Resepi Chocolate Eclairs

Assalamualaikum wbt dan sejahtera semua,
Aktiviti di musim cuti sekolah.

CHOCOLATE ECLAIRS

Source  :  HomeCookingAdv

Ingredients 

Makes 10-12 eclairs

For the choux pastry

1 cup (125 g) flour

3.5 oz (100 ml) milk

3.5 oz (100 ml) water

2 tsp (10 g) sugar

1/2 tsp salt

5 1/2 tbsp (80g) unsalted butter

4 eggs

Vanilla Pastry Cream

2 cups (480 ml) milk

2 tsp vanilla extract

4 egg yolks

1/3 cup (70g) sugar

1/3 cup (40g) cornstarch

1 tbsp (15g) unsalted butter

Chocolate Glaze

7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces

2/3 cup (155 ml) whipping cream

Directions

First prepare the pastry cream to have it ready by the time the eclairs are baked.

Whisk the egg yolks with sugar until slightly pale.

Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.

Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until ready to use.

Preheat oven to 350F (180C).

Prepare the choux pastry. 
Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape.

Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a parchment paper lined baking sheet. 

Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about  1/8 inch (2-3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar)

Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack.   Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.

Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.

Fill the cooled eclairs by piping cream into the holes.

Prepare the chocolate ganache. 
In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able to dip them well.

Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.

ECLAIR COKLAT

Bahan-bahan 

Menghasilkan 10-12 eclairs

Untuk pastri Choux 

1 cawan (125 g) tepung

3.5 oz (100 ml) susu

3.5 oz (100 ml) air

2 sudu kecil (10 g) gula

1/2 sudu kecil garam

5 1/2 sudu besar (80 g) mentega tanpa garam

4 biji telur

Vanilla Pastry Cream

2 cawan (480 ml) susu

Ekstrak vanila 2 sudu kecil

4 kuning telur

1/3 cawan (70g) gula

1/3 cawan (40g) tepung jagung

1 sudu besar (15g) mentega tanpa garam

Chocolate Glaze

7 oz (200 g) coklat (55-70 koko), dipotong kecil-kecil

2/3 cawan (155 ml) krim putar

Cara Cara

Pertama.  Sediakan Krim Pastri lebih awal agar ianya tersedia apabila eclair telah siap dibakar.   Pukul kuning telur dengan gula sehingga sedikit pucat. Masukkan tepung jagung dan sebatikan.   Tuangkan susu ke dalam periuk dan masak sehingga mendidih. Tuangkan kira-kira satu pertiga daripada susu panas ke atas campuran kuning telur sambil diaduk rata. Tuangkan seluruh campuran ke dalam periuk yang menganduingi lebihan susu.

Masak hingga mendidih sambil dikacau sehingga pekat.  Pastikan api sederhana cukup untuk memasak semua tepung jagung.  Tambahkan ekstrak vanila. Tuangkan krim ke dalam mangkuk yang bersih dan biarkan sejuk selama 10 minit kemudian gabungkan mentega sambil dikacau rata. Tutup dengan plastik sambil menekan terus ke atas permukaan krim pastri untuk mengelakkan pembentukan kulit di permukaan. Masukkan kedalam peti sejuk sehingga sedia untuk digunakan.

Panaskan ketuhar kepada 350F (180C).

Sediakan Pastri Choux.   
Ayak tepung. Didalam sebuah periuk masukkan susu, air, gula, garam dan mentega dan panaskan sehingga mendidih. Angkat dan masukkan semua tepung sekaligus sambil dikacau dengan penuh bertenaga sehingga terbentuk adunan yang licin dan tidak melekat pada dinding periuk.  

Masukkan nozel berbentuk bulat bersaiz 1/2in (1cm) ataupun nozel bintang ke dalam beg pastri.  Paipkan adunan kepada 4 atau 5 inci (10 -12 cm) jalur panjang pada lembaran kertas pembakar yang telah dioles dengan minyak.

Taburkan  gula aising dan bakar selama kira-kira 40 minit. Selepas 10 minit pertama, buka pintu oven sedikit, kira-kira 1/8 inci (3/2 mm), untuk menggeluarkan haba.

Bakar selama 30 minit dengan pintu oven sedikit terbuka, sehingga keemasan. (Gunakan sudip kayu untuk menyendal pintu ketuhar)

Keluarkan eclairs dari oven,  cucuk setiap hujung eclairs dengan lidi sate untuk melepaskan wap dan biarkan sejuk di atas rak dawai.  Buatkan 3 lubang pada dasar setiap eclair menggunakan nozel kosong atau nozel bintang bersaiz 1/4 inci (5-6mm).

Keluarkan krim pastri dari peti sejuk dan pukul sehingga sebati. Pindahkan krim pastri ke dalam beg piping yang telah dimasukkan nozel  kosong atau nozel bintang bersaiz 1/4 inci (5-6mm).  Isikan eclairs yang telah disejukkan dengan cara memaip krim  ke dalam lubang yang telah dibuat.

