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Tuesday, November 2, 2010

Eclair Au Chocolat

Have u heard about this word before?...ECLAIRS......mesti ada yg terbayang2 coklat Eclairs tu......hmmmm.....tettt!!!.....wrong!....let's see definition below;

Definition: [ay-KLEHR] A small, oblong, cream-filled pastry made with choux pastry (cream-puff pastry dough). Unlike cream puffs, ├ęclairs are usually topped with a sweet icing, such as chocolate or caramel.

Source: From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Paras rupanya?hehe....

Eclairs pertama Tasya.....

Nie Resepinya yang Tasya ambik dalam tenet.....alhamdulillah jadik....u should try....it's delicious......

Preparation Time

20 - 70 minutes

Cooking Time

35 minutes


8~10 Eclairs


  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) water
  • 50g butter, chopped
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 100g dark chocolate melts, melted
  • custard cream

  • 2 tbs custard powder
  • 2 tbs caster sugar
  • 250ml (1 cup) milk
  • 300ml thickened cream


  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the milk, water and butter in a medium non-stick saucepan over medium heat. Cook, stirring, for 5 minutes or until the butter melts and the mixture comes to the boil. Remove from heat. 
    Tip 1: Make sure you remove the butter, water and milk mixture from the heat before adding the flour.
    Add the flour and use a wooden spoon to stir until mixture forms a ball and comes away from the side of the pan. 
    Tip 2: When adding the flour to the melted butter mixture, make sure you add it all at once and stir well with a wooden spoon. This helps the mixture cook evenly. 
    Flatten mixture over base of pan and set aside for 10 minutes to cool slightly.
  2. Transfer mixture to a medium bowl. Use an electric beater to gradually beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy.
    Tip 3: Cool slightly before beating in the egg, or the heat may cook the egg. The dough should be shiny and just fall from the spoon.
    Place a 2cm diameter plain nozzle into a clean piping bag and spoon in the mixture. Pipe 10 thick lines, about 10cm long, about 4cm apart, on the lined tray. Bake in preheated oven for 20 minutes or until puffed and golden. Use a small knife to make a cut into side of each eclair and return to oven for a further 10 minutes. Turn oven off and leave eclairs inside to cool until required.
    Tip 4: Shape and bake. Once cooked, cut a slit in the choux puffs. This allows steam to escape. Return to the oven and bake until crisp.
  3. Meanwhile, to make custard cream, combine custard powder and sugar in a small saucepan over low heat. Gradually stir in milk and cook, using a wooden spoon to stir, for 2 minutes or until the mixture thickens. Transfer to a large heatproof bowl. Cover the surface with plastic wrap and place in the fridge for 30 minutes to chill. Use an electric beater to beat the custard until smooth. Add the cream and continue beating until soft peaks form. Place a 2cm diameter plain nozzle into a clean piping bag and spoon in the custard cream.
  4. Use a sharp knife to cut each eclair lengthways, without cutting all the way through. Use your fingers to remove any soft pastry inside. Pipe custard cream into each eclair. Spread the top of each eclair evenly with the melted chocolate and place in the fridge for 10 minutes or until chocolate is set.

    Selamat Mencuba!

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