100 New Sainsbury's Recipes (UK)

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Recipe Archive this week. There are now 1000 recipes in this archive

from the UK supermarket giant in both Mastercook and Mealmaster formats.

 

793 new recipes have been added to The Uk Recipe Archive this week, from

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* Exported from MasterCook *

 

Chocolate Caramel Eclairs

 

Recipe By :

Serving Size : 1 Preparation Time :0:40

Categories : Sainsbury10

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE CHOUX PASTRY***

250 milliliters water -- (8 floz)

75 grams unsalted butter -- (3oz)

1 pinch salt

150 grams strong plain flour -- sifted (5oz)

4 medium sized eggs

***FOR THE PASTRY CREAM***

100 grams caster sugar -- (3 1/2oz)

500 milliliters milk -- (18 floz)

4 medium size egg yolks

50 grams cornflour -- (2oz)

1 284 millilit whipping cream -- (10 floz)

100 grams Deluxe Belgium dark chocolate -- (3 1/2floz)

1/2 teaspoon sunflower oil

25 grams Deluxe Belgium white chocolate -- (1oz)

 

Preheat the oven to 200 C, 400 F, Gas Mark 6.

 

Place the water and butter into a saucepan and bring to the boil.

 

Remove the pan from the heat and add in the flour,return to the heat and

beat with a spoon until the mixture is clear and comes away from the

side of the pan.

 

Spoon the mixture into a mixer bowl and beat on a low speed to cool the

mixture slightly for approximately 4 minutes.

 

Gradually add the eggs one at a time, beat well between each addition.

 

On a greased proof paper lined oven tray pipe the choux paste (using a

piping nozzle 1cm ( 1/2 inch) in diameter) into 5cm (2 1/2 inches)

lengths.

 

Place the tray in the oven and bake the eclairs for 15-20 minutes until

golden brown.

 

Cool on a wire rack.

 

For the pastry cream; place the sugar into a saucepan over a moderate

heat, stir gently from time to time. When the sugar becomes a dark

brown colour pour on the milk and bring to the boil.

 

Separate the eggs, place the yolks and the cornflour in a bowl and mix.

Pour some of the boiled milk onto the eggs and then return it to the

pan.

 

Cook until it thickens, stirring continuously, this takes 3-4 minutes.

 

When it has thickened pour it through a sieve, cover the surface with

clingfilm and allow to cool. Refrigerate until cold.

 

Whip the cream and add it to the chilled pastry cream.

 

Melt the two chocolates separately. Mix 1 teaspoon of oil with the dark

chocolate.

 

To assemble the eclairs - Using a small sharp knife make 2 small round

holes on the underside of the eclair 1. 5cm (3/4 inch) from each end.

 

Put the caramel pastry cream into a piping bag with a 1/2cm ( 1/4 inch)

plain nozzle and fill the eclairs replace them on to the wire rack.

 

Dip each filled eclair into the dark chocolate and return them to the

wire rack.

 

Drizzle the melted white chocolate across the eclairs.

 

Converted by MC_Buster.

 

 

 

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NOTES : Traditional eclairs with a caramel flavour.

--

Alan Hewitt