#easter recipe
Easter Bunny Bark|The Decorated Cookie
Easter eggs and hot cross buns have been in the stores since… January? But I’m only thinking of Easter now because come on guys - four months before the event!? Anyway, I thought I would try making something this year, and this super bright pink park caught my eye, I mean how could it not!? And even though it looks complicated, all you need is candy melts, mini confetti and edible markers (which you should be able to find in most craft stores). I think even the most anti-chocolate (and yes, they’re out there!) folks would love nibbling on this bunny bark.
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I may be alone today, bt it is still a holiday! Thus, I am celebrating with these beautiful Chocolate and Raspberry Eclairs. Happy Easter, friends!
Ingredients (makes 4 stuffed éclairs):
- ½ cup double cream
- 1 teaspoon Homemade Vanilla Extract
- 70 grams/2.5 ounces good quality dark chocolate (at least 65% cocoa solids)
- ½ cup water
- ½ cup milk
- ¼ cup unsalted butter, cut into small chunks
- ½ cup plain flour
- ½ cup strong white flour
- 3 large eggs
- a dozen fresh raspberries
- Icing Sugar
Pourdouble cream into a small saucepan. Add Vanilla Extract, and heat over medium-low heat.
Meanwhile, roughly chop dark chocolate and put in a medium bowl.
Once the cream is simmering, pour over the chocolate. Cover with a lid, and let sit, a couple of minutes. Then, stir energetically with a rubber spatula until you have a smooth and shiny ganache. Place in the refrigerator, to chill, at least a couple of hours.
Preheat oven to 210°C/410°F. Line two baking trays with baking paper.
Combinewater,milkandbutterin a large saucepan. Heat over medium-low heat. Once mixture is slowly boiling and butter is melted, remove from the heat and add both flours all at once, stirring well with a wooden spoon until a soft ball form. Return over low heat and cook, about 2 minutes, until a slight film forms at the bottom of the saucepan, stirring often. Set aside and let cool slightly.
Add the eggs, one at a time, beating well after each addition, until you get a smooth, shiny, soft-peak paste.
Spoon choux pastry into a piping bag, fitted with a large (1-cm/0.4″) star nozzle and pipe choux pastry into 14-cm/5.5″ long éclairs onto one of the baking trays until you have ten. With the remaining choux pastry you could pipe more éclairsorchouxon the second baking tray. Place baking trays in the hot oven. Bake at 210°C/410°F, for 30 minutes.
Remove from the oven. Using a skewer, carefully piercethree holes at the bottom of each éclair, to let the steam escape and put them back in the warm oven to dry out, 5 minutes. Remove from the oven and let cool completely.
For this recipe, you will only need four éclairs. The others (and choux) will freeze well, stored in zip-lock bags and can be kept up to three months in the freezer. You will only need to thaw them before using in sweet or savoury recipes.
Once the chocolate ganache has chilled, beat with an hand mixer, gradually increasing speed to high, until ganache becomes fluffy and a paler shade of brown. Spoon into a piping bag fitted with a large star nozzle.
With a serrated knife, gently cut the topsoff each éclair. Pipe whipped chocolate ganache generously on the bottom of each. Gently press raspberriesin the ganacheof each éclair. Gently press éclair tops onto each éclair. Dust with.
EnjoyChocolate and Raspberry Eclairs immediately, with a glass of chilled Champagneor other sparkling wine, or chill until serving time. Happy Easter!
Juleswill not come home until next week, when we shall have a proper Easter Feast. In the meantime, I am having a Pink Blossom in the sun, reading in the garden and a delightful dessert to celebrate the holiday; and I’m sharing Easter recipes I’ve cooked and baked over the years (this blog just turned nine, to quote a favourite comedian of mine, Cal Wilson, about turning forty: “How the fuck did that happen?”)…Happy Easter, friends!
Cocktails
Hot Cross Buns and Flavoured Butters
- Brandy, Chocolate and Fig Hot Cross Buns
- Whisky Cranberry and Chocolate Hot Cross Buns
- Rum Apricot and Kiwifruit Hot Cross Buns
- Honey Butter
- Rum Butter
- Tropical Hot Cross Buns
- Cranberry and Apricot Maple Hot Cross Buns
- Hot Cross Buns
Appetizers and Entrées
- Poached Egg Aspargus Salad(Vegetarian)
- Pea and Cilantro Cream Toasts(Vegetarian)
- Salmon and Beetroot Tartare
- Prawn Cocktails
Main
Sides
Desserts and Cakes
- Raspberry and Chocolate Eclairs
- Springtime Garden Pavlova
- Passionfruit Chocolate Teacups
- Lime and Passionfruit Battenberg
- Raspberry Chocolate Mousse Tarts
- Mango and Lime Tarts
- Mango and Passionfruit Pavlova
- Italian Lemon Mousse
- Maple, Cinnamon and Chocolate Brioche Crescent
- Lemon Drizzle Cake
- Easter Lemon Pavlova Nest
- Lime, Vanilla and Basil Marzipan Strawberry Tart
- Strawberry Meringue Cake
Biscuits and Chocolates
