Cook Time 1 hour 30 minutes
Servings 8 eclairs
70g caster sugar
25g custard powder, or corn starch
110g egg yolks (4-5 yolks)
80g cooking cream
pinch of salt
½ tsp vanilla bean paste
90ml seedless passionfruit pulp (approximately 8 passionfruit)
90g unsalted butter, room temperature and cubed
130ml cooking cream
pinch of salt
10g caster sugar
90g unsalted butter
140g plain flour, sieved
50g flaked almonds
50g icing sugar
For the passionfruit custard, combine the sugar and custard powder in a bowl.
Slowly add the egg yolks while whisking by hand.
Place the cooking cream, salt and vanilla into a saucepan and bring to a boil.
Pour the hot mixture over the eggs while whisking and then return it to the saucepan.
Add the passionfruit and whisk vigorously over medium heat until the mixture begins to boil.
Reduce the heat and continue to whisk for 1 minute.
Transfer to a bowl and add the butter, one piece at a time, whisking by hand to incorporate.
Cover with plastic wrap touching the surface of the custard and allow to cool at room temperature before placing into the refrigerator for a minimum of 3 hours.
NOTE: The Passionfruit Custard can be made up to 3 days in advance and stored in the refrigerator.
For the choux pastry, preheat the oven to 170°C, fan-forced.
Place the cooking cream, water, salt, sugar, and butter into a saucepan and bring to a boil.
Remove from the heat, add in the sieved flour and stir vigorously.
Return to the heat and continue to stir until the dough develops an oily sheen and comes away from the sides of the saucepan.
Transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment.
In a separate bowl, break up the eggs with a fork.
Add the eggs to the dough in small increments and allow to incorporate completely after each addition.
NOTE: Test the dough intermittently to ensure you don’t add too much egg. This is done by taking a spoonful of the mixture and holding it sideways, if the mixture very slowly slides off the spoon it is ready to pipe.
Transfer the mixture into a piping bag fitted with a 15-16mm round piping tip and pipe 10cm lengths of choux pastry onto a lined baking tray.
Alternatively, you can cut the piping bag and use it without a piping tip.
Sprinkle the flaked almonds over the top.
Bake in the pre-heated oven for 35-45 minutes, until the eclairs are firm and dark-golden in colour.
Turn the oven off and leave the door ajar to allow the eclairs to dry out for a few minutes.
Allow to cool completely before slicing the eclairs in half and filling with the passionfruit custard.
Prior to serving, dust the eclairs with icing sugar.
NOTE: Best eaten on the same day.