• 7/21 Lamington Day - 3

    From Dave Drum@1:3634/12 to All on Tue Jul 20 16:59:00 2021
    July 21st: World Lamington Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lamington Eclairs
    Categories: Cakes, Dairy, Chocolate
    Yield: 14 servings

    MMMMM------------------------CHOUX PASTRY-----------------------------
    75 g Butter; rough chopped in
    - cubes
    185 ml Water
    110 g Plain flour
    3 lg Eggs

    MMMMM--------------------VANILLA PASTRY CREAM-------------------------
    3 Egg yolks
    75 g Caster sugar
    35 g Plain flour
    250 ml Milk
    160 ml Thickened cream
    1 Vanilla bean; seeds scraped

    MMMMM----------------------CHOCOLATE GLAZE---------------------------
    125 g Dark chocolate
    40 g Butter
    1/4 Shredded coconut

    To make the choux pastry, preheat oven to 220ºC/420ºF
    and line 2 trays with baking paper.

    Place the butter and the water in a saucepan over
    medium-high heat. When the butter has melted add the
    flour and beat continuously until mixture is thick and
    smooth and pulls away from sides of pan in a ball (
    roughly 1 minute). Remove from heat and place in the
    bowl of a stand mixer and allow to cool for 5 to 10
    minutes.

    Fit the mixer with a paddle attachment and beat. The
    mixture will look like it’s falling apart, but don’t
    fret, it will come back together when you add the eggs.
    Add the eggs, one at a time, and beat for 2 minutes, or
    until fully incorporated before adding the next egg. At
    the end you should have a relatively thick, but
    pipe-able dough. If the mixture is runny or sloppy keep
    beating.

    Spoon the choux into a piping bag fitted with a 12mm
    plain nozzle and pipe into 10cm lengths onto the
    prepared baking trays, leaving about 2cm in between each
    one. Bake for 10 minutes, reduce heat to 180ºC/360ºF,
    prick bases with a skewer and bake until golden and dry
    ( about 20 minutes). Place on a wire rack to cool.

    To make the vanilla custard cream filling, whisk the egg
    yolks, sugar and flour in a bowl until combined. Place
    the milk in small saucepan over a medium high heat and
    bring to just below boiling point. Remove the saucepan
    from the heat and reduce the heat to low. Gradually
    whisk hot milk into the egg yolk mixture until combined
    before returning the mixture to the saucepan. Cook,
    whisking constantly, over medium heat until thickened
    and the mixture resembles a thick custard. Strain
    through a fine mesh sieve into a bowl and cover with
    plastic wrap to prevent skin forming and refrigerate
    until cold. Whisk the cream and vanilla seeds with
    electric mixer until peaks form. Fold the cream into the
    cold custard and spoon into a piping bag.

    For the chocolate glaze melt the chocolate and butter in
    a small bowl over a pan of barely simmering water and
    stir until smooth. Cut each eclair in half and spread
    the top half of each eclair with chocolate mixture,
    sprinkle with coconut and allow to set. Just before
    serving, pipe the custard cream filling into bases and
    replace chocolate tops.

    RECIPE FROM: https://www.deliciouseveryday.com

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