For the dried clementines
2 clementines cut into thin slices, each slice cut into quarters
1 clementine, zest only, cut into thin strands
2 tbsp caster sugar

For the choux pastry
100ml milk
100ml water
80g salted butter
10g sugar
Pinch of salt
120g plain flour
4 eggs, lightly beaten

For the chocolate ganache
125g 70% chocolate
100g whipping cream
1 tbsp camp coffee or espresso

For the chocolate crème diplomate
400ml milk
120g caster sugar
30g custard powder
4 egg yolks
50g 70% chocolate
Zest of two clementines
300ml whipping cream
Seeds of 1 vanilla pod

For the chocolate decoration
200g 70% chocolate (plus 50g for seeding – preferable as pistoles or finely chopped)
Coloured cocoa butter (we used gold)
Sheet of acetate
Gold leaf

Amedi 'cru' chocolate and clementine eclairs


1. Place a sheet of parchment paper on a baking tray and spread out the clementine coating the pieces of zest in the caster sugar and place on the tray. Dry in the Miele Gourmet Sous Chef Warming Drawer on the food setting, level 3 for 4-6 hours. 

2. Preheat the Miele Combination Steam Oven to Fan Plus 190°C. Place the milk, 100ml water, butter and 10g sugar in a medium sauce pan. Bring to the boil then remove from the heat and quickly add the flour to the milk mixture. Stir vigorously with a large spoon to make a thick paste which comes away from the sides of the pan. Return to a low-medium heat for 1-2 minutes. Remove from the heat and allow to cool slightly.

3. Add the eggs a third at a time to the paste, stirring to incorporate. The mixture may not need all of the egg but it should be of a good piping consistency. Transfer the mixture to a piping bag with a small star nozzle and pipe 12-15cm long eclairs onto a baking tray. Cook on Combination Mode, Fan Plus 190°C with 50% moisture for 20-25 minutes, or until golden and hollow sounding. Pierce a hole in the bottom of each éclair and return to the Combination Steam Oven (now switched off) to dry out.

4. Place all of the ingredients into a bowl. Melt in the microwave at 600W for 1 minute. Remove from the microwave and stir well. If the ganache splits, add a little cream and mix. Before using allow to cool slightly until spreading consistency. Transfer to a piping bag and set aside.

5. First make a crème patissiere: using a medium sized saucepan, bring the milk to just below the boil. In a medium bowl, mix together the caster sugar, custard powder and egg yolks. Once the milk mixture is hot, pour over the egg mix and whisk well whilst pouring.

6. Transfer the custard mixture back to the pan, and keep on a low-medium heat. Continue whisking whilst the custard thickens. The mixture will be very thick when ready. Stir in the chopped chocolate until completely melted through the custard and mix in the clementine zest. Leave to cool.

7. To finish the crème diplomate, whip the cream with the vanilla seeds to soft peaks. Fold into the crème patissiere and transfer to a piping bag with a small plain nozzle.

8. Brush the coloured cocoa butter onto the acetate and allow to dry. Melt the chocolate on setting 1 of the Miele Induction hob. Ensure the temperature of the chocolate remains below 45°C. Stir, and gradually add a few pistols, stirring well. Repeat until the temperature is brought down to 31°C.

9. Pour the chocolate onto the acetate and spread thinly. The chocolate will harden within a few minutes. Use a round cutter to cut circles of the chocolate. The colour should have transferred onto the chocolate.

10. Pipe the crème diplomate into the eclairs. You can do this by making small holes in each end, or underneath. Pipe dots of ganache on the top of the eclairs and finish with the dried clementine slices and zest and a little gold leaf.

TIP: By using the Miele Combination Steam Oven, the éclairs rise and brown evenly and have a shiny finish, all thanks to the constant humid atmosphere within the cavity. If you don’t have a Miele Combination Steam Oven, you can use a Miele Oven on the Moisture Plus function

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