Fresh Raspberry Panna Cotta

Fresh Raspberry Panna Cotta |

I’m sure that most of the punnets of raspberries in the shops end up turning mouldy and being tossed out. They usually have such ridiculous price tags attached to them, that I can’t imagine who would be silly enough to buy them, particularly when they’re out of season and look like they’re on their last legs! Quite a tragedy in my opinion… as unfortunately for me they just happen to be my absolute favourite fruit. The perfect balance between sweet and tart… luscious and fragrant… little bites of pure deliciousness.

When I came across these raspberries the other day and noticed that they were half their usual price, I scooped up a couple of punnets in a heartbeat and was on my merry way. They could so easily have been scoffed by yours truly immediately upon exiting the shop, but as you will now see… a number of them were squished and squeezed, others quite shamelessly drowned and the remaining lucky few allowed to adorn the tops of these palest of pink, melt in your mouth Panna Cottas.

Fresh Raspberry Panna Cotta | Gather and Graze

  • 4 Gelatine Leaves (mine are 2g each)
  • 375ml/1½ Cups Pure Cream
  • 125ml/½ Cup Whole Milk
  • 80g/⅓ Cup Caster Sugar
  • 250g/2 Punnets Fresh Raspberries

Soak the gelatine leaves in a bowl filled with cold water for about 5 minutes.

While the gelatine is softening, combine the cream, milk, sugar and 10-12 of the fresh raspberries in a small saucepan. Place the pan over medium heat, squashing the raspberries with a spoon, as you allow the mixture to just come to the boil. When it does, remove from the heat immediately.

Lift the gelatine leaves from the bowl, squeezing out any excess water as you do so. Add them to the cream mixture and stir gently to combine. With a large jug or bowl underneath, pass the mixture through a fine sieve, using a spoon to press down on the berries, pushing through as much colour and flavour as possible.

Pour the panna cotta mixture into 6 individual ramekins (mine are about 150ml/⅔ Cup capacity each). Submerge 2-3 fresh whole raspberries into each ramekin and then place into the fridge for about 3-4 hours to set.

Fresh Raspberry Panna Cotta |

When ready to serve, turn the panna cottas out onto little plates or bowls and serve with a few more fresh raspberries on the side.

Fresh Raspberry Panna Cotta |

Enjoy slowly… savouring every spoonful.

Fresh Pasta – The Bartolini Way!

Fresh Pasta |

The feeling of failure in the kitchen has never been quite so great as when you go to the effort of making fresh pasta dough… kneading it… resting it… rolling it… cutting it… cooking it… and then realising that it’s quite possibly the most awful pasta you’ve ever tasted in your life. You’ve tragically also gone and put this on a plate for your family, who funnily enough are dodging eye contact with you for fear of having to speak and admit that what you’ve dished up is pretty much inedible. Aaaargh, all that hard work for nothing!

So, having attempted fresh pasta with my pasta machine a handful of times before, with little success, this was my first attempt using a recipe (along with a number of invaluable tips for technique and procedure) from John at ‘From the Bartolini Kitchens’. Please link through here to his ‘Mom’s Pasta Dough’ recipe and then also to his post for ‘Home-Made Fettucine, Linguine, Capellini’ for several variations of what to do with the dough once it’s ready to be rolled. John’s blog, which was started back in 2010, is a treasure trove of Italian family recipes, stories and travels that truly delight the senses. If you haven’t already paid him a visit, please do so soon, as you’ve really been missing out!

Now I’ll admit that there is certainly much room for improvement with my pasta technique and I’m sure there must be a way of keeping the flour from dusting the entire kitchen in the process, however the flavour of this pasta really was spectacular… silky and smooth… so if that improves even a little over the coming months/years, this home-made pasta really will be ‘out of this world’! I send heartfelt thanks across to John in Chicago for his wonderful posts and also for his very kind encouragement to push beyond my previous failures!

This is one happy girl, breathing a sigh of relief that her pasta finally worked…

Fresh Pasta |

Fresh Pasta |

Fresh Pasta |

Fresh Pasta |

Fresh Pasta |

Half of the linguine was cooked for our dinner last night and the other half has been frozen for another night… hmmm, I’m already tempted to pull it out of the freezer tonight! This pasta is such a delight to eat and sooo much better than the fresh pasta you can buy from the supermarket. Now I know what I’ve been missing out on! Grazie mille John!

