Hi all! I know its my holidays and i should be blogging/baking more. But.. I’m like helping out at my dad’s office right now! Have some free some so i’ll just sneak a post 😛 I uploaded the photos at home for a draft post and am just typing it here 😛
This was made a couple of days back.. But i was so busy catching up with friends and all, that i didn’t have much time to finish up this blog post. So here it is 🙂
Pate De Choux
Recipe from Joy of Baking
1 cup all purpose flour
1 tsp sugar
1/4 tsp salt
6 tbsp unsalted butter
1/2 cup milk
1/2 cup water
Sift the flour, sugar and salt into a bowl.
Heat the milk, water and butter in a saucepan.
After bringing it to a bowl, take it off the heat.
Add the flour mixture..
And stir with a wooden spoon!
Put it over low heat and cook it for a few minutes longer until it resembles smooth mashed potatoes! Now take it off the heat. Stir to cool slightly.
I cracked my eggs into a measuring cup so that i could add the eggs in one by one easily.
Four! If it breaks then beat in more! HAHAHA i’m a natural at rhyming. Okay kidding.
But yes. You should do the pinch test. Just pinch about a teaspoon of dough with your index finger and thumb. It should be more stretchy than inclined to break. So if its breakable.. stir in a little more egg!
Pipe your choux dough onto parchment paper. Piping’s always fun 😀
Give them some space cos it’ll be really poofy!
Be sure to score your dough with a knife so it’ll expand nicely. It makes a lot of difference! But now i’m wondering if its better for me to just pipe with a star tip. Hmmm.
Bake at 400F for 10 mins or until poofy! Then turn down the temperature to 350F and bake for another 15 mins or until golden brown.
For my chocolate glaze, i melted 4 oz of chocolate and half a cup of cream together.
Dip and cool!
Use a nice long piping tip to fill your eclairs. Then you dont have to cut it open. Just pierce the piping tip in! It’s fun cos you can feel the eclairs grow and become plumper and heavier. Heh.
I used this pastry cream recipe to fill my eclairs! But i used vanilla beans instead of extract. Though you can fill it with anything you want. I think i’ll fill them with homemade vanilla ice cream next time! 😀
It was gooooooooooood. Heh.
I last (actually it was my first time) made eclairs a few years back and hated it cos the choux dough had an eggy smell after baking. Still don’t understand why. Lol, but nevermind because this turned out awesome.
I’ve signed up for a macaron class this coming sunday. Haha okay i know what you guys are thinking. And i quote Ju from our email convo,
“WHY do you need to sign up for a macaron class? Oh, I get it. You’re the teacher, right?”
HAHA. She’s so funny. But no! I’m going there to learn and see how differently people make macarons. And i can improve on the techniques too 🙂 I’ll update you guys on it soon!
P.S Ju, date me out soon please!