A delectable twist on the famous French pastry. These irresistible apple chai eclairs are easy to make and taste delicious.
Before we start. These are best eaten on the day they are made. If you’re ok with a slightly softer-textured éclair then you can follow the steps below and chill overnight.
Ingredients for the éclairs (makes 6)
50g unsalted butter
¼ teaspoon of salt
60g bread flour
½ teaspoon of vanilla extract
Place the water, butter, salt and sugar in a saucepan. Make sure the salt and sugar dissolve completely and the butter melts. Bring the mixture to a boil and remove from heat.
Add the flour and mix well as you put it back on the heat.
Keep stirring the flour and cook the mixture for 3 minutes.
Remove the formed dough from the heat and mix in the vanilla extract and eggs. Let the dough rest for a few minutes.
Preheat the oven to 200C (no fan).
Fill a piping bag that has been fitted with a large round tip with the dough and pipe out logs a few inches apart on your baking sheet.
Bake for 10 minutes before reducing the temperature to 170C and bake for another 20 minutes.
As soon as the pastry comes out, poke a hole on each end and let it cool completely.
Ingredients for the Spiced Apple Chai Cream
2 Camellios Spiced Apple Chai tea bags
2 egg yolks
20g unsalted butter (cubed)
Mix the sugar, eggs, yolks and corn-starch in a bowl.
In a saucepan, heat the milk with the tea bags over medium high heat and bring to a simmer.
Remove from heat and add in the mixture. Whisk vigorously for a few minutes.
Place the mixture back on heat, mixing in the butter. Cook for 5 minutes, until it thickens.
Pour the cream in a bowl and cover with cling film.
Refrigerate for 45 minutes.
To bring it all together, fill a piping bag with the chai infused cream and fill each eclair. Serve with a cup of tea and enjoy! We recommend either our English Breakfast
or Earl Grey blends
Thank you to Sienna for collaborating with us on this recipe and making the beautiful eclairs! Visit her Instagram for more delicious ideas! @bakeristas