Titanic Eclairs
INGREDIENTS
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Last week, I started to make these éclairs as I have a book at home called ‘Last dinner on the Titanic’. I used the éclair recipe from the book, as April 14th is the 100th year anniversary of the Titanic hitting an iceberg.
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Here’s how:
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Choux Pastry
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- 150g plain flour
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- 1 teaspoon of sugar
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- 250ml of cold water
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- 100g butter
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- 4 eggs
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Crème patisserie
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- 150 ml milk
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- 100ml double cream
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- 20g plain flour
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- 15g cornflour (cornstarch)
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- 3 free range large egg yolks
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- 40g caster sugar
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- 240ml of stiff whipped cream
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Chocolate topping
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- 85g of dark chocolate
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