MAGIMIX Cook Expert Recipe Manual page 131

CHOCOL ATE ÉCL AIRS
: 30 min
P R E P T I M E C O O K I N G T I M E
M A K E S 8 / 1 0 É C L A I R S P R O G R A M M E
S W E E T C H O U X PA S T RY:
80g butter
200ml water
180g plain flour
10g sugar
pinch salt
3 standard eggs
C H O C O L AT E G L A Z E (see p. 304)
1 Make the sweet choux pastry (see step by step pictures on p. 24), the chocolate
pastry cream and glaze.
2 Cool the choux, and cut a small slit along the side of each one. Fit a piping bag*
with a plain nozzle; fill with pastry cream and pipe into each choux.
3 Coat* with chocolate glaze, sprinkle with hazelnuts; refrigerate the éclairs for
1 hour, or until firm.
sweet choux pastry
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2 Cut the butter into pieces and place into the metal bowl with the water and start
the EXPERT programme, 2 minutes/speed 4/90 °C. At the end of the programme,
open the lid and add the flour, sugar and salt. Close the lid, remove the cap and
restart the EXPERT programme for 3 minutes/speed 4/100 °C. Scrape down the
bowl if necessary. The dough should form a ball.
3 Restart 1 minute/speed 10 (without heating) adding the eggs, one by one, through
the opening, while it's running. Scrape down the bowl if necessary.
4 Put the dough into a piping bag*. Pipe fingers of dough on a lined* baking tray.
Bake for 30 minutes (without opening the oven) until golden. If necessary, continue
baking.
chocolate pastry cream
Place the milk in the metal bowl, and add the remaining ingredients. Remove the
cap and run the EXPERT programme for 12 minutes/speed 4/95 °C (14 minutes
if the milk is cold). Mix for 30 seconds/speed 15. Refrigerate for 2 hours.
260
: 45 min : 3 h 30
R E S T I N G T I M E
:
C H O C O L AT E PA S T RY C R E A M :
300ml milk at room temperature
100g dark chocolate
30g plain flour
12g cornflour
2 eggs + 2 yolks
50g sugar
2 tbsp vanilla sugar