A delectable array of fruit on a crusty pastry
Ingredients
250ml water
120g butter
pinch of salt
15ml sugar
250ml cake flour
4 large eggs, lightly beaten
whipped cream to fill fruity treasure
apricot jam, heated, for glazing of fruit
fresh fruit of choice
Method
Preheat oven to 200°C. Spray and cook a baking sheet. In a pot, place water, butter, salt and sugar. Simmer until butter has melted. Bring to boil Remove pot from heat and add flour all at once. Using a wooden spoon, stir vigorously to combine. (Do not beat the dough, as éclairs will not rise.) Return to heat and stir to combine, drawing the flour from the sides to form a ball. Cook for 1min. Cool the mixture until lukewarm. Beat in eggs a little at a time, adding just a sufficient amount of egg for mixture to hold its shape. Ensure that the eggs are beaten in well. Using a star nozzle and a piping bag, pipe éclairs of 7-8cm lengths on a baking tray. Bake for 10min at 200°C. Then reduce heat and bake for a further 15min at 180°C or until éclairs are golden and crisp. Slit for steam to escape. Once cool, cut in half lengthwise. Place a little cream on the one half. Take the other half of the éclair and place cut side up on top of the éclair with cream. Pipe with cream. Place fruit decoratively on cream to complete.
NB: Sliced bananas must be sprinkled with lemon juice. Glaze fruit with melted apricot jam. Place treasure on plate and dust plate with icing sugar. Decorate plate with fruit and serve as individual dessert.
