into the glaze, allowing the excess to drip off. Smooth with a spatula if needed. Place on a wire rack to set.
- Step 19
- Melt additional white chocolate for the topping, then place in a piping bag with a narrow tip. Pipe white crosses over the top of each éclair, then place currants over the top of each one.
- Step 20
- Place éclairs in the fridge in an airtight container until ready to serve.
- Step 21
- This recipe has been reproduced with permission by Raspberri Cupcakes. View the original recipe here.