Eclaires, Choux and Room Soesjes
The classic, favorite and wonderful creations filled with sweet or savory filliings
Read the instructions and do not affraid to experiment and add your own twist!
Ingredients for 15 eclairs or 25 Choux
- 140 grams of plain sieved fine flour (add sugar and salt below plus mix)
- pinch of sugar and pinch of salt
- 125 ml Milk and 125 ml water
- 100 of unsalted butter
- 4 medium sized eggs
- 300 ml milk and 300 double cream
- 1 vanilla bean chopped very fine and or vanilla paste
- 50 grams of powder sugar or normal sugar. Powder sugar is better
- 2 egg yolks
- 4 tspn fine mais flour or normal flour
- 100 grams molten butter
- 40 grams of molten chocolate
- Method: Mix together warm and use immediateley
- 100 gram dark chocolate (grated) molten
- 90 grams of confections sugar
- 1 tspn vanilla extract
- 0.125 tspn salt (large pinch)
- 230 ml heavy cream
- 25 grams of unsalted butter
- Method: Mix together and use immediatley
Ingredients Crème Pâtissière
Ingredients and Method Hard Chocolate Glaze
Ingredients and Method Soft Fondant Chocolate Glaze
1For the choux preheat the oven to 180 for a fan oven and 200 for a noraml oven.
2add the water, milk and butter to a pan. Wait till the butter has melted then bring to a quick boil and put aside. Add in the sieved flour. Stir with a wooden spoon until the dough comes of the side. Let the dough cool on a flat surface. Now add the eggs one by one until the dough is shiney. Do this slowly. Add to a piping bag and pipe in lengths of around 10 cm and 2 - 3 cm wide. When making choux ensure that they are not too big otherwise they stay flat. After around 25 minutes for normal size ones take them out of the oven and make a little hole at the back or bottom and put them up side down to dry in the oven for another 4 -5 minutes. Important otherwise the sides stick together.
3For the Crème Pâtissière. Mix the egg yolks, sugar together and them add the mais flour spoon for spoon until you have a mixture that is smooth
4Heat the milk, vanilla and cream just under boiling point and now add to the smooth paste whilst stirring until smooth. Now add to the fire again and boil for 4 -5 minutes until thick and keep strirring to avoid burning the Crème Pâtissière. Pour into a container and cover with plastic to avoid a skin forming. Cool in a fridge or short in a freezer until cold. Fill in to a piping bag and put in the fridge until ready to fill the choux or eclaires.
