Monday, 27 June 2016

Chocolate Eclairs Filled With Chantilly Cream


A boiled pastry, light and airy, pipe into little fingers
250g water
80g butter
150g flour
3 eggs

For Filling
250ml whipped cream
2ml vanilla essence
25ml icing sugar
For Dipping
Chocolate, melted
For Dusting
Icing Sugar
Preheat the oven to 200C.
• Bring the water and the butter to a rolling boil.
• Remove from the heat and add the flour, stir vigorously until all the flour is incorporated.
• Place back on the heat for about a minute beating continuously.
• Remove from the heat and whisk until cool.
• Once cool, add the eggs slowly beating until a glossy texture is formed. You may not need all the eggs.
• Then pipe the pastry to the into 5cm fingers.
• Bake in a hot oven at 200°C until golden brown. (20 minutes)
• Sprinkle a bit of water on the tray before it goes in it will produce steam and aid in the rising process.
• From basic choux dough you can produce profiteroles, choux buns, ├ęclairs add cheese deep fry and it will be called a gougere (fritters).
• Products made from choux pastry are croquembouche (French wedding cake), gateaux St Honore (patron saint of pastry chefs).
• Once cooled fill with whipped cream and dip in caramel or chocolate.

Courtesy of Shanaaz Parker

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