Custard finger bun eclairs

Wow mum with these cheat’s no-bake eclairs. They’re a breeze to whip up and can be prepped ahead, so you can spend more time celebrating the big day.

Allergens: Recipe may contain gluten, tree nuts, milk, soy and egg.

9 Ingredients

  • 70g (1/2 cup) custard powder

  • 70g (1/3 cup) caster sugar

  • 375ml (1 1/2 cups) milk

  • 300ml thickened cream

  • 40g unsalted butter

  • 1 tsp vanilla bean paste

  • 12 pink fondant mini finger buns (see tip)

  • Hundreds and thousands, to decorate

  • Raspberry jam, to serve

2 Method Steps

  • Step 1

    Use a balloon whisk to whisk custard powder

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    (70g (1/2 cup) custard powder), sugar (70g (1/3 cup) caster sugar) and 60ml (1/4 cup) milk (375ml (1 1/2 cups) milk) in a saucepan until smooth. Add cream (300ml thickened cream) and remaining milk. Whisk until combined. Place over medium-low heat and cook, whisking slowly then more vigorously as mixture thickens and comes to a simmer, for 10 minutes or until thickened. Cook, stirring constantly, for a further minute. Add the butter (40g unsalted butter) and vanilla (1 tsp vanilla bean paste). Whisk until combined. Pour custard into a heatproof bowl. Cover the surface with plastic wrap and place in the fridge for 3 hours or overnight to set.

  • Step 2

    Use electric beaters to beat the custard until smooth. Spoon into a piping bag fitted with a large fluted nozzle. Place hundreds and thousands (Hundreds and thousands, to decorate) on a plate. Gently press the top of 6 finger buns into the hundreds and thousands to coat the icing. Use a serrated knife to cut lengthways down each finger bun (12 pink fondant mini finger buns (see tip)) (do not cut all the way through). Spoon jam (Raspberry jam, to serve) into all buns and pipe in the custard to serve.
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Recipe Notes

  • Find mini finger buns at select bakeries or use mini hot dog brioche buns. Top with pink icing, and hundreds and thousands before filling.
  • Make up to 1 day ahead. Store in an airtight container in the fridge.
Image by Guy Bailey

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