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posted in Food & Drink
  • choux pastry
    (175g) 1 1/4 cup all purpose flour
    (33g) 2 tbsp plus 2 tsp sugar
    (240g) 1 cup water
    (120g) 4.2 ounce unsalted butter
    1/4 tsp kosher salt
    4 eggs

  • preheat the oven to 375f
    Line two sheet pans with baking paper
    in a bowl combine the flour and sugar,
    in a heavy based pan add the water and butter stir until the butter has melted, remove the pan from the heat and tip in the flour, sugar and salt, using a wooden spoon stir rigorously until the mixture comes together and forms a ball, put back on the heat and continue stirring for a minute.
    tip the dough in to the bowl of a mixer and let cool for five minutes,
    in a bowl add the eggs and mix, them slowly add a 1/4 at a time mixing it completely before you add the next 1/4.

  • add the mixture into a piping bag with a plain tip and pipe the eclairs,
    lower the oven to 350f
    bake eclairs for 35 minutes,
    lower oven to 325f
    remove them from the oven and prick them with a knife and bake for another 10 minutes until golden brown. place on cooling rack

    to make lemon cream
    zest of half a lemon
    2 tbsp lemon juice
    1 cup heavy cream
    3 tbsp powdered sugar

  • whip the cream till soft peaks and add the lemon juice, zest and powdered sugar, then continue to whip until stiff peaks.
    pipe into the eclairs, then ice them, by mixing powdered sugar and a little water and then i added some purple food colouring, i used a few drops of violet extract.

    to candy the violets brush on egg whites then dip in sugar and leave to harden.


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