Tuesday, November 14, 2006

Chocolate Cream Cheese Eclair

Ingredients for choux pastry:

100 gm. Water
80 gm. fresh milk
95 gm. hard butter

120 gm. plain flour

3 large eggs

Chocolate cream cheese filling:

250 gm. Cream Cheese
50 gm. Icing sugar
50 gm. Instant custard powder
100 gm. fresh milk
120 gm. melted chocolate
180 gm. whipped cream

Decoration: Melted chocolate and sprinklers


(1) Boil water, milk and butter in a pot till rolling boil.
(2) Pour in the plain flour immediately and stir vigorously with a wooden spoon.
(3) Leave paste to cool till lukewarm and transfer paste into a mixing bowl.
(4) Beat with a 'K' beater ...add in eggs one at a time till well blended.
(5) Place mixture into a piping bag fitted with a star nozzle and pipe a strip onto a tray.
(6) Bake at 190c for about 20 mins. or till golden brown. Do not open the door while the pastry is baking or else it will collapse.

For fillings:

(1) Cream cream cheese with icing sugar till creamy.
(2) Mix instant custard powder with fresh milk.
(3) Pour in melted chocolate into cream cheese mixture and mix well.
(4) Mix in instant custard powder mixture and then fold in whipped cream.
(5) Slice puff eclair into half and then pipe chocolate cream cheese mixture onto it and sandwich with the other piece. Note: If you like to eat choux pastry like me, no need to slice. Just take two pieces and sandwich it with the fillings.
(6) Melt some cooking chocolate, scoop a spoonful on top of eclair and then sprinkle sprinklers on top. You can sprinkle anything of your preference, e.g. almond nibs or chocolate rice.

*this recipe is adapted from the book "Fantastic cheesecake" by Alex Goh


Anonymous said...

Those are some of the nicest eclairs I've ever seen. :)

Amrita said...

Yours looks nicer and fluffier than the picture in the ALex Goh book..:)

food glorious food! said...

Hi Aunt Yo, your choux pastry was really good. For the chocolate cream cheese filling, what kind of whipped cream did you use?

yochana said...

Hi food glorious food,

I used Non-dairy whipping cream. It's more tasty if you use dairy whip cream but it cannot withstand the heat..it melts easily.

food glorious food! said...

Thanks for replying so quickly. Can i get it from the usual supermarkets or do i have to go down to phoon huat?

yochana said...

hi food glorious food,

you can ask sun lik and phoon huat whether they have whip cream stabilizer. I use
"whip it" which comes from Canada. serach here: www.oetker.ca


food glorious food! said...

Thanks Aunt Yo! Will try out the whole thing and let you know again!

Anonymous said...

Hi aunty yochana

My Choux pastry does not raised..so sad...i followed yr instruction closely..could it be because of my oven? its not a fan force oven..

hope to hear from u soon~


reena said...

Can I omit custard powder?

yochana said...

Hi reena,

yes you can omit the custard powder. No problem cos the cream cheese will be able to hold on it's own.


nikki said...

any possibility of egg substitution?

Kathryn said...

May i know what size of nozzel should i get for making eclair?

Aunty Yochana said...

Hi Kathryn

any round plain nozzle will do.


sc said...

Hi Aunty Yochana

Your choux pastry was EXCELLENT! Eclairs are my husband's favourite and I made them for his birthday! Thank you so much for sharing such an excellent recipe! I'm such a huge fan of your blog!


Rajesh Kumar said...

very nice and awesome presentation...
chowringhee kathi roll