Ingredients
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1 cup of sifted cake flour
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100g of butter
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½ a cup of full cream milk
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½ a cup of water
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3 extra large eggs (or 4 medium sized eggs)
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A pinch of salt
For the cream filling:
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250 ml of fresh cream
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1 teaspoon of vanilla essence
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1 tablespoon of icing sugar or caster sugar
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For the chocolate ganache
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1 big slab of chocolate broken into pieces
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¼ cup of fresh cream
Method
For the choux mix, in a saucepan bring your milk, water and butter to a boil and immediately add your dry ingredients and stir with a wooden spoon until a soft ball is formed and remove from the stove.
Place into a clean bowl and allow to cool for a bit, about 5 minutes.
Next take your eggs and place in a small jug and whisk with a fork for a few seconds.
Next add your eggs in three parts to your choux mix and each time mix well with the wooden spoon until all eggs have been incorporated.
You now will have a stiff and shiny batter.
Turn on your oven to 200°C.
Next, line your baking tray with baking paper and spoon your dough into a piping bag with a round nozzle and pipe long éclair shapes or the round profiterole shape.
If you don’t have a piping bag, simply use a spoon.
Bake for 30-35 minutes or until golden brown.
Remove from the oven and allow to cool.
In the meantime, whip your cream with the icing sugar and vanilla until stiff peaks form.
Place in fridge until ready to use.
Place a heat proof glass bowl over a small pot filled with a cup of water and place on the stove and bring to the boil.
In the bowl, place your chocolate and cream and allow to melt and stir.
Remove from the heat. You will have a thick ganache.
Next, cut your éclairs open and spoon or pipe the cream on the bottom part and close with the other part.
Then spoon over the chocolate ganache and enjoy!
Cape Malay Cooking with Fatima Sydow