Process:<\/p>\n\n\n\n
- In a sauce pan, put the milk until boil. Pour a bit of sugar and dont stir!!!<\/li>
- In a bowl, mix egg, yolks, sugar and vanilla until smooth. Then add flour.<\/li>
- Add the boiling milk gradually to the egg mix. Whisk properly.<\/li>
- Return the mix to the heat. Stir until thickens. Dont stop stirring! You should see bubbles.<\/li>
- Remove from heat and add the butter. Mix properly.<\/li>
- In a clean tray, pour the mix, wrap with cling film and let it rest in the fridge. <\/li><\/ul>\n\n\n\n
\n\n\n\nChox pastry Ingredients<\/p>\n\n\n\n
- 250ml water<\/li>
- 100g butter in cubes<\/li>
- 150g plain flour<\/li>
- 4 eggs<\/li>
- 1 tsp sugar<\/li>
- 1 tsp salt<\/li><\/ul>\n\n\n\n
Process:<\/p>\n\n\n\n
- In a saucepan, heat the water until boil. Add sugar and salt.<\/li>
- Melt the butter in the boiling water.<\/li>
- Remove the pan from the heat and add the flour. Whish properly and return to the heat.<\/li>
- Keep stirring the mix until if stops sticking to the pan. Be sure is properly cooked the flour.<\/li>
- Spread the mix in a cold surface to cool down a bit.<\/li>
- Using the back of a tray, wash it with a bit of melted butter and then dust some flour. Smack the tray in a side so the excess flour falls. You should have a neat unti-stick proof tray.<\/li>
- With a block of butter, pinch it with your thumb and index finger. Your index finger should touch the edge of the tray. Use this method to make a straight line in each side of the tray.<\/li>
- Beat the 4 eggs. <\/li>
- Pre-heat oven at 190C<\/li>
- Take the dough back into a bowl. This is a critical point!<\/strong> Add a bit of egg at each time. You should stop adding egg once you can create a solid “V” when dropping a big dollop of the mix with the spoon 2-3 times in a row. Maybe you need to bit an extra egg or dont need to add the 4 eggs. So keep it in mind.<\/li>
- Prepare a piping bag. Twist the bag with a finger, fold the bag around half and add the mix. Tight the bag carefully, twisting it. Hands on the bottom.<\/li>
- Over the tray where you made the two vertical lines, pipe in each side a small line between the edge of the tray and the vertical line. Leave space between each eclair as they will raise. <\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/10\/image-3.png\")
<\/figure>\n\n\n\n- <\/li>
- With a fork, dip it in egg wash, an score the top of each eclair length way<\/li>
- Bake for 35 minutes, they should raise and be golden brown. Then drop to 120C for a couple of minutes before removing from the oven.<\/li>
- Let the eclairs to cool down in a racket.<\/li>
- Take the cream from the fridge, put it back in a bowl and whisk until became a cream again.<\/li>
- Prepare a new piping bag. As usual, use the index finger to twist the bag, fold until half and then pour the cream. Tight the bag twisting carefully.<\/li>
- Once the eclairs are cold. Using a small knife, on the bottom of the eclair, make two holes in each edge. You will pipe the cream through those holes:<\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/10\/image-4.png\")
<\/figure>\n\n\n\n<\/p>\n\n\n\n
- Be sure the tip of the piping bag is big enough to fit in the hole. If the tip is too small, is very likely the piping bag will break.<\/li>
- Once piping, you need to feel the eclair filling and become heavy. Try to pipe through both holes.<\/li><\/ul>\n\n\n\n
Chocolate Foundant Ingredients:<\/p>\n\n\n\n
- 100g of dark cooking chocolate (at least 65% cocoa)<\/li>
- Sugar glass for decoration<\/li><\/ul>\n\n\n\n
Process:<\/p>\n\n\n\n
- Melt the chocolate using bain-marie<\/a>. <\/li>
- Dip the top of the eclairs in the melted chocolate. Use your thumb and index fingers. Try to dip just a third of the eclair. Till the eclair so the chocolate drops by one side and then with a finger smooth the chocolate run so it stops and looks smooth.<\/li>
- Let the eclairs rest until the chocolate settles.<\/li>
- Powder a bit of sugar glass on top of the dry chocolate.<\/li><\/ul>\n\n\n\n
Ready to eat!<\/p>\n\n\n\n
![\"\"](\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/10\/image-5.png\")
<\/figure>\n\n\n\n<\/p>\n\n\n\n
They were tasty and not bad for the first time. The pastry didnt raise much to be honest. It seems the oven needs a bit of steam for that.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pastry Cream (creme patissiere) Ingredients 250ml milk 1 egg 2 yolks 62g caster sugar 37g plain flour 8g butter 1\/2 tsp vanilla paste Process: In a sauce pan, put the milk until boil. Pour a bit of sugar and dont stir!!! In a bowl, mix egg, yolks, sugar and vanilla until smooth. Then add flour. … Continue reading “Eclairs”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1020","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1020"}],"version-history":[{"count":5,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1020\/revisions"}],"predecessor-version":[{"id":1049,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1020\/revisions\/1049"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Melt the chocolate using bain-marie<\/a>. <\/li>