HOW TO MAKE CHOCOLATE ECLAIRS | divinely cooked | homemade
Preparation time 40 mins.
Ingredients for 12 eclairs:
- Flour 65 g
- Water 120 ml
- Butter 55 g
- Sugar 1 tbs
- Pinch of salt
Method:
Mix butter and water and meanwhile mix flour with sugar and salt apart.
When the mix comes to a boil, remove the saucepan from the heat and add ALL OF THE SIFTED FLOUR in one go. Stir to bring it together and form a dough. Make sure there are no lumps in your dough, and then return the saucepan to the stove and cook the dough for about 2-3 minutes while mixing vigorously. This is important because you want the excess water to evaporate. You’ll know it’s done, when there’s a film of dough forming at the bottom of your saucepan. Plus, if you stick a spoon in the dough, it should stay upright.
Allow the dough to cool down in a large bowl. Then add the eggs a little at a time, until your dough just starts to get a glossy sheen. This means you may end up using all the eggs, or only a portion of it. As you mix in the eggs at the beginning, the dough will be a slimy mess, but as you incorporate more eggs, it’ll become smoother, and runnier, and start to get a sheen. Stop adding eggs as soon as the dough reaches this point where it gets a sheen (or looks a little glossy), and isn’t too runny.
When the pastry dough is ready, transfer it into a large pastry bag. If it’s easier, you can cut a 4-5 inch piece of cardboard or a wooden skewer and use that as a guide to pipe eclairs of equal length.
Pipe 4-5 inch long choux pastry cases on the prepared baking tray leaving 2 inches of space between each. Egg wash.
Bake in a preheated oven for 25-30 minutes, until turned light brown in color. The eclairs should have formed a brown crust by this point. This is important, because if you prick them before the crust has formed will collapse.
Close the oven door and bake for a further 5-10 minutes until the cases have turned darker brown in color (but not burnt!). Remove from the oven and prick the other end of your choux cases, and let them cool down completely in a draft free area.
When the eclairs have cooled down, they are ready to be filled with your choice of filling. I typically use chocolate pastry cream.
Good luck looks difficult but it’s easy. Subscribe and let me know what you think below in comments.
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Chocolate Cake with Snickers
Chocolate cake layered with buttercream, snickers, and chocolate sauce. By Me
Healthiest Version Decadent Hot Chocolate Recipe (Low fat, plant-based, raw, vegan, 80-10-10)
Healthiest version Decadent Hot Chocolate Recipe (Low fat, plant-based, raw, vegan, 80-10-10)
RECIPE:
1 very ripe banana
1/4 cup dates, soaked in hot water (about 8 small or 3 medjool)
2 tsp carob powder (or mix with unsweetened cacao powder)
1 cup coconut water
Blend until smooth and warm/hot. If bananas and coconut are room temperature, it will warm up faster. You can also gently warm on stove top without bringing higher than 120F if you want to keep it raw.
For a more decadent version (which is so DELICIOUS), add coconut whipped cream (which is 1 can of full fat coconut cream in fridge overnight) or for a raw version, use the meat of a young coconut.
I hope that you guys enjoy!!
This recipe is perfect for cold days or snow days or to keep in our list of healthy holiday treats so that you can stay healthy or get healthier this Holiday season..
If this is the case, the Holiday Bliss program is for you!
For more info, visit
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✔ Trovi la ricetta stampabile qui⬇⬇⬇:
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In honor of my hubby’s birthday today, I present the most decadent cake of all — our family’s all-time favorite, German Chocolate Cake!!! Rich, ultra-moist and tender chocolate cake between layers of the thickest, toffee-scented Coconut-Pecan frosting. ???????? I must have made this 100 times in my life, and I will be sharing our family’s secret ingredient to guarantee you the richest chocolate cake every single time AND the technique you need to get the silkiest frosting made from caramelizing condensed milk, butter and egg yolks…so basically, you need to watch! Get ready for a little slice of heaven…????????
German Chocolate Cake
Ingredients:
Butter, for greasing the pans
1 ¾ cups all -purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
¾ cups good cocoa powder
1 bag of chocolate pudding mix
1 ½ cup buttermilk, shaken
½ cup avocado oil
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
1 ½ cup boiled water
Coconut Pecan Icing:
2 sticks (1 cup) unsalted butter
2 (14-oz) cans condensed milk
2 tsp vanilla extract
½ tsp iodized salt
6 egg yolks
8 oz pecans, chopped
14 oz sweetened shredded coconut
Instructions:
•Preheat the oven to 350F. Butter two 8 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans.
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