Recipes
Recipes

Pieclair

What could be better than an eclair? An eclair turned into a pie and filled with creamy custard!

What could be better than an eclair? An eclair turned into a pie and filled with creamy custard!

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(1 votes)
Cooking Time

Cook: 1 Hour 20 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 27p per serving

Nutritional Information

Each 126g serving contains

Energy
1218kj
291kcal
15%
Fat
18g
Med
26%
Saturates
10.5g
High
53%
Sugars
15g
Med
17%
Salt
0.3g
Low
5%
of your reference intake.
Typical energy values per 100g:
967kj/231kcal

Ingredients

For the eclair case

75g plain flour

Pinch of salt

55g butter

2 large eggs

For the filling

2 large eggs

40g plain flour

40g cornflour

100g caster sugar

½ tsp vanilla extract

550ml semi-skimmed milk

For the topping

300ml whipping cream

50g plain chocolate

2 level tsp golden syrup

Method

1
For the eclair case, pre-heat the oven to 220C/200C Fan/ Gas 7. Grease a 20cm square cake tin. Sift the flour and a pinch of salt into a bowl. Cut the butter into cubes and put in a pan with 150ml water. Heat until the butter melts, then bring to the boil.
2
Immediately remove from the heat and add the flour. Beat with a wooden spoon until it forms a dough that comes away from the sides of the pan.
3
Transfer to a bowl and set aside for 10 minutes. Lightly beat the 2 eggs and gradually beat them into the dough. Spread over the base and sides of the cake tin.
4
Bake for 20 minutes until puffed up and brown. Cool a little on a wire rack, then push the middle of the case down to flatten it. Leave to cool completely.
5
For the filling, put the eggs, flour, cornflour, caster sugar and vanilla extract in a bowl. Measure out the milk and add 2 tbsp of it to the bowl and whisk together.
6
Heat the rest of the milk until almost simmering, then pour into the egg mixture in a slow stream, whisking all the time. Return to the pan and heat, stirring, until the mixture thickens and reaches simmering point.
7
Transfer to a bowl and cover the surface of the custard with cling film. Leave until cold. Put the eclair case on a plate and fill with custard.
8
For the topping, whip the cream until it holds its shape and spread on top of the custard. Put in the fridge to chill.
9
Melt the chocolate, roughly chopped, in a bowl over a pan of simmering water. Add 2 tbsp water and the golden syrup. Drizzle over the cake to serve.