Saturday, December 12, 2015

Chocolate Eclairs

Pastry Cream

Butter: 15 gm
Egg Yolks: 4 nos
Vanilla Essence: 1 tsp
Sugar: 1/3 cup
Cornstarch: 1/3 cup (40 gm)
Milk: 2 cups

Mix together egg and sugar till soft. Add cornstarch, mix with spatula.
Pour milk to another pan, allow to boil.
Pour about a third of the hot milk over the egg yolks mixture, mix well.
Pour the whole mixture over the milk. Bring to a boil, stir until thickens.
Add 2 tsp vanilla extract. Mix well. Allow to cool for 10 minutes.
Add 1 tbsp unsalted butter. Mix well.
Cover it with kling foil and set aside until ready to use.

Choux Pastry (Cream Puff)

Egg: 4 nos
Water: 100 ml
Milk: 100 ml
Salt: 1/2 tsp
Flour: 125 gm
Sugar: 2 tsp
Butter: 80 gm (5 1/2 tbsp)

Pre-heat the oven to 180 degree for 10 minutes.
Pour milk to a pan, Add water to this followed by salt and sugar.
Then add butter and bring to a boil.
Remove from fire and add sifted flour. Mix well till the dough remove from sides.
Cook again for 3-4 in low flame.
Add eggs one by one. Mix with wooden spoon.
Fill the dough in piping bag. Pipe the dough into 4 or 5 inch long strips.
Bake the choux in 180 degree C for 40 minutes.
After the ten minutes open the oven door slightly to escape the steam.
Bake the rest of 30 minutes with the oven door slightly ajar untill golden, remove from the oven and allow to cool completely.
Prick with a skewer to release steam.
Use a 1/2 inch tip (make a small hole with the tip in the top/bottom) and fill with cornstarch.

Chocolate Glaze

Chocolate: 200 gm
Whipping Cream: 155 gm

Chop the  chocolate to thin slices.
Pour whipping cream in a pan.
Place over medium heat for a few minutes to get hot.
Pour this over the chocolate slices. Let rest for 1-2 minutes.
Mix well with a spatula. stir until dissolved completely.
Dip each choux in chocolate ganache.

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