Fresh Pasta |

* Please visit John (and Zia) at ‘from the Bartolini kitchens’ for the original recipe for this fabulous pasta dough and also for a great many more delicious recipes and stories.

Nectarine Tart for Summer

Nutty Nectarine Tart |

Late spring and early summer have been so very hot here in Canberra, that it bears not thinking about what crazy weather we’ll have to endure through the months of January and February when temperatures usually reach their peak… One great benefit of this warmer weather though is that cherries, peaches and nectarines are now to be found in abundance at our local Saturday morning markets. The 2 kilos of gorgeously plump cherries that we bought have miraculously disappeared already and we’re now making short work of the nectarines which needed a day or two extra to fully ripen. An overflowing fruit bowl is something I love most about this time of year…

Biting into a piece of fruit as nature intended is hard to beat, but with these beautiful nectarines I couldn’t stop thinking about ways of incorporating them into a little bit of baking this week. So, to welcome in summer, I’ve made a Nectarine Tart with a nut element both above and below the fruit, which works so very well.

There were unfortunately 2 aspects of this tart that I tried and wasn’t happy with (they have subsequently been left off the recipe below) – goes to show that what seems like a great idea in your mind doesn’t always translate to deliciousness on a plate. My ‘inspired’ addition of a little rose water to the almond frangipane was rather regrettable (though thankfully didn’t render the tart completely inedible… well, not for the whole family!) The second element which sadly didn’t excite me was the use of Maggie Beer’s recipe for Sour Cream Shortcrust Pastry… it was okay… though somewhat on the bland side (perhaps needed a pinch of salt or a dash of sugar for my palate?), so I’m not sure that I’d make it again in a hurry. I trust her culinary experience and wisdom implicitly though, so I honestly have to question whether it’s just me… and not the pastry.

In an effort to guarantee that this recipe is a sure success for any who want to give it a go, I’ve included a link through to my favourite shortcrust recipe on the wonderful blog ‘My Foodtopia’, as I know that it would have been the perfect base for this tart.

Hope you’re having a great week!

Nectarine Tart | Gather and Graze

For the Pastry

Click here for a fabulous recipe that I use for shortcrust pastry on ‘My Foodtopia’

For the Almond Frangipane Filling

  • 60g/4 Tablespoons Unsalted Butter
  • 80g/⅓ Cup Raw Caster Sugar
  • 1 Free-Range Egg
  • 100g/1 Cup Ground Almonds
  • A Good Pinch of Salt

For the Topping

  • Fresh Ripe Nectarines (Stones Removed and Sliced into Segments)
  • 15g/1 Tablespoon Unsalted Butter (Melted)
  • 10g/1 Tablespoon Blanched Almonds (Chopped)
  • 10g/1 Tablespoon Unsalted Pistachios (Chopped)

After the pastry has rested in the fridge for 20 minutes, roll it out into your desired shape/size to fit your tart tin (mine is round and 23cm in diameter). I find it easiest to roll the pastry out between 2 sheets of baking parchment paper, both for ease of rolling and also for then transferring it into the tin. Once you’ve lined the tin with pastry, prick the base with a fork and then place into the freezer for another 15 minutes.

Pre-heat the oven to 200°C. Once the pastry has rested in the freezer, line the tart shell with baking parchment paper and fill with pastry weights to blind bake for 15 minutes. Remove the baking paper and pastry weights and return to the oven for a further 5 minutes. Allow the pastry case to cool slightly in the tin, while you prepare the frangipane filling.

Cream the butter and sugar in an electric mixer until light and fluffy. Beat in the egg, then gently stir in the ground almonds along with a good pinch of salt.

Raise the temperature of the oven to 220°C.

Spread the frangipane filling evenly across the base of the tart shell and then arrange the thinly sliced nectarines on top. Brush the tops of the nectarines with the melted butter. Sprinkle with the chopped almonds and pistachios, before placing back into the oven for a further 20-25 minutes of cooking, until the frangipane has puffed and turned golden and the nectarines are slightly browned on the edges.

Allow to cool for 10-15 minutes in the tin, before removing to a cooling rack. Serve at room temperature as is… or with a little double cream or ice-cream on the side.

