You guys are in for a treat today! HEHEHE! Happy Ahmad had a lot of fun with this challenge. Especially with the photography too! I'm getting much better with lighting and whatnot and as you shall see, the pictures in this episode of The Daring Baker are probably the best I've done so far. This time around I'll not try to talk to much and let the pictures do the narration.
Anyway, time for obligatory background check, eclairs are basically choux pastry (read: shoo pastry) filled with a filling, in this case chocolate pastry cream, and optionally topped with chocolate glaze. Choux pastry is so easy to make, and its so amazing too since it puffs up insanely much using only its own steam (no baking powder! GASP.) Pate a choux, as it is also called, can go from this ...
... with only heat! Brilliant isn't it!? ^_^;;
Ahem. Moving along.
Stir continuously until it reaches a boil. Supposedly a "rolling boil" but I have no idea what that means. *Shrug*. Do you like my cool nifty whisk gadget? IKEA!
On the side, break some eggs and steal their yolks.
Throw some cornflour over them to stop their complaining.
Oooo! Pretty close up shot!
... slightly disturbing.
Whisk the egg yolks, and add them to the milk ...
... whisking continuously until ...
... it becomes thick and creamy-licious. Mmmm!
Melt your dark chocolate and pour it in (with one hand and camera in the other hand. Haha. My camera ended up so sticky by the end of this.)
Stir, then add soft butter...
Stir stir stir somemore and then you get the most delicious chocolate cream filling EVER. It's SO GOOD. I kept eating it with a spoon even though I hadn't even made my eclairs yet! Haha.
Be sure to chill. It's way tastier cold. Well, I think anyway.
Now for Step TWO!
Making Your Choux Pastry:
Melt your butter in your milky-water as quickly as possible to avoid water loss. Once I even melted my butter in the microwave and poured it in the milky-water. It was a good idea I think.
Then add your flour ALL at ONCE in one great floury flourish!
Stir over low heat until it gathers into a ball and unsticks from the sides. This little guy needs a bit more drying. Not quite together yet.
Baking Your Shells:
Damn top heating element. Keeps burning all my crap! Never fear happy people, I bought a new oven and it's coming soon! Weee! The top heating element actually made the things crispier, which I really liked.
I cut them in half and glazed their tops.
And last but not least...
I love how this looks. But even more, the taste is amazing.
I tried my hand at desert plating. Looked cute, but I think I'm not quite there yet.
I've been dying to try my hand at making a Paris Brest since forever and I thought this was the perfect opportunity. Lots of leftoever choux! What to do!? That rhymed. By the way.
*Phew*. That was fun. Now I have to go wash the damn dishes. My silly FAT family keeps eating all my food and never helps me clean up!