ECLAIRS
( frm ultimate cake )
Ingredients for filling Egg yolk Caster sugar Plain flour Cornflour
3 60 gram 15 gram 15 gram
Milk
275 ml
Vanilla extract Double cream
½ tsp 3 tsp
Double cream
90 ml
Put the egg yolks into a small heatproof bowl. Add the sugar and beat until slightly pale and creamy. Sift flour and cornflour over the egg yolk mixture and beat together well until the mixture becomes smooth. Bring milk to boil in a small pan. Pour on to the egg yolk mixture and mix carefully. Return to the pan and bring to the boil , stirring vigorously. Simmer for 2 minutes. Keeping stirring until smooth and thick. Stir in the vanilla extract and the cream 3 tsp/.
keep in fridge for 2 hours
Whip the cream 90 ml into still peaks then fold it into the mixture in fridge. Until evenly mixed. Spoon into a piping gab fitted with nozzle. CHOUX PASTRY Plain flour Salt Caster sugar Butter Water Egg/lightly beaten
oven 425 F / 220 C
make 12 pieces
125 gram pinch 2 tsp 100 gram 250 ml 4
Sift flour, salt and sugar Melt the butter in the water in a large pan. Bring to a fast, rolling boil. Take off the heat, tip in the flour, return to the heat and beat rapidly into a smooth, glossy paste that rolls cleanly off the sides and base of the pan. Allow the paste to cool for 5 min. then start to beat in the egg , a little at a time. Continue adding egg until mixture is smooth and glossy. Spoon into a piping bag fitted with 1 cm. plain nozzle. Pipe twelve 10 cm. lines of pastry on to the baking sheet. Bake for 15-20 min.