Nutty Nectarine Tart |

Seafood Filo Bonbons with Lemon Cream Sauce

Seafood Filo Bonbons with Lemon Cream Sauce |

Some dishes remain etched in our minds… often linked to fond memories of the people who we ate them with or the places where we sat to savour and indulge in them. We may not cook them all the time… in fact years may trickle by before we find them on the table once again. In some ways comparable to beautiful, strong friendships that are created over the years. The ones that not only survive, despite the distance and life keeping us busy, but grow stronger… with no need of daily text messages or phone calls every week. The absolute joy of seeing these friends, after months or even years is like waking up on Christmas morning!

Seafood Bonbons were something my mother used to make on occasions for grown-up Dinner Parties with their friends. They were usually served as an entrée/starter before the main meal came out. In the days where the table was beautifully laden with tablecloths, fine china and crystal glasses. Cutlery set out like soldiers either side of the plates… “always work from the outside in!”, my mother taught us well. I was but a child then… but would peep through the dining room door to look in wonder at the beautifully dressed ladies and the feast that they were all partaking in. There was such an element of excitement on Dinner Party nights… the sights and sounds and smells all tucked away, to this day (somewhat hazily, yet sweet) in my mind.

Over the years, we’ve had dinners of our own with friends… not quite the fancy, elegant dinner parties of the 70’s, but the more relaxed and casual versions of the 90’s and 00’s. Seafood Bonbons have made the occasional appearance with some of our dear friends too… and always to much delight and appreciation! On my table this week they featured as a main dish, with two bonbons per person instead of one. I hope you’ll enjoy them as well.

Seafood Filo Bonbons with Lemon Cream Sauce | Gather and Graze

For the Bonbons:

  • 500ml/4 Cups Water
  • 300g Raw Prawn/Shrimp Meat (chopped in halves)
  • 300g Raw Scallops (chopped in halves)
  • 16 (Long) Chives
  • 1 Heaped Tablespoon Cream
  • 1 Clove of Garlic (Crushed)
  • Salt and Freshly Ground Black Pepper
  • 16 Sheets of Filo Pastry (I use Antoniou brand, which are 28cm x 40cm)
  • 75g/5 Tablespoons Unsalted Butter (Melted)

For the Sauce:

  • 2 Free-Range Egg Yolks
  • 80ml/⅓ Cup Cream
  • 80ml/⅓ Cup Reserved Stock (from poaching the seafood)
  • 1 Tablespoon Lemon Juice
  • 30g Unsalted Butter (Softened and Diced)
  • 1 Tablespoon Chives (Chopped)
  • Sea Salt and Freshly Ground Black Pepper

Place the water into a medium saucepan and bring to the boil. Add the prawns and scallops, cook for 30 seconds, then remove with a slotted spoon to a mixing bowl to cool down a little. If there is any excess water that has transferred to the bowl with the seafood, be sure to drain it out. Now add the chives to the saucepan and cook for 3 seconds, remove and also set aside for the moment. Reserve 80mls (⅓ Cup) of the cooking water/stock and set aside for making the sauce later on.

When the prawns and scallops have cooled a little, add the 1 tablespoon of cream, the crushed garlic, salt and pepper and stir to combine.

Seafood Filo Bonbons with Lemon Cream Sauce |

Pre-heat the oven to 190ºC and line 2 large baking trays with parchment/baking paper.

Lay out one sheet of filo pastry on a clean board or bench top (with a short end closest to you) and using a pastry brush, brush on a light layer of melted butter. Place another sheet of filo on top and once again brush the top lightly with butter. Across the end closest to you, scoop an eighth of the prawn/scallop mixture to form a log shape, leaving a section on either side bare. If confused, please see my attempt at a diagram below…

Seafood Filo Bonbons with Lemon Cream Sauce |

Now lift the edge of the filo pastry closest to you and fold it over the mixture. Continue then to roll the pastry right up to the other end. Pinch in the sides to make a bonbon shape and tie the softened chives around either end (as per the photo below). Continue making the other 7 bonbons in the same manner and place on the prepared baking trays. Brush the tops with a little more melted butter.

Seafood Filo Bonbons with Lemon Cream Sauce |

Slide the trays into the pre-heated oven and bake for approximately 10-12 minutes, or until golden brown.

While the bonbons are baking in the oven, prepare the sauce so that it’s ready to serve as soon as the bonbons come out of the oven… In a small saucepan, combine the egg yolks, cream, reserved stock and lemon juice. Place over a gentle heat. Warm the mixture, though do not allow it to boil. Gradually add in the butter, piece by piece and stir until the sauce has thickened to a nice consistency. Add in the chopped chives and season well with salt and pepper.

