Australian home bakers are about to elevate their dessert game with an exceptionally luxurious take on the classic chocolate eclair. This gourmet creation combines multiple textures and premium ingredients, including crushed pistachios, edible gold dust, and a unique kataifi pastry filling that transforms the humble eclair into a spectacular centrepiece.
The Ultimate Choux Pastry Foundation
Creating these exquisite eclairs begins with mastering the choux pastry base. The process starts by preheating your oven to 180°C and preparing a large baking tray with oil spray. In a medium saucepan, combine 60ml water, 60ml milk, and 50g of chopped unsalted butter over medium heat, stirring until the butter melts and the mixture reaches boiling point.
Meanwhile, in a separate bowl, sift together 75g plain flour, 2 teaspoons caster sugar, and ¼ teaspoon salt. This dry mixture is then added to the saucepan and beaten vigorously with a wooden spoon until the dough forms a cohesive ball that pulls away from the pan's sides. The dough requires additional cooking over low heat for 1-2 minutes with constant stirring to achieve the perfect consistency.
After transferring the dough to an electric mixer with a paddle attachment, allow it to cool for 5 minutes before incorporating the eggs. The egg incorporation technique is crucial – one egg is whisked and set aside while the other is added to the dough initially. The reserved egg is then gradually added until the dough reaches the ideal consistency where it just falls from the paddle but still maintains its shape.
Baking and Assembly Techniques
The prepared dough is piped into 12cm logs using a piping bag fitted with a 1cm plain nozzle, ensuring they're spaced 3cm apart on the baking tray. A light brushing with the remaining egg wash precedes baking for 25 minutes until the eclairs are beautifully puffed and golden brown.
A professional baker's trick follows: after removing the eclairs from the oven and reducing the temperature to 100°C, each eclair is pierced at one end to release steam before returning to the oven for 5-8 minutes. This additional drying time ensures the eclairs become sufficiently crisp and dark golden, preventing them from becoming soggy when filled.
While the eclair shells cool completely on a wire rack after being sliced horizontally, the various components can be prepared. The whipped cream filling combines 300ml thickened cream with 2 tablespoons icing sugar, whisked until firm peaks form and then refrigerated until needed.
Signature Fillings and Toppings
The distinctive kataifi filling begins with toasting 200g of coarsely chopped kataifi pastry in a large deep frying pan over medium heat. Cooked in small batches with constant stirring and flipping, the pastry transforms into golden brown, crisp strands. This is then combined with 450g of rich pistachio paste, creating a textured, nutty filling that provides both crunch and deep flavour.
For the luxurious chocolate ganache topping, heat 150ml thickened cream in a small saucepan until hot, then pour it over 200g of chopped dark chocolate. After setting aside for 5 minutes to allow the chocolate to melt, the mixture is stirred until smooth and left to thicken for another 5 minutes.
The assembly process creates a stunning layered effect: the eclair bases are filled with the kataifi and pistachio mixture, topped with the sweetened whipped cream, and finished with the ganache-drizzled tops. The final decorative touches of crushed pistachios and edible gold dust elevate these eclairs from simply delicious to truly spectacular, making them perfect for special occasions or when you want to impress guests with your patisserie skills.
