Could you give me recipe of eclair please?!
Could you give me recipe of eclair please?
Answers: Start with a good Choux Pastry Recipe:
* 80ml (1/3 cup) water
* 40g butter, at room temperature, cubed
* 50g (1/3 cup) plain flour, sifted
* 2 eggs, at room temperature
* Vegetable oil, to grease
Method
1. Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
2. Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
3. Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the pastry in about 5cm strips onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the eclairs are a light golden brown
4. Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each eclair to release the steam. Return them to the oven and leave them for 15 minutes to dry out. Remove the from the oven and transfer to a wire rack to cool.
Once they are cooked melt some good quality chocolate and dunk the top of each eclair so it's covered with chocolate. Once the chocolate has set fill the eclairs with cream or custard. Sweet or Savory Pate a Choux Recipe courtesy Alton Brown
Show: Good Eats
Episode: Choux Shine
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites
Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
