Chocolate Éclairs – French Toast Mafia – Ziyaad Kader (16) and Yusuf Kader (16)

  • 4 eggs_mg_2270
  • 1 cup water
  • 1 cup flour
  • 125g pure butter
  • 1 tub fresh cream
  • 2 x 100g cadbury milk chocolate, finely chopped
  • 1 tin caramel
  • 1 punnet strawberries
  • 1 banana

METHOD

  1. Preheat oven to 180 degrees Celsius
  2. Bring the water to boil in a saucepan. Add the butter and stir till melted. Remove from the heat.
  3. Add the flour in one go and stir till combined and coming away from the sides of the pan.
  4. Allow to cool. Add the eggs one by one, beating well to incorporate.
  5. Spoon the choux pastry mixture into a piping bag and pipe out eclairs.
  6. Put into the preheated oven to bake for 10 minutes. Turn up the heat to 200 degrees and bake for another 20 minutes until pastry is golden and crisp._mg_2350
  7. When done, remove from oven and set aside to cool.
  8. Meanwhile, make the ganache.
  9. Heat the cream in a bowl over a pan of boiling water. (Double Boiler)
  10. Add the chopped chocolate and mix until combined and glossy. Set aside till needed.
  11. Whip the tinned caramel and set aside.
  12. Cut open the pastries. Fill with the caramel and athe sliced fruit.  Drizzle the chocolate ganache over the top of each pastry and serve.

Enjoy! Yum.Me!

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