0514 May, Low Carb, Stuff I Made

9th May: Eclairs

5.50am: Omelette & cottage cheese
– 19 CS eggplants
– free egg tomato
– 25 CS eggplant
– free egg tomato
– 11 salmon sashimi
– sautéed mushroom
Joy Of Baking’s Eclairs: (Makes 6 eclairs & 3 cream puffs)
Choux Pastry:
– 33g all purpose flour
– 1/4t. granulated white sugar
– 1/8t. salt
– 28g unsalted butter, cut into pieces
– 60ml water, 1/4 cup
– 50g eggs, lightly beaten

Glaze: (optional)
– 1/2 large egg, lightly beaten

1) Preheat oven to 200°C.
2) Make template: On a piece of parchment paper draw 8.5 cm lines. Place the template under your parchment paper to use it as a guide.
3) In a bowl whisk the flour + sugar + salt.
4) Place the butter + water in a saucepan. Heat over medium high heat, bring to a boil.
5) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
6) Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (1-2 minutes).
7) Transfer the dough to your electric mixer, beat on low speed to release the steam from the dough (1 minute).
8) Once the dough is lukewarm.. Start adding the lightly beaten eggs. Continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
9) Place the dough in a pastry bag fitted with a large plain tip.
10) Pipe 6 oblongs of dough (about 2 cm wide) onto the baking sheet.
11) If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
12) Bake for 10 minutes. Reduce the oven temperature to 180°C.
13) Continue to bake for a further 20 minutes (until the shells are a nice amber color and when split, are almost dry inside.)
14) Remove from oven and place on a wire rack to cool.




Pastry Cream:
– 150ml whole milk
– 2 small egg yolks (28g)
– 25g granulated white sugar
– 10 gramsall-purpose flour
– 7.5g corn flour
– 1/2t. pure vanilla extract
(- 14g chocolate & a pinch of coffee powder)

1) Mix the sugar + egg yolks together in a heat proof bowl.
2) Whisk flour + cornstarch. Add to the egg mixture, mixing until you get a smooth paste.
3) In a saucepan, bring the milk just to a boil (just until milk starts to foam up.)
4) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
5) Pour the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly.
6) When it boils, keep whisking constantly for another 30 – 60 seconds until the pastry cream becomes thick. *NOT TOO LONG or it’d become a springy lumpy sad mess*
7) Remove from heat and stir in vanilla extract.
8) Pour the pastry cream into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
9) Cool to room temperature then refrigerate until firm (can be made up to 3 days ahead).
10) Whisk or stir before using to get rid of any lumps that may have formed.

Chocolate glaze:
– 28g semi sweet chocolate, finely chopped
– 30mlheavy “whipping” cream (cream with 35% butterfat content)
– 1/8 teaspoon pure vanilla extract

1) Heat chocolate in microwave in 30 second bursts, stirring in between until melted.
2) Add cream and stir until smooth.





Taken from: http://www.joyofbaking.com/cakes/ChocolateEclairsRecipe.html#ixzz31DYZUW7V
What I had + total:
– 2x failed joyofbaking’s c.p. (overheated, curdled and bouncy)
– 1x joyofbaking creme patisserie
– 1x browneyed baker creme patisserie

BEB Creme Patisserie:
– 100ml half-and-half
– 20g sugar
– Pinch salt
– 1 large egg yolk
– 4g cornstarch
– 11g cold butter
– 1/4t vanilla extract


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