Dark Chocolate, Caramel & Ginger Biscuits

Choux pastry:

1 cup flour 1 cup water 125g butter 4 eggs

Preheat oven to 200°C. In a medium pot, place water and butter. Heat on medium heat, until butter is melted. Turn up the heat and bring to a boil.

Then turn heat to low, remove from heat and mix in the flour all at once, until it forms a ball. Return to heat and cook for a few minutes until a thin crust forms at the bottom.

Transfer dough to a large bowl and, using a hand or stand mixer, beat in eggs one at a time, making sure that each egg is fully incorporated before next addition.

Mixture should not be too runny or too thick. If you drop the mixture off the spoon, it should form a “V” shaped trail.

Use a large star shape piping tip to pipe 10cm lengths of choux pastry 2cm apart from each other to allow space to puff up.

Bake at 200°C for 5 minutes then drop the temperature to 180°C and bake for another 30 to 35 minutes.

Then remove from the oven and drop the temperature to 100°C. Use a skewer to poke a hole at the bottom of each eclair and return to oven for 5 to 7 minutes, so that the inside is dry and crisp.

Caramel filling:

1 can of caramel treat 500ml cold cream

Mix caramel until smooth. In a separate bowl whip cream until soft peaks form. Add the caramel treat and whip until stiff peaks. Do not over-whip or the mixture will separate.

Pipe the filling into the hole in the eclair until full. Make a second hole at the bottom if necessary. Leave in fridge to chill, while you make the glaze.

Chocolate and ginger glaze:

250g dark chocolate (70%) 250ml cream

100g crystallised ginger, chopped finely

Warm cream on the stove on low temperature. Pour warm cream over the chocolate and leave to sit for 2 minutes. Then mix until all the chocolate has melted and is smooth.

Using your hands, dip the top of each eclair in the chocolate glaze and let the excess drip off. Top with a little of the chopped ginger. Leave to set in the fridge for 30 minutes.