For this month Baking Partners Challenge we have to prepare Chocolate Eclairs and French laundry Gougeres . I have tried and it turns out amazing. I have sprinkled some sesame seeds over the chocolate ganache. So let’s start the recipe . Yum
Ingredients:
For the choux pastry
1 cup all purpose flour
2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoon butter
2 tablespoon EnerG egg replacer whipped stiff with 1/3 cup of warm water
1 cup milk
For the vanilla cream
2 tablespoon powdered sugar
1/4 cup whipping cream
1/4 teaspoon vanilla extract
For the chocolate ganache
2 oz semi-sweet or milk chocolate, chopped
A little less than 1/4 cup of whipping cream
1/2 tablespoon butter
2 teaspoon Sesame seeds
Method:
I The Choux Pastry
1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Stir together flour, sugar, salt, baking powder.3. Bring milk and butter to a boil – use a heavy bottom pan and keep stirring to ensure the milk doesn’t stick to the bottom.
2. Stir together flour, sugar, salt, baking powder.3. Bring milk and butter to a boil – use a heavy bottom pan and keep stirring to ensure the milk doesn’t stick to the bottom.
4. Prepare the egg replacer on the side.
5. Add the flour mixture to the boiling milk mix, set the heat to low.
6. Keep stirring the flour until it folds into a ball and separates from the sides.
It’s best to use a thick steel spoon for this – the dough gets a little tough. Make sure you don’t cook the flour for more than 3 – 5 minutes.
7. Remove the vessel from heat, and stir in the egg replacer 1/3rd of the quantity at a time. The dough will nicely form a ball.
8. Shape the dough into mini eclair sized pastry and place on the parchment paper.9. Bake in the oven for 20 minutes. Thereafter, lower the temperature to 350 degrees, turn the baking tray around and leave in the oven for another 10 – 15 minutes. Check to make sure the choux is golden brown and isn’t burning. Turn off the oven, stick a wooden spoon in the oven door and let the pastry cool in there for about 30 minutes. After that, you can turn it out on to a cooling rack. Wait another 30 minutes before filling and glazing.Note: You need to work really fast through this recipe, which is a little challenging but do-able.
II The Chocolate glaze
1. Bring the whipping cream and the butter to a boil
2. Pour over the chopped chocolate and set aside for about 5 minutes.
3. Gently stir the chocolate with the cream to form a glossy sauce.
Tip: The flavor of the chocolate will dominate the ganache. If you’re stuck with semi-sweet chocolate or dark chocolate that’s too bitter for your taste, simply put in some powdered sugar over the chopped chocolate before pouring the warm cream.
III The Cream Filling
Whip the cream with the vanilla extract and sugar until stiff.
IV Assembling the Eclair
1. Once the choux pastry has cooled down, slice the pastry with a serrated knife, but do not let the two parts separate.
2. Using a piping bag, squeeze the cream filling between the two halves of the pastry.
3. Pour the glaze (or spoon it if it’s too thick), on to the pastry top.
Sprinkle sesame seeds and enjoy.
Serve-12 mini eclairs. Prep time- 45 minutes
Sending this entry to Swathi’s Baking Partners
Very delicious Sapna…
Thanks Dear !
Just lovely. ..Sapna.
Thanks Sona ..
Looks tempting !!
Thanks Chitz !
Looks tempting !!!
Will try out soon 🙂
Thanks Shruti !
Delicious Eclairs , you made it eggless that is really wonderful.
Thanks Swathi !
the eclairs look so inviting Sapana !
Can I pls tell me what else can I use instead of egg replacer
You could use flax eggs, add 2 tbsp of ground flax seeds powder in a 1/4 cup of water and let it rest for 5 minutes.