Mini éclairs with vanilla custard dipped in chocolate ganache

5 May

img_6219

We had a little potluck gathering at Fi’s and Jesse’s this weekend. It felt like such a long time since we last saw that lot so it was really nice to catch up with everyone.

Potlucks are always fun because nobody knows what everyone else is bringing. For all you know everyone could end up bringing a dessert but it rarely happens like that. At this potluck, there was a curry theme going on. There were curry puffs (which I made), deep fried potato koftas with a yoghurt dipping sauce (that Andy made) and this curry with 4 evils (i.e lard, cheese, coconut cream and I forget what the last evil was) that Gordo made. I figured it was probably better to forget about all the heart cloggin’ goodness because the curry tasted fantastic.

Curry puffs are a popular snack in Singapore and I thought I might attempt to make these since I have gained some pastry skills from school. The curry puffs took me all Saturday afternoon to make. I was really surprised at how delicate the pastry was. It’s like making puff pastry but this took more time and patience. You kindda need to get the layers right to get the overall flaky texture.

img_6231

I also made a batch of choux pastry which I turned into these mini chocolate éclairs and piped them with fresh vanilla custard. The potluck was a nice way to spend the Sunday afternoon – eating good food and catching up with old friends.

img_6221

Recipe for the mini éclairs:

  • 1 batch of choux pastry – piped into little round profiteroles
  • Vanilla custard
  • Chocolate Ganache

Choux pastry: Refer to entry on April 25 2009 – Choux puffs filled with Rich Dark Chocolate and Rum Mousse

Ingredients for Vanilla custard:

  • 500 ml Milk
  • Seeds from 1 Vanilla bean
  • 50 grams Sugar (Sugar A)
  • 6 Egg yolks
  • 50 grams Sugar (Sugar B)
  • 25 grams plain flour
  • 25 grams corn flour

Method for Vanilla custard:

  1. Whisk the egg yolk and sugar B together with a hand whisk till just combined (do not overmix).
  2. Add sifted plain flour and corn flour to the egg mixture and mix together.
  3. In a saucepan, bring the milk, seeds from the vanilla bean and sugar A to a boil.
  4. Pour half of the milk contents into the egg mixture and stir.
  5. Pour the egg mixture back into the saucepan and place it back on the heat (Low heat) while stirring constantly.
  6. Remove from heat when the mixture thickens.
  7. Put the mixture through a sieve.
  8. Set aside to cool down.

Ingredients for the chocolate ganache:

  • 150 ml cream
  • 300 grams dark chocolate

Method for chocolate ganache:

  1. Place the cream in a saucepan and bring to a boil.
  2. Add the chocolate and stir till the mixture becomes glossy and all the chocolate is melted.

Assembly of the mini éclairs

  1. Use a little knife to poke a small hole at the bottom of each of the choux.
  2. Pipe the vanilla custard into the bottom of the choux.
  3. Dip the choux puffs into the chocolate ganache.
  4. You can decorate them however you like. (I used little shiny sprinkles of mine)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: