| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury10 |
1 |
servings |
INGREDIENTS
| 250 |
ml |
Water; (8 floz) |
| 75 |
g |
Unsalted butter; (3oz) |
| 1 |
|
Pinches salt |
| 150 |
g |
Strong plain flour; sifted (5oz) |
| 4 |
md |
Sized eggs |
| 100 |
g |
Caster sugar; (3 1/2oz) |
| 500 |
ml |
Milk; (18 floz) |
| 4 |
md |
Size egg yolks |
| 50 |
g |
Cornflour; (2oz) |
| 1 |
|
284 millilit whipping cream; (10 floz) |
| 100 |
g |
Deluxe Belgium dark chocolate; (3 1/2floz) |
| 1/2 |
ts |
Sunflower oil |
| 25 |
g |
Deluxe Belgium white chocolate; (1oz) |
INSTRUCTIONS
FOR THE CHOUX PASTRY
FOR THE PASTRY CREAM
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the water and butter into a saucepan and bring to the boil.
Remove the pan from the heat and add in the flour,return to the heat
and beat with a spoon until the mixture is clear and comes away from
the side of the pan.
Spoon the mixture into a mixer bowl and beat on a low speed to cool
the mixture slightly for approximately 4 minutes.
Gradually add the eggs one at a time, beat well between each addition.
On a greased proof paper lined oven tray pipe the choux paste (using a
piping nozzle 1cm ( 1/2 inch) in diameter) into 5cm (2 1/2 inches)
lengths.
Place the tray in the oven and bake the eclairs for 15-20 minutes
until golden brown.
Cool on a wire rack.
For the pastry cream; place the sugar into a saucepan over a moderate
heat, stir gently from time to time. When the sugar becomes a dark
brown colour pour on the milk and bring to the boil.
Separate the eggs, place the yolks and the cornflour in a bowl and
mix. Pour some of the boiled milk onto the eggs and then return it to
the pan.
Cook until it thickens, stirring continuously, this takes 3-4 minutes.
When it has thickened pour it through a sieve, cover the surface with
clingfilm and allow to cool. Refrigerate until cold.
Whip the cream and add it to the chilled pastry cream.
Melt the two chocolates separately. Mix 1 teaspoon of oil with the
dark chocolate.
To assemble the eclairs - Using a small sharp knife make 2 small round
holes on the underside of the eclair 1. 5cm (3/4 inch) from each end.
Put the caramel pastry cream into a piping bag with a 1/2cm ( 1/4
inch) plain nozzle and fill the eclairs replace them on to the wire
rack.
Dip each filled eclair into the dark chocolate and return them to the
wire rack.
Drizzle the melted white chocolate across the eclairs.
Converted by MC_Buster.
NOTES : Traditional eclairs with a caramel flavour.
Converted by MM_Buster v2.0l.
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