Friday, 8 January 2016

Chocolate Eclairs 耶克蕾亚泡芙 (中英加图对照食谱)

Yum


A happy and blessed 2016 New Year to all my readers! 

Sharing my first bake of the year - my first attempt to bake Chocolate Eclairs. Eclair is a french word meaning lightning, rumor has it that it came about because a pastry chef would joke that this cake is so good that it is gobbled up as fast as lightning! It is a hollow, log-shaped shell of choux pastry that is filled with vanilla, chocolate, or coffee flavored pastry cream. The top of the pastry is usually dipped into a vanilla, chocolate, or coffee flavored glaze or fondant. 


I have used the following Mastrad Eclair complete kit which includes everything you need to make perfect eclairs. It comes with six colourful moulds that can be used to bake, fill and glaze the eclairs. What's more is that each mould has its own glazing design! The deco pocket helps to make fast work of filling the moulds with the choux pastry batter and filling the eclairs with custard. A recipe booklet with tips is also included in the kit. 


Left: Complete Eclairs KIt
Right: 6 Eclair moulds

The Eclair Kit Box consists of 6 moulds, 3 piping tips and 1 deco bag



Moulds with different glazing designs! 


These scrumptious eclairs are simply amazing and mouth watering that you must try! And believe me, you would gobble it down quickly, certainly living up to its french name!  



Chocolate Eclairs  
耶克蕾亚泡芙
(chinese recipe adapted from '日本烘焙名师蛋糕教课书', english recipe translated by bakingtaitai) 


Ingredients for vanilla custard 香草卡士达奶油食材: 
(enough for piping into 12 eclairs, 够挤入12个耶克蕾亚泡芙的份量)

6 egg yolks  蛋黄
140g caster sugar  细砂糖
50g cake flour  低筋面粉
500ml whole milk  鲜奶
1 vanilla bean pod  香草豆莢




Please click 'here' for step-by-step pictorial recipe of this highly recommended Creamy and Smooth Vanilla Custard in my previous post. 
点击‘’看之前强力推荐的柔顺滑腻香草卡士达奶油中英加图对照食谱。


Ingredients for making puffs 做泡芙的食材: 
(makes 12 eclairs about 13cm each, 可做12个13公分的耶克蕾亚泡芙) 

250ml water 水
115g unsalted butter 无盐奶油
1/4 tsp salt 盐
5 eggs 鸡蛋
150g cake flour 低筋面粉





Methods for making puffs 做泡芙的方法:

1. Put water, butter (cut into cubes) and salt into a pot, cook until the butter has melted and starts to boil. 

1. 将水,切成小块的奶油和盐放进锅中,开火煮至奶油溶化,沸腾。





2. Off the fire, pour in the cake flour at one go. Use a spatula to mix till the batter is shiny and sticky. On the fire again, mix carefully spreading the batter to cover the sides of the pot, heating up the batter to evaporate the water. When a sticky film forms at the bottom of the pot, transfer it to a mixing bowl. 

2. 关火,将低筋面粉一口气加入锅中,用硅胶刮刀用力搅拌至面糊呈光滑具有粘性。开火,仔细搅拌让锅的边缘都能覆盖到面糊,加热面糊,蒸发水分,锅底形成薄膜时再移至搅拌盆里。



3. In a small bowl, beat the eggs well. Add the beaten eggs into the batter gradually (DO NOT ADD ALL AT ONCE), use the spatula to mix quickly and well each time before adding more eggs. After the batter has soften, scoop up some batter with the spatula, drop the batter downwards, it should form a triangle and some batter still remain on the spatula as seen in the photo below. This is the correct texture for making choux pastry. 

3. 取一小碗,充分把鸡蛋打散。慢慢将蛋液加入面糊中 (不可以一次倒完)用硅胶刮刀搅拌均匀。每次加入要快速搅拌均匀。面糊充分变软后,用刮刀舀起,面糊呈倒三角形从刮刀前端摧落下来且有部分残留,为最佳状态。





4. Fill the piping bag with the batter, piping tip at 45 degree, pipe out each eclair about 13cm long. (If you do not have this eclair kit, just pipe directly on a baking tray laid with baking paper.) 

4. 把面糊装入挤花袋中,以45°角倾斜,挤出长13公分的条。(如果没有耶克蕾亚泡芙模,直接挤在铺有烤纸的烤盘上。)





5. Spray some water on the surface of the batter or brush a layer of egg wash on each. (this is to prevent the surface from drying when put into the oven and can affect the pastry from rising well.  ) 

5. 用喷水器,喷在挤好的面糊上或在面糊上涂上蛋液。(放入烤箱内的面糊容易干燥,会影响膨胀度,喷水或涂抹蛋液就是为了增加湿度。)





6. Bake in a preheated oven at 200 degree Celsius top/bottom heat for 20 minutes, then lower the temperature to 180 degree Celsius continue to bake for 10 minutes. Remove from oven to cool after baked. (The puff when cooled down will shrink a little, thus the cracked surface should be baked till brown then it's considered done.) 


6. 放入预热200摄氏度烤箱烘烤20分钟,之后调低至180摄氏度继续烘烤10分钟。烤好后,从烤箱取出放凉。(泡芙皮冷却后会有少许塌陷,因此烘烤时要烤到泡芙皮的裂口处上色才完成。)


My puffs has shrinked slightly when cooled, will take note to bake a little longer next time. 
我的泡芙皮冷却后有少许塌陷,下次要记得烤久一些。)  


7. After the puff has cooled down, use a small long pipping noozle to poke a hole at each side of the eclair. Pipe vanilla custard into the holes. (I am using the long piping noozle and deco pocket that came with the Mastrad eclair kit to pipe)  

7. 泡芙凉后,用小长型花嘴在左右开两个孔。挤入香草卡士达奶油。



8. Decorate the surface of the eclair as desired. You can dipped the surface into chocolate or fondant icing. Put into the fridge for 30 minutes before consuming. Serve cold. 

8. 泡芙的外皮随意装饰,可沾上溶化的巧克力或糖衣,再放入冰箱30分钟,冷却就可享用了。




Look at the little speckle of  vanilla bean seeds in the custard, so flavorful and yummy!
卡士达奶油里的黑点就是香草夹籽,又香又美味!






Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.



 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于并提供在这的相关链接,谢谢。"

© Copyright 2016 www.bakingtaitai.com

6 comments :

Nammi said...

Oh wow i love your eclair kit. Happy new year!!!

Cheryl - Bakingtaitai 烘焙太太 said...

Thanks Nammi, a blessed new year to you too!

Karen Luvswesavory said...

Hi Cheryl,
Happy & Blessed New Year to you & family too!
These Chocolate Éclairs looked very tempting.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Karen, thanks for dropping by, sorry for not visiting and blog hopping as my schedule got busier. A blessed New Year to you and family too and wishing you all the best!

Shirley Low said...

Hi, may I know where do you buy the eclair kit?

Regards
Shirley

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Shirley, you can get it online at Lazada Mastrad and Mastrad Tmall.

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