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| Bailey's buttercream eclairs |
Choux Puff Ingredients:
- 1/2 cup all-purpose-flour
- 1/2 tsp caster white sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1/2 cup water (slightly lesser by 1/4 cup)
- 2 eggs (beaten)
1) In a bowl, sift flour + sugar + salt. Set aside.
2) Melt and boil butter + water in a pot over medium flame. Remove from heat.
3) Quickly but gently add the sifted flour mixture in, keep stirring with a wooden spoon/spatula. Return pot to low heat, keep stirring will dough comes away from sides.
4) When dough turns into thick smooth ball, off the flame. Slowly pour in egg 1 tbsp by tbsp. Mix well till mash-potato-like paste.
5) Spoon into piping bag (DIY piping bag, click here to learn how to DIY). Pipe out long stripes of dough about 2 inches each.
6) Dip a fork into water and use it to create line-patterns on each dough. (This is the classic elcair look ^^)
7) Bake 15mins at 200°C, then reduce oven temperature to 170°C and bake another 30mins-40mins.
8) Once baked, let air out by slitting a tiny pocket at sides with a butter knife and cool 15mins.
Bailey's Buttercream Ingredients:
- 4 tbsp unsalted butter
- 30ml baileys (approx 2 tbsp)
- 2 cups powdered sugar (add amount till right consistency)
- 1/4 tsp salt
1) Cream butter with mixer till smooth.
2) Add salt & whisk well blended.
3) Add a bit of Baileys, whisk and add a bit more till complete.
4) Slowly add in tablespoon of powdered sugar bit by bit till cream consistency.
Completing Steps:
1) Use piping bag to fill the eclairs with the bailey's buttercream.
2) Melt some coating chocolate (my favorite is the dark chocolate!), use a spoon and coat the top of each elcairs with chocolate.
3) Best is to chill the eclairs first before serving!
ENJOY!
