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recipes:sweets:eclairs [2011/02/28 22:16]
recipes:sweets:eclairs [2011/03/16 09:59] (current)
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-====== Eclairs ======+====== Eclairs ​(Larousse Gastronomique) ​====== 
 ===== 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. +
- +
-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. +
- +
-Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. +
- +
-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.+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 smoothPut back in the hob and stir until it comes if the sides of the saucepan.
-Line large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in longAlternativelyfor a 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.+Let cool down bit, and beat in the eggs one by one until you have a smooth pasteCool down, and pipe into either ​small balls (5cm) or eclairs.
-Bake the éclairs in the preheated oven for 30-35 minutes ​or until golden-brown,​ then transfer to a rack and leave to cool.+Bake for 10 minutes ​at 220 Celsius ​and a further 10 minutes at 180 Celsius.
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   * 20g/¾oz unsweetened chocolate, 100% cocoa solids   * 20g/¾oz unsweetened chocolate, 100% cocoa solids
-  * 450g/1lb pastry cream (crème patissière),​ at room temperature ​(see Top recipe tip below)+  * 450g/1lb pastry cream (crème patissière),​ at room temperature
   * 1 tbsp strong cocoa powder, sifted   * 1 tbsp strong cocoa powder, sifted
recipes/sweets/eclairs.1298927800.txt.gz · Last modified: 2011/02/28 22:16 by christian