Granadilla Éclairs with White Chocolate Topping

These granadilla eclairs are a yummy tea time treat.

📝 Ingredients

• 80 g butter
• 1 C (250 ml) water
• 1/4 tsp (1.25 ml) salt
• 120 g cake flour
• 4 eggs
• 1 C (250 ml) fresh cream, beaten until stiff
• 2 tsp (10 ml) icing sugar
• 2 slabs (100 g each) white chocolate, melted
• 1 can (115 g) granadilla pulp

👨‍🍳 Instructions

1. 1Preheat the oven to 200 °C. Grease a baking tray.
2. 2To make the pastry, melt the butter, water and salt in a large saucepan and bring to the boil. Add the flour and beat vigorously until the mixture forms a ball that pulls away from the sides of the pan. Remove from the heat and allow to cool slightly, about 15 minutes.
3. 3Transfer the mixture to a bowl and add the eggs, one at a time, beating gently after each addition with an electric hand-held beater on a low speed. The mixture should become stiff and shiny and hold its shape.
4. 4Using a piping bag, pipe the choux pastry onto the prepared tray and bake for 10 minutes. Reduce the heat to 180 °C and bake until the éclairs are golden brown, about another 10 minutes. Remove from the oven and make a small slit in the side of each – return to the oven to dry out for 1 minute. Allow the éclairs to cool before filling them.
5. 5To make the filling, beat the cream and icing sugar until the mixture forms soft peaks. Fill a piping bag with the cream and pipe a generous amount through the slit in each éclair.
6. 6Drizzle the filled éclairs with the melted white chocolate and granadilla pulp and serve.