A big welcome to Steve's kitchen, when I was a child some of my favorite cakes, we
were thinking actually today that there aren't that many that really used to set
my heart alight when I was a child but if I went into a baker's and saw a
cream Eclair, a chocolate cream Eclair like this one here, my eyes lit up, my
stomach went all a tingling, I absolutely loved these and it had to be
fresh cream and chocolate. When I was a kid I really used to be disappointed if
they were full with that awful sort of sweet custard or an artificially sweet
cream. The beautiful buttery goodness of fresh cream with that sweet eclair was
just ideal for me. Now as I got a little older and started appreciating coffee, I
started to like the coffee cream Eclair, still has to be fresh cream but these
are so delicious. Now before we start making this, just take a look inside.
We've got a lovely light crispy choux pastry, full to the brim with cream in
the center, just perfect. It doesn't have to be cut down the center to fill this
with cream, I'll show you how a little bit later on. I'm salivating, I want to
eat these but first of all we've got to make them, so let's get on and start with
our choux pastry. Into a saucepan put eighty five grams, that's three ounces, of
lightly salted butter which I've just cut up into small cubes so it dissolves
quickly. Three-quarters of a teaspoon of sugar and we'll add a pinch of salt.
Now I want to add into the pan 180 mls of water which is about three-quarters
of a cup. We'll now take this over to the stove and we'll just bring the water up
to the heat until the butter melts and we don't want this to heat too long in
case we get too much evaporation of the water. When it's simmering like that and
the butter is completely melted, at this point I'll add in a hundred grams, that's
three and a half ounces of all-purpose flour and on a medium heat we'll continue
to stir this. Now initially this will be very lumpy and clumpy but you just need
to be patient and continue to stir until it comes together into a smooth ball but
again we don't want to overcook this and evaporate off too much water.
So that's come together beautifully, I'm going to take that off the heat. Now I've
got a glass bowl here, we're just going to pour the pastry into the bowl and I
want to spread it out evenly inside the bowl so it cools down quickly, if we add
our eggs in while the dough is hot they will cook. So we do need to let it cool
down. Now my pastry is cooled down a little bit, I can still feel the warmth
in there but it won't cook the eggs. I'm going to take my first egg now and crack
it in. Now initially it just doesn't want to mix together but be patient, keep
stirring and eventually it will start to clump together. Now I can take my second
egg and I'll just crack it in, again be patient, it doesn't want to mix up at first
but just keep at it and it will do eventually
and now finally our last egg. I'm just going to keep mixing this one in until I
get a smooth batter without any lumps
and now we're going to take the batter, I've got a piping bag, I want to cut a
hole in the end about half an inch maybe a little bit bigger. Now you could use a
nozzle of course but I find just the bag with a hole in it works just perfectly.
I'm going to stretch the bag over a glass jug and that'll just help keep the
bag steady as I pour the batter into it. Now just take the bag and twist it so
you seal the top. Here I have a baking tray and I've just smeared a little
butter on it so then when I take my baking sheet it won't slide around on
the tray. Now start to pipe out your eclairs onto the paper, about four to
five inches in length, as you come to the end you'll get a little spike as you
pull the piping bag back, that's perfectly normal. We're just going to carry
on and pipe out all the eclairs and this batter should make about ten eclairs in
total and then I'm just going to take a little bit of water on my finger and
just flatten down the tips so they don't burn in the oven. We are going to bake
these in the oven at 200 degrees Celsius that's 400 Fahrenheit for about 15
minutes and then what I want to do is turn the oven down to 180 degrees
Celsius that's about 350 Fahrenheit and we're going to cook these for a final 20
minutes to allow the eclairs to completely dry out. Now when they come
out of the oven they should be this beautiful golden brown, we're just going to
pop them on the side and let them completely cool down. Whilst the pastries
are calling on the side, gives us time to make some nice thick whipped cream which
I'm going to put in a piping bag and we're also going to make that delicious
coffee icing. Now if you want to make the chocolate icing it's exactly the same,
just a teaspoon of cocoa in there will give you a delicious chocolate icing.
I've got a cup of powdered sugar, put a little bit of coffee in a tablespoon of
water and it really doesn't need much water we're just going to pour that over
the icing sugar and then going to take a spoon and just start to mix this through.
Now if it needs any extra water just do it at about a teaspoon at a time, you'd
be surprised how little water it needs before it gets too wet and that's
actually perfect. It's almost like a slightly runny peanut butter, you see it
coats the spoon but it just starts to run off. Now back to our eclairs, they've
cooled down now, they're not hot at all, we've got a lovely hollow sound to them.
I see so many recipes where they cut the choux pastry open and put the cream in,
it really is unnecessary, you can get it in there and you won't spoil the
beautiful look of the Eclair and it won't just drip out around the sides, if
you just put a little hole in the end of each of there, use a piping tip or any
little sharp object. So I'm just going to do it with all of my eclair's, little
hole on each end. I've taken my freshly whipped cream and
popped it into an icing bag, it has got a nozzle on the end, it's not essential
that you use a nozzle, it'll still work with just the bag. We're just going to
stick the hole in there and just gently squeeze now, as you can sort of feel the
cream going into the center of your Eclair you'll actually feel the body of
the Eclair just start to bloat slightly. I'm going to turn my Eclair around and
just a little bit more from this side as well. Now you'd be surprised just how
much cream goes into an eclair, this feels a lot heavier now and I guarantee
you that's perfectly filled. I'm going to go on and do the rest of my Eclairs, you'll
see as I squeeze the cream in you see the belly of the Eclair just starts to
expand and now we can take one of those eclairs and we're just going to dip it
into our icing, give it a good wiggle and then when you lift it up you've got that
perfectly coated coffee cream Eclair and we just pop that onto a serving plate.
Now as I said at the beginning there are a handful of cakes from my childhood
that really set my heart racing and I can eat a lot of eclairs it's really
ridiculous, two, three, four of these eclairs quite
easily. They're fairly light, they are so delicious, so it's time for me to give
them a try, if you're joining me on this journey, if you made your own eclairs let
me know what sort of topping. I know some people even use strawberry flavoring or
lemon flavoring and that works well. Chocolate and coffee for me is the way
to go, ready to get into this, should I break it? no I'm going to bite it.
mmm-hmm just look inside that Eclair, this is why kids love this sort of thing,
it drips, it oozes, this is not a Victoria sponge, this is something to have fun
with. These are a little bit like a cream horn, another favorite of mine, which we may
do in another episode. Anyway I'm going to get on and eat one of these, two, maybe
even all of these, if Michele doesn't sort of wrestle one out of my hands. So
it just remains for me to say share the love, share this video with your friends
and give me some feedback, give me some photographs on social media and we'll
see you for some fun and games in the next episode of Steve's kitchen, take care
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