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Kneaders Eclairs


ECLAIRS
Kneaders Bakery & Cafe Restaurant Recipe

Choux:
1/2 cup unsalted butter
1 cup all purpose flour
1 teaspoon sugar 
5 large eggs or 1 liquid cup
1/2 teaspoon salt 
1 cup water

Preheat oven to 425 degrees Combine the water, butter, sugar, salt in a medium sauce pan over medium high heat. Bring to a boil and immediately remove from heat. Stir in the flour. Incorporate and return to heat. Stir constantly for 4 minutes or until mixture pulls away from the sides and forms a film on the bottom of the pan. 

Transfer to a mixing bowl with paddle attachment. Mix on low speed for 2 minutes, and slightly cooled. Add the eggs slowly in four equal parts. Allowing to incorporate after each part. Add next part and repeat. The batter will be smooth and shiny. Immediately pipe with a pastry bag, no tip. Decrease oven to 350 and bake for 25 to 30 minutes until golden brown. Turn the off oven, prop door open and allow to dry. 15 to 20 minutes.

Filling:
1 large box vanilla pudding
Make as directed and allow to cool,

1 cup Cool Whip
Fold above ingredients together in a medium mixing bowl. Refrigerate.

Chocolate Ganache:
1/2 cup heavy cream
4 ounces semi sweet baking chocolate

Chop the chocolate into small pieces and put in small bowl and set aside. Heat the cream slowly in a small saucepan until warm to the touch. Pour the cream over chocolate.  Let stand until the chocolate is melted. Stir until smooth.

To Assemble: Break any walls inside of choux with a wooden skewer. Fill the baked choux with pudding mixture using a pastry bag and tip 230. Dip the top half of the eclair into the chocolate ganache. Set on top of a wire rack to dry. Serve immediately.

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