Subj : 1/5 Whipped Cream Day - 4
To   : All
From : Dave Drum
Date : Sat Jan 04 2025 01:44 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Whipped Cream Chocolate Eclairs
Categories: Dairy, Pastry, Chocolate
     Yield: 10 Servings

     4 tb (57 g) unsalted butter
     1 ts Granulated sugar
   1/2 c  (118 mL) water
   1/2 c  (74 g) A-P flour
       sm Pinch of salt
     2 lg Eggs; room temp, beaten
   3/4 c  (177 mL)heavy whipping cream
          - cold
   1/2 ts Powdered sugar
     4 oz (115 g) 70% or 72% dark
          - chocolate, broken in pcs

 To a medium saucepan over medium heat add the butter,
 sugar and water. Stir until the butter and sugar are
 melted and bring to a boil.

 Remove from heat, while stirring vigorously with a
 wooden spoon or whisk, add the flour and salt. Continue
 stirring and cook until the mix starts to pull away from
 the sides of the pan and looks like mashed potato.
 Remove from the heat.

 Add one egg and beat the mix until the egg is
 incorporated and smooth. Repeat with the other egg until
 the mix is a shiny, smooth paste. Allow to cool slightly
 in the pan.

 Set the oven @ 400ºF/200ºC with the rack in the center
 of the oven.

 Line a large baking sheet with parchment paper. Draw 10,
 3" lines, 2 inches apart on the paper. Turn the paper
 over so the pastry is not directly on the ink.

 Spoon the cooled pastry mixture into a piping bag fitted
 with a 1/2" (13 mm) round nozzle. Pipe 3" (7 1/2 cm)
 long pastry lengths onto the baking sheet following the
 lines, about 1" (2 1/2 cm) thick.

 Bake for 20 minutes, then turn the oven temperature down
 to 375ºF/190ºC and bake for a further 5-6 minutes until
 puffed and golden brown. Times will vary depending on
 your oven.

 Remove from the oven, transfer to a cooling rack to cool
 completely.

 To a bowl, add the whipping cream (or use a stand
 mixer). Beat the whipped cream until soft peaks start to
 form. Add the powdered sugar and continue to beat until
 stiff peaks form.

 Transfer the cream to a piping bag fitted with a small
 nozzle.

 Once the pastries are cool, make 2 holes along the
 underside of the pastries. Pipe cream into each of the
 holes to fill the cavity of the pastry. Do not overfill.
 You will feel it filling up in your hand. Repeat with
 all. Alternately, you can slice the pastries lengthwise
 and sandwich the cream between the two.

 To a wide, microwave-safe glass bowl, add the chocolate.
 Microwave in 15 second increments, stirring between
 until melted. Dip the tops of the pastries into the
 melted chocolate, allowing excess to drip off and set
 them on a tray. Refrigerate to cool completely and set
 the chocolate.

 RECIPE FROM: https://culinaryginger.com

 Uncle Dirty Dave's Archives

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