Hairy Plug Monster sponsors mini chocolate eclairs
this post given by: Leighroy Marsh | Author/Songwriter
http://www.hairyplugmonster.com
"If there is one thing that the HPM craves more
than anything else it's: Mini Chocolate Eclairs
Since meeting Maya, his
days of eating "bubble bath
sandwiches" are long gone -
and as "shop - o - late"
eclairs are just not tasty
enough, I had to ask my
sister Karon for a recipe that
will satiate his enormous appetite.
110g Plain flour
175ml water
½ tsp salt
75g butter
3 eggs beaten
150 mls whipped cream
100gms Couverture Chocolate melted
(yeh, I didn't know what it was either, so I "wikied" it)
http://en.wikipedia.org/wiki/Couverture_chocolate
To make choux pastry:
Preheat oven to 180° c
Boil water and butter, add flour and salt and mix to a smooth paste, until the paste leaves the sides of the pan and allow the flour to cook out.
Transfer to a clean cool bowl and let the mixture cool.
When it is cool, start to beat in the eggs one at a time until you have a smooth dropping consistency, that is pipeable.
Fit a large plain piping nozzle to a piping bag and pipe in lines about 4 cm long onto a greased baking tray.
Bake for 30 -35 minutes until the éclairs are golden brown take them out and allow to cool
To assemble:
Place a thin piping nozzle into a piping bag and pierce a hole in the bottom of the éclairs.
Pipe in the whipped cream and top them with the chocolate
How easy is that?
FOR MORE UPDATES VISIT :
http://www.hairyplugmonster.com
http://www.hpmmedialtd.com
buy on line at :
http://www.hpmmedialtd.com/our-bookspurchase.html
"If there is one thing that the HPM craves more
than anything else it's: Mini Chocolate Eclairs
Since meeting Maya, his
days of eating "bubble bath
sandwiches" are long gone -
and as "shop - o - late"
eclairs are just not tasty
enough, I had to ask my
sister Karon for a recipe that
will satiate his enormous appetite.
110g Plain flour
175ml water
½ tsp salt
75g butter
3 eggs beaten
150 mls whipped cream
100gms Couverture Chocolate melted
(yeh, I didn't know what it was either, so I "wikied" it)
http://en.wikipedia.org/wiki/Couverture_chocolate
To make choux pastry:
Preheat oven to 180° c
Boil water and butter, add flour and salt and mix to a smooth paste, until the paste leaves the sides of the pan and allow the flour to cook out.
Transfer to a clean cool bowl and let the mixture cool.
When it is cool, start to beat in the eggs one at a time until you have a smooth dropping consistency, that is pipeable.
Fit a large plain piping nozzle to a piping bag and pipe in lines about 4 cm long onto a greased baking tray. Bake for 30 -35 minutes until the éclairs are golden brown take them out and allow to cool
To assemble:
Place a thin piping nozzle into a piping bag and pierce a hole in the bottom of the éclairs.
Pipe in the whipped cream and top them with the chocolate
How easy is that?
FOR MORE UPDATES VISIT :
http://www.hairyplugmonster.com
http://www.hpmmedialtd.com
buy on line at :
http://www.hpmmedialtd.com/our-bookspurchase.html
Posted by Kul Cuthbert
