These Amarula Vanilla Spice mummy eclairs are my second halloween recipe for Amarula. With their little googly eyes and piped bandages they simply look so cute and they’re really easy to realize.
Though I do know these mummy eclairs seem like they might be nice for youths, the filling is basically one for the grown ups. So when you have any little ones interested by these, I’d exchange the filling with whipped cream.
Eclairs are certainly one of my favorite pastries and these don’t disappoint, you’ll be able to actually style the Madagascan vanilla and ginger within the Amarula Vanilla Spice filling. Don’t fear an excessive amount of about your piping expertise when making these, if the eclairs look a bit rustic that every one provides to the enjoyable and the icing bandages are really easy to pipe.
Simply make certain your icing is a pleasant thick consistency, apply piping on a plate or chopping board to verify the icing ‘bandages’ don’t soften into the primary layer of icing. Additionally permitting the primary coating of icing to set will assist as nicely.
The eyes may be simply bought in supermarkets or on-line they usually actually make these come alive. When you have any black and white fondant icing, you would attempt making your individual.
Amarula Vanilla Spice is on the market from most main supermarkets like Tesco and Sainsburys, it’s also possible to seize your self a bottle from Amazon as nicely.
Amarula Vanilla Spice Mummy Eclairs
- Craquelin:
- 60 g Plain Flour
- 60 g Caster Sugar
- 50 g Unsalted Butter Diced and Chilled
- Choux Pastry:
- 60 g Unsalted Butter Diced
- 1/4 tsp Salt
- 1 tsp Caster Sugar
- 40 g Plain Flour
- 45 g Robust White Bread Flour
- 3 Eggs Medium
- 120 ml Water
- Amarula Vanilla Spice Cream:
- 75 ml Amarula Vanilla Spice Liqueur
- 300 ml Double Cream
- Icing:
- 500 g Fondant Icing Sugar
- 30-50 ml Water
- 12 Pairs of Fondant Eyes
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First put together the craquelin, put the entire elements right into a bowl and rub together with your fingertips till it resembles breadcrumbs. Proceed to combine till it comes collectively and types a dough. Place the craquelin between two sheets of greaseproof paper and roll it out to about 3mm thick. Place this on a board or baking tray and put within the freezer to agency up for 30 minutes. Then take the craquelin out of the freezer and utilizing a knife minimize out 12 rectangles which are 14cm by 2cm and place these again within the freezer.
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Subsequent make the choux pastry, preheat the oven to 190C/170C Fan/Fuel 4 and line two baking trays with baking parchment, draw 6 traces 14cm lengthy, evenly spaced aside on every tray and switch the paper over so the traces are on the reverse. Making certain you could have 12 traces in complete.
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Put the butter, salt, sugar and 120ml water in a medium pan over a medium-high warmth. As soon as the butter has melted and the combination is at a rolling boil, add the flour and shortly stir along with a wood spoon till the combination types a dough.
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With the pan nonetheless on a low warmth, stir vigorously for a few minutes, then tip the dough right into a bowl and beat for a couple of minutes till it stops steaming.
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Add the eggs, one by one, beating till totally absorbed earlier than including the subsequent. Chances are you’ll not want the entire eggs, so that’s the reason you might want to add them steadily.
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Put the choux pastry right into a piping bag with a 1.5cm plain spherical piping tip fitted.
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Pipe traces of choux onto the ready baking sheets, you need your eclairs to be fairly skinny, the identical width because the nozzle. They’ll puff up, in case you make them too huge you will not have the ability to make 12.
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High every eclair with a corresponding sized craquelin piece and place the trays of choux pastry within the oven to cook dinner for 35 minutes, flip off the oven and depart the choux pastry within the oven for half-hour to dry out additional.
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Whip the double cream to stiff peaks and add the Amarula Vanilla Spice Liqueur. Whip once more till stiff peaks.
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Place the cream in a piping bag with a skinny nozzle fitted and place it within the fridge to set for 20 minutes.
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When the eclairs are cool, utilizing a knife with a small tip or a kebab skewer poke three small holes within the backside of every eclair and fill the holes with the chilled cream.
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Subsequent make the icing, sift the icing sugar right into a bowl broad sufficient to help you dunk the eclairs. Add the water steadily till you could have a thick consistency, you may not want the entire water, you don’t need it too skinny.
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Take every crammed éclair and dunk them within the icing, place them on a board to set. Put a pair of eyes on every éclair after which put the remaining icing right into a piping bag and pipe traces to seem like bandages excessive of every éclair.
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Go away the eclairs to set and retailer them within the fridge, devour ideally inside 24 hours as they’ll soften, however they’ll style good for 48 hours.
Thanks for studying.
Angela
This put up is a paid partnership with Amarula Vanilla Spice.
