I have always had a love affair with French pastries and éclairs are one of my favourites, at an attempt to cling onto summer a little longer I made these coconut cream and watermelon jelly eclairs and they tasted so fresh and summery everyone really enjoyed them. wouldn’t it be amazing to get to go to Paris and eat the real thing and also get to dine at a Michelin star restaurant?? well if that sounds like something you would like to do (I know I would) then all you have to do is share the hashtag #perfectparis2015 via twitter, facebook or linked in, how easy is that? if you want to find out more then go here.
the competition runs until the 30th October 2015.
I love making choux pastry this recipe is one I always use from the bouchon bakery cookbook, I do like the traditional custard filled eclairs but I have to admit I prefer it with whipped cream and curd or jam. I iced them with watermelon icing just make with juice from the melon and icing sugar. (my new favourite water icing.)
for the watermelon jam/jelly
1/4 of a watermelon
220g grams 1 cup sugar
3 tsp powdered gelatine
cut the pink flesh from the skin of the watermelon and place in a jelly bag and squeeze the juice out over a bowl or jug. add to a pan with the sugar and reduce for 5 to 10 minutes until it starts to thicken then stir in the gelatine and leave to cool and place in the fridge.
for the choux pasty
choux pastry recipe