Friday, July 4, 2014

Day 5

Kumusta! (Hello in Filipino)

How to Make Popular Ramadan Recipes

Welcome to a very late post!
Yesterday I had work and came home absolutely wrecked! I slept then woke up at around 11pm. Then instead of doing my homework which I should be doing, I made chocolate eclairs!

Its soo easy to make and I'll show you how. This recipe is from

You'll need:
  • 300ml thickened cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon caster sugar
  • 100g dark chocolate, chopped
  • 15g butter

Basic choux pastry

  • 60g butter, chopped
  • 2/3 cup plain flour
  • 3 eggs, lightly beaten


Okay so I'm gonna copy paste everything hehe :)
  1. Step 1
    Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  2. Step 2
    Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  3. Step 3
    Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  4. Step 4
    Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg (would of done this but we only had TWO eggs left! ohh the pain) until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  5. Step 5
    Spoon dough into a piping bag (Don't try to be amazing and use baking paper shaped as a cone to make up for a missing pipping bag. Just spoon it with a spoon people)  fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg. (More like splodges) 
  6. Step 6
    Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
  7. Step 7
    Using an electric mixer, beat cream, vanilla and sugar until firm peaks. Place chocolate and butter in a microwave-safe bowl. (Don't over heat this! otherwise it'll become crystallized and too sweet)  Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
  8. Step 8
    Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over eclair bases. Spread tops with chocolate mixture and place over cream. Refrigerate for 20 minutes or until chocolate has set. Serve.

My finished yummy stuff!

Doesn't look appealing but meh they were alright! I finished these at about 1am last night or early morning or whatever 1am is.

Credit to the video up the top:
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