Thursday, February 23, 2012

Chocolate Eclairs

Salam bersiaran,

Hari ni birthday En. Hubby, jadi ah kak agak kusut sikit sebab banyak benda nak dibuat tapi masa agak singkat sebab petang nanti nak ke kelas pulak. So hari ni pun kita share entry tertunggak jugak ya. Resipi chocolate eclairs ni dapat dari buku The Big Book of Baking.

Choux Pastry :

150 ml water
70 g butter
100 g plain flour sifted
2 eggs

Pastry Cream :

2 eggs, lightly beaten
4 tbsp caster sugar
2 tbsp cornflour
300 ml milk
1/4 tsp vanilla extract

Icing :

2 tbsp butter
1 tbsp milk
1 tbsp cocoa powder
55 g icing sugar
almond flake

Method for Choux Pastry :

1. Preheat the oven to 200 C, Gas Mark 6. Lightly grease a baking tray.
2. Place the water in a saucepan, add the butter and heat gently until the butter melts.
3. Bring to a rolling boil, then remove the saucepan from the heat and add the flour all at once, beating well until the mixture leaves the sides of the saucepan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture.
4. Spoon into a large piping bag fitted with a 1 cm plain nozzle.
5. Sprinkle the baking tray with a little water. Pipe eclairs 3 inches long, spaced well apart.
6. Bake in the preheated oven for 30-35 minutes or until crisp and golden. Make a small slit in the side of each eclairs, then leave to cool on a wire rack.

Method for pastry cream :-

1. Whisk the eggs and caster sugar until thick and creamy, then fold in the cornflour.
2. Heat the milk until almost boiling and pour onto the egg mixture, whisking.
3. Transfer to the saucepan and cook over low heat, stirring until thick.
4. Remove saucepan from the heat and stir in the vanilla extract. Cover and leave to cool.

Method for Icing :-

1. Melt the butter with the milk in a saucepan, remove from the heat and stir in the cocoa and icing sugar.

Assemble :-

1. Split the eclairs lengthways and pipe in the pastry cream.
2. Spread the icing over the top of eclairs. Sprinkle with almond flakes.

Ok, the eclairs are ready to be served. This will make about 12 eclairs. Enjoy.



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