SPRING DECORATED CHOUX PASTRY ÉCLAIR:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/spring-decorated-choux-pastry-eclair_12.html
INGREDIENTS
For the choux pastry:
60ml milk
65ml water
50g (1¾oz) butter (diced)
75g (2¾oz) plain flour
2 eggs, plus 1 for glazing
½ tsp caster sugar
Pinch of salt
For the filling and topping:
300ml double or whipping cream
3-4 tsp passion fruit curd
200g (7oz) fondant icing
Food colours
Edible flowers
Sprinkles
Edible glitter
Paper cases
HOW TO MAKE THE ECLAIRS
Set the oven to 200°C, 180°C fan, gas mark 6 and line a baking tray with silicone baking paper. Put the milk and water into a small saucepan. Add the diced butter; warm gently being careful not to evaporate the liquid before the butter has melted. When the butter has melted bring to the boil and, as soon as it reaches boiling point, tip the flour into the liquid then beat with a wooden spoon until it becomes a smooth paste. Put it back on the heat and stir continuously for about a minute, then tip it into a bowl and let it cool for a few minutes. Beat two eggs into the paste one at a time – the mixture should be smooth, thick and shiny. Spoon the choux paste into a piping bag fitted with a 1cm plain nozzle. Pipe straight lines 10cm in length onto the silicone baking paper. Beat the extra egg in a small bowl and then brush this over the top of the piped choux pastry. Bake the choux pastry for 20 minutes until golden brown, dry and crisp, then cool on a wire rack. When cold, use the tip of a small piping nozzle to make two holes in the underside of the éclair. 5 Whip the cream until firm and then stir in the passion fruit curd (optional). Spoon the cream into a piping bag fitted with a 5mm nozzle and then inject the cream into the éclair through the pre-made holes on the bottom of each one. Melt the fondant icing by heating it in a bowl over a pan of hot water, stirring in 1 tbsp of hot water and the food colouring. Dip the top of the éclair into the icing and then rock it from side to side to get a smooth, even coating (let any excess icing drip back into the bowl). Place on a cooling rack to dry, then decorate with your choice of edible flowers, sprinkles or glitter.
(Angie Holland - Food Standards Agency – UK)
60ml milk
65ml water
50g (1¾oz) butter (diced)
75g (2¾oz) plain flour
2 eggs, plus 1 for glazing
½ tsp caster sugar
Pinch of salt
For the filling and topping:
300ml double or whipping cream
3-4 tsp passion fruit curd
200g (7oz) fondant icing
Food colours
Edible flowers
Sprinkles
Edible glitter
Paper cases
HOW TO MAKE THE ECLAIRS
Set the oven to 200°C, 180°C fan, gas mark 6 and line a baking tray with silicone baking paper. Put the milk and water into a small saucepan. Add the diced butter; warm gently being careful not to evaporate the liquid before the butter has melted. When the butter has melted bring to the boil and, as soon as it reaches boiling point, tip the flour into the liquid then beat with a wooden spoon until it becomes a smooth paste. Put it back on the heat and stir continuously for about a minute, then tip it into a bowl and let it cool for a few minutes. Beat two eggs into the paste one at a time – the mixture should be smooth, thick and shiny. Spoon the choux paste into a piping bag fitted with a 1cm plain nozzle. Pipe straight lines 10cm in length onto the silicone baking paper. Beat the extra egg in a small bowl and then brush this over the top of the piped choux pastry. Bake the choux pastry for 20 minutes until golden brown, dry and crisp, then cool on a wire rack. When cold, use the tip of a small piping nozzle to make two holes in the underside of the éclair. 5 Whip the cream until firm and then stir in the passion fruit curd (optional). Spoon the cream into a piping bag fitted with a 5mm nozzle and then inject the cream into the éclair through the pre-made holes on the bottom of each one. Melt the fondant icing by heating it in a bowl over a pan of hot water, stirring in 1 tbsp of hot water and the food colouring. Dip the top of the éclair into the icing and then rock it from side to side to get a smooth, even coating (let any excess icing drip back into the bowl). Place on a cooling rack to dry, then decorate with your choice of edible flowers, sprinkles or glitter.
(Angie Holland - Food Standards Agency – UK)
No comments:
Post a Comment