Hosting a high tea at home can be a stylish and entertaining way to bring friends together. It’s easy and fun, especially when you serve one of your favourite tasty treats. In our case, its éclairs. Matched with a selection of fine Dilmah teas, this is the perfect indulgent afternoon treat.
Choc-Raspberry Éclair Recipe
BODY (choux pastry)
- 50g diced butter
- 150ml water
- 2 large beaten eggs
- 65g plain sifted flour
- 300ml double cream
- 1 teaspoon vanilla extract
- 120g fresh or frozen raspberries
- 50g chopped dark chocolate
- 15g butter (more butter mwahahaha)
- 2 tbsp water
- 75g sifted icing sugar
(Makes 12 Éclairs / 15 min prep / 40 min cooking)
- Get that oven nice and toasty by preheating it to 200°C. Prepare an oven tray with non-stick baking paper.
- Start with the choux pastry by putting the butter and water into a small pan and gently heating it to allow the butter to melt, then slowly bring to the boil.
- Take the mixture off the heat and add all the sifted flour and beat until the mixture starts to leave the side of the pan. Once it’s cooled slightly, add the eggs into the mix a little at a time, beating thoroughly between each addition until you get a nice and smooth, shiny paste.
- Spoon the mix into a piping bag fitted with a 1 cm plain nozzle or opening. Pipe onto a prepared baking tray into lines about 13-15 cm long, leaving space for them to expand.
- Bake in the preheated oven for around 10 minutes, then reduce the heat to about 170℃ and bake for a further 20 minutes, until they have risen and turned a delightful golden brown.
- Take the éclairs out of the oven and split them down one side to allow the steam to escape. Leave to cool completely on a cooling rack. No snacking yet. Control yourself.
- Make the filling by whipping the cream until it is just stiff enough to pipe. Remember you ain’t making butter, so be careful. Mash the raspberries in a bowl with the rosewater, then fold into the cream. Pipe the cooled éclairs with the cream, making sure not to over fill them.
- To make the glaze, put the chocolate pieces into a bowl set over a pan of hot water, making sure no water touches the base of the bowl. Add the butter and water to the chocolate and place over a low heat until the chocolate has melted, stirring every so often. Take it off the heat and mix in the sifted icing sugar until its smooth and glassy.
- Carefully dip the top of the éclairs into the chocolate icing and leave to set in a cool area.
- If you want to get a little bit fancy place/sprinkle some fresh or dehydrated raspberries on to the wet chocolate.
Win a trip to Sri Lanka with Dilmah Tea
Want to win a trip to Sri Lanka. It’s easy to go into the entry. Host your own High Tea. Keep it classic, go super chic or add your own personality. Your high tea at home can be just the way you want it. Photograph it, send it in before July 20th 2015 and stand a chance to come to Sri Lanka!
The overall winner gets a 10 day trip to Sri Lanka, a stay at Ceylon Tea Trails – Sri Lanka’s first Relais & Chateaux resort or Cape Weligama – an award winning seaside resort that was recently featured in the Conde Nast Hot list and a chance to participate in the Dilmah School of Tea in November 15.