Blood orange eclair hearts
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- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 3 dlwater
- 75 gbutter
- 2 tbspsugar
- 1 pinchsalt
- 180 gwhite flour
- 1blood orange
- 3eggs
- 3 dlfull cream
- 2 tbspicing sugar
- 2blood oranges
- 100 gicing sugar
- 1 ½ tbspblood orange juice
Instructions
Step 1
Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour and orange zest all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the whisk on a mixer, gradually fold in the eggs; the dough should be soft but not runny.Step 2
Transfer the choux to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe approx. 8 heart-shaped eclairs onto a baking tray lined with baking paper, ensuring they are well spaced out.Step 3
Approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove, leave to cool on a rack, cut the éclair hearts open using scissors.Step 4
Add the cream and icing sugar to a measuring jug. Grate in the zest of an orange and beat until stiff. Transfer the filling to a piping bag with a serrated nozzle (approx. 14 mm in diameter), chill for approx. 30 mins. Pipe the filling onto the bases of the eclairs. Segment the oranges. Place the segments onto the cream.Step 5
Mix the icing sugar and juice to create a thick icing. Brush onto the tops of the hearts and place onto the filled bases.