INGREDIENTS:
MAKES 12
- 110G NODO PLAIN FLOUR (SIFTED)
- 1 TSP CASTER SUGAR
- PINCH OF SALT
- 65G WATER
- 65G MILK
- 70G BUTTER
- 150G EGGS (LIGHTLY BEATEN)
METHOD:
- SIFT FLOUR.
- PLACE BUTTER, WATER, MILK, SALT & SUGAR IN A SMALL SAUCEPAN
- HEAT ON STOVE TOP UNTIL THEY JUST COME TO THE BOIL.
- TAKE OFF HEAT, ADD FLOUR, PLACE BACK ON HEAT AND MIX UNTIL ROUX COMES AWAY FROM THE SIDES AND BOTTOM OF THE PAN, AND NO FLOUR IS PRESENT
- PLACE MIXTURE INTO THE STAND MIXER AND MIX WITH THE PADDLE ATTACHMENT FOR 2 MINS - UNTIL COOLED SLIGHTLY.
- BEFORE ADDING EGGS, MAKE SURE THE ROUX IS AT ROOM TEMP.
- SLOWLY ADD EGG MIXTURE IN SMALL QUANTITIES - ONLY ADDING THE NEXT AMOUNT OF EGG ONCE THE PREVIOUS HAS BEEN FULLY EMULSIFIED.
- SCRAPE DOWN THE SIDES AND MIX AGAIN UNTIL NO EGG IS PRESENT.
- IF THE MIXTURE IS TOO DRY, ADD AN EXTRA EGG - THE MIXTURE NEEDS TO BE A PIPEABLE CONSISTENCY.
- PLACE MIXTURE IN A PIPING BAG WITH A 2CM NOZZLE.
- PIPE ONTO A GREASED AND LINED FLAT BAKING TRAY - DIAMETER AROUND 5CM
- BAKE IN OVEN – 180 DEGREES. ONCE ECLAIRS ARE IN THE OVEN. BAKE FOR 30 MINS UNTIL GOLDEN ON TOP. DO NOT OPEN OVEN WHILE BAKING.
FILLING & TOPPING
INGREDIENTS:
- 300ML THICKENED CREAM
- 1/2 TSP VANILLA BEAN
- 1 TBSP SUGAR
- 100G CHOCOLATE (MILK OR DARK)
- 1 TSBP BUTTER
METHOD:
- USING AN ELECTRIC MIXER, BEAT CREAM, VANILLA AND SUGAR UNTIL FIRM PEAKS.
- PLACE CHOCOLATE AND BUTTER IN A MICROWAVE SAFE BOWL. MICROWAVE ON MEDIUM FOR 1 TO 2 MINUTES OR UNTIL SMOOTH. STIRRING EVERY 30 SECONDS.
