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eclairs

15th January 2019 // 1 Comments

Recipe: Cherry and and Rose Bellini Eclairs for Valentine’s Day!

Valentine's Day recipe by Juniper Cakery

Valentine’s Day is right around the corner and we can’t wait too! Full of sweet little treats, lots of pink and more heart shaped sprinkles than anyone could count it’s such a cute holiday! This year we are kicking off the love-filled season with these Cherry and Rose Bellini Eclairs. Pretty choux pastry desserts filled with rose extract infused cherry preserve and whipped prosecco swiss meringue buttercream… then topped with cherry flavoured fondant, fresh cherries, sprinkles and elegant roses!

Valentine's Day eclairs by Juniper Cakery

Cherry bellini eclairs by Juniper Cakery

Ingredients and tools needed… (makes approx. 10 eclairs)

For the eclairs

  • 165g plain flour
  • 300ml water (room temperature)
  • 100g diced butter
  • 4 beaten eggs

To fill, bake and decorate

Cherry and rose bellini eclair recipe from Juniper Cakery

Cherry and Rose Bellini Eclairs recipe!

How to make eclairs by Juniper Cakery

Eclair recipe via Juniper Cakery

Step 01:

Firstly. pre-heat your oven to 200C/180C fan/400F/Gas mark 6. After that add your butter to a saucepan with the water on medium to high heat on your stove top. When the two ingredients melt together bring them to the boil! Don’t worry… this shouldn’t take too long. For us it takes around 5-7 minutes.

How to bake eclairs

Step 02:

Next remove the pan from the heat and also add in your flour. Quickly start to stir. The mix will thicken at this stage (try not to stir too much as this will over mix the dough).

Recipe for Valentine's Day eclairs by Juniper Cakery

Step 03:

Once your flour has been incorporated it’s time to add in your beaten eggs a little at a time (make sure to add the egg on top of the dough and not right onto the pan’s surface… the heat will instead start cooking up scrambled eggs). We’d recommend pouring in whatever you estimate to be an egg’s worth then stir vigorously (this part takes some arm muscle). Repeat this until all your eggs have been added.

Tip: This part is, however, a lot easier with someone to kindly help you. Whilst you mix everything together have your helper add in the egg.

Eclair recipe by Juniper Cakery

Step 04:

When your choux dough is ready it should be thick and look a little glossy! Next you’ll need to scoop it into a disposable piping bag. You can use a large round piping tip or go rogue and just snip the bag when you’re ready to pipe!

Learn how to make eclairs with Juniper Cakery

Step 05:

Spritz your silpat lined cookie tray with water. You don’t need a lot so make sure you don’t drench it!

Step 06:

Now you can pipe out your eclairs. Snip your disposable piping and pipe thick lines of your dough along your tray. You’ll need the scissors to cut the dough off. It’s got a lot of elasticity in it’s texture so it won’t snap or break off easy. Place in your oven and bake for 30 mins. When the 30 mins are up turn the tray around and bake for a further 10 minutes. When baked leave to cool before filling and decorating.

Cherry and rose bellini eclair recipe via Juniper Cakery

To fill

Step 08:

Take your cherry preserve and then add a few drop of rose water to it. Most importantly, make sure you taste test so can get the exact flavour you like. You may need a few drops more depending how strong you’d like the rose flavour to be. Make sure the mix doesn’t end up runny though. Add your rose water infused cherry jam to a piping bag fitted with a bismarck tip. At two points along the flat base of your eclair pipe a little of the preserve in. Don’t pipe too much!

Step 07:

If you’ve already whipped up our prosecco swiss meringue buttercream (or SMBC) then bag it up in a disposable piping bag with your bismarck tip at the end. Now pipe the SMBC into your eclair at 3 alternating spaces between where you piped in your preserve. You can, however, use whipped cream to fill.

Pretty eclairs for Valentine's Day by Juniper Cakery

To decorate

Step 08:

To decorate we added some cherry extract to pink fondant and mixed it in, however, you can leave this plain if you like. We love the added cherry flavour though! When ready roll out your fondant and cut oblong shapes using for fondant eclair cutter.

 

Step 09:

Add a little light corn syrup onto your filled eclairs and gently lay your pink cherry fondant on top!

 

Step 10:

Finally, you can add your roses, cherries and sprinkles! Why not use melted chocolate to attach (use a cocktail stick to apply the chocolate) each piece on top of your fondant covered eclair. We opted for light pink roses in the middle surrounded with fresh morello cherries and sweet white heart sprinkles!

Now enjoy! Aren’t these fun and boozy inspired eclairs perfect for a Valentine’s Day dinner? Whip these up for your crush, your best friends or just for yourself (seriously, we won’t judge). They’ll be such a treat paired with some rose gold prosecco (our favourite is by Bottega)!

Pink cherry and rose eclair recipe by Juniper Cakery

16th March 2017 // 0 Comments

Recipe: Raspberry and Lemon Meringue Eclairs!

Delicious Raspberry and Lemon Meringue Eclairs recipe via Juniper Cakery

If you’ve been searching everywhere for the perfect treat you can surprise mum with this Mother’s Day then look no further. Our Raspberry and Lemon Meringue Eclairs recipe is pretty much irresistible. Seriously… light airy choux pastry? Check. Zesty lemon? Check. Fruity raspberry? Check. Whipped chantilly cream? Check. Plus, get extra points for piping pretty meringue rosettes on top and torching them for a slight caramelised crunch!

