So after much thinking I came up with this idea of filling the choux pastry with passion fruit curd from the passion fruit meringue pie I made once , and then wondered what to put on top. I melted some white chocolate and then spread some on top.
The taste was pretty good , delicious I must say, passion fruit and white chocolate pair well. Was a hit with the family except my little one who is giving me trouble when it comes to food ( sigh).
By the way, is there a easier way to make choux pastry? Because its like a good work out making it. Especially when mixing the eggs. phew!
Recipe: Passion fruit and White chocolate eclairs
1 quantity choux pastry
for the passion fruit curd : recipe from Australian women's weekly
1/4 cup passion fruit juice ( get juice from 5-6 passion fruit)
1/2 cup corn flour
1 cup caster sugar or fine sugar
1 1/4 cup water
3 egg yolks ( you can freeze the whites for another recipe)
60g un salted butter cut into cubes
150g white chocolate
1. Prepare choux pastry and pipe into log shapes as for regular eclairs. Bake in a preheated oven at gas mark 7 for 15-20 minutes ( don't keep at the bottom shelf of the oven) then lower heat to Gas mark 4 and bake for a further 20 minutes till pale golden. Take the tray out and prick the each on the ends with a sharp knife then pop back in to the switched off oven with the oven door open for another 10 minutes then remove and cool on wire rack or a clean dry plate
2. For the curd, place corn flour, sugar , passion fruit juice and water into a small sauce pan and bring to a boil while whisking continuously, once the mixture thickens take off the heat and add the yolks one at a time whisking vigorously so you don't end up with scrambled eggs. Then add butter. Place back on a low heat and whisk for another minute. Pour into a bowl and cool .
3. While the choux pastry and curd is cooling melt your white chocolate by breaking up the the white chocolate into a heat proof bowl then placing it over a pan of simmering water ,( the water should not touch the bowl ) and let it melt stir now and then with a spoon. ( still wondering how can check it out here )
4. Now to assemble, using a nozzle like this or something similar ( I am not a cake decorator so I am not sure about names for these) on your piping bag, pipe in the passion fruit curd into the choux pastry logs.
You will know its filled up as it will feel heavy. Then spread some white chocolate on top .