April 9, 2014

FOR THE PASTRYeclairs-glazed
140g plain flour
pinch of sugar
125ml milk
100g butter
4 eggs
300ml milk
50g caster sugar
2 egg yolks
1 tsp vanilla extract
4 tsp each plain flour and cornflour
300ml double cream
  1. Make the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste. Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick – it will go alarmingly lumpy but don’t worry, just keep stirring it vigorously with a wooden spoon until smooth. Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill the buns.
  2. Make the choux buns, heat oven to 220 degrees Celsius. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn’t bubble. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Using your wooden spoon, beat in each egg, one by one, until you have a smooth, shiny mixture.
  3. Cut 2 large sheets of baking parchment. Use the paper to line 2 large baking sheets. Spoon your choux mixture into a piping bag with a 1cm wide nozzle. Pipe 2 rows of pastries. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200 degrees Celsius as soon as they go in the oven.
  4. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  5. While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag – use a small nozzle if you’re filling the buns through the holes you’ve pierced, or a large nozzle if you’ve split the buns in half. Carefully pipe the custard into each cooled bun – they should feel heavy once full. Arrange the buns on a wire rack and spread each with a little of your chosen icing.



P. S. I had promised to make these babies for a while and I finally did it.. but to be honest.. too much work and not too much fun especially if you have to share with friends.. next time.. no sharing.. hahaha.. So, friends, how were they?

Enjoy, K.

recipe from http://www.bbcgoodfood.com


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