Recipe: Chocolate Eclairs
Ingredients:
----------------
Glaze:-
---------
300ml double cream
2 tsp icing sugar
1/4 tsp vanilla essence
115g semi sweet chocolate
30ml water
25g butter
Pastry:-
----------
65g plain flour
pinch of salt
50g butter diced
150ml water
2 eggs, lightly beaten
Method:
----------
To make pastry, sift flour and salt into a bowl.
Heat butter and water in a pan very gently until the butter melts.
Increase the heat till it boils.
Remove from heat and put the flour in.
Beat with mixer till even and allow to cool for about 3 mins.
Add the beaten eggs a little at a time, until you get a smooth and shiny paste thick enough to hold its shape.
Spoon the pastry into a piping bag with a 2.5cm cut corner.
Pipe 10cm lengths on a baking tin lined with baking paper.
Bake for 30 mins in preheated oven until the pastry is well risen and golden brown.
Remove from oven and make a slit at the side and allow to cool on a wire rack.
To make filling, whip the cream with icing sugar and vanilla essence until soft peaks form.
Spoon into piping bags and with 1cm cut corner and fill up the eclairs.
Melt the chocolate and water using double boil method.
Remove from heat and stir in the butter.
Carefully dip each eclair into the melted chocolate and place on a wire rack.
Leave to cool until chocolate is set.
The eclairs are best served 2 hours upon filling.
----------------
Glaze:-
---------
300ml double cream
2 tsp icing sugar
1/4 tsp vanilla essence
115g semi sweet chocolate
30ml water
25g butter
Pastry:-
----------
65g plain flour
pinch of salt
50g butter diced
150ml water
2 eggs, lightly beaten
Method:
----------
To make pastry, sift flour and salt into a bowl.
Heat butter and water in a pan very gently until the butter melts.
Increase the heat till it boils.
Remove from heat and put the flour in.
Beat with mixer till even and allow to cool for about 3 mins.
Add the beaten eggs a little at a time, until you get a smooth and shiny paste thick enough to hold its shape.
Spoon the pastry into a piping bag with a 2.5cm cut corner.
Pipe 10cm lengths on a baking tin lined with baking paper.
Bake for 30 mins in preheated oven until the pastry is well risen and golden brown.
Remove from oven and make a slit at the side and allow to cool on a wire rack.
To make filling, whip the cream with icing sugar and vanilla essence until soft peaks form.
Spoon into piping bags and with 1cm cut corner and fill up the eclairs.
Melt the chocolate and water using double boil method.
Remove from heat and stir in the butter.
Carefully dip each eclair into the melted chocolate and place on a wire rack.
Leave to cool until chocolate is set.
The eclairs are best served 2 hours upon filling.
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