SWEET TREATS
Pistachio Mix the whipped cream with fnely chopped pistachios. Mix icing sugar, green colouring and water for the topping. To fnish, sprinkle on more pistachios.
TIPS
● Stop beating choux
pastry dough after it forms into a ball that leaves the sides of the bowl clean, or it will become greasy and the fat may separate, giving the eclairs a cracked fnish. ● Making a small slit in the cooked
eclairs lets any steam inside escape, which stops the pastry getting soggy.
Rose Follow our main recipe but mix 2tsp rose water* into the double cream before whipping. For the topping, mix icing sugar, a few drops of rose water, pink colouring and water.
*AVAILABLE IN THE BAKING AISLE. PHOTOGRAPHS: STUART OVENDEN. STYLING: DAVINA PERKINS. FOOD STYLING: KATE BLINMAN
Lemon Swirl a little lemon curd into the whipped cream. Mix icing sugar with lemon juice and spread some over the eclairs. Colour the rest yellow and pipe stripes on top.
READER’S VERDICT ‘The pistachio eclair was my favourite. The sweetand-savoury combination of icing and chopped nuts is great, and I loved the added crunch the nuts gave it.’ Kara Dunkley
White chocolate & raspberry Mix some raspberries into the whipped cream. Cover the eclairs with melted white chocolate, then drizzle with melted dark chocolate.
FEBRUARY 2015 | ASDA.COM/RECIPES | 55