recipes:sweets:eclairs
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recipes:sweets:eclairs [2011/02/28 22:14] – christian | recipes:sweets:eclairs [2011/03/16 09:59] (current) – christian | ||
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- | ====== Eclairs ====== | + | ====== Eclairs |
===== Choux Pastry ===== | ===== Choux Pastry ===== | ||
- | * 4 tbsp water | + | * 125ml water |
- | * 4 tbsp whole milk | + | * 125ml milk |
- | * 50g/2oz unsalted | + | * pinch of salt |
- | * 1 tsp caster sugar | + | * 65g butter, |
- | * pinch sea salt | + | * 2 tsp caster sugar |
- | * 100g/4oz plain flour | + | * 125g plain flour |
- | * 4 medium free-range | + | * 4 medium eggs |
+ | |||
+ | Put the water, milk, salt, butter and sugar into a saucepan and bring to a boil. Remove from the heat, add all the flour at once and stir with a wooden spoon until smooth. Put back in the hob and stir until it comes if the sides of the saucepan. | ||
+ | |||
+ | Let cool down a bit, and beat in the eggs one by one until you have a smooth paste. Cool down, and pipe into either small balls (5cm) or eclairs. | ||
+ | |||
+ | Bake for 10 minutes at 220 Celsius and a further 10 minutes at 180 Celsius. | ||
+ | |||
+ | |||
+ | ===== Pastry Cream ===== | ||
+ | * 7 medium free-range | ||
+ | * 75g/3oz caster sugar | ||
+ | * 25g/1oz plain flour | ||
+ | * 4 tsp cornflour | ||
+ | * 500ml/18fl oz whole milk | ||
+ | * 1 tsp vanilla syrup | ||
+ | * caster sugar, for dusting | ||
- | Preheat | + | In a large mixing bowl, whisk together |
- | For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. | + | Whisk in the flour and cornflour |
- | Remove | + | Place the milk and vanilla syrup in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes. |
- | Turn the heat down to medium, return | + | Remove |
- | Remove | + | Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan. It is important to pour the hot milk onto the cold eggs before |
- | Transfer | + | Bring the mixture back to the boil and simmer |
- | Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, | + | Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. |
- | Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, | ||
===== Filling ===== | ===== Filling ===== | ||
* 20g/¾oz unsweetened chocolate, 100% cocoa solids | * 20g/¾oz unsweetened chocolate, 100% cocoa solids | ||
- | * 450g/1lb pastry cream (crème patissière), | + | * 450g/1lb pastry cream (crème patissière), |
* 1 tbsp strong cocoa powder, sifted | * 1 tbsp strong cocoa powder, sifted | ||
recipes/sweets/eclairs.txt · Last modified: 2011/03/16 09:59 by christian