Serve without delay! Place two bonbons per person onto a plate with some sauce carefully spooned around them. A fresh green salad (in summer) or some lightly steamed greens (in winter) would be the perfect sides to accompany this dish.

Seafood Filo Bonbons with Lemon Cream Sauce |

* Very slightly adapted from a recipe in the Australian Women’s Weekly ‘Dinner Party Cookbook No. 2′

Spaghetti and Meatballs

Spaghetti and Meatballs |

There are some dishes that I hesitate in posting, as I feel that they’re probably not exciting enough for my fellow bloggers and readers who I know cook to such a high level and have their own tried and tested recipes. However, part of the reason for creating this blog is to provide a go-to guide and resource for my two young boys, so that eventually when they leave the nest 😢 (or even before then perhaps… when they feel inspired to cook up something for dinner for their parents! Yes, I did stress that word ‘perhaps’!)… some of their favourites will be there to  find easily.

This is a dish that I cook reasonably regularly and it’s most definitely one that puts a smile on everyone’s faces! It comes from a well-used cookbook called ‘Apples for Jam’ by Tessa Kiros. The only changes I’ve made are slightly increasing the quantity of meat and upping the amount of spices. Though feel free to make your own decisions as to how fragrant you like your meatballs!

Spaghetti and Meatballs | Gather and Graze

For the Meatballs:

  • 50g (Day Old) Crustless White Bread (broken into small pieces)
  • 4 Tablespoons Milk
  • 250g Beef Mince
  • 250g Pork Mince
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Salt
  • Freshly Ground Black Pepper
  • 2 Tablespoons Flat-Leaf Parsley (Finely Chopped)
  • ½ Small Red Onion or French Shallot (Coursely Grated)

(Plus 2 Tablespoons Olive Oil for frying the meatballs)

For the Sauce:

  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic (Peeled and Smashed a bit)
  • 400g Tin Chopped Tomatoes
  • A few Basil Leaves (Torn)
  • Salt and Freshly Ground Black Pepper
  • 250ml/1 Cup Boiling Water

To serve:

  • 300g Pasta (Spaghetti or Linguine…)
  • Freshly Grated Parmesan Cheese

Begin by making the meatballs… In a large mixing bowl, combine the bread and milk and use fingers to mush it together into something of a paste. Add all other ingredients and once again use hands to mix together until fully combined. Roll into small balls and set aside on a plate until the sauce has been started and you are ready to fry them up.

* Tip: I prefer to place my uncooked meatballs in the fridge for at least half an hour, as they seem to hold their shape a little better when frying.

To make the sauce, place the olive oil and smashed garlic into a medium-sized pot and place over low/medium heat. Heat until the garlic is gently frying and aromatic. Add the tinned tomatoes and basil, along with a grinding of pepper and a pinch of salt. Allow to simmer uncovered for about 10 minutes.

Spaghetti and Meatballs |

At this point, start frying the meatballs in the extra oil in a large frying pan. Be careful not to overcrowd the pan. Fry until golden brown all over.

Spaghetti and Meatballs |

Now add 250mls (1 Cup) of boiling water to the pot with the sauce and stir combine. Add the cooked meatballs into the sauce and continue to cook on a gentle simmer (uncovered) for another 20-25 minutes, until the sauce has thickened beautifully. Be sure to check for seasoning and adjust if need be.

Have your pasta water boiling and ready to go. Cook the pasta until ‘al dente’, then place into a serving bowl. I like to coat the pasta with a small splash of olive oil (so that the strands don’t all stick together), before piling on top the meatballs and sauce.

Spaghetti and Meatballs |

Serve with some freshly grated parmesan on the side, a crisp green salad and some crusty bread for mopping up the sauce.

Spaghetti and Meatballs |

Dinner was happily eaten outside on this particular evening. A glass of red… or white (as is my preference going into the warmer months) complements this dish rather well too!

Spaghetti and Meatballs |

* Recipe from ‘Apples for Jam’ by Tessa Kiros

Our Late Spring Canberra Garden

The makings of a summer salad or two…

Herbs to enhance all manner of dishes…

The gorgeous garlic (Monaro Red, I think…) planted months ago with my sister-in-law AJ! xx

Lovely to have a few fruit trees finally in the garden… and a quiet place to sit on balmy evenings.


