
Strawberry and gin eclairs
https://www.coop.co.uk/recipes/strawberry-and-gin-eclairs
British strawberries and Irresistible gin are the perfect combo in this summery version of a classic pastry
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 11g
Share this recipe
Ingredients
- 100g Co-op plain flour
- 1 tsp Fairtrade icing sugar, plus extra to decorate
- 75g Co-op British unsalted butter, plus extra for greasing
- 75ml Co-op semi-skimmed milk
- 3 Co-op British free range eggs, beaten
- FOR THE FILLING:
- 400ml Co-op double cream
- 4 tbsp elderflower cordial
- 3 tbsp Co-op Irresistible London dry gin
- 125g Co-op Irresistible strawberry & Champagne conserve
- 200g Co-op British strawberries, cut into quarters
Method
- Combine the flour and sugar. Put the butter, milk and 100ml cold water in a pan
- Heat gently to melt the butter, then slowly bring to the boil
- Off the heat, quickly add the flour and sugar, whisking with a handheld electric whisk until the dough comes away from the sides of the pan
- Leave to cool for 10 mins, then gradually add the egg, whisking well between each addition, until glossy, with a dropping consistency (you might not need all the egg)
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Grease 2 large baking trays and sprinkle with a little water
- Transfer the dough to a large piping bag fitted with a 1.5cm plain nozzle and pipe éclairs, about 8-10cm in length, onto the trays
- Put in the oven and immediately reduce the heat to 200°C/fan 180°C/Gas 6
- Bake for 20 mins until risen, then, using a serrated knife, carefully split each éclair horizontally
- Replace on the trays, (cut-side up) and bake for 5 mins or until crisp. Transfer to a wire rack until cool
For the filling:
- Put the cream in a bowl with 3 tbsp of the cordial and 2 tbsp of the gin
- Whisk until thick, then cover and chill
- Put the conserve in a pan with the remaining cordial and gin. Heat gently, stirring
- until smooth, then bring to a simmer
- Turn off the heat. Put the berries in a heatproof bowl, pour the hot jam mix on top. Set aside to cool completely
- To assemble, spoon the cream into a large piping bag fitted with a 1.5 cm star nozzle
- Pipe into the bottom half of each éclair
- Top with the strawberries, spoon over a little jam syrup, then sandwich together
- Serve with a dust icing sugar