Chocolate Eclairs Past Custard Cream

Bite into these crisp eclairs gone flourishing custard cream inside and a drizzle of dark chocolate on the subject of with reference to height to experience the ultimate in dessert decadence.

The ingredient of Chocolate Eclairs Past Custard Cream

• 60ml 1 4 cup milk
• 60ml 1 4 cup water
• 50g butter chopped
• 75g 1 2 cup plain flour
• 2 eggs lightly whisked
• 100g dark chocolate melts melted
• 2 tbsp custard powder
• 2 tbsp caster sugar
• 250ml 1 cup milk
• 300ml thickened cream

The Instruction of chocolate eclairs past custard cream

• preheat oven to 220u00b0c line a baking tray past non stick baking paper place the milk water and butter in a medium non stick saucepan on top of higher than medium heat cook stirring for 5 minutes or until the butter melts and the mix comes to the boil separate from heat see tip 1 accumulate the flour and use a wooden spoon to stir until merger forms a ball and comes away from the side of the pan see tip 2 flatten incorporation combination higher than base of pan and set aside for 10 minutes to cool slightly
• transfer join up to a medium bowl use an electric beater to gradually stress inflection in the eggs 1 at a time beating with ease after each addition until union is thick and glossy see tip 3 place a 2cm diameter plain nozzle into a clean piping bag and spoon in the mixture pipe 10 thick lines nearly 10cm long just about 4cm apart almost the lined tray bake in preheated oven for 20 minutes or until puffed and golden use a small knife to make a cut into side of each eclair and return to oven for a supplementary new 10 minutes approach oven off and leave eclairs inside to cool until required see tip 4
• meanwhile to make custard cream augment custard powder and sugar in a small saucepan greater than low heat gradually disturb in milk and cook using a wooden spoon to stir for 2 minutes or until the mixture thickens transfer to a large heatproof bowl cover the surface subsequent to plastic wrap and place in the fridge for 30 minutes to chill use an electric beater to prominence the custard until smooth amass the cream and continue beating until soft peaks form place a 2cm diameter plain nozzle into a clean piping bag and spoon in the custard cream
• use a scratchy knife to cut each eclair lengthways without barbed all the way through use your fingers to sever any soft pastry inside pipe custard cream into each eclair development the peak of each eclair evenly subsequently the melted chocolate and place in the fridge for 10 minutes or until chocolate is set

Nutritions of Chocolate Eclairs Past Custard Cream

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