02-05-2002, 11:03 PM
Well, I know maczippy will probably have a good recipe up his sleeve, but in the meanwhile, we alway use (the real/other) Delia's recipe and it hasn't failed us yet.
2.5oz (60g) strong plain flour
2oz (50g) butter
1 tsp sugar or some seasoning (sweet/savoury)
2 eggs well beaten
5fl oz (150ml) cold water
Heat oven to 400F (200C) (Gas 6)
Fold and re-open a sheet of greesproof paper and sift flour onto it adding sugar/seasoning (easier to tip in with one hand later !?) (personally, I just use a bowl :roll:)
Put water and butter in saucepan over moderate heat.
When butter has melted and mixture is boiling, turn off the heat then tip all the flour in with one hand while beating mixture vigourously with the other.
Keep beating until you have a smooth ball of paste, then beat in the eggs a little at a time until you have a smooth glossy paste.
Grease a baking sheet, hold it under cold running water for a few seconds then tap lightly to get rid of excess moisture. This creates a steamy atmosphere to help the pastry rise.
For eclairs, pipe 3 inch lengths with half inch nozzle onto baking sheet, cook for 10 mins then raise heat to 425F, 220C, gm7 for 10 mins more. Then put on wire rack and pierce side to let steam out.
Personally, we only ever make profiteroles with the pastry, but they're damn good. :smile:
_________________
monster
---think---
<font size=-1>[ This Message was edited by: monster on 2002-02-05 23:04 ]</font>
2.5oz (60g) strong plain flour
2oz (50g) butter
1 tsp sugar or some seasoning (sweet/savoury)
2 eggs well beaten
5fl oz (150ml) cold water
Heat oven to 400F (200C) (Gas 6)
Fold and re-open a sheet of greesproof paper and sift flour onto it adding sugar/seasoning (easier to tip in with one hand later !?) (personally, I just use a bowl :roll:)
Put water and butter in saucepan over moderate heat.
When butter has melted and mixture is boiling, turn off the heat then tip all the flour in with one hand while beating mixture vigourously with the other.
Keep beating until you have a smooth ball of paste, then beat in the eggs a little at a time until you have a smooth glossy paste.
Grease a baking sheet, hold it under cold running water for a few seconds then tap lightly to get rid of excess moisture. This creates a steamy atmosphere to help the pastry rise.
For eclairs, pipe 3 inch lengths with half inch nozzle onto baking sheet, cook for 10 mins then raise heat to 425F, 220C, gm7 for 10 mins more. Then put on wire rack and pierce side to let steam out.
Personally, we only ever make profiteroles with the pastry, but they're damn good. :smile:
_________________
monster
---think---
<font size=-1>[ This Message was edited by: monster on 2002-02-05 23:04 ]</font>