Sunday 22 February 2015

Eclairs

Prep time - 15 min
Cook time-25 min
Serves-30

Ingredients:
For the pate a choux
1.Unsalted butter- 1/2 cup
2.Sugar- 3 tbsp
3.Water - 1 cup
4.All purpose flour-1 1/4 cup
5.Salt - 1/2 tsp
6.Eggs- 4 (large)

For the pastry cream
1.Egg yolks- 5 (large)
2..Sugar- 1 cup
3.Corn flour- 3 tbsp
4.Milk - 2 1/2 cups
5.Unsalted butter- 3 tbsp
6.Vanilla essence- 1 tsp

For the glaze
1.Heavy cream - 1/2 cup
2.Chocolate chips- 1/2 cup

Procedure:
1.Bring the butter , sugar , water , salt to a boil .
2.Reduce the heat and add in the flour slowly stirring it , for about 1 minute.
3.Transfer the mixture into a bowl and whisk in the eggs one by one , until well incorporated.
4.Transfer this mixture into a pastry bad fitted with a large plain round tip and pipe about 3 inch long and 1 inch wide on a baking sheet fitted into a cookie tray .
5.In a small cup whisk in an egg and some water and apply this mixture onto the piped mixture with the help of a pastry brush.
6.Bake for 20 -25 min until the eclairs become golden brown .
7. In the mean time , prepare your pastry cream.
8.In a medium bowl , combine the egg yolks, 1/2 cup sugar, 1/2 cup milk and corn flour and keep aside.
9.Transfer the remaining milk and sugar into a medium saucepan and set it over moderate heat without stirring.
10.Transfer the hot milk into the egg yolk mixture and place this mixture over medium heat whisking constantly until the mixture thickens , about 1 minute.Add the vanilla.
11.Cool this mixture and place it in the refrigerator. Make sure the pastry cream is very cold when you are using it .
12. Take out the eclairs and let them cool.
13.Heat the cream and chocolate in a double boiler whisking constantly for about 2 min.Cool the mixture and keep it aside.
14.When the eclairs cool down and when the pastry cream is ready to be used , transfer the pastry cream into a bowl and whisk in the butter making sure the pastry cream gets creamy.Now transfer this pastry cream into a piping bag fitted with Ateco 230 tip.



15.Now , split the eclair lengthwise and pipe the pastry cream into the eclair .
16.Now pour the chocolate glaze onto the eclairs . Serve immediately


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