5 September 2011
Choux Paste
Ingredients
Water 600 ml
Pinch of sugar 3 g
Pinch of salt 3 g
Flour 300 g
Butter 250 g
Eggs 10 each
Method
1. Bring water, sugar and fat to the boil in saucepan
2. Remove from heat
3. Add sieved flour and mix with wooden spoon
4. Return to moderate heat and stir constantly until mixture leave sides of pan
5. Remove from heat and allow cooling
6. Gradually add beaten eggs, mixing well
7. The paste should be a dropping consistency
Chef Tips
50, 70 and 100% whole meal flour may be used
Éclairs
Ingredients
Choux paste 44 each (baked)
Grape Jelly 110 g
Cream 1 L
White Chocolate 50 g
Coco Powder 20 g
Method
1. Place 22 pastry puffs on working counter in a row
2. Spoon 5 g of grape jelly on each puff
3. Pipe Whipped cream on each puff till jelly is covered
4. Place last 22 pastry puff on top of cream to create éclair
5. Place éclairs on serving tray
6. Dust with coco powder
7. Drizzle melted white chocolate over éclairs
Chef Tips
Place any topping on éclair for variation
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