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Receta Chocolate Caramel Eclairs
by Global Cookbook

Chocolate Caramel Eclairs
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Ingredientes

  • 250 ml Water, (8 floz)
  • 75 gm Unsalted butter, (3oz)
  • 1 pch salt
  • 150 gm Strong plain flour, sifted (5z)
  • 4 med Sized Large eggs
  • 100 gm Caster sugar, (3 1/2oz)
  • 500 ml Lowfat milk, (18 floz)
  • 4 med Size egg yolks
  • 50 gm Cornflour, (2oz)
  • 1 x 284 millilit whipping cream, (10 floz)
  • 100 gm Deluxe Belgium dark chocolate, (3 1/2floz)
  • 1/2 tsp Sunflower oil
  • 25 gm Deluxe Belgium white chocolate, (1oz)

Direcciones

  1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  2. Place the water and butter into a saucepan and bring to the boil.
  3. Remove the pan from the heat and add the flour,return to the heat and beat with a spoon till the mix is clear and comes away from the side of the pan.
  4. Spoon the mix into a mixer bowl and beat on a low speed to cold the mix slightly for approximately 4 min.
  5. Gradually add in the Large eggs one at a time, beat well between each addition.
  6. On a greased proof paper lined oven tray pipe the choux paste (using a piping nozzle 1cm ( 1/2 inch) in diameter) into 5cm (2 1/2 inches)
  7. lengths.
  8. Place the tray in the oven and bake the eclairs for 15-20 min till golden.
  9. Cold on a wire rack.
  10. For the pastry cream; place the sugar into a saucepan over a moderate heat, stir gently from time to time. When the sugar becomes a dark brown colour pour on the lowfat milk and bring to the boil.
  11. Separate the Large eggs, place the yolks and the cornflour in a bowl and mix. Pour some of the boiled lowfat milk onto the Large eggs and then return it to the pan.
  12. Cook till it thickens, stirring continuously, this takes 3-4 min.
  13. When it has thickened pour it through a sieve, cover the surface with clingfilm and allow to cold. Chill till cool.
  14. Whip the cream and add in it to the chilled pastry cream.
  15. Heat the two chocolates separately. Mix 1 tsp. of oil with the dark chocolate.
  16. To assemble the eclairs - Using a small sharp knife make 2 small round holes on the underside of the eclair 1. 5cm (3/4 inch) from each end.
  17. Put the caramel pastry cream into a piping bag with a 1/2cm ( 1/4 inch) plain nozzle and fill the eclairs replace them on to the wire rack.
  18. Dip each filled eclair into the dark chocolate and return them to the wire rack.
  19. Drizzle the melted white chocolate across the eclairs.
  20. NOTES : Traditional eclairs with a caramel flavour.