Éclairs from the Dix Blue Secret Tea Room

Name: Éclairs from the Dix Blue Secret Tea Room
Ingredients: 150 g plain flour, sifted; 1 tsp caster sugar; 1 beaten egg mixed with 1 tbsp milk, for glazing; 4 eggs, beaten; 4 large bananas; 1 beaten egg mixed with 1 tbsp milk, for glazing; 4 tbsp dark rum, white rum or brandy; 4 tbsp dark rum, white rum or brandy; 125 ml water; 125 ml milk; ½ tsp sea salt; 100 g unsalted butter; 250 ml water; 125 ml double cream; 70 g caster sugar; 250 g icing sugar; A few tsp boiling water; A few drops of banana essence (optional); A little yellow food colouring paste; 4 tbsp dark rum, white rum or brandy; 65 g caster sugar; 1 tbsp unsalted butter; A heaped ½ tsp fleur de sel or Maldon sea salt; A heaped ½ tsp fleur de sel or Maldon sea salt; 600 ml double or whipping cream, whipped to firm peaks; 600 ml double or whipping cream, whipped to firm peaks; 130 g good-quality dark chocolate, broken into pieces

Preparation info

Makes
20

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

Have you made éclairs and struggled to make them look as professional as they do in cake shops? The glaze can look like a drippy mess. Shhh, I found out the secret: use the bottom for glazing. Yes, turn them over. You will have lovely straight lines.

I’ve made salted caramelised banana-filled éclairs here, inspired by Caroline Richardson who runs a secret tearoom called Dix Blue in Scotland. You can make them in the shape of banan

Ingredients

Pie
Vegetarian

Ingredients

Method