Eclairs

Recipe

Ingredients
Puff:
80g water
100g milk
110g unsalted butter
1/4tsp salt
120g plain flour
3 eggs (about 195g)

Filling:
60g cooking chocolate (melted)
180g non-dairy whipping cream
1tbsp icing sugar
1tsp vanilla paste
1tbsp rum (optional)

150g coating chocolate (melted)

Step:
Cream Puff:
1. Bring milk, water, butter and salt to a boil.
2. Low fire, with a wooden spoon stir in flour in two portions.
3. Stir until it form a smooth paste and leave the side of the pan.
4. Leave aside to cool slightly.
5. Pour paste into cake mixer, gradually pour in beaten egg.
6. Make sure that the egg is well blended after each addition.
7. The batter should be smooth and shinning.
8. Pour batter into a piping bag with plain nozzle about 1cm in diameter.
9. Pipe about 6cm long dough on a greased tray.
10.Bake in a preheated oven at 200C for 20 mins till golden brown.
11.Leave puffs to cool on a wire rack.

Filling:
1. Whisk icing sugar and whipping cream till stiff peak.
2. Fold in melted chocolate, vanilla paste and rum till well blended.
3. Spoon cream into piping bag.

Assemble the cream puff:
1. Cut a slip at the side of the puffs and pipe in chocolate cream.
2. Chill in the fridge for the cream to set.
3. Dip puffs into melted coating chocolate and leave it to set or chill in the fridge.

Cheese Puff

Recipe from Lily's Wai Sek Hong blog, Cheese Puff.

Eclair

Recipe

Ingredients
Cream Puff
40g water
40g milk
60g butter
1/8tsp salt
60g plain flour
2 eggs (beaten)

Filling
90g cooking chocolate
30g butter
80g instant custard
220g milk

Step:
Cream Puff:
1. Bring milk, water, butter and salt to a boil.
2. Low fire, use a wooden spoon and stir in the flour in two portions.
3. Stir until it form a smooth paste. (Remove pan from fire every now and then to prevent paste from burning.)
4. Leave aside to cool.
5. Use a wooden spoon and beat in the egg in three portions.
6. Make sure that the egg is well blended after each addition.
7. The batter should be smooth and shinning.
8. Put the batter into a piping bag with star nozzle (Wilton 1E).
9. Pipe a long strip about 6cm long on a greased tray.
10.Bake in a preheated oven 200C for 20-25 mins till golden brown.
11.Leave the puffs to cool on a wire rack.

Filling:
1. Melt the butter and chocolate over a simmering hot water.
2. Pour the milk into the custard powder and stir at once until smooth.
3. Stir in the melted chocolate until smooth.
4. If you find that the custard is too thick, add some milk and stir till smooth.

Assemble the cream puff:
1. Cut a slip at the side of the puff and pipe in the chocolate custard.
2. Drizzle some melted chocolate on the cream puff and serve.