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The Great British Bake Off Survival Guide – Week 7

2 minute read time

Last week, with no elimination, the contestants all escaped to bake another day but the judges weren’t feeling so charitable this time around. With the pressure firmly reapplied, the bakers pulled out all the stops, perfecting their savoury pastries with luscious layers of fragrant fillings.

The technical challenge saw more than a few bakers flaking out when asked to create a perfect kouign-amann (no, we didn’t know what it was either!) but, as usual, they rose to the challenge.

It was the decadent showstopper éclairs that had us wishing for a one way ticket to the bake off tent. From Richard’s delicate rose and raspberry to Martha’s ambitious maple and bacon, we would happily have stepped into the judges Chouxs (sorry).

This week, our nutritional therapy team decided to go back to basics, creating this delectable egg and dairy free éclair recipe. Indulgent AND Intolerance friendly? Go on then…

Egg and Dairy Free Éclairs

Although there are a few stages to this delicious dessert, don’t be daunted. It’s well worth the wait!

Choux Pastry Ingredients

Vanilla Cream Ingredients

Chocolate Topping Ingredients

First make the choux pastry:

Next, make the chocolate glaze (super simple)

Finally, make the cream filling and assemble the éclairs 

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