jeudi 10 juillet 2014

RECIPE: Eclair Au Chocolat

To make a chocolate éclair or any éclair for that matter, 
you have to to do it in three stages:
the pâte à choux, the filling and the glaze.
First, the pâte à choux:
You will need
1 tea spoon of caster sugar
a pinch of sea salt
100g of flour (plain)
50g of unsalted butter
4 tablespoon of water
4 table spoon of whole milk
4 medium eggs beaten

How to
- Preheat your oven at 170 °C.
- Place the water, milk, sugar salt and butter in a saucepan 
over high heat and bring it to a boil.
- Turn the heat to medium and beat the mixture for a minute.
- Take the pan off the heat, add in the eggs while stirring.
- Fill in a piping bag and let it set for a few minutes
 before piping the éclairs.
- Pipe onto cooking sheet 12 éclairs of approximately 15 cm.
- Place them in the oven for 30 minutes (until they are golden brown)

Second, the filling:
You will need
20g of cooking dark chocolate
450g of crème patissière
1 table spoon of sifted cacao powder

How to
- Melt the chocolate in a bowl over a saucepan 
filled with simmering water.
- Pour this chocolate and the cacao powder into the crème patissière.
-Let it set for 30 minutes.
- Whisk the filling before filling for éclairs.
- Pierce underneath your choux 3 to 4 times
- Pipe the filling in it with a 0.5 cm nozzle onto a piping bag.

Lastly, the glaze:
You will need
200g of white fondant icing
2 tea spoons of water
1 tea spoon of cacao powder

How to
- Warm up the fondant a little in a pan
 (until it reaches around 40 degrees)
- Add the cacao powder and the water.
-Place the mixture into a piping bag with a 1 cm nozzle.
-Pipe the glaze on top of each eclair.
-Place in the fridge to let the glaze set.

--- Eat ---

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