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Anamaria C

For the dough:

   - 125 ml water
   - 125 ml milk
   - 100 g butter
   - 5 eggs
   - 150 g flour
   - a pinch of salt

For the cream:

   - 500 ml milk
   - 60 g flour
   - 3 eggs
   - 100 g sugar
   - 1 tsp vanilla extract

For the decorations:

   - 250 ml double cream
   - 100 g dark chocolate

In a pan add the water, milk and butter and bring it to the boil until the butter is melted then add the flour and mix well until you get a soft and sticky dough that comes off the edges of the pan and forms a ball.

Anamaria C

Leave the dough to cool down slightly, mix it for a few seconds then add the eggs one by one mixing in between until well incorporated. Add the choux pastry in a pipping bag and form the eclairs. Bake in the preheated oven at 190 C for 10 minutes, then turn down the oven at 180 C and bake for a further 10-15 minutes, without under any circumstances open the oven door :) . When the pastry is golden you can open the oven and pierce each eclair with a cocktail stick and put back in the oven for another 15-20 minutes or until they are golden brown and crispy.

Anamaria C

For the cream mix the eggs with the sugar, than add the flour and mix until well combined. Bring the milk to the boil then take off the heat and pour the egg mixture. Put back on a low heat and mix well until the cream thickens.When is done cover with cling film pressing gently until it touches the cream directly and leave to cool completely.

Anamaria C

Cut the eclairs in half longways and fill them with a layer of cream and one of double cream. Dunk the top part of your eclair, upside down into the melted chocolate then carefully place it on top of the cream.

Anamaria C
Anamaria C

You can decorate with some white chocolate or a little icing.

Anamaria C

Anamaria C

Anamaria C

Anamaria C


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