Bakes Blog

{July Recipe} Doclairs

For our birthday month we created a very special recipe for you! A combination of the classic ring donut and a light crispy eclair...and so the DOCLAIR was born. Making choux pastry is quite a challenge but we knew our bakers would be up for it and we can't wait to see your results. This is the perfect recipe to impress your friends with and really show off your baking skills. donut eclair    archive- LG - 3 (10) Method First, make the choux pastry by putting the butter in a saucepan with 300ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to the boil and simmer until the butter has melted. Tip in the flour and beat quickly with a wooden spoon until the mixture is smooth and comes away from the side of the bowl. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 minutes. Heat the oven to 200C/180C fan and cut two pieces of baking parchment to fit two baking trays. Draw 5 large circles onto each sheet (we drew round a sellotape roll). Fit a piping bag with a large round piping nozzle, about 1.5cm wide. If you don’t have a nozzle just snip the end of the piping bag. When the flour paste has cooled slightly, start adding the egg, a little at a time, beating well between each addition until you have a smooth batter (you can do this in a freestanding mixer if you have one). Transfer to your piping bag. Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the éclair donuts aren’t too thin – each one should be about 2.5cm wide. Bake for 40-45 minutes, swapping the trays around for the final 10 minutes. The choux should be puffed, golden and sound hollow when tapped. Once baked, leave to cool completely. Meanwhile, whisk the double cream with the vanilla and icing sugar until thick. Place in a piping bag with a star nozzle. Split each éclair donut through the middle with a serrated knife. Pipe the cream onto the bottom half of the rings but don’t put the lids on yet. archive- LG - 4 (10)Make the icing by mixing the icing sugar with 3 tbsp of water. Mix well until smooth. You may need to add a little more water, you are looking for a thick, smooth icing. Separate into three bowls and add the pink colour to one and the yellow to another. Dip the top rings into the icings and place onto the creamed bottoms.   archive- LG - 6 (6)archive- LG - 5 (8) Melt the two chocolate bags by placing them in a bowl of hot water. Once melted, massage until smooth and snip off the corner and pipe decorations of your choice on top of the iced rings. Add the sprinkles and glitter and leave to set. archive- LG - 2 (11) You could add different flavourings to your cream fillings, such as caramel or a dash of your favourite liqueur, or top the doclairs with crumbled cookies or a chocolate ganache. We know you'll get creative and we can't wait to see the results! Remember to share your bakes with us on Instagram using @bakesbox or #bakesbox. We'll share whatever we can! Also, we want to say a big thank you to Bluebird Tea Co. for supplying the delicious Strawberry Lemonade tea bags for our boxes this month. Happy baking!

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