Recipe Name: Chocolate E'clairs |
|
|
Category: Desserts |
|
|
Prep Time |
Cook Time |
Serves |
|
|
2 |
|
|
|
|
|
Ingredients: |
For choux pastry |
|
Refined flour (Maida) |
|
40 g |
Butter |
|
15 g |
Salt |
|
a pinch |
Egg |
|
1 |
Water |
|
50 ml |
|
For Filling |
|
Fresh cream |
|
100 g |
Icing sugar |
|
1 tbsp |
|
For Icing |
|
Icing sugar |
|
40 g |
Cocoa |
|
2 tsp |
Water |
|
1 tsp |
|
|
|
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.
|
|
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 |
|
|
|
|