light as air......
Coz its an eclair....okay i know my rhymes are not good..but my eclairs were absolutely delectable.
I've been wanting to try these for a long time, but to tell you the truth, I found the recipe a little weird. I mean cooking the dough before you bake it, i had heard of this for the first time, and could think of all possible things that could go wrong, but thankfully everything went right , and these turned out to be really awesome.
they were so light that you could gobble down 5 of them and still not feel full. these are definitely gonna become a regular in my kitchen.
they recipe (after i tried it out) is pretty simple and i got it from joy of baking
but i don't like the idea of a pastry cream full of egg yolks (just don't like the idea of using so many eggs in a recipe, especially yolks only), it just sounds to heavy..so instead i used custard and whipped cream for my filling, as according to me custard made with custard powder, is like vegetarian pastry cream.(although i've never tasted actual pastry cream or egg custard. coz of all the yolks...thats like my eww factor, i think)
anyways like i've mentioned before, it was light as air and very very yummm.
Ingredients:-
Choux Pastry:
1/2 cup (65 grams) all purposeflour
1/2 teaspoon granulated whitesugar
1/4 teaspoon salt
4 tablespoons (55 grams) unsaltedbutter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten
For the custard cream:
200 ml milk
4 – 5 tbsp custard powder
3 – 4 tbsp sugar
1 packet whipping cream powder
Chocolate glaze:
50 g semi sweet chocolate
30 ml boiling milk or cream
Method:
Choux Pastry:-
Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. To make all the eclairs the same size, I use a template. Take a piece of parchment paper and draw 12 - 3 1/2 inch (8.5 cm) lines, spacing the lines about 2 - 3 inches (5 - 7 cm) apart. Place the template under your parchment paper so you can use it as a guide.
In a bowl whisk the flour with the sugar and salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet (using template as a guide). (When piping have the bag at a 45 degree angle.).
although my batter made around 20 eclairs instead of 12.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 25 minutes or until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.
for custard:-
boil milk with sugar. add custard powder dissolved with a little milk and cook till it becomes thick, it should be more of a spreading consistency, i.e quiet thick, compared to normal custard.
fold in whipped cream.
for ganache:-
chop chocolate and place it in a bowl. boil milk and add little by little over the chocolates. if using milk be careful to add very little at a time so as not to burn the chocolate. with cream you can add it all at once.
To Assemble: Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.
i know the recipe sounds quiet elaborate, but the end result is totally worth it .and it actually is not as tough as it looks.
Coz its an eclair....okay i know my rhymes are not good..but my eclairs were absolutely delectable.
I've been wanting to try these for a long time, but to tell you the truth, I found the recipe a little weird. I mean cooking the dough before you bake it, i had heard of this for the first time, and could think of all possible things that could go wrong, but thankfully everything went right , and these turned out to be really awesome.
they were so light that you could gobble down 5 of them and still not feel full. these are definitely gonna become a regular in my kitchen.
they recipe (after i tried it out) is pretty simple and i got it from joy of baking
but i don't like the idea of a pastry cream full of egg yolks (just don't like the idea of using so many eggs in a recipe, especially yolks only), it just sounds to heavy..so instead i used custard and whipped cream for my filling, as according to me custard made with custard powder, is like vegetarian pastry cream.(although i've never tasted actual pastry cream or egg custard. coz of all the yolks...thats like my eww factor, i think)
anyways like i've mentioned before, it was light as air and very very yummm.
Ingredients:-
Choux Pastry:
1/2 cup (65 grams) all purposeflour
1/2 teaspoon granulated whitesugar
1/4 teaspoon salt
4 tablespoons (55 grams) unsaltedbutter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten
For the custard cream:
200 ml milk
4 – 5 tbsp custard powder
3 – 4 tbsp sugar
1 packet whipping cream powder
Chocolate glaze:
50 g semi sweet chocolate
30 ml boiling milk or cream
Method:
Choux Pastry:-
Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. To make all the eclairs the same size, I use a template. Take a piece of parchment paper and draw 12 - 3 1/2 inch (8.5 cm) lines, spacing the lines about 2 - 3 inches (5 - 7 cm) apart. Place the template under your parchment paper so you can use it as a guide.
In a bowl whisk the flour with the sugar and salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet (using template as a guide). (When piping have the bag at a 45 degree angle.).
although my batter made around 20 eclairs instead of 12.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 25 minutes or until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.
for custard:-
boil milk with sugar. add custard powder dissolved with a little milk and cook till it becomes thick, it should be more of a spreading consistency, i.e quiet thick, compared to normal custard.
fold in whipped cream.
for ganache:-
chop chocolate and place it in a bowl. boil milk and add little by little over the chocolates. if using milk be careful to add very little at a time so as not to burn the chocolate. with cream you can add it all at once.
To Assemble: Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.
i know the recipe sounds quiet elaborate, but the end result is totally worth it .and it actually is not as tough as it looks.
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