Recipe Classic chocolate eclairs : Practical and Delicious

Recipe Classic chocolate eclairs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Classic chocolate eclairs. You are currently reading Recipe Classic chocolate eclairs : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Classic chocolate eclairs requires 3h 30m, cook 40m and serve 20. Caution: allergy Contains gluten, peanuts, tree nuts, milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Indulge in these classic pastries as a chocolate treat for morning tea, dessert or any time at all.

Ingredients:

13 Ingredients

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  125ml (1/2 cup) water
  
  
  


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  125ml (1/2 cup) milk
  
  
  


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  80g butter, at room temperature, chopped
  
  
  


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  150g (1 cup) plain flour
  
  
  


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  3 eggs, at room temperature
  
  
  


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  330g pkt Queen Royal Icing
  
  
  


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  2 tbsp NESTLÉ BAKERS' CHOICE Cocoa
  
  
  


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  2 tsp water, extra
  
  
  



• Creme patissiere



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  375ml (1 1/2 cups) milk
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  3 egg yolks
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  50g (1/3 cup) plain flour
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  For the creme, warm milk and vanilla in a saucepan over low heat. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture. Return to pan. Cook, whisking, over low heat for 5 minutes or until thickened. Cover surface with plastic wrap. Set aside.
  
  
  


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  Step 2
  
  
  
  
  Bring water, milk and butter just to the boil in a saucepan. Remove from heat. Use a wooden spoon to beat in flour until combined. Cook, stirring, over medium heat for 2-3 minutes or until mixture forms a ball and comes away from side of pan.
  
  
  


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  Step 3
  
  
  
  
  Set aside for 5 minutes to cool. Use electric beaters to gradually beat in eggs, 1 at a time, beating well after each addition, until the dough is thick and glossy. Preheat oven to 180C/160C fan forced and line 2 baking trays with baking paper.
  
  
  


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  Step 4
  
  
  
  
  Spoon dough into a piping bag fitted with a 1.5cm round nozzle and pipe eighteen 11cm logs onto trays. Sprinkle with water to create steam. Bake for 25 minutes or until puffed and golden. Turn eclairs over. Cut a slit in bases. Bake for 5-10 minutes.
  
  
  


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  Step 5
  
  
  
  
  Transfer to a wire rack. Spoon crème into a piping bag with a 5mm nozzle. Push nozzle into eclair. Fill with crème. Prepare icing following packet directions. Spoon 1⁄4 cup icing into a piping bag with a 2mm round nozzle. Stir cocoa and extra water together in a bowl.
  
  
  


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  Step 6
  
  
  
  
  Add to remaining icing mixture and stir. Spread an eclair with chocolate icing. Pipe a zigzag pattern on top with the white icing. Use a skewer to drag white icing through chocolate. Repeat with remaining eclairs and icing. Set aside for 10 minutes.
  
  
  

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