| Recipe Name: Chocolate E'clairs |
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| Category: Desserts |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| For choux pastry |
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| Refined flour (Maida) |
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40 g |
| Butter |
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15 g |
| Salt |
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a pinch |
| Egg |
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1 |
| Water |
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50 ml |
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| For Filling |
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| Fresh cream |
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100 g |
| Icing sugar |
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1 tbsp |
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| For Icing |
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| Icing sugar |
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40 g |
| Cocoa |
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2 tsp |
| Water |
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1 tsp |
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Method: |
- To prepare the choux pastry, sift the flour and salt together.
- Mix butter and water in a sauce pan and heat till butter melts. Raise the heat and bring mixture to boil. Remove from fire.
- Add flour and mix well.
- Cook with constant stirring till mixture leaves the sides of the pan.
- Remove from fire and let it cool down slightly.
- Beat egg lightly and add little at a time into the flour mixture with continuous beating till the mixture becomes shiny, smooth, soft and firm enough to hold its shape.
- Put the mixture into a piping bag.
- Pipe the mixture in the form of 3" long fingers on a baking tray.
- Bake at 350 to 375 degree F for about 30 minutes till crisp.
- When baked, do not remove from oven immediately but open the door and leave in the oven for about 10 minutes to prevent collapsing.
- Remove from the oven and slit them on one side to let the steam escape. Leave to cool.
- Whip the cream and sweeten it with sugar. Fill into the e'clairs.
- Cover the top of the e'clairs with chocolate icing.
For Icing
- Sieve icing sugar and cocoa together.
- Add warm water and mix to a thick paste till smooth and glossy.
- Melt over a pan of hot water till it is of pouring consistency and use it as icing.
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Tags:
Chocolate E'clairs , mixture , flour , icing , remove , mix , water , oven , add , pan , butter , together , minutes , pastry , choux , cool , fire , leave , let , heat , e'clairs |
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