Ginger Crunch Slice

Ginger Crunch Slice |

While jotting down some tips recently, for friends heading over to New Zealand in the summer time, I found myself reminiscing about all the wonderful places we visited when we lived there. Wellington of course, is where my memories are the happiest and the strongest. Our little family perched itself on the hillside there for two glorious years, only feeling grumpy through the winter when the sun’s rays didn’t touch the house or deck. Note to self… buy a North-facing property should we ever move back! Wellington (and New Zealand) is a magical place that I’d urge you all to experience at least once in your lifetime.

The following morning/afternoon tea treat brings back such fond memories as well. Almost weekly a dear friend and I would pick up a variety of slices and scones (often of the cheese and chive variety) from a cafe in Khandallah to share with our little ones who were too young for school. We’d make cups of China Rose Tea and nibble on these little pieces of deliciousness, chatting away while the children played happily with toy cars and lego. It truly was a special time and place.

Ginger Crunch is an iconic New Zealand slice… one that you will find recipes for, in the ‘Edmond’s Cookbook’ and many other kiwi cookbooks and websites. It’s base is crisp and crunchy like a biscuit and then topped with the most wonderful gingery fudge-like topping. If you’re a fan of ginger, I’m sure you’ll fall in love with this slice, just like I did. When I baked this the other day, I was running rather low on ground ginger, so decided to add mixed spice to the base instead – for me, this improved upon the slice, giving it a more balanced flavour and almost a hint of Christmas.

Ginger Crunch Slice | Gather and Graze

For the base:

  • 115g/1 Stick Unsalted Butter (softened)
  • 80g/⅓ Cup (Raw) Caster Sugar
  • 190g/1¼ Cups Plain Four
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Mixed Spice (or Ground Ginger if you want an extra kick of ginger)

For the topping:

  • 80g/⅓ Cup Unsalted Butter
  • 2 Tablespoons Golden Syrup
  • 120g/1 Cup Icing (Powdered) Sugar
  • 3 Teaspoons Ground Ginger

Pre-heat the oven to 180°C. Grease and line a 28cm x 18cm slice tin with baking paper.

In an electric mixer, cream the butter and caster sugar until light and fluffy. Sift together the remaining dry and ingredients and add them in 2 lots to the butter and sugar mixture. Mix together until just combined. Press this mixture evenly into the prepared slice tin and bake for approximately 18-20 minutes until golden.

While the base is cooking in the oven, prepare the topping by placing all ingredients into a small saucepan and stir over gentle heat until melted, combined and smooth.

As soon as you remove the base from the oven, while it’s still hot, pour the topping over and spread it out evenly. Allow the slice to cool completely, before cutting into squares or fingers. A small tip is to use a hot knife (heated under a hot tap, then dried) when cutting this slice, to give nice smooth edges.

Store in an airtight container for up to a week (if it lasts that long!)

Ginger Crunch Slice |

Phantom Photos?

Gather and Graze

A quick request… I’d really appreciate if you could please let me know if you’ve opened my posts lately and not been able to see the attached photos. It’s been brought to my attention (by my mum no less!) that for the past 2 posts, the photos have been distinctly absent… just a box with the photo title in the corner showing up.

Thanks so very much… and a slightly early Happy Halloween to all who celebrate it!


Couscous Salad

Couscous Salad |

After a beautiful, warm, sunny day, we’ll sit down this evening to the first G&T of the season, some grilled meat off the barbecue and this flavourful little salad. It’s exciting to be preparing salads once more and being able to source such beautiful ingredients from both the local Farmer’s Market and our own back garden!

Couscous Salad | Gather and Graze

  • Servings: 6-8 as a side
  • Print

  • 1 Cup Cous Cous
  • 1½ Cups Water
  • ¼ Teaspoon Salt
  • 3 Spring Onions/Shallots (Sliced finely)
  • 1 Medium Red Capsicum/Pepper (Diced finely)
  • 1 Zucchini/Courgette (Diced finely)
  • ½ Cup Roasted Unsalted Cashew Nuts (Roughly Chopped)
  • ⅓ Cup Dried Currants
  • ¼ Cup Raw Pepitas
  • ⅓ Cup Flat-leaf Parsley (Chopped)
  • 1½ Tablespoons Salt-Reduced Soy Sauce
  • 1½ Tablespoons (Freshly Squeezed) Lemon Juice
  • 4 Tablespoons Sunflower Oil
  • 1 Clove Garlic (Crushed)
  • Freshly Ground Black Pepper

Place the water into a small saucepan and bring to the boil. Remove the saucepan from the heat and tip in the couscous and salt. Stir briefly to ensure couscous is evenly covered with the water. Allow to stand for 10 minutes or until cooked to your liking.

