But I sure was not giving up on this and managed to find some time for this.
This month's challenge is hosted by Tony and Meeta, and their choice was Chocolate Éclairs by Pierre Hermé.
The dough are to be piped either into mounds or strips, here as strips. These were baked until they puffed and were browned. During baking, cavities form and a few of mine collapsed as soon as I removed them from the oven. They were nicely browned on the outside but were moist on the inside. Thankfully my little daughter enjoyed snacking on it...
For the next set, I removed them from the oven during the last minutes of baking and the shells were pierced with a sharp knife. This helped in releasing the extra trapped moisture. They remained firm thereafter....
The eclairs were then spilt into two and filled with
1. Coffee cream filling and then the eclair was covered with a bitter chocolate glaze.
Coffee pastry cream: 60 g Sugar was beaten with 2 eggs to a thick mixture. 20 g of flour was gradually added in. A pinch of salt was added in too. Boil 250 ml of milk. Add crushed coffee beans and strain the milk after it has boiled. Pout this into the egg mixture in a thin stream. Cook this over medium heat and boil for a couple of minutes. Strain and cool.
Bitter chocolate glaze: In a small saucepan, bring 80 g heavy cream to a boil. Remove from the heat and slowly begin to add 100 g of bitter chocolate , stirring with a wooden spoon Stirring gently, stir in 20 g of butter, piece by piece followed by the chocolate sauce.
3. White chocolate glaze and vanilla pastry cream.
With the leftover choux dough, I piped thinner strips into hot oil and deep fried them. Served with a sprinkling of castor sugar, this made a yummy, crisp snack.
Visit them for more eclairs !!!
My earlier Db challenges.