Mel's Eclairs Popular Recipes

Wednesday, June 25, 2014

Mel's Eclairs

"These are just the quality! I don't know how the eclair shells shape the pocket, but they do whenever. The custard is wonderful, I advise trying it in different matters as properly."

Ingredients :

Eclair Shells (Pate a Choux):
2 tablespoons water
1/four cup butter
1/2 cup all-reason flour
2 eggs
Custard:
6 half tablespoons white sugar
five tablespoons all-cause flour
1 teaspoon salt
1 half of cups milk
1 egg, lightly crushed
2 teaspoons almond extract (optionally available)
Chocolate Icing:
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
2 tablespoons water
1/2 cup confectioners' sugar

Instructions :

Prep : 35M	Cook : 6M	Ready in : 2H

Preheat an oven to four hundred levels F (two hundred degrees C). Grease a baking sheet or line it with parchment paper.
Bring 2 tablespoons of water and 1/four cup of butter to a boil in a saucepan. Reduce the heat to low and upload half cup of flour, stirring vigorously until the mixture forms a ball. Transfer the combination to a blending bowl or stand mixer and beat in the eggs, one at a time.
Pipe the combination onto the baking sheet the use of a pastry bag, a plastic zipper bag with the nook cut off, or simply shaping it with a spatula. You need to have six 4-inch arms or 12 smaller eclairs. Bake the pastries inside the warm oven until they are puffed and golden (30 to 50 mins, relying on their length). Remove from the oven and permit the shells to cool.
To make the custard, blend the 6 half tablespoons of white sugar, five tablespoons of flour, and salt in a saucepan. Stir inside the milk and convey the aggregate to a boil over medium heat. Pour the new milk aggregate in a steady stream into the beaten egg, whisking continuously. Return the combination to the saucepan and produce simply to a boil, stirring continuously. Remove from warmness and switch to a blending bowl to cool. Stir in the almond extract; cowl the floor with plastic wrap and refrigerate until you're equipped to fill the eclairs.
For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the combination has melted. Remove from the heat and stir in half cup of confectioners' sugar. If the icing is just too thick, add a touch more water. For creamier glaze, replacement milk for two tablespoons of water.
Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.

Notes :

You can use any flavored extract in place of the almond flavoring (or attempt half of almond, 1/2 vanilla). For a yellower colour in the pastry and an eggier taste, use 3 eggs rather than two.
Reynolds® parchment may be used for easier cleanup/removal from the pan.

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