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How to Make Masterchef Winner Emelia Jackson's Perfect Eclairs with Vanilla Pastry Cream and Chocolate Glaze
Ingredients
  • subheading: CHOUX PASTRY:
  • 225g water
  • 100g unsalted butter
  • 5g caster sugar
  • 5g salt
  • 160g plain flour
  • 265g whole eggs (about 5 large eggs)
  • cooking spray
  • subheading: VANILLA PASTRY CREAM:
  • 500g full-cream milk
  • 100g thickened cream
  • 1 tsp vanilla bean paste
  • 130g caster sugar
  • 100g egg yolks (about 6 yolks)
  • 65g cornflour
  • 110g unsalted butter
  • subheading: CHOCOLATE GLAZE:
  • 200g dark chocolate
  • 120g thickened cream
  • 20g honey
Steps
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