Baked Goods & Sweet Treats Recipes

The Not So British Bake Off: Week 7 (Pastry)

This week on the Not So British Bake Off, after not winning Star Baker with my dobos torte, I felt I had a lot to prove. So this week when I found out we’d be making éclairs, I knew I really needed to step up my game.

In the end, Mary ruled that while my eclairs were tasty, they were a bit messy. I was quite proud of them so I took her comment that they weren’t very beautiful to heart! So whilst I wasn’t eliminated, I didn’t win Star Baker either.

Chocolate Pistachio Eclairs

sad about eclair

(Adapted from Little Loaf)
(For choux pastry)
50 g unsalted butter
50 mL full fat milk
75 mL water
1/2 teaspoon of salt
1 tablespoon of sugar
125 g of plain flour
3 eggs

(For cream)
180 g pistachio cream
225 mL of double cream

(For chocolate glaze)
40 g milk chocolate, chopped
20 g dark chocolate, chopped
75 mL of double cream
1/2 teaspoon of liquid glucose

Preheat the oven to 200 degrees C. Line a baking tray with parchment paper. Place the butter, milk, water, salt and sugar in a large pan and bring quickly to the boil. As soon as it starts boiling and the butter is melted, add the flour, beating with a wooden spoon until a ball of dough forms that leaves the sides of the pan clean.

Turn the heat down and beat the mixture for 30 seconds to dry it out slightly then remove from the heat and set aside to cool for 3 minutes. Beat in the eggs, one at a time, mixing each thoroughly into the dough before adding the next. It may look a little lumpy at first but as you continue to beat it it will become smooth.

Transfer the choux paste into a piping bag fitted with a large plain nozzle and pipe strips direct onto your baking parchment.

Bake your pastry for 20 minutes, then reduce the oven temperature to 180 degrees C and bake for a further 15 minutes. Remove from the oven, pierce a hole in the bottom of each one with a skewer to let any steam out and set aside while you make the cream and glaze.

To make your cream just beat your double cream until it makes stiff peaks and then stir in your pistachio cream.

For the chocolate glaze, put your chocolate in a heatproof bowl. Put the cream in a small saucepan and bring the cream to a simmer then remove from the heat and whisk in the glucose syrup.

Pour the cream mixture over the chocolate and leave to stand for 2 minutes. Gently stir the chocolate until the mixture is glossy and smooth.

Finally, to assemble your éclairs, split each éclair horizontally with a sharp knife. Then pipe the pistachio cream to fill the empty bottom half of each éclair then replace the top halves.

Glaze the éclairs with the chocolate using a teaspoon.

researching recipe
Researching the best choux pastry methods.

baking and dancing
Please tell me other people dance while they cook?

adding flourmaking chouxpiping bag
One of my tricks for filling piping bags when I don’t have a spare hand is to fold it over a pint glass.

piping eclairsadding chocolate ganachemary berry
Mary was saying, “Oh goodness! Six inches!”

judgingeclaircloseup of eclairmeh eclair

I definitely need to up my game next week in order to not be eliminated!

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  • Anoseforfood

    I love this feature – hilarious!

  • Eclairs seem like one of those foods that can only be bought to me so you are a serious champ for making them!

  • Good try!! Looks like a difficult one to master!

    • And it tasted lovely, the chocolate ganache on the top was just not beautiful like when you get them at a store! 🙁 x

  • I don’t care what it looks like, I want that in my life. Six inches! Oh my…

  • I am envious of your nice modern kitchen! And dancing while you cook is a must 🙂

    • Ah, thank you! I love our little kitchen. In the last flat everything was about half the size (including the fridge) so it’s amazing to get to actually have space! x

  • These photos just make me laugh! I’d love to try them!

  • lol, I’m guessing it tasted delicious, though?!?

  • I’m really glad it’s not just me then! x

  • I don’t think they look all that bad to be honest, I’d say it was a very good effort!

    • Thanks Danielle! It was at the chocolate ganache stage when I just started smearing it on that things went all wrong for me, I think! Xx

  • Given that you’re not a pastry chef, they look really good!

  • I thought these looked good!.. If there are any unwanted ones lying around send them my way! 🙂 x

    • If only you had been here – I basically just started offering them up to anyone nearby! 😀 x

  • Hehe, well even if they aren’t the prettiest, I think they sound the tastiest! At least you didn’t get eliminated this week! 😉

  • “Oh Goodness! Six inches!” Maybe that helped keep you in the contest, hahaha. If the eclairs are delicious, I wouldn’t worry so much about how they look 😀

  • It’s definitely the taste that matters but I still think yours look alright actually 🙂

  • hahaha 6 inches! They look good to me – I mean making choux pastry is a hard one – I’ve always wondered actually and really want to try it! …problem is that if I learn how to make eclairs I’ll probably gain 100 pounds!

  • I just really want to make an inappropriate remark about the six-inch éclair…

  • Olivia

    This is the cutest series ever!

  • It was all that dancing you were doing… Messing about and messing up the look of your pastries.. Didn’t you know? The Not So British Bake Off has a no fun tolerance policy. Perhaps next time you’ll have to mope about mixing your batter to be the winner.

    • You know what? You’re completely right! It was my lack of focus that robbed me of my title this week! 😀 xx

  • Thank you so much! x

  • I have to tell you I 100% disagree with Mary – your eclair looks beautiful and oh so delicious!! And yes, I totally dance in the kitchen while cooking all the time. So glad I’m not alone in this haha! Xx

    • Right?! The kitchen is the BEST place to dance! (I also like to listen to music and/or sing while I’m cooking which definitely helps). And thank you 😀 xx

  • Ashley Angle

    Awww. 🙁 I bet they tasted awesome! In my book that’s all that counts!
    ~Ashley @ A Cute Angle

  • Ha, ha more pistachios….you really need to alert the pistachio council on your contribution to the industry 🙂 These looked tasty! I’m impressed with all of your cooking adventures and I love the pictures!

    • Hahaha I could definitely happily represent the pistachio industry! But this recipe could easily leave out the pistachio paste and just have regular chocolate eclairs. x

  • Criminy!

  • What a great idea for filling a piping bag! I’m always making such a mess when I do it by myself. I’m trying to convince J to make me some eclairs. My favorite dessert ever!

    • It’s my secret trick 😉 Just kidding, I got it from my mom so it must not be too secret! xx

  • Miu

    In my opinion you deserve the Star Baker only for the attempt of eclairs! That’s something I never bake myself, but always buy 😉

  • Haha I’m not sure this Mary woman knows what she is on about! It looks like a good effort to me! xx

    • Thank you! Now I feel a bit more vindicated! 😉
      PS- I hear you and Danielle are friends now! (I very much approve of this! :D) xx

  • They look delicious to me, the bigger the better I say.

    Ps. I also dance … And sing

    • Well thank you! I sing as well! But I sing more when I’m cleaning. I’m glad we share this trait 😉 xx