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home > recipes > dessert > chocolate caramel eclairs
from UK Chocolate Caramel Eclairs This is 1 of 100 new recipes added to the Sainsbury's archive at The UK Recipe Archive this week. There are now 1000 recipes in this archive from the UK supermarket giant in both Mastercook and Mealmaster formats. 793 new recipes have been added to The Uk Recipe Archive this week, from the best of the UK and USA. Over 16,500 recipes now on-line! Go take a look! - http://recipes.reedsweb.net/ * Exported from MasterCook * Chocolate Caramel Eclairs Recipe By : Serving Size : 1 Preparation Time :0:40 Categories : Sainsbury10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE CHOUX PASTRY*** 250 milliliters water -- (8 floz) 75 grams unsalted butter -- (3oz) 1 pinch salt 150 grams strong plain flour -- sifted (5oz) 4 medium sized eggs ***FOR THE PASTRY CREAM*** 100 grams caster sugar -- (3 1/2oz) 500 milliliters milk -- (18 floz) 4 medium size egg yolks 50 grams cornflour -- (2oz) 1 284 millilit whipping cream -- (10 floz) 100 grams Deluxe Belgium dark chocolate -- (3 1/2floz) 1/2 teaspoon sunflower oil 25 grams Deluxe Belgium white chocolate -- (1oz) Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the water and butter into a saucepan and bring to the boil. Remove the pan from the heat and add in the flour,return to the heat and beat with a spoon until the mixture is clear and comes away from the side of the pan. Spoon the mixture into a mixer bowl and beat on a low speed to cool the mixture slightly for approximately 4 minutes. Gradually add the eggs one at a time, beat well between each addition. On a greased proof paper lined oven tray pipe the choux paste (using a piping nozzle 1cm ( 1/2 inch) in diameter) into 5cm (2 1/2 inches) lengths. Place the tray in the oven and bake the eclairs for 15-20 minutes until golden brown. Cool on a wire rack. For the pastry cream; place the sugar into a saucepan over a moderate heat, stir gently from time to time. When the sugar becomes a dark brown colour pour on the milk and bring to the boil. Separate the eggs, place the yolks and the cornflour in a bowl and mix. Pour some of the boiled milk onto the eggs and then return it to the pan. Cook until it thickens, stirring continuously, this takes 3-4 minutes. When it has thickened pour it through a sieve, cover the surface with clingfilm and allow to cool. Refrigerate until cold. Whip the cream and add it to the chilled pastry cream. Melt the two chocolates separately. Mix 1 teaspoon of oil with the dark chocolate. To assemble the eclairs - Using a small sharp knife make 2 small round holes on the underside of the eclair 1. 5cm (3/4 inch) from each end. Put the caramel pastry cream into a piping bag with a 1/2cm ( 1/4 inch) plain nozzle and fill the eclairs replace them on to the wire rack. Dip each filled eclair into the dark chocolate and return them to the wire rack. Drizzle the melted white chocolate across the eclairs. Converted by MC_Buster. NOTES : Traditional eclairs with a caramel flavour. -- Alan Hewitt

Chocolate Caramel Eclairs


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keyword: chocolate
keyword: caramel
keyword: eclairs
recipes for dessert
recipes by alan
Email Address:
(posted March 22, 1999)

from UK

Chocolate Caramel Eclairs



This is 1 of 100 new recipes added to the Sainsbury's archive at The UK
Recipe Archive this week. There are now 1000 recipes in this archive
from the UK supermarket giant in both Mastercook and Mealmaster
formats.

793 new recipes have been added to The Uk Recipe Archive this week,
from
the best of the UK and USA. Over 16,500 recipes now on-
line!

Go take a look! - http://recipes.reedsweb.net/

* Exported from MasterCook *

Chocolate
Caramel Eclairs

Recipe By :
Serving Size : 1 Preparation Time :0:40
Categories : Sainsbury10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE
CHOUX
PASTRY***
250 milliliters water -- (8 floz)
75 grams
unsalted
butter -- (3oz)
1
pinch salt
150 grams
strong plain flour -- sifted (5oz)
4 medium sized
eggs
***FOR THE
PASTRY CREAM***
100 grams caster
sugar -- (3 1/2oz)
500 milliliters
milk -- (18 floz)
4 medium size
egg yolks
50 grams cornflour -- (2oz)
1 284 millilit
whipping
cream -- (10 floz)
100 grams Deluxe Belgium dark
chocolate -- (3 1/2floz)
1/2 teaspoon sunflower oil
25 grams Deluxe Belgium
white
chocolate -- (1oz)

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the water and
butter into a saucepan and bring to the boil.

Remove the
pan from the heat and add in the flour,return to the heat
and
beat with a spoon until the mixture is clear and comes away from the
side of the
pan.

Spoon the mixture into a
mixer bowl and beat on a low speed to cool the

mixture slightly for approximately 4 minutes.

Gradually add the
eggs one at a time, beat well between each addition.

On a greased
proof paper lined oven tray pipe the choux paste (using a
piping nozzle 1cm ( 1/2 inch) in diameter) into 5cm (2 1/2 inches)
lengths.

Place the tray in the oven and
bake the eclairs for 15-20 minutes until

golden
brown.

Cool on a wire rack.

For the
pastry cream; place the sugar into a saucepan over a moderate
heat, stir gently from time to time. When the
sugar becomes a dark
brown colour pour on the milk and bring to the boil.

Separate the
eggs, place the yolks and the cornflour in a bowl and mix.

Pour some of the boiled
milk onto the
eggs and then return it to the
pan.

Cook until it thickens, stirring continuously, this takes 3-4 minutes.

When it has thickened pour it through a
sieve, cover the surface with
clingfilm and allow to cool. Refrigerate until cold.

Whip the cream and add it to the chilled
pastry cream.

Melt the two chocolates separately. Mix 1 teaspoon of oil with the
dark
chocolate.

To assemble the eclairs - Using a small
sharp knife make 2 small round
holes on the underside of the eclair 1. 5cm (3/4 inch) from each end.

Put the
caramel pastry cream into a piping bag with a 1/2cm ( 1/4 inch)

plain nozzle and fill the eclairs replace them on to the wire rack.

Dip each filled eclair into the dark
chocolate and return them to the
wire rack.

Drizzle the melted white
chocolate across the eclairs.

Converted by MC_Buster.

NOTES : Traditional eclairs with a
caramel flavour.
--
Alan Hewitt



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