Pastel Kitten Eclairs Recipe
Its Great Blogger Bake Off time again and this week we're baking pastry! Since last weeks European cake disaster I wanted to go back to basics. I've never made choux pastry before so I was a little nervous but I think my Pastel Kitten Eclairs came out rather well and super cute!
I made Classic Chocolate Kitten Eclairs.
Pistachio Kitten Eclairs.
And Rose Kitten Eclairs! Cute!!!
To make the basic choux pastry you'll need:
- 1 cup water
- 1/2 cup and 1 tbsp of butter
- 1 cup plain flour, sieved
- 3 eggs
Remove from heat and allow to cool. Beat the eggs in a separate container and gradually add to the pan. Do not add all the eggs at once and stop when the mixture is at dropping consistency. A good test for this is to check that the mixture flows back when it is stirred on one direction.
Place in piping bag with a nozzle of your choice and pipe onto a baking sheet. Bake at 180 C for 20-22 minutes without opening door. I had to make 2 batches in the end as I thought my pastry was a little too "runny."
Plus I over baked them!
In my next batch used 3 eggs (the recipe I was following said 4) and the pastry was much better. Heres a tip - to get rid of the pointy ends just dip your finger into some cold water and pat down. Your finger won't stick to the pastry this way.
Lovely fresh eclairs! I think I took them out a little bit too early (19 mins) but I was a bit paranoid I was going to over bake them like my first batch! I reckon 20-22 mins would be perfect. Let them cool for about 30 minutes as you don't won't to fill them while they're warm!
For the filling I used a simple whipping cream, mmmmm. To make the pistachio and rose flavours I just added a little of each to the whipped cream.
To fill your eclair use a skewer to make a hole in the side of the pastry and with a piping bag with your cream, pipe away! Make sure to fill all the way to the ends, I found filling them fun!
For the topping for the Classic Chocolate Kitten Eclairs I melted dark and milk chocolate and spooned it on top. You can dip them but I wasn't feeling that brave!
For the Pistachio and Rose Kitten Eclairs toppings I melted down a bar of white chocolate that I coloured pink and green with food colouring.
I added little cute kitten faces using black icing, I love their happy expressions!
I used some of the left over chocolate to make the kittens ears. I poured some onto a baking tray and let it set in the fridge. I then cut out the mini triangles using a knife and added them to the eclairs, turns out I have really warm hands so some of them melted while I was adding them. My chocolate work needs some practise!
Then the final touch was the little curly tails that I piped out using the black icing.
I'm really happy with these little cuties, they weren't that hard to make and are so tasty! Chocolate eclairs are one of my favourite treats so I'm really happy I learnt how to make them. I'll defiantly be baking them again, maybe with some freeze dried raspberries and dark chocolate next time! What flavoured kittens would you bake?
If theres any left I'll be munching on these during tonights episode of The Great British Bake Off and you can follow mine and all the other baking bloggers progress on instgram #thegreatbloggerbakeoff.
Heres more cute pastry recipes made by the lovely, clever Great Blogger Bake Off bloggers:
- Lychee and Rose Religieuse by Briar Rose
- 5 Cheese, Leek and Potato Pasties by Daises and DM's
- Pain Au Chocolat by Nic Ooh La La
- Rhubarb and Custard Mille Feuille by Blood, Sweat and Heels
- Earl Grey and Rose "Bootleg Maclairs" by hannah Bakes Things
- Pecan Pinwheels with Cinnamon Glaze by A Dash of Ginger
Fancy some more baking? Take a look at my other Great Blogger Bake Off recipes here:
- Week 1 - Classic Marbled Vanilla Cake with Homemade Lemon Curd, Chocolate Frosting AND Vanilla Sour Cream Frosting
- Week 2 - Magical White Chocolate and Raspberry Unicorn Biscuits
- Week 3 - Rapunzel Plait Bread
- Week 4 - Elsa's Blueberry, White Chocolate and Popping Candy Cheesecake
- Week 5 - Queen of Hearts Trio of Tarts
- Week 6 - Synchronised Swimming Mermaid Desserts