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
Uncle Dirty Dave's Archives
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... A day without potatoes is like, well, any other day
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