Choux pastries are hollow pastries which when baked;
the air has to escape from the pastry, it doesn’t get the space to escape,
hence it puffs up the pastry making it hollow!
Makes: 8
Ingredients
For Choux
Pastry
·
65 ml water
·
65 ml of milk
(gives moisture to the recipe)
·
55 gms of
unsalted butter (room temperature)
·
4 gms sugar (any
form)
·
100 gms
All-purpose flour (Maida)
·
4 whole eggs
(room temperature)
·
Pinch of salt
For
Chocolate Icing
·
200 gms whipped
cream
·
50 grms of
melted chocolate
For Glaze
Icing
·
200 gms Icing
Sugar
·
25 gms cocoa
powder
·
1-2 tblsp
boiling water
Topping
·
Chopped
hazelnuts
Method
Choux
pastry
- In a heavy bottomed pan, put water, milk, butter
and sugar. At medium heat, keep stirring until the butter melts and then bring
the mixture to a boil.
-Add sifted all-purpose flour to the heavy bottomed
pan and stir it with a wooden spoon. Let the mixture cook and keep stirring at
small intervals. The mixture is ready when it does not stick to the bottom of
the pan
-Preheat the oven a
-Now using an electric hand mixer beat the mixture
until it is completely cool and gradually add 4 eggs, 1 at a time and beating
in intervals until 1 egg is well incorporated, do not overbeat
-Pour the mixture in the piping bag and pipe long
vertical eclairs on well greased oven proof tray and if you want equal sizes of
the eclairs, then make start and end dots to help you pipe the mixture well.
The mixture shouldn’t be very loose; it should be thick like a cake batter
-Bake at 180deg c for 30 to 35 mins until golden
brown and feel hollow when you tap at the bottom, it feels very hollow. Let
them cool on the wire rack
For
Chocolate Icing
-Mix Whipped cream and melted dark chocolate with a
spatula until well incorporated
Assembly
-Make 2 incisions in every choux pastry with a knife
to add the filling. Using a round nozzle fill in the chocolate icing
Glaze
Icing
-Add cocoa powder and sifted icing sugar in a bowl.
Add boiling water a little at a time; add a little more water if the icing is
too dry. It should be spreadable and not watery
-Dip the top of the choux pastry immediately into the
glaze and if the icing dries out in the bowl, then add a little more boiling
water and then use it
-Garnish it with chopped hazelnuts immediately when
the icing is wet or plain glaze will be perfect
Happy Baking!
