Blackberry Eclair

Pastry recipe
Adam Handling

Adam Handling

Barely 30 years old, Adam Handling had already established himself as one of the UK’s leading chefs. In 2017, his restaurant The Frog E1 was awarded Food and Travel Magazine’s 'London Restaurant of Th...
  1. Choux paste


    • Water - 375g
    • Whole milk - 125g
    • Caster sugar - 25g
    • Salt - 7g
    • Butter - 200g
    • Flour T55 - 600g
    • Egg - 500g

    Add water, milk, caster sugar, salt and butter together in a pan and bring it to the boil stage. Add the sieve flour into the liquid and mix it until paste consistency. Stir the choux paste for 1 min on the stove to dry it out, put in a mixing bowl cool it down about 2 min then add the egg slowly until the right consistency. 

    Pipe it onto baking paper the size and shape wanted and add on the top sieve icing sugar. Bake at 180°C for about 30 min.

  2. Blackberry pastry cream


    • Egg - 50g
    • Egg yolk - 70g
    • Caster sugar - 60g
    • Corn flour - 20g

    Bring the blackberry puree to the boil. Mix the whole egg, yolk caster sugar and corn flour. Add the puree on the top and cook it for 1 min. Cool it down on tray with Clingfilm on the top.

  3. Fondant


    • Fondant - 200g
    • purple coloring - 1g

    Bring the fondant to body temperature and add the food colouring, mix it until the colour is combining. Use it straight away.

Download this recipe

Download Download