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Raspberry Lemon Meringue Eclair recipe via Juniper Cakery

Raspberry and Lemon Meringue Eclairs recipe!

Makes approx… 10 large eclairs

Ingredients and tools needed for the choux pastry…

Ingredients and tools needed for the filling…

Ingredients needed for the pink raspberry topping…

Ingredients and tools needed for the Italian meringue topping...

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 01:

Let’s start by making the fluffy choux pastry! Pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced salted butter and water and heat until the butter has melted. Once melted turn the heat up so that the ingredients come to a boil.

Raspberry and Lemon Meringue Eclairs by Juniper Cakery

Step 02:

As soon as the butter and water mix boils add in your plain flour and mix well until a ball of somewhat shiny dough forms. Nothing should stick the sides of your saucepan at this point.

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Indulgent Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 03:

This step takes a bit of energy and strength so keep that in mind. Gradually add in your beaten egg whilst stirring the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!

Step 04: 

Lightly spritz your silpat / silicone baking mat(s) with a little water.

Mother's Day eclairs recipe by Juniper Cakery

Step 05:

Now add the choux pastry mix to a piping bag fitted with a large plain round tip and pipe equal sized lines of dough along your baking trays. For our eclairs we were feeling pretty generous so we made sure to pipe out fat lines of the choux mixture. Generally, your eclairs can double and even triple in size in the oven so keep this in mind!

Mother's Day eclairs recipe from Juniper Cakery

Step 06:

Now place in your pre-heated oven and bake for 30-40 minutes!

To test if your eclairs are ready you’re going to have to remove one from the oven and slice it open. They tend to weigh or feel a lot heavier than they look. The inside of your eclair should also feature a lovely hollow middle and should feel a little dried out – perfect for fillings!

Pink raspberry glaze for eclairs, profiteroles and donuts via Juniper Cakery

Pink raspberry glaze for eclairs, profiteroles and donuts from Juniper Cakery

Step 07:

While you wait for your choux pastry eclairs to cool down you can begin making and prepping your fillings and raspberry glaze.

To make your pink raspberry glaze add 100g of icing sugar to a bowl along with a few drops (remember to taste test) of raspberry essence, pink food colouring and 2 tablespoons of water. Consistency-wise you want it to be a cross between slow runny honey and toothpaste. Too thin and it will be almost translucent and run everywhere. To thick and it won’t spread across the top of your eclairs very well at all.

When ready cover with cling film and set aside.

Step 08:

Making Chantilly cream is ridiculously easy. We added 300ml of double whipping cream to the bowl of a stand-up mixer along with some vanilla bean paste (put in as much or as little as you like, but always remember to taste test) and with the whisk attachment whip until soft peaks form.

If you begin to over whip your cream (it will look clumpy and grainy) you can save it by just adding in around 3 tablespoons of non-whipped double cream (full fat milk will help too if you’ve used up all your cream).

When ready scoop it into a disposable piping bag fitted with a plain round tip and set aside.

How to make raspberry and lemon eclairs by Juniper Cakery

Step 09:

Yay! Now your eclairs should be cool and ready to begin filling. Take each eclair and with a small sharp knife cut in half before smothering lemon curd onto the inside of both halves.

Learn how to make eclairs by Juniper Cakery

Step 10:

Once you’ve added your lemon curd pipe a dollops of Chantilly cream alternating between fresh raspberries onto the bottom half of your eclair! When done gently sandwich together the top and bottom pieces.

Recipe for raspberry and lemon eclairs by Juniper Cakery

Step 11:

Now it’s time to add that cool bright pink raspberry glaze! We wanted a bit of messy / carefree look so we simply spooned ours on top. You can easily spread the glaze around just using the back of a teaspoon or a palette knife. When done add freeze dried raspberry pieces or even fun sprinkles!

Step 12:

For the insanely light and silky Italian meringue add the egg whites from 4 medium sized eggs and whip until stiff peaks form. Whilst these are whipping add the granulated sugar to a saucepan along with the 6 tablespoons of water and turn the heat on to high. Use a candy thermometer to keep a check on the temperature. You want your sugar syrup mixture to reach 118C / 356F. When it does slowly pour it down the inside of your mixing bowl whilst your whipped eggs are on a low speed.

If you’re still waiting for your sugar mixture to heat up and your eggs are all whipped keep those egg whites moving and switch your mixer to a low setting!

How to make meringue eclairs by Juniper Cakery

Step 13:

Now add your Italian meringue to a disposable piping bag fitted with a closed star piping tip. Pipe little rosettes along top top of each eclair. Start piping from the centre of where you want each individual rose and swirl around to finish on the outside.

Step 14:

For the final finishing touch lightly toast the tops of your italian meringue rosettes with a cooks’ blow torch! Yay!!!

Pink lemon meringue eclair recipe by juniper Cakery

One of the best things about choux pastry is that it is insanely versitile. You can change fillings and toppings for different flavour combos… we love the idea of a Snickers inspired dessert with salted caramel, chopped peanuts and belgian chocolate whipped cream! Plus, there’s no sugar in the bake itself so if you were feeling particularly adventurous you could play with savoury ideas like crème fraîche, sautéed mushrooms, chives, poached eggs and cream cheese!

Pretty raspberry and lemon meringue eclair recipe by Juniper Cakery

 

 

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