Chocolate Eclairs
Ingredients:
For the dough (choux):
* 1 cup of water
* 1⁄2 cup butter (about 125 g)
* 1 cup cake flour (sifted)
* 1⁄4 teaspoon salt
*4 large eggs
For the filling (custard or cream filling):
*2 cups of milk
*1⁄2 cup of sugar
* 3 tablespoons of cornflower (maizena)
* 1 tablespoon of cake flour
* 3 egg yolk
* 1 teaspoon of vanilla extract
* 1 tablespoon of butter
For the chocolate layer:
* 100g dark or milk chocolate
* 2 tablespoons of cream or milk
* 1 tablespoon of butter
Metode:
1. Making the choux dough:
1. Preheat oven to 200 ° C.
2. Bring water and butter in a casserole to boiling point.
3. Add flour and salt at once; stir quickly until a smooth dough ball forms that comes off the sides.
4. Remove from heat and allow to cool slightly (about 5 minutes).
5. Add eggs one by one, while beating well after each. The dough must be smooth and shiny.
6. Create or spray long molds (like fingers) on a greased or baking paper-coated baking plate.
7. Bake for 25-30 minutes until golden brown and crisp.
8. Let cool and then cut a slit on the side for filling.
2. Making the custard filling:
1. Mix sugar, cornflower and flour in a casserole.
2. Whip up the egg yolk and a little of the milk.
3. Slowly add rest of milk and heat over medium heat, while stirring until it thickens.
4. Remove from heat, stir in vanilla and butter.
5. Let it cool and fill the éclairs with this custard or with whipped cream if you prefer.
3. Making the chocolate layer:
1. Melt chocolate, cream and butter together over low heat or in the microwave.
2. Stir until smooth.
3. Create or spread over the top of the filled éclairs.
4. Let's steal a little before service.
Tips:
* You can substitute the filling with chocolate custard, caramel cream or espresso-flavored cream.
* Store in the fridge up to 2 days - but they taste best on the same day.
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