Forgive my tardiness on posting the recipes out when the video comes out. Usually all my written recipes are all ready before even filming the videos. Even this post, I have had all the recipes all ready to post...but I always can't seem to put my feelings into words in these blog recipe posts on time. It is hard when you film the footage weeks ahead and can't remember what you want to say when the blog comes by.
I want to make some changes to accommodate these instants, so from now on, recipes will go out on time, or at least only a day late, but there will only be a blog post/recipe opening if I can type up something about the recipe when I post it.
I know it is not ideal for people who likes reading my input to the recipes I make or people who is interested in me but I know the majority is here only for my recipes and that is ok which is why I choose to make this adjustment because I, too, think recipes are the first priority.
If you still enjoy reading what I or Ceci have to say, you can engage us in our youtube comments or facebook page, we are most reachable there.
PS. This is part 1. 2,3,4 will be the first to test out the no blog format! Cheers~
After a long rant... The recipe you are waiting for!!
Infographic Recipe will be updated soon!
Mini Éclairs
Yields 12 servings
Ingredients
Choux Pastry:
60g (1/4 cup) Water
30g (2 tbsp) Unsalted Butter
40g (1/3 cup) Flour
2g (¼ tsp) Salt
1 Egg
Filling:
80g (1/3 cup) Milk
1 Large egg yolk
15g (4 tsp) Granulated sugar
5g (2 tsp) Cornstarch
2g (1/2 tsp) Vanilla bean paste
10g (2 tsp) Butter
60g (1/4 cup) Heavy cream, softly whipped
Topping:
15g (1 tbsp) Water
20g (1 tbsp) Corn syrup
25g (2 tbsp) Sugar
30g (1 oz) 55% Chocolate, finely chopped
Method
Choux
1. Preheat the oven to 200°C (400˚F)
2. Heat water and butter until boiling
3. Turn off heat, quickly add in the flour and stir vigorously until it forms a dough
4. Turn the heat back on to medium and dry out the dough, keep stirring constantly
5. Transfer the dough to a cool bowl and stir it a bit to let it cool down
6. Incorporate the egg and mix until everything is smooth
7. Fill batter in a piping bag
8. Pipe 6.5 cm (2 1/2 inches) oblong shapes
9. Gently run a fork dipped in water along each top, making straight lines
10. Bake for 15 minutes and turn down the temperature to 180°C (375˚F) and continue baking for 30 minutes
11. Let the puff cool
Filling
1. Combine egg yolk and sugar, whisk to thick and pale
2. Sift in cornstarch, mix until incorporate
3. In a sauce pot, add milk and bring it to a simmer
4. Temper the egg mixture with the hot liquid
5. Return it to the heat and cook the mixture until it thickens, keep stirring constantly
6. Transfer the pastry to a cool bowl and mix in vanilla bean paste
7. Cover it with cling film touching the surface of the cream
8. Refrigerate until use or cold
9. Fold in softly whipped heavy cream to lighten the pastry cream
10. Fill it in a piping bag
Assemble
1. Make a cut length-wise in the choux pastry
2. Pipe in generous amount of filling
3. Combine water, corn syrup and sugar in a sauce pot
4. Bring sugar solution to a boil and pour it over the chopped chocolate
5. Let it sit for a while as stir until combine
6. Dip the top of the pastry in the glaze and let it set
7. Serve it cold
Tips
I. If your puffs are not dried out, slice open the puff and bake at 150°C ( 350˚F) for 8 minutes
II. You can use use melted chocolate as a toping
III. This choux pastry recipe can be made into so many different things e.g. Croquembouche, you are only limited by your imagination
Ingredients
Choux Pastry:
60g (1/4 cup) Water
30g (2 tbsp) Unsalted Butter
40g (1/3 cup) Flour
2g (¼ tsp) Salt
1 Egg
Filling:
80g (1/3 cup) Milk
1 Large egg yolk
15g (4 tsp) Granulated sugar
5g (2 tsp) Cornstarch
2g (1/2 tsp) Vanilla bean paste
10g (2 tsp) Butter
60g (1/4 cup) Heavy cream, softly whipped
Topping:
15g (1 tbsp) Water
20g (1 tbsp) Corn syrup
25g (2 tbsp) Sugar
30g (1 oz) 55% Chocolate, finely chopped
Method
Choux
1. Preheat the oven to 200°C (400˚F)
2. Heat water and butter until boiling
3. Turn off heat, quickly add in the flour and stir vigorously until it forms a dough
4. Turn the heat back on to medium and dry out the dough, keep stirring constantly
5. Transfer the dough to a cool bowl and stir it a bit to let it cool down
6. Incorporate the egg and mix until everything is smooth
7. Fill batter in a piping bag
8. Pipe 6.5 cm (2 1/2 inches) oblong shapes
9. Gently run a fork dipped in water along each top, making straight lines
10. Bake for 15 minutes and turn down the temperature to 180°C (375˚F) and continue baking for 30 minutes
11. Let the puff cool
Filling
1. Combine egg yolk and sugar, whisk to thick and pale
2. Sift in cornstarch, mix until incorporate
3. In a sauce pot, add milk and bring it to a simmer
4. Temper the egg mixture with the hot liquid
5. Return it to the heat and cook the mixture until it thickens, keep stirring constantly
6. Transfer the pastry to a cool bowl and mix in vanilla bean paste
7. Cover it with cling film touching the surface of the cream
8. Refrigerate until use or cold
9. Fold in softly whipped heavy cream to lighten the pastry cream
10. Fill it in a piping bag
Assemble
1. Make a cut length-wise in the choux pastry
2. Pipe in generous amount of filling
3. Combine water, corn syrup and sugar in a sauce pot
4. Bring sugar solution to a boil and pour it over the chopped chocolate
5. Let it sit for a while as stir until combine
6. Dip the top of the pastry in the glaze and let it set
7. Serve it cold
Tips
I. If your puffs are not dried out, slice open the puff and bake at 150°C ( 350˚F) for 8 minutes
II. You can use use melted chocolate as a toping
III. This choux pastry recipe can be made into so many different things e.g. Croquembouche, you are only limited by your imagination
Links to Supplies:
 |
| Silpat - Baking Mat |
 |
| 2A Round Piping Tip |
 |
| Open Star Piping Tip |
 |
| Silicone Whisk |
Hope you guys enjoy this weeks [How To's]
See you next week :)
xo D
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