Choux for my Boo

I know, what a terrible title. It does leave me open to a variety of options though, eclairs, profiteroles, flavour profiles the choices are endless. I am aiming to dedicate this post to my very significant other who is currently 13247,7 km away from me. He has been an avid taste tester of mine when we are in the same country. See we are currently embroiled in a visa battle to be together, how unfortunate it is when you fall for a foreigner.

He’s tried most a my favourites like my Eggs Benedict, Chicken & Prawn Curry (recipe from my mother), Fancy Macaroni Cheese, Caramel Panna Cotta, Moist Chocolate Cake and many other things, but I haven’t made any choux for him as yet, and he really fancies an eclair.

A week or so ago I made some profiteroles and eclairs for some plated desserts I was doing I’m going to go through my choux process and then how to put together an eclair.

Choux Pastry

  • 75 g flour (sifted)
  • 55 g butter (cubed)
  • 150 ml water
  • 2 eggs (beaten)
  • pinch of salt

Toppings and fillings

  • Fresh raspberries
  • White chocolate chopped (good quality)
  • Whipping cream 1 cup
  • Salted caramel sauce (see my post “A Long Walk and Eventually a Salted Caramel Sauce”)

Method

  • Make sure all your ingredients are prepped, sieved and at room temperature. Choux happens quite quickly and will not wait for you if you’re slacking.
  • Line 2 x baking trays with baking paper and preheat your oven to 180º c.
  • Place butter, water and salt into a saucepan, heat until it begins to boil.
  • Remove from the heat and chuck in your sieved flour and mix it in super quickly with a wooden spoon. Place back on the heat and keep mixing with your spoon. What you’re looking for here is the choux paste pulling into a shiny ball in the middle, don’t keep it on the stove too long or your butter will cook out.
  • Pop your choux paste into the bowl of an electric mixer fixed with a paddle attachment, and beat on medium to high speed to cool.
  • While beating add your beaten eggs in slowly, do it a little at a time because you may not need all of it. Just until it’s smooth and shiny. Drop consistency, not too runny.
  • Place it in a piping bag with a 1 cm round nozzle and pipe your eclairs. I made mine a little short I was making minis but for classics you can make them around 8-10 cm’s long.
  • Now you need to spray them with a little water, but if you don’t have a spray bottle you can take a little glass of water and dip your finger in it and run it along the top just to smooth the bumps and lumps and dampen it a little. It’s not your best option but I didn’t have a spray bottle and I did it this way and it worked out fine.
  • Bake your eclairs for 18-20 minutes until golden and puffed.
  • Take them out the oven and as fast as you can take a skewer or sharp knife and poke three whole along the base of each eclair to let the steam out and place on a wire rack.
  • Take half of your eclairs and carefully cut them in half length ways.
  • Place them open side up back on the oven tray and back into the oven for 1-2 minutes just to dry out the inside a little, then transfer back to your wire rack.

Building!

  • This is the fun bit. What I did with my little eclairs was a white chocolate and raspberry, and a salted caramel cream.
  • So lets do this, firstly melt some white chocolate either in the microwave or over a double boiler, leave to cool.
  • Whip so cream to stiff peaks, and get out 2 plastic bowls. In one fold half of your whipped cream and 60 ml of caramel sauce together.
  • In the other, whisk the other half of the cream, 50 ml sugar and 15 ml lemon juice together.
  • Take your open eclairs pipe your sugar cream along the bottom, then place a few fresh raspberries inside. Take your top piece and dip it length ways into the white chocolate to give it a nice coating, then place it on top of your base.
  • For the closed eclairs, place your caramel filling place it in a piping bag with a small round nozzle, stick the nozzle nose into the little holes you made to let the steam out earlier and squeeze a little filling in each hole. Dirty I know. It’ll puff up your eclair very nicely. Do this with all of your closed eclairs.
  • Take your caramel sauce and spoon a little over the top of each eclair.

Eclairs are fun and easy, you can basically make any flavour you like and it’s fun to build and decorate with friends or family. I did mine with my sister and it was messy but hilarious. Next time I make these will be with Richard I think and we’ll make a grand mess of it!

So go forth and be messy, but watch your choux.

 

Thanks for reading, this was fun 🙂

 

xx N

 

 

 

 

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