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Snozzcumber Eclairs

Snozzcumber Eclairs

Snozzcumber Eclairs

We’ve teamed up with our very own HUMAN BEAN, the top BBC Food Show and Brompton Cookery School chef Marcus Bean, to bring you these BFG inspired recipes to celebrate our Bath, Book & Bedtime range launching in to Waitrose.

‘The B&B Juniors just love cooking, so teaming up with Marcus and the Roald Dahl Story Company to create these BFG inspired recipes was such fun - we de nitely give these recipes the thumbs up. Waitrose is the perfect partner for launching our range and after getting creative and messy in the kitchen, our products, along with the enchantment of the BFG, will help your little ones sleep well, dream big and believe they can be the next exec chef or patissier.’ - Julia and Christina

Ingredients

Serves 10-12 human beans or 1 jumbly giant

Choux Pastry

100g unsalted butter 125ml milk

125ml water

150g plain our

4 eggs

1 tsp caster sugar

Pinch of salt

Green Snozzcumber Icing

100g icing sugar

Few drops of green food colouring or paste

1-2 tbsp water

Orange Chantilly cream

200ml double cream

1 tbsp icing sugar

Fresh vanilla seed

Zest 1⁄2 an orange

(Black sesame seeds to garnish)

Method

Pre heat the oven to 180°c and line a baking tray.

Put the milk, water, butter, sugar and salt in a pan and bring
to the boil. Remove from the heat then gradually add the our while carefully stirring together. Once our is combined return to medium heat and cook for 1-2 minutes to dry out the dough.

Transfer the dough into a large mixing bowl, add one egg at a time and beat together with a wooden spoon until combined (don’t panic if it looks all funny it will come together, just keep beating with the spoon).You should end up with a nice smooth shiny dough. Place dough into a large piping bag and cut the end to make a nozzle (about 1-2cm). Slowly pipe some long tubes, about 12cm long on to your baking tray.

Put your piped eclairs in the oven and cook for 20-25 minutes without opening the door. Remove from the oven and leave to cool on a cooling rack.

Chantilly cream – put your double cream, 1 tbsp icing sugar, vanilla seeds & orange zest in a bowl and whisk until stiff. Make a small hole underneath the éclair at both ends, pipe the cream in both ends until full.

Icing - whisk together 100g icing sugar with 1-2 tbsp water and the green food colouring. On a cooling rack, pour green icing over eclairs, let them set and sprinkle with black sesame seeds.

Don't forget to tag us if you make them at home #bathbookbedtime

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