French Eclairs

                                      

Choux pastry, cream, ganache

Ingredients:

Pastry Cream

Choux Pastry:

All purpose flour - 31 g
Water - 60 ml
Unsalted butter - 28 g
Sugar  - 1/2 tsp
Egg -1

Ganache:

Dark Chocolate - 38 g
Fresh Cream - 28 g

Method:

• I halved the recipe and made cream and set aside.
• Now we will make the choux pastry.
• In a pan add in water and butter, cook in medium flame.
• When it melts, add in sugar and flour and mix well.
• Cook for app 2-3 mins, it will thicken and will leave a thin film at the bottom of the pan.
• Set this aside to cool for 3-5 mins.
• Add in egg and using whisk and beat well.
• The content should be thick and hold peaks.
• Place the french star nozzle(I used the biggest one that I had), and fill in the cream.
• Line the baking tray and pipe 4 cm choux shells.
• Leave gap between each.
• Bake this in a preheated oven at 200°C for 18-20 mins.
• Then bake them at 180 °C for 10-12 mins.
• Once out of oven, poke a hole in each choux shell to remove the steam.
• Store in airtight container.
• Prepare the ganache and keep it ready.
• Fill the cream in piping bag.
• Either poke hole on one edge of choux shell or slit and fill.
• Dip in ganache and set this aside to set.
• Serve immediately.
• Yields 12-13 eclairs.