a little afternoon tea....

March 9, 2015

Never a big fan of chocolate éclairs until I tried
fresh home baked éclairs filled with a blend of
fresh whipped cream & custard & topped with
melted Belgium chocolate!!

The pastry is called Pâte à Choux or choux paste/pastry & it’s not too difficult to make!
This recipe makes around 30 choc éclairs…use the best quality butter, cream & custard that you can afford. You can pipe the filling with a pointed nozzle or just cut the éclairs in half & fill.

choux ingredients
120ml milk (for a lighter drier puff substitute the milk for water)
120ml water
pinch of salt
1 teaspoon sugar
114gm butter
170gm sifted bread flour/all purpose plain flour
227gm eggs/4-5eggs – loosely whisked

Filling
Fill with ice cream, whipped cream & custard or pastry cream - fill them an hour before serving…

chocolate glaze
90g coarsely chopped dark eating chocolate or 45g dark & 45g milk chocolate
45g butter
Melt the choc & butter in a heat proof bowl over simmering water.
When melted and combined & cooled slightly dip the top half of éclair.

1 Bring milk, water, salt & sugar to a boil over medium heat, stir constantly.
When butter has melted add sifted flour all at once, stir vigorously to combine.
Stir continuously until the mixture forms a mass & pulls away from the sides, around 3 min.

2 Transfer mixture to a mixer & beat briefly on med speed with a paddle attachment
(this cools the mixture) before adding the eggs (if the mix is too hot the eggs will cook).

3 Gradually add eggs, beating until smooth after each addition, when the dough is glossy & appears to hold shape you can spoon into a piping bag and pipe 5cm apart onto baking paper lined oven trays.
It’s up to you how long to pipe, those pictured are 9cms long & I used a 1cm round piping nozzle.

4 Bake in a 220 C (190 C fan) pre-heated oven for 10min, reduce heat to 180 C (160 C fan) for a further 10min.
Find a weak point at each end of éclair to poke a hole (I use a chopstick) this allows steam to escape, pop them back in the oven for 5min to dry the inside of éclair. Cool before filling & glazing ENJOY!


(Recipe adapted from Mastering the Art & Craft - baking & pastry)

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March 9, 2015

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