Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Nielsen-Massey Mini Vanilla and Chocolate Eclairs

Cooking time: 
Under an hour
Preparation time: 
30-45 minutes


For the pastry:


  • 60g Stork tub (Unsalted), cut into small squares 
  • 75ml Whole Just-Milk 
  • 60g White plain flour 
  • 2 Medium eggs, lightly whisked 
  • 1-2 Nielsen-Massey Vanilla extract 


For the vanilla custard filling:


  • 250ml Whole Just-Milk 
  • 1 ½ tsp Nielsen-Massey Vanilla Bean Paste 
  • 5 Medium egg yolks, lightly whisked  
  • 75g Golden caster sugar 
  • 1 tbsp White plain flour 
  • 2 tsp Cornflour


For the dark chocolate glaze:


  • 100ml Double cream
  • 1 tbsp Soft brown sugar
  • 1 tsp Nielsen-Massey Vanilla Extract
  • 100g Dark chocolate (70%), chopped
  • 25g Stork tub (Unsalted)

- Large non-stick baking sheet, lightly oiled OR lined with baking parchment

  • Preheat the oven to 220C, 200C fan, gas mark 7.
  • Heat the milk, Stork and 50ml of water very gently in a small saucepan until all the butter has melted.
  • Sift the flour into a bowl and add a pinch of salt, then increase the heat and bring the liquid to the boil - as soon as it starts to boil, remove from the heat and beat in the flour with a wooden spoon for 3-4 minutes back on a low heat, until the mixture is smooth and glossy, and leaves the sides of the pan.
  • Remove from the heat and beat in the eggs, a little at a time and Nielsen-Massey Vanilla Extract - continue to beat for another 3-4 minutes to a smooth, shiny dough. 
  • Spoon into a piping bag with a 1.5-2cm plain nozzle.
  • Pipe 12 x 9cm long lengths (about 2cm wide) of the dough on to the prepared baking sheet and bake for 12 minutes, or until golden.
  • Using a small knife, make a slit along the side of each eclair to open it out.
  • Place cut side up and return to the oven, turn off the heat and leave the door slightly open for 5 -10 minutes to dry out the pastry - transfer to a wire rack to cool completely.


To make the filling:


  • Bring the milk just to the boil in a saucepan with the Nielsen-Massey Vanilla Paste. 
  • Mix together the egg yolks, sugar and flours in a bowl - pour on the hot milk whilst continuously whisking, then return the custard into a wide-based clean pan.
  • Cook over a very gentle heat, stirring until the mix is thicker than a custard, (it may get lumpy but continue to stir until the lumps disappear).
  • Transfer to another mixing bowl and place some cling film directly on to the surface - leave to cool, then chill. 


To make the chocolate glaze:


  • Heat the cream, sugar and Neilson Massey vanilla extract until the sugar has dissolved fully.
  • Add the chocolate and stir until melted. 
  • Remove from the heat and finally add the butter, stirring until smooth and glossy - set aside until needed.
  • When the custard is completely cold, add the cream and beat with an electric whisk until it holds its shape again.
  • Transfer to a piping bag with a 1.5-2cm plain nozzle and fill each eclair.
  • Spread the chocolate glaze over the top of each eclair and leave to set before serving.