Chocolate Eclairs Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
...Pate A Choux,
1/4 lbs: Butter,
1 cup: Water,
1 t: Sugar,
1/8 t: Salt,
1 1/8 cup: Sifted flour,
3: Eggs,
1: Egg yolk,
...Pastry Cream, Creme Patissiere
1/2 cup: Flour,
6: Egg yolks,
1 T: Cornstarch,
3 cup: Milk, scalded
3/4 cup: Sugar,
1 t: Vanilla extract,
...Chocolate Glaze,
1/4 lbs: Sweet chocolate,
1 cup: 10X sugar,
3 T: Water,
1/8 t: Salt,
1 T: Butter,
3/4 t: Vanilla extract,
Directions:
For Pate a Choux:
Cook the butter, water, sugar and salt in a saucepan
until butter melts and is boiling. Add the flour all
at once, and cook over very low heat, stirring
constantly until mixture forms a ball and leaves the
sides of the pan. Remove from the heat and add the
eggs and egg yolk, one at a time, beating with a
wooden spoon after each addition, until glossy.
Force through a pastry tube with a flat end into
strips 4 by 1 inches or shape with two spoons. Bake
in preheated 400* oven for 10 minutes. Reduce heat to
300* and bake 25 minutes longer or until browned and
no beads of moisture remain. Cool before splitting and
filling with Creme Patissiere.
For Pastry Creme
Sift the flour, cornstarch and sugar into a saucepan.
Stir in the egg yolks until smooth. Gradually add hot
milk, stirring steadily to prevent curdling. Cook
over low heat, mixing steadily until thickened. Cool.
For richer cream, 1 cup whipped cream can be folded in.
Fill eclairs with cream and frost with Chocolate
glaze.
For Chocolate Glaze
Break the chocolate into small pieces, combine in a
saucepan with thewater and butter. Cook over very low
heat until melted and smooth. Sift the 10X sugar and
salt into a bowl, gradually mix intothe melted
chocolate. Stir in the vanilla. Cool until thick
enough to spread.
Posted on $P DESSERTS & SWEETS on 01/09 by V
PACHECO-SNELL (PJRH85A)
MM by Cathy Svitek
Source from luhu.jp
Cook the butter, water, sugar and salt in a saucepan
until butter melts and is boiling. Add the flour all
at once, and cook over very low heat, stirring
constantly until mixture forms a ball and leaves the
sides of the pan. Remove from the heat and add the
eggs and egg yolk, one at a time, beating with a
wooden spoon after each addition, until glossy.
Force through a pastry tube with a flat end into
strips 4 by 1 inches or shape with two spoons. Bake
in preheated 400* oven for 10 minutes. Reduce heat to
300* and bake 25 minutes longer or until browned and
no beads of moisture remain. Cool before splitting and
filling with Creme Patissiere.
For Pastry Creme
Sift the flour, cornstarch and sugar into a saucepan.
Stir in the egg yolks until smooth. Gradually add hot
milk, stirring steadily to prevent curdling. Cook
over low heat, mixing steadily until thickened. Cool.
For richer cream, 1 cup whipped cream can be folded in.
Fill eclairs with cream and frost with Chocolate
glaze.
For Chocolate Glaze
Break the chocolate into small pieces, combine in a
saucepan with thewater and butter. Cook over very low
heat until melted and smooth. Sift the 10X sugar and
salt into a bowl, gradually mix intothe melted
chocolate. Stir in the vanilla. Cool until thick
enough to spread.
Posted on $P DESSERTS & SWEETS on 01/09 by V
PACHECO-SNELL (PJRH85A)
MM by Cathy Svitek
Source from luhu.jp