Dough
- 2/3 cup [160 mL] water
- 1/4 cup [60 g] butter, into small pieces
- 3/4 cup [105 g] bread flour, sifted
- 2 eggs
Patisserie Cream Filling
- 2 eggs, lightly beaten
- 4 tablespoons [60 mL] super fine sugar
- 2 tablespoons [30 mL] cornstarch
- 1 1/4 cups [310 mL] milk
- 1/4 teaspoon [1 mL] vanilla extract
Chocolate Icing
- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] milk
- 1 tablespoon [15 mL] unsweetened cocoa powder
- 1/2 cup [125 mL] icing sugar
- A little melted white chocolate, to decorate
|
- Lightly grease a cookie sheet; preheat oven to 400°F [200°C].
- To prepare dough, pour water into a casserole; add butter pieces and melt butter, over really low heat.
- Then bring mixture to a boil, remove casserole from heat and pour in all of the flour, beating until dough comes away from the sides of the casserole and shapes into a ball.
- Leave dough to cool until lukewarm before slowly beating in eggs, until light and shiny.
- Spoon dough into a piping bag fitted with a 1 1/2-inch [4-cm] plain tip.
- Sprinkle prepare cookie sheet with a few drops of water before pressing dough through piping bag, into 3-inch [7.6-cm] long eclairs, well apart from each other.
- Bake eclairs into preheated oven for 30 to 35 minutes, until just crisp and golden.
- Meanwhile, prepare patisserie cream filling; leave filling to cool completely.
- Remove done eclairs from oven and immediately pierce eclairs to let steam escape; transfer eclairs onto wire racks to cool completely.
- Meanwhile, prepare chocolate icing.
- Sideways, using a sharp knife, half each eclair lengthwise being careful not to cut through the whole eclair.
- Using a piping bag, fill eclairs with cream filling.
- Icing top of eclairs with chocolate icing.
- Using a spoon, slowly pour melted white chocolate over chocolate icing, swirling to decorate chocolate icing.
- Leave icings to harden before serving.
- Keep refrigerated.
Patisserie Cream Filling
- Into a bowl, whip together lighlty beaten eggs and sugar until thick and creamy.
- Fold in cornstarch.
- Into a casserole, bring milk almost to a boil; whipping, pour warm milk into beaten eggs mixture.
- Pour mixture back into casserole; cook mixture over low heat, stirring until thickened.
- Remove from heat and well mix in vanilla extract; completely cover filling with parchment.
Chocolate Icing
- Into a small casserole, melt butter into milk.
- Remove from heat.
- Immediately stir in cocoa powder and icing sugar, until well combined.
|
