Thursday, April 21, 2011

Whipped Cream Eclairs

   Not as intimidating as it looks!!!I use the same pastry dough as I did for the cream puff wreath I made in February,add some whipped cream,and a little chocolate on top,and there you have it!
 Pastry Recipe:
1 stick of unsalted butter
1 c. milk
pinch of salt
1 c. flour
4 eggs
   In a saucepan,bring the butter,salt and milk to a simmer,just until the butter melts.Add the flour and stir with a wooden spoon until the dough pulls away from the sides and forms into a ball.Remove from the heat and stir in the eggs,one at a time.Put the batter into a pastry bag with a round tip.Pipe long "sticks" of dough onto a parchment lined baking sheet.Bake at 425 degrees until golden.Remove from the oven and gently prick the bottom of each one to let out the steam.Let cool.

Whipped Cream:
1 half pint of heavy cream
1 tsp. sugar
1/2 tsp. vanilla
   Beat all of the ingredients together until stiff peaks form.Use as a filling for the eclairs.Cream can be spooned onto the eclair,or piped through a pastry bag using a star tip,as I have done.

Chocolate Glaze:
1 c. powdered sugar
1 tsp. lemon juice
2 tsp. light corn syrup
1 tsp. cocoa powder
1 tbsp. water
   In a bowl combine the powdered sugar,lemon juice,corn syrup and water.Add the cocoa.If mixture is too thick,add a few more drops of water,until you reach the desired spreading consistency.Be careful not to add too much water at once,or the icing will be too thin.
*** Pastry can be frozen after cooling,making it easier to prepare in advance.
***Eclairs can also be filled with chocolate pudding,vanilla pudding,or even ice-cream!
***Add a little chocolate syrup to your whipped cream for chocolate cream!

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