In the salad bowl you intend to serve the salad in, combine the shallots, capsicum, zucchini, cashew nuts, currants and pepitas.

When the couscous is ready, fluff it up with a fork and then add it to the other ingredients in the salad bowl. Stir gently to combine.

Make the dressing by combining the soy sauce, lemon juice, oil, garlic and a grinding of black pepper. I find it useful to use a small jar when making dressings… which I can shake to mix well.

Add some of the dressing, spoonful by spoonful, gently stirring in, until you have a nice coating over the entire salad. Please note that you may not need to use all of the dressing… just go by taste and sight.

Couscous Salad |

Chocolate Eclairs (Éclairs au Chocolat)

Chocolate Eclairs |

For almost a year, I indulged in French patisserie like there was going to be no tomorrow. Picture… my 20 year old self… living far from home and family… working in a high school (lycée) in the South of France… feeling homesick at times… often frustrated by the antics of my puberty-stricken students… but thankfully, more often than not, delighting in the company that I kept, along with the food, wine and lifestyle of my beautiful adopted country. I really must confess that I must have been in complete denial that so many ‘tartes aux framboises’, ‘croques-monsieurs’, ‘poulet-frites’ and ‘ficelles’ slathered with Nutella could possibly cause a transformation of my general body shape. Oh dear… the wine and beer as well! My wage while working as an English ‘Assistante’ was certainly not a grand one, so I hate to now think how much of it I invested in the local patisserie/boulangerie and inevitably in that burgeoning waist-line.

Alas, the days of over-indulging in the richest of French food are over. Moderation is most certainly the key my friends! So despite my story of weight-gain through patisserie, I ask you to ignore all that I’ve said above and please join me in partaking of this absolutely delicious afternoon treat… just be sure not to eat them all in one sitting! Eclairs are fun and easy (yes… EASY!) to make. Give them a go!

Chocolate Eclairs (Éclairs au Chocolat) | Gather and Graze

  • Servings: About 10-12 Eclairs
  • Print

  • ½ Quantity Choux Pastry (Recipe Here)
  • 300ml/1¼ Cups Heavy Cream
  • ½ Teaspoon Vanilla Extract
  • 115g/½ Cup (Raw) Caster Sugar
  • 125ml/½ Cup Water
  • 60g/⅓ Cup (70% Cocoa) Dark Chocolate (Chopped)
  • 30g/2 Tablespoons Unsalted Butter (Chopped)

Pre-heat the oven to 180°C. Line 2 baking trays with baking/parchment paper.

Prepare the Choux pastry dough as per the recipe for Profitéroles (in the link above), but instead of piping round puffs onto the baking trays, pipe long sausage shapes instead.

Choux Pastry for Chocolate Eclairs |

Bake for about 35-40 minutes until the pastry is golden brown and crisp all over. As soon as they are out of the oven, move them onto a cooling rack and place a little slit in the side of each one to allow any steam to escape from the middle. Allow to cool completely.

Choux Pastry for Chocolate Eclairs | Gather and Graze

Whip the cream and vanilla extract to medium peaks, then set aside in the fridge until the chocolate glaze is ready to go.

Whipped Cream for Chocolate Eclairs |

To make the chocolate glaze, combine the caster sugar and water in a small saucepan and place over a low heat. Stir continuously with a wooden spoon, until the sugar has dissolved completely. Bring to a boil and allow to boil rapidly for about 3 minutes. Remove from the heat and allow to cool down a little, before adding in the chocolate and butter. Stir again until completely melted and combined. As it cools a little more it will start to thicken.

Using a piping bag, pipe the whipped cream into the middle of the eclairs through the same slit that was cut to allow any steam out.

Now spoon over the still slightly warm chocolate glaze. Place back on the cooling rack and allow the glaze to set for a minutes, before serving.

Chocolate Eclairs |

  • The method for making the chocolate glaze was adapted from that of a Hugh Fearnley-Whittingstall recipe.