Making chocolate eclairs are pretty much the same as making cream puffs or profiteroles except that they are shaped into long shapes instead of round. From our previous bake along with cream puffs as the theme in september, i've seen beautiful puffs baked by those who had joined us. I decided to use Jasline's cream puffs recipe to make my eclairs this time. The puffs had risen well in the oven and i followed the recipe to bake a little longer to ensure that they stay puffed and crispy. Instead of splitting the choux buns to fill in the filling, i have used a nozzle here to poke hole at the back of the puffs and the pipe in the filling. If the buns have risen well and puffed well ,there will be no problem poking holes onto them and fill them. I have also used the same filling as what i did with my cream puffs the other time , vanilla custard cream . As these are called chocolate eclaires, i have made a simple chocolate sauce just to spoon it on top of the puffs. Eating these were such a treat!
|these are the unfilled choux buns after baking..|
|poke 3 holes at the back of the puffs and pipe in the filling|
Recipe ( from foodie baker )
Ingredients for choux buns
40gms butter, softened and chopped
1/2tsp salt ( i omitted )
70gms plain flour ( sifted )
100gms eggs , at room temperature whisked together
1.Combine milk, butter and sugar in a pot. Heat the mixture over medium high heat , stirring it with a wooden spoon and bring to a boil. The mixture should be boiling and bubbling until the layer of butter is no longer floating at the top.
2.Add in the flour all at once, turn off the heat and stir quickly with a wooden spoon. Turn on the heat to medium low and continue mixing with the wooden spoon until mixture turns into a soft dough and that you can see a layer of dough at the bottom of the pot. Remove from heat and allow dough to cool down a little before adding in the eggs.Once cooled down a little, add the eggs little by little to ensure the dough absorbs the eggs fully. The dough will seem to separate but will come to a smooth paste and piping consistency.
3.Fill the paste into a piping bag with a 1cm wide hole and pipe a squashed 's' shape one on top of another.
Bale at a preheated oven at 200C for 20 minutes, reduce the heat to 175C and bake further for 20 minutes till the puff is golden brown and well risen. Turn off the oven and let the puffs sit in the oven for further 10-15 minutes. Remove from oven and let the cool completely before putting in the filling.
Filling : vanilla custard cream from Quay Po Cooks
Using a pointed nozzle or a knife, poke three holes at the back of the cooled puffs and pipe in the filling .
Then spread the chocolate sauce over the top of the eclairs, scattered some chopped toasted pistachios over.
60gms chocolate chips
3tsp whipping cream
heat the chocolate chips over barely simmering water with the whipping cream. Keep stirring until choc has melted. Once cooled a little, spread over the tops of the eclairs.
This will be our last bake for our bake along this year. Thanks to everyone who has joined us baking along this year. We will come back in January with a cream cheese pound cake as our chosen recipe. The recipe can be found at Cake Keeper's Book by Lauren Chattman Page 114 and also here Now let's see how my baking buddies, Joyce and Zoe did their chocolate eclairs and also the rest of who are joining us for this round of bake along.
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