Let’s Knit Cake Club: pretty pink éclairs

Valentine’s Day might be over for another year, but we’re still feeling the love here at LK! These sweet pink éclairs are the perfect way for fighting off the winter blues. Why not whip up a batch and take them to your knitting group?

Recipe courtesy of Cook Vegetarian
Serves: 18
Cooking time: 30-60 minutes

Ingredients
For the éclairs:
65g plain flour, sifted
50g butter, cubed
150ml sparkling water
1 tablespoon caster sugar
2 medium eggs, beaten
250ml double cream

For the icing:
150g icing sugar, sifted
2-3 tablespoons of boiling water
pink food colouring

Equipment
2 baking trays
Baking paper
2 mixing bowls and a wooden spoon
Heavy-based saucepan
Piping bag, 1cm plain nozzle
Knife

Start baking here!

1) Preheat the oven to 220 degrees Celsius, 425 degrees Fahrenheit or Gas Mark 7 and line two baking trays with baking paper.

2) Place the butter, water and sugar in a heavy-based saucepan and heat slowly until the butter is melted, then bring the mixture to the boil. Turn off the heat and add all of the flour.

3) Beat the mixture thoroughly with a wooden spoon until the mixture comes away from the sides of the saucepan and forms a smooth ball in the middle of the pan. Place the mixture in a bowl and leave to cool for about 15 minutes.

4) Gradually beat in the eggs, adding a little at a time. Beat the mixture until it looks shiny.

5) Sprinkle the baking trays with a little water and spoon the mixture into the piping bag. Pipe the dough in straight lengths about 7.5cm long, spacing them roughly 7.5cm apart. Cut the choux pastry cleanly away from the end of the nozzle with a knife.

6) Bake in the oven for 20-25 minutes until they are pale brown and well risen. Remove immediately from the baking sheet and, with the point of a knife, gently slit the side to let out the steam. If you do not do this immediately the steam will turn back into water leaving you with a soggy éclair! Leave them to cool and dry out on a wire rack.

7) Whip the cream in a small bowl until it is just thick enough to hold its shape. When the éclairs are cooled, pipe or spoon the cream inside.

8) Sieve the icing into a small bowl, add a few drops of boiled water and mix into a smooth consistency. Stir in a little pink colouring and mix to a glossy, even consistency. Drizzle over the tops of the éclairs. Voilà!

Have you ever made anything for your knitting club, or even just a little something for yourself while you tackle your latest project? Send us your pics on Twitter and Facebook!