Sediakan ganache coklat.. 
Dalam sebuah periuk kecil, panaskan krim dengan api yang sederhana  untuk beberapa minit.. Tidak perlu sehingga mendidih atau menggelegak.  Angkat periuk dari haba dan tuangkan ke dalam coklat cincang.  Biarkan selama 1-2 minit. Kacau sehingga coklat cair.  Celupkan hujung eclairs ke dalam coklat dan keringkan di atas redai. Anda mungkin tidak memerlukan kesemua coklat tersebut tetapi  perlu disediakan agar eclairs dapat celupan coklat yang. sempurna.

Eclairs paling baik dimakan pada hari ianya disediakan,  tetapi boleh juga disimpan semalaman di dalam petisejuk.

Japanese Cream Puff / krim Puff Jepun

Assalamualaikum wbt dan salam sejahtera semua,

Resepi eksperimen untuk hari ini.

JAPANESE CREAM PUFF

Adapted from  : LittleJapanMama

Pai-Shuu Cream Puffs (20-24 large)

(Australian Metric 1 cup=250 mL) 

Cream Puff Pastry (Choux)

120 g butter

3/4 cup water

1 1/3 cup plain flour, sifted (must be sifted)

5 eggs (60g each egg)

1/4 tsp salt

1 tsp sugar

Custard Cream:

1/2 cup flour

1/2 cup sugar

4 egg yolks

3 cups milk

30g real butter

1/2 or 1 vanilla bean OR Vanilla extract

+/- a cup of whipped fresh cream

Pai-Shuu Crust:

30g butter

1/3 cup icing sugar (powdered sugar)

1/3 cup SR flour    (OR plain flour with 1/2 tsp baking powder (or a pinch bicarb soda))

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  Prepare Pai-Shuu Crust Dough if desired
• STEP 3:  When everything's ready, make the Cream Puff Shells
• STEP 4:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Custard Cream

1. Using a whisk, Combine flour and sugar, 

2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.

3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.

4. Stir in 30g real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.

+/- 6. If you like, fold a cup of whipped fresh cream into the cold custard cream.

Pai-Shuu Crust

1.  Gently melt butter (microwave or small saucepan)

2.  Stir in Sugar and Flour.

Cream Puff (Choux) Pastry

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and...

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.

5.  Place discs of Pai-Shuu Crust Dough on top.

6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.

7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.

**oven MUST be well pre-heated, esp for big cream puffs.  And don't turn the heat down too early, or they might fall. Wait until they're well puffed and the colour is fully developed. 

TIPS:

• Custard Cream can be made the day before, but Cream Puff shells are best made the day they will be served.  If you need to make them the day before, leave them out on a tray or plate in the open air or in the oven (switched off, of course).  Placing them in a lidded container or in the fridge will allow the shells to loose their crispness as the inner moisture equalises with the outer crispness.
• Fill cream puffs as close as possible to serving time, to preserve crispness.
• If storing shells in the fridge or freezer, freshen them before serving by placing in a moderate oven for 5 min.  They will come out crisp and delicious.
• If you want them really dry and crisp (like Beard Papa's) leave them in a cool oven (100degC or less) for longer (1 hour or more), until just before you serve/eat it.  Put the cold filling in right before serving.
• Cream Puffs can be made using margarine, but the custard cream needs real butter if you want the flavour just right.
• Vanilla Beans: I got excellent quality vanilla beans from India on ebay, sooo cheap!
• Custard Cream: If you prefer a lighter, velvety custard cream, whip 1/2 cup fresh cream and then fold into the cold custard cream.

Krim Puff dengan krim kastad

Assalamualaikum wbt dan salam sejahtera semua,

Tempahan Nor untuk majlis akad nikah sepupunya.

Nor menempah 100biji untuk kazen dan extra 20biji untuk makan makan sendiri

Terimakasih banyak diatas tempahan ini.

Sebarang kekurangan harap dimaafkan.

Cream Puff Fathiyah

Assalamualaikum dan salam sejahtera semua,

Alamak baru perasan, ada satu lagi n3 tempahan yang tertinggal.

Terimakasih byk diatas tempahan ini.  Sebarang kekurangan harap dimaafkan.

Yummy. Cream Puff

Assalamualaikum dan salam sejahtera semua,

Tempahan cream puff darpada dua orang pelanggan yg memiliki nama yg hampir sama.

Yang ini repeat order daripada Hidayah, Taman Pauh Jaya, setaman dgn saya.  Nak bawa pergi ofis di Bayan Lepas utk jamuan dgn kawan kawan katanya.

Ini pula tempahan daripada Nur Hidayah dari Recsam, Penang yg baru baru ini menempah tart n pavlova hantaran.   Nak bawa cream puff ni berjalan jauh nun ke Putrajaya sebagai buahtangan utk kenduri rumah sedara khabarnya.

Terimakasih byk diucapkan kepada semua yg telah sudi menempah dan terimakasih juga di atas sokongan berterusan yg telah diberikan.
Sebarang kekurangan haraplah dimaafkan.

Cream Puff Maulidur Rasul

 Assalamualaikum wbt dan salam sejahtera semua,

Tempahan ulangan daripada Hidayah Taman Pauh Jaya.  Cream puff sebagai buah tangan  jamuan di rumah saudara.

Terimakasih byk diucapkan.  Sebarang kekurangan harap dimaafkan.