GBBO Week 8 - Mokatine Eclairs

How quickly does this series of Bake Off seem to be going? Eight weeks in already and yet there's still so many bake categories that could come up! I have missed the enriched dough week from last year, perhaps it will make a return next year?

This week was Patisserie, never one of my strong points, but I was determined to give it a go. I did like the idea of the cream horns, but after making puff pastry in an earlier week I needed a different challenge. Not being able to decide between Mokatines or an eclair tower I decided to blend them together to make Mokatine eclairs - coffee creme patisserie, encased in a choux pastry, topped with coffee fondant icing and crushed walnuts.

A side note before the recipe - The original choux recipe that I used suggested baking at 160C. This meant my choux didn't really puff up, instead making more delicate fingers. To get a bigger eclair bake at the temperature stated in my amended recipe below;

Mokatine Eclairs - Makes approximately 15 eclairs

For the Choux pastry

250ml water

100g Stork with Butter

Pinch of salt

200g Strong white flour

4 whole eggs

For the Coffee Creme Patisserie

500ml whole milk

1 vanilla pod, split in half

100g caster sugar

2 egg yolks

50g cornflour

50g Stork with Butter

2 tsp Coffee Extract

For the icing topping

100g Fondant Icing sugar

1tsp Coffee Extract

3 tbs water

Chopped walnuts

Method

Preheat your oven to 200C Gas 6. On baking parchment draw lines 12cm long and 5cm apart. Turn over and place onto a baking sheet. You will need to spread the eclairs over two or more sheets depending on size. Set out all your ingredients as you will need to add things quickly.

Place the water, Stork (or alternative) and salt into a large saucepan and heat over a medium heat until it boils. As soon as it is boiling, quickly pour in the flour and immediately beat with either a wooden spoon or an electric whisk until you have a smooth ball of paste that leaves the saucepan sides clean.

Transfer to a stand mixer and slowly add the eggs, one at a time. Mix on a low speed until each egg is incorporated, before adding another. Continue to mix until you have a thick glossy paste. Transfer to a piping bag fitted with a large holed nozzle.

Pipe onto your paper using the lines as a guide.

Bake for 10 minutes, then increase the heat to 220C Gas 7 for a further 15-20 minutes until the buns are crisp and golden and hold their shape. Leave to cool on a cooling rack.

Next, put the milk & vanilla into a large saucepan and bring to the boil. In a mixing boil whisk together the eggs and sugar until light & fluffy. Tip in the cornflour and combine well.

When the milk is boiling tip into the sugar mix in one go, through a sieve to catch the vanilla pod. Whisk together to blend and transfer back into the milk saucepan.

Cook over a medium heat for 3 minutes until thickened, stirring continuously. Transfer to your stand mixer and whisk on a high speed until cooled completely. Whisk in your Stork with Butter and coffee extract, taste to check coffee levels and whisk again for at least two minutes. Transfer to a piping bag with a narrow nozzle fitted.

With the tip of a nozzle or a sharp knife piece each eclair three times. Pip in your Creme Pat gently. If any escapes, wipe away with a butter knife. Once all have been filled set aside in the fridge to set for 20 minutes.

Make up your fondant icing by adding the coffee essence to the icing sugar and slowly adding water in small amounts until you have a thick icing that is liquid but still holds a peak for 3 seconds. Pipe over your eclairs or spread using a butter knife. Sprinkle chopped nuts over the top.

I was kindly sent a voucher to try out new Stork with Butter on a recipe of my choice. This produced a tasty, evenly baked product that was as good as bakes made previously with traditional butter and I would happy use this again.

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