You might have made éclairs in the past where you have to beat the pastry mix furiously while adding the eggs. Not so with this recipe, which has been adapted to make use of a stand mixer, meaning you’ll put in far less effort and should find it easy to get that glossy texture needed for perfect choux pastry.
Here’s how to make 12 banoffee éclairs. As ever, I’d recommend you get started by measuring out everything you’ll need. It makes for a much smoother cooking process and means you’re less likely to make mistakes.
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