Hot Cross Bun Eclairs

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.