Chocolate Éclairs
Hard to resist super girly french style pastry.
Tool You Should Prepared
Plain nozzle 15mm, Plain nozzle 5mm, Yule Log nozzle10mm, Saucepan*1
The Main Ingredients
Water 65ml, Milk 65ml, Butter 55g, Caster Sugar 4g, Plain Flour 100g, Salt, Egg*4
Chocolate Pastery Cream
Milk 500ml, vanilla*1, Yolk*6, Caster Sugar 80g, Corn Starch 30g, Butter 50g, Chocolate 20g, Chocolate Powder
Fondant Icing
Mashmallow 50g, Icing Sugar 100g, Water 2tbsp, Edible Color
Preheat the oven to 170C.
Place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Pour the plain flour into the hot saucepan and turn down the fire. Meanwhile, using the wooden spoon quickly mixed it as possible as you can to make sure the dough was haeted perfectely!
Change the dough to other container. Beat in the eggs gradually (one by one) until the dough has a smooth texture. In this stage, the egg would probably enough before the eggs run-out. Whether the dough reach in the right texture, make sure the mixture turns to V-shape when it drop in the container. This is the one-time chance to success making the choux pastry.
Transfer the mixture to a piping bag fitted with 15mm plain nozzle and then pipe it on the baking paper. Bake the éclairs in the oven about 35 minutes and leave to cool.
Heat the milk and vanilla in a saucepan. Blend the caster sugar, yolks and corn starch in the other container and then transfer those into the hot saucepan. Whisk together to a smooth consistency with butter and chocolate. Chill the filling, to give a creamier mouth-feel taste. Then, put the filling into a piping bag fitted with 5mm plain nozzle. Gently squirting a little of filling into the éclairs.
Stir the mashmallow, water and icing sugar into a hot saucepan with some edible color. Fill the fondant icing into the piping bag fitted with 7mm Yule Log nozzle and decorate on the top of éclairs.
