Chocolate Éclairs

Step I
1/2 cup Water
1/4 cup Butter, cut into cubes
1 pinch Salt

  • Combine all ingredients in a sauce pan and bring to boil.
  • When the liquid starts boiling, remove it from the heat.

STEP II
1/2 cup Flour – sifted

  • Add all the flour into liquid in one batch.
  • Move and mix with a spoon until a smooth ball is formed.
  • Let it cool for 5 minutes.

Step III
3 Eggs

  • Add eggs into the ball one after another (add 1 egg at one time) and whisk. Keep whisking until the mixture is smooth and glossy.

STEP IV

  • Fill the mixture into a piping bag or use a spoon to put the mixture on a greased (or with a baking paper) baking tray in a round shape.
  • The recommended size is 4 inch diameter and 1.5 inch height of each éclair.
  • Bake at 200C for 25 to 30 minutes until they raised properly.

STEP V
1 – 2 cups Whipped Cream

  • Take out of the oven.
  • Slice from the center or little bit high and scoop out the dough from the center and let it cool.
  • Fill the empty dough area with whipped cream and place the second half on the top of it.

STEP VI
100 ml Chocolate – melted
Few drop – Oil

  • Mix the oil into melted chocolate.
  • Drizzle the melted chocolate over the éclairs.
  • Refrigerate for 30 minutes.

 

 

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Banana Bread II

Ingredients

3/4 cup Flour
3/4 teaspoon Baking powder
1 pinch Cinnamon powder
1/2 cup Granulated sugar
2 Eggs
1/4 cup Oil
3/4 cup Mashed ripe bananas
1/2 teaspoon Vanilla

Preparation

  • Mix all the ingredients together in a bowl for at-least 3 minutes. Make sure that sugar is dissolved, otherwise keep mixing.
  • Pour in greased baking pan.
  • Sprinkle 1 Tablespoon chopped Walnuts or mixed nuts.
  • Bake in preheated oven at 180C for 30 to 35 minutes.
  • Let cool, and take out of the pan.
  • Cut into slices for serving.

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Croquembouche

Step I
1/2 cup Water
1/4 cup Butter, cut into cubes
1 pinch Salt

  • Combine all ingredients in a sauce pan and bring to boil.
  • When the liquid starts boiling, remove it from the heat.

STEP II
1/2 cup Flour – sifted

  • Add all the flour into liquid in one batch.
  • Move and mix with a spoon until a smooth ball is formed.
  • Let it cool for 5 minutes.

Step III
3 Eggs

  • Add eggs into the ball one after another (add 1 egg at one time) and whisk. Keep whisking until the mixture is smooth and glossy.

STEP IV

  • Fill the mixture into a piping bag or use a spoon to put the mixture on a greased (or with a baking paper) baking tray in small round shape (a.k.a. profiteroles).
  • Bake at 200C for 25 to 30 minutes until they raised properly.

STEP V
1  cups Whipped Cream or mousse or custard

  • Fill the piping bag with whip cream or custard or mousse and put a thin nozzle.
  • Take out the profiteroles from the oven and let them cool.
  • Create a hole in center and fill it with mixture of your choice.

STEP V
100 ml Chocolate – melted or 100 ml caramel
Few drop – Oil
1/c up Nuts (peanuts or walnuts or mixture of both)- chopped

  • Mix the oil into melted chocolate.
  • Drizzle the melted chocolate over the éclairs and sprinkle the nuts.
  • Refrigerate for 30 minutes.