ECLAIRS AU CHOCOLATE

A long choux pastry filled with a generous pastry cream and topped with a dark chocolate ganache

CHOUX PASTE :

INGREDIENTS :

METHOD OF PREPARATIONS:

Take a pot and heat it. After that add butter, water, sugar and salt and bring it to rolling boil.
For a second, remove the pot from the heat and add flour.
Stir for a while and then bring it to the heat again and keep on stirring until it gets a texture of “Dhido”.
After it gets the texture of “Dhido”, remove from the heat and allow it to cool down on the table.
After letting it cool down, put back the dough add egg one at a time and mix it well.
Mix until it gives silk texture.
After having silky texture, place it in the piping bag and prepare the choux paste
on a prepared greased tray.
With wet finger lightly press down swirl for each paste.
Bake for 20 minutes, off the oven and allow them it in chilling tray for another 10 minutes.

PASTRY CREAM

INGREDIENTS :

METHOD OF PREPARATIONS:

Add 200 gm sugar and egg yolk in a mixing bowl and whisk it.
2. Heat up and add milk, vanilla essence into sauce pan and start to boil and stir it.
After the milk is boiled, let it cooldown to lukewarm and add corn flour, custard powder and mix it. Followed by the egg yolk to the mixture while whisking vigorously.
Then bring it to heat and mix it until it gets thick consistency.
Let it cool and then cut the eclairs prepared in half and fill it with pastry cream.

CHOCOLATE SAUCE:

INGREDIENTS:

METHOD OF PREPARATIONS:

Heat the milk and add sugar, butter and bring it to boil.
Add the dry ingredients cocoa powder,corn flour and gently keep on pouring milk while whisking.
Whisk until it gives thick consistency and let the sauce. cool down.
After the sauce is cooled down cover the exclairs top part with the chocolate sauce.
Plate it and serve it.

ALICHI