This recipe is a twist on the traditional chocolate éclair. Filled with delicious creamy custard and flavoured with chai, they have a subtle spiciness to them cutting through the sweet custard.
3 cups milk
1 cup chai
1-2cm fresh ginger, roughly chopped
5 egg yolks
½ cup sugar
3 tbsp cornflour
Slowly heat the milk, ginger and chai in a small pot. Just before it comes to the boil turn off the heat and allow it to stand for 5 minutes before straining. Meanwhile beat the egg yolks, sugar and cornflour together until thick and pale. Then slowly whisk the still warm chai flavoured milk into the egg mixture. Put the mix back into a pot and slowly heat, stirring continuously until the custard thickens. Cover the custard with cling film to avoid it forming a skin as it cools.
½ cup water
60g butter, chopped
½ cup flour
Combine the water and butter in a medium pot and bring to the boil. Add the flour and beat with a wooden spoon over a medium heat until the mixture comes away from the bottom of the pot.
Take off the heat and beat in the first two eggs one at a time. In a small jug whisk the final egg and slowly add enough of the final egg until the pastry becomes smooth and glossy but still holds it shape.
Spoon the pastry into a piping bag with a 1.5cm plain nozzle. Pipe 6-8cm lengths of pastry on a lined baking tray, making sure you leave plenty of space between éclairs as they will expand.
Bake for 10 minutes at 220°C then turn the temperature down to 180°C and continue to bake for another 15 minutes. Turn the oven off. Pierce the bottom of each éclair with a skewer a couple of times and then return them to the warm oven to dry out.
When the éclairs are cool use a serrated knife to make a slit in the sides. Using a piping bag fill each éclair with the chai custard. To finish ice the tops and serve.
½ cup icing sugar
1 tbsp cocoa
1-2 tbsp water
Mix together until smooth.