ECLAIRS INGREDIENTS: Dough:
1 cup of Water
1 cup of All Purpose Flour
1/2 tsp Salt
120g Butter
4 Eggs
4 teaspoon of vanilla extract
custard Filling:
2-1/4 cups of Milk
1/4 cup of Corn Starch
1/4 cup of Granulated Sugar
4 Egg Yolks
4 teaspoon of Vanilla extract
Small Pinch of Salt
Ganache:
120g of Semisweet Chocolate Chips " or any kind of chocolate you prefer"
1/4 cup of Heavy Cream
custard Filling:
2-1/4 cups of Milk
1/4 cup of Corn Starch
1/4 cup of Granulated Sugar
4 Egg Yolks
4 teaspoon of Vanilla extract
Small Pinch of Salt
Ganache:
120g of Semisweet Chocolate Chips " or any kind of chocolate you prefer"
1/4 cup of Heavy Cream
PROCESS:
To make the custard:
1) add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.
2) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and put it in the fridge until completely cool down.
To make the dough:
1) Preheat oven to 230 C.
2) Prepare Baking tray, put inside it butter paper.
3) Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
4) Turn the heat back on to medium heat and cook, keep mixing for 2 minutes. Scrape the dough into a large bowl. And let it cool down a little" for 5-10 minutes"
5) With a whisk or wooden spoon, beat in the eggs one at a time each egg with one teaspoon of vanilla extract until all four eggs and the vanilla are well incorporated.
6) Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 10 cm, and keep piping on your prepared baking tray.
7) Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 180 C. and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely.
To make the Ganache:
1) Heat the cream in a small pan over medium heat until just below boiling point "important to not make it boil".
2) Pour the heated cream over the chocolate chips and let sit for 2 minute then whisk until the chocolate has melted.
- When ready to gathering all the ingredients together, using a piping bag fitted with a medium size round tip, fill each shell with the custard and either dip the tops in the melted chocolate or spoon the chocolate over the top but I prefer to dip it in the melted chocolate.
- Put them in the fridge, allow them to cool down completely before serving.
1) add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.
2) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and put it in the fridge until completely cool down.
To make the dough:
1) Preheat oven to 230 C.
2) Prepare Baking tray, put inside it butter paper.
3) Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
4) Turn the heat back on to medium heat and cook, keep mixing for 2 minutes. Scrape the dough into a large bowl. And let it cool down a little" for 5-10 minutes"
5) With a whisk or wooden spoon, beat in the eggs one at a time each egg with one teaspoon of vanilla extract until all four eggs and the vanilla are well incorporated.
6) Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 10 cm, and keep piping on your prepared baking tray.
7) Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 180 C. and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely.
To make the Ganache:
1) Heat the cream in a small pan over medium heat until just below boiling point "important to not make it boil".
2) Pour the heated cream over the chocolate chips and let sit for 2 minute then whisk until the chocolate has melted.
- When ready to gathering all the ingredients together, using a piping bag fitted with a medium size round tip, fill each shell with the custard and either dip the tops in the melted chocolate or spoon the chocolate over the top but I prefer to dip it in the melted chocolate.
- Put them in the fridge, allow them to cool down completely before serving.
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