Pastel Kitten Eclairs Recipe!

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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! 

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I made Classic Chocolate Kitten Eclairs.

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Pistachio Kitten Eclairs.

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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
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I got all the ingredients ready as I didn't want to mess it up! Preheat oven to 180 C and place a large pan of water at the bottom of the oven so that there is moisture in the oven.

Put the water in a saucepan and add the butter. Bring to a boil and remove from heat.
Add sieved flour and mix well, my arms really hurt after! I use a wooden spoon. Return to moderate heat and stir continuously until mixture leaves the sides of the pan.

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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.

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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."

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 Plus I over baked them!

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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.

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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!

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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.

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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!

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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!

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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.

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I added little cute kitten faces using black icing, I love their happy expressions!

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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!

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Then the final touch was the little curly tails that I piped out using the black icing.

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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?

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