Eclairs

Hey Everyone,

I made eclairs like a week ago and my family totally loved them especially my sister she ate most of my bite-sized eclairs.

Eclairs are the ultimate thing to make. I first had eclairs in a wedding the small bite-sized ones. When I saw them on the platter the eclairs looked like they were hard but the moment I popped it in my mouth it felt like I have been put into Food Heaven I mean it literally.

Bursting the flavours of bittersweet chocolate and perfectly balanced with the sweetness of the cream filling.

Ahhh and the choux pastry was amazing they are just so soft, light weighted and melted in my mouth.

Then I decided why not make these at home it can't be that difficult.
So I got the recipe and I was good to go.

Eclairs may look very difficult and complicated to make but honestly you will make them easily even if your not a pro.

Eclairs consist of three main parts first comes the choux pastry which consists of (eggs, butter, water, flour). The second is the cream filling and third is the chocolate ganache topping.

They are absolutely divine and are perfect to impress your guests and make any meal special and definitely worth a try.

The ingredients are as follows:

FOR THE CHOUX PASTRY:

Butter 100 g

Water 1 cup

Salt     1/4 tsp

All-purpose flour  1 cup

Eggs   4

FOR THE FILLING:

Cream  300 ml

Icing Sugar  1 cup sifted

Vanilla Essence 1 tbsp

FOR THE CHOCOLATE GANACHE:

Dark chocolate  60 g

Butter 2 tbsp

METHOD:

FOR THE CHOUX PASTRY:

Preheat the oven at 200 degrees. 

In a medium saucepan, melt the butter in the water on the stove. When the butter completely melts let it come to a boil and the add the salt and flour and stir until a sticky ball is formed. Then take it off the heat and beat in the eggs one by one until a smooth thick batter is formed.

Transfer the batter into a piping bag and pipe out 4 inch fingers onto the prepared baking sheet.

And bake for 20-25 minutes or until  its goldens brown and bigger in size. They should be light in weight when you lift it and should have a hollow inside just like the image below.

Take it out of the oven and let it cool.

FOR THE FILLING:

Usually the filling for eclairs is a classic vanilla custard but instead I used whipped cream for the filling.

For the filling make sure your beater attachment, the bowl and the cream itself is really chilled or it won't be whipped properly.

So beat the chilled cream until it forms soft peaks then gradually start adding the sifted icing sugar and vanilla essence until it forms stiff peaks when the beater attachment is raised.

FOR THE CHOCOLATE GANACHE:

For the ganache melt the chocolate and butter together in a double boiler until they form a uniform mixture and has a shiny appearance. Set aside.

Note: Make sure you use really good quality dark chocolate or you won't get the same results.

ASSEMBLING:

Fill the piping bag with the cream filling. And make small hole at the back of the eclairs and insert the pastry bag in the hole and fill it with the filling or you can also split the eclairs vertically in half. Spread the filling between the halves and place the halves together. 

Repeat this method with all the eclairs and at the end drizzle the chocolate ganache on top of the eclairs.

Chill until its ready to serve!

Chocolate Truffles

I made these a week ago and it was worth a try!
Truffles are the most divine and delicious candies. Delicate and pure, they melt in your mouth and leave you and your guest speechless! And they are easy and most simplest to make. But you have to make sure that you use Good high quality chocolate and cocoa.


Ingredients:
Dark chocolate 8.8 oz/250 g
Cream 165 ml/5.8 oz
Butter 1.2 oz
Water 2 tbsp
High quality cocoa powder 1 and a 1/2 cup


Method:
In a bowl take 2 tbsp water and add chopped chocolate and melt it in a double boiler till 8 minutes, it shouldn't be dull in colour. Add cream mix gently with heat on. Once mixed remove from heat and let it cool. Now add butter to ganache put the mixture back in double boiler. After few minutes remove from heat, put the ganache in a bowl and refrigerate it for 8 hours.
After 8 hours this mixture hardens. Using two spoons form even and round balls and roll them in cocoa powder. Refrigerate for another 1 hour.
ENJOY!

Moist Chocolate Cake

Hey everyone,

Have been busy these days with my studies but not to worry I have a new recipe of Chocolate Cake and this cake to absolutely the one to die for. I am not exaggerating I mean it. 

It is just heavenly absolutely light, soft and spongy.

When I sliced the cake it came out to be so soft, moist and fudgy. 
And the best part is when you pour the rich, creamy chocolate ganache on top and it runs in all directions. 

Yumm! :)

The final mixture of the cake before its kept in the oven is very thin and runny nothing to worry about and it takes plenty of time to bake my cake batter took fifty minutes the time varies depending on the different oven.


Ingredients:
flour 1-3/4 cup
baking powder 1-1/2 tsp 
eggs 2
Hot boiling water 1 cup
Oil  1/2 cup
Milk 1 cup
Cocoa Powder 3/4 cup
Salt   a pinch
Castor Sugar  2 cups
Baking Soda  1-1/2 tsp


Method:
Preheat oven to 180 degrees.
Stir together sugar, salt, flour, cocoa, baking powder and baking soda.
Add eggs, milk, oil and vanilla beat on high speed for two minutes.
Stir in boiling water. Don't worry the mixture will be runny.
Pour in prepared greased pans and bake for 45 minutes. (Personally it took my cake 50 minutes to bake)
when the skewer comes out clean and the cake is firm to touch the the cake is baked.


Icing:
I keep my icing quite simple so here are the ingredients:
Tetra pack cream    1/2 cup
cooking chocolate    50 g
Icing sugar sifted      1/4 cup


Combine chocolate and cream on a double boiler and let the chocolate melt and get incorporated in the cream. When done take out the bowl and let it cool.
Then add in the icing sugar.


When the cake is cooled slice it in the middle and sandwich the cake with the icing and cover the entire cake with it.....
Or
Just pour it on top! 

Its now ready to serve...

Donuts

Long time i have been busy with lots of stuff first I got over with exams and now half of my vacations went by just like this but any how i got admission at Agha Khan College where I always wanted to go. And from next week I'll be taking baking classes so really looking forward to that.

But I still have a recipe to share with you guys so here it is: 

Ingredients:

Milk                        1/2 cup

Yeast                       1 and a 1/2 tbsp

Butter                      1/3 cup

Castor sugar            3 tbsp

Egg                         1

Flour                       1 cup

Baking powder        1 tsp

Salt                          1/2 tsp

Method:

Mix yeast in warm milk and set aside for five minutes.

Beat the butter and sugar until pale then add the egg and baet for another 20 seconds.

Add in the flour, baking powder. salt and the yeast mixture and knead into a dough.

Keep it in a warm place for an hour till its double the size.

Then roll the dough in 1/4 inch thick and cut donuts by using 2 cookie cutters, large to cut the donut circle and small to cut the centre. Place donuts in a large tray, cover and let it sit for another 3o minutes.

Heat oil in a deep pan and fry the donuts until golden brown.Let them cool.

CHOCOLATE ICING:

Ingredients:

Cream                      2 tbsp

Cooking Chocolate   1 cup

Cocoa Powder         1 tbsp

 Melt the chocolate in the double boiler along with the cream.

When its melted stir in the cocoa powder and let it cool so that it comes to the right consistency to ice the donuts.

When cooled dip one sid of the donuts in the chocolate mixture, this will also set in a few minutes.

Now you donuts are ready to serve!