First Choice Velvet Butterscotch Cream Cheese filled Eclairs
Butter VelvetWhipping Cream
Recipe Information
serves:
30 MIN
prep time:
1 HR
cook time:
hard
difficulty:
Ingredients:
Choux Pastry
- ½ cup flour
- ½ tsp white sugar
- ¼ tsp salt
- 4 tbsp First Choice Butter
- ½ cup water
- 3 large eggs
Velvet Butterscotch Cream Cheese Filling
- 1 cup cream cheese
- 1 cup First Choice Butterscotch Velvet
- 1 tsp dissolved gelatine in
- 2 tbsp of hot water
- 3 tbsp First Choice Butter
Chocolate Glaze
- 1 slab dark chocolate
- ¼ cup First Choice Cream
- ¼ tsp vanilla essence
- ½ tbsp golden syrup
Preparation method:
Eclairs:
- Preheat the oven to 180°C.
- In a bowl whisk the flour with sugar and salt.
- Place the First Choice Butter and water in a pot over medium-high heat and bring to the boil.
- Remove from heat and, with a wooden spoon, add the flour mixture all at once and stir until combined.
- Return the pot to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.
- Transfer the dough to the electric mixer and beat on low speed to release the steam from the dough.
- Once the dough is lukewarm start adding 2 lightly beaten eggs (dough will separate and then come together) and will continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
- Place the dough in a pastry bag fitted with a large plain tip and pipe. Pipe the dough onto a baking sheet (12cm x 2 cm).
- If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
- Bake for 15 minutes and then reduce the oven temperature to 180ºC. Continue to bake for a further 25 minutes until the shells are a nice amber colour and almost dry when you split it.
- Remove from oven and place on a wire rack to cool.
- Velvet Butterscotch Cream Cheese filling:
- Whip the First Choice Butterscotch Velvet in an electric mixer until stiff.
- In a separate bowl, whip the First Choice Butter, reduce the speed of the mixer and add the cream cheese.
- Add whipped First Choice Velvet to butter and cream cheese mix, add gelatine and beat together.
- Spoon into a piping bag.
Chocolate Glaze:
- Place the chocolate in a heatproof bowl. Heat the cream just until boiling and immediately pour it over the chocolate.
- Gently stir until the chocolate has melted.
- Stir in the golden syrup and vanilla essence.
To Assemble:
- Split the pastry shells in half, lengthwise.
- Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry.
- Pipe Butterscotch cream cheese filling onto the bottom half.
- Once the glaze is dry, gently place the top half of the pastry shell on the cream.
- Serve and enjoy!