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Coco Pops Éclair
Recipe by Antonio Cruz Vaamonde
Turn your favourite chocolate cereal into a mouth-watering Éclair!
- Steps
- Ingredients
Ingredients
Coco Pops Craquelin
Choux Pastry
Cream Patissiere
Coco Pops Crunch
Chantilly Cream
To garnish
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Steps
- Preheat oven to 180C fan forced.
- For the Craquelin, place flour, butter, brown sugar and Coco Pops into a food processor and process to a dough.
- Place dough between two sheets of baking paper and roll out to a thickness of 3-4mm.
- Remove top layer of paper and cut craquelin dough into at least 18 8cm x 2.5cm rectangles. Reserve in the freezer until needed for assembly.
- For the Choux, place water, milk, butter, salt and sugar into a saucepan and place over high heat. Bring to a boil then add the flour. Stir vigorously to combine then reduce heat to low and cook, stirring continuously, for 3-4 minutes.
- Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until steam dissipates.
- Add the egg gradually and mix until a smooth shiny batter forms.
- Transfer dough to a piping bag fitted with a French or wide star piping tip. Pipe into 8 cm lengths onto a lined baking tray. Top with a piece of craquelin. Bake until puffed and golden, about 30 minutes. Reduce oven to 160oC and bake until well browned. Turn off oven, prop door open slightly and allow to cool.
- For the Coco Pop Crème Patissiere, place milk and Coco Pops into a saucepan over medium high heat. Bring to just below boiling point then remove from the heat and set aside.
- Place yolks, sugar, cornflour, vanilla and a generous pinch salt into a bowl and whisk until pale and fluffy.
- Strain the milk and Coco Pops mixture through a fine sieve into a bowl, pressing gently with a spoon. Weigh infused milk and top up with plain milk if needed to achieve 330g.
- Whisk into the egg mixture until fully combined. Return to the saucepan and stir over low-medium heat until thickened.
- Remove from the heat and stir in the butter. Season with additional salt, to taste. Transfer to a bowl and cover surface with cling film. Place into the fridge to chill completely. Transfer to a piping bag fitted with a 1cm plain nozzle.
- For the Coco Pop Crunch, place chocolate into a microwave safe bowl. Melt in 20 second intervals, stirring in between until half melted. Stir vigorously to melt remaining chocolate. Allow to cool slightly.
- Add Coco Pops and stir to combine. Spread onto a lined tray to a thickness of 3mm.
- Allow to partially set then score into 7cm x 2cm rectangles. Place into the freezer to set. Cut through with a warm knife when ready to assemble eclairs.
- For the Chantilly Cream, place ingredients into the bowl of a stand mixer bowl fitted with the whisk attachment. Whisk to stiff peaks then transfer to a piping bag fitted with a Saint Honoré piping tip.
- To assemble, cut a rectangle from the base of each éclair and set aside. Pipe crème patissiere into each choux until 2/3’s full. Add a slice of Coco Pops crunch. Pipe in a small amount of crème patissiere then replace with the rectangle of choux. Place onto serving tray. Pipe Chantilly cream in a zig zag pattern over the top of the eclairs and sprinkle with Coco Pops.
