Ingredients:
- Doodh (Milk) 500 ml
- Cheeni (Sugar) 1 Cup or to taste
- Vanilla essence ½ tsp
- Doodh (Milk) ½ Cup
- Rafhan custard powder 5 tbs
- Doodh (Milk) ½ Cup
- Pani (Water) ½ Cup
- Makhan (Butter) 100 gms
- Cheeni (Sugar) 1/4 Cup
- Namak (Salt) 1 pinch
- Maida (All-purpose flour) sifted 1 Cup
- Anday (Eggs) 3 small
- Cooking chocolate 1 Cup
- Cream 3/4 Cup
Directions:
In pot,add milk and bring it to boil.
Add sugar and mix well.
Add vanilla essence and mix well.
In milk,add custard powder and mix well.
In boiling milk,add dissolve custard,whisk continuously and cook until custard is thick then strain with the help of the strainer and whisk continuously until cooled down (room temperature).
Refrigerate until use.
In pot,add milk,water,butter,sugar,salt,mix well and cook on low flame for 2 minutes.
Turn off the flame,add all-purpose flour and mix until well combined.
Turn on the flame and cook on low flame until dough is formed (approx. 2-3 minutes).
Let it rest for 3-4 minutes.
Add eggs,one by one and mix until well combined.
In piping bag,add prepared dough mixture.
On baking tray,place butter paper and sprinkle all-purpose flour.
Pipe in prepared dough on to baking tray (using large nozzle).
Bake in preheated oven at 200 C for 10 minutes then reduce temperature to 180 C for 30-35 minutes.
Cool down completely on wire rack (makes 18-20).
In bowl,add cooking chocolate,cream and microwave for 1 minute then mix well.
Make hole,fill éclair with prepared custard through the bottom then dip the top into melted chocolate,allowing excess to drip off & refrigerate.
Garnish with melted white chocolate & serve!
Ajza:
- Doodh (Milk) 500 ml
- Cheeni (Sugar) 1 Cup or to taste
- Vanilla essence ½ tsp
- Doodh (Milk) ½ Cup
- Rafhan custard powder 5 tbs
- Doodh (Milk) ½ Cup
- Pani (Water) ½ Cup
- Makhan (Butter) 100 gms
- Cheeni (Sugar) 1/4 Cup
- Namak (Salt) 1 pinch
- Maida (All-purpose flour) sifted 1 Cup
- Anday (Eggs) 3 small
- Cooking chocolate 1 Cup
- Cream 3/4 Cup
Directions:
Pot mein doodh dal ker ubal lein.
Cheeni dal ker ache tarhan mix karein.
Vanilla essence dal ker mix ker lein.
Doodh mein custard powder dal ker ache tarhan mix karein.
Boiling doodh mein dissolve custard dal ker musalsal mix kertay rahein aur custard garha hunay tak paka lein phir strainer sa strain ker lein aur whisk kertay hoye he thanda ker lein (room temperature).
Use kernay tak refrigerator mein rakh dein.
Pot mein doodh,pani,makhan,cheeni aur namak dal ker ache tarhan mix karein aur halki ancch per 2 minutes kliya paka lein.
Chulha bund ker dein aur maida dal ker ache tarhan mix ker lein.
Chulha on karein aur bohat halki ancch per dough bun janay tak paka lein (approx. 2-3 minutes).
3-4 minutes kliya rest dein.
Ek,ek ker ka anday shamil kertay jayein aur ache tarhan mix ker lein.
Tayyar dough mixture ko piping bag mein dal dein.
Baking tray per butter paper laga ker maida chirak dein.
Baking tray per large nozzle ki madad sa dough ko pipe in ker lein.
Preheated oven mein 200 C per 10 minutes kliya bake karein phir 30-35 minutes kliya 180 C per bake ker lein.
Wire rack per rakh ker thanda ker lein (makes 18-20).
Bowl mein cooking chocolate aur cream dal ker 1 minute kliya microwave ker lein phir ache tarhan mix ker lein.
Hole ker lein aur eclair ko tayyar custard sa fill ker lein phir top part ko melted chocolate mein dip ker lein & refrigerate ker lein.
Melted white chocolate sa garnish ker ka serve karein.
