Saturday, March 23, 2013

Super RICH Chocolate Eclair ~ ♡♡

超浓郁Chocolate Eclair ~
但是吃了却很有罪恶感 !
因为非常高卡阿 ~
Pastry Choux 还是一样选用了Joy of Baking 食谱,
而Filling 就选了我中意的Dailydelious的食谱。
食谱里要求Velrhona Guanaja 巧克力
Ghirardelli 60% Cacao Semi-Sweet chocolate..
Chocolate Pastry Cream

Recipe from Dailydelicious

2 cups (500g)

whole milk 鲜奶


large egg yolks 蛋黄

6 tbsp (75g)

sugar 白糖

3 tablespoons

cornstarch, sifted 玉米粉,过筛

7 oz (200g)

bittersweet chocolate ,Melted 苦甜巧克力,溶化。

2½ tbsp (1¼ oz: 40g)

unsalted butter, at room temperature 无盐奶油,室温。
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavybottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an icewater bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the icewater bath and stir in the butter in three or four installments. Return the cream to the icewater bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

1) The pastry cream can be made 23 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble

 成功的Eclair puff 中间会形成中空型。
Puff Choux 泡芙

Choux Pastry:
Recipe from :Joy Of Baking with Puff Choux Video

130  grams all purpose flour 面粉
1 TBSP granulated white sugar 白糖
1/2 tsp salt
114  grams unsalted butter, cut into pieces 无盐奶油,切小块
240 ml water
4  large eggs, lightly beaten 大颗鸡蛋,打散 ( 留一部分起来扫面用 )


1)Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter the pan .
预热烤箱200度,把烤架位置设于中层。并在烤盘上铺上烘焙纸或者在烤盘上直接涂抹牛油以防粘黏 .

2)In a bowl sift or whisk together the flour, sugar and salt.

3)Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
取个锅子把水和奶油以中火煮滚至牛油溶化,离火 。然后一次把全部的面粉材料倒入水,奶油液体里,以木质搅拌匙搅拌均匀至无颗粒。把锅子放回煤气炉上,开中火并继续不停的搅拌1-2分钟直至搅拌成光滑的面团。

4)Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
把面团放入搅拌器里,然后以慢速搅拌面团1分钟消除热气,面团降温后分4-5慢慢的加入全蛋液,刚开始鸡蛋倒下去时,面团和鸡蛋会被分开,继续搅拌直至面团和鸡蛋融合后,再继续到入下一部分的全蛋液,直到蛋液用完,或者面团浓度以不太浓和稀,并会从汤匙上滑下的浓度为标准,如何鉴定浓度可以观看Video :Joy Of Baking Puff Choux Video

5)Fill thick paste into a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
bake with 200'C for 10mins and lower temperature to 180'C to continue another 15-20mins or untill Choux show golden brown colour . cool completely and fill with chocolate filling , chilled before serve .
把2cm 圆形花嘴装进裱花袋里,然后把面团小心的装进袋里。然后在铺好Baking Paper的烤盘上挤出4寸长的长条形状,其间请保持5cm 的距离好让挤好的长条形面团可以有更好的空间继续膨发起来,在表面扫上蛋液之后送入预烤烤箱以200'C 烤10分钟,然后降低温度至180‘C继续烤15-20分钟或至表面呈金黄色即可。待完全凉了之后,就可以把之前做好的Chocolate 内陷挤入Eclair Puff里,冷藏数小时后即可食用。
Ghirardelli 60% Cacao Semi-Sweet chocolate.
记得不好的Eclair Puff ~ 但是还算满意 =)

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