Friday, April 2, 2010
I love choux pastries. They don't make u feel sick even when u eat a lot. I don't know about you, but I don't.
Maybe if they are filled with whipping cream they will, but not with custard creams, they are much lighter.
I made these eclairs with my usual choux recipe.
And I filled them with strawberry slices and real vanilla bean custard cream. Simply divine.
Can you believe that this is my first time using the real thing??? It's so good, but it leave the custard with specks of black dust, but that's ok, cos it shows that it's the real thing.
Vanilla Custard Cream Recipe:
1 vanilla pod, splitted and seeds scraped
2 large eggs
2 Tbsp custard powder
2 Tbsp flour
1. Beat eggs with sugar until pale. Put in custard powder and flour, and mix until smooth.
2. Bring milk and vanilla seeds and pod to a boil.
3. Strain 1/3 of milk into (1) and stir.
4. Strain the balance of milk into the eggs. Stir well.
5. Return custard to saucepan and cook on low heat until it boils and no longer taste floury.
6. Put custard into a bowl and cover the custard surface with cling film.
7. Chill until use.
90gm butter (salted)
4 large eggs
Enough strawberry slices for filling
1. Sift flour to remove clumps and mix with sugar, set aside.
2. Bring water and butter to a boil on low heat.
3. When butter has fully melted, dump (1) in at one go. Stir immediately with a wooden spoon, and continue to stir until a dough is formed, and it leaves the sides of the pot.
4. Remove pot from heat and leave to cool for 5 minutes.
5. Beat in eggs one by one, making sure each egg is fully incorporated before adding the next. Beat mixture until it is smooth and glossy.
6. Pipe batter into long pieces onto non stick baking paper
7. Bake for 190/200C for 10 minutes and 170/180 for another 15 minutes.
8. Prick the eclairs to let the steam escape.
9. Cool eclairs totally before filling with strawberry slices and vanilla custard cream.