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recipes:sweets:eclairs

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recipes:sweets:eclairs [2011/02/28 22:17] christianrecipes:sweets:eclairs [2011/03/16 09:59] christian
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-====== Eclairs ======+====== Eclairs (Raymond Blanc)======
 ===== Choux Pastry ===== ===== Choux Pastry =====
  
-  * 4 tbsp water +  * 125ml water 
-  * 4 tbsp whole milk +  * 125ml milk 
-  * 50g/2oz unsalted butter, at room temperature +  * pinch of salt 
-  * tsp caster sugar +  * 65g butter, cut into small pieces 
-  * pinch sea salt +  * tsp caster sugar 
-  * 100g/4oz plain flour +  * 125g plain flour 
-  * 4 medium free-range eggs, beaten+  * 4 medium eggs
  
-Preheat the oven to 170C/325F/Gas 3.+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.
  
-For the choux pastryplace the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.+Let cool down a bit, and beat in the eggs one by one until you have smooth paste. Cool down, and pipe into either small balls (5cm) or eclairs.
  
-Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. +Bake for 10 minutes at 220 Celsius and a further 10 minutes at 180 Celsius.
- +
-Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan. +
- +
-Remove the pan from the heat and gradually beat in the eggs until you have a smooth paste. +
- +
-Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping. +
- +
-Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time. +
- +
-Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.+
  
  
recipes/sweets/eclairs.txt · Last modified: 2011/03/16 09:59 by christian