The Recipe
Chocolate Covered Eclairs
COOK TIME : 29 minutesPREP TIME : 25 minutes
From Food.com
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Ingredients
DESCRIPTION
This twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate ganache. Once mastered, this pastry is a gem to work with.
INGREDIENTS
- 1/2 cup water
- 1/2 cup milk
- 1 pinch salt
- 1 tablespoon sugar
- 5 tablespoons butter
- 1 cup flour
- 2 tablespoons flour
- 4 eggs
DIRECTIONS
NUTRITION
Calories | 179 | 9% | |
Cholesterol | 114 | 38% | |
Carbohydrates | 16 | 6% | |
Fat | 10 | 13% | |
Protein | 6 | 11% |
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published on Sep 28th 2012
by Naturally Ella
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