Chocolate Eclair Cake Graham Crackers
Can anyone tell me how to make a giant chocolate eclair – not choux pastry cookies and no measurements in cups
everything i have found through search in American style crackers and packets of material and is measured in cups I need to know how to make choux paste and pounds and ounces or milliliters Please, please, it's a birthday cake for today HELP
Here is a recipe from Cook's Illustrated Baking Illustrated book: 8 eclairs. 2 large eggs more 1 large egg 5 tablespoons unsalted butter, cut into 10 pieces 2 6 tablespoons whole milk 1 tablespoon water 1 / 2 teaspoon sugar 1 / 4 teaspoon salt 1 / 2 cup (2 1 / 2 ounces) unbleached all-purpose, sifted 1. Preheat oven to 425F.
Line a baking sheet with parchment paper. 2. Beat eggs and clear egg in a measuring cup or small bowl, so you should have 1 / 2 cup (discard excess). Set aside. 3. Bring butter, milk, water, sugar and salt to boil in small saucepan over medium heat, stirring once or twice.
When the mixture comes to full boil (the butter is completely melted), immediately remove from heat and add the flour with a spatula or wooden spoon until heatproof mixing and mixtre clears the sides of the pan. Replace the pan over low heat and cook, stirring constantly with a movement of spots, until the mixture is brilliant, looks like wet sand, and tiny droplets of fat appears in the bottom of pan, about 3 minutes (the dough should register 175 to 180 degrees on instant-read thermometer). 4. Immediately transfer the mixture to a food processor and process with open feeding tube for 10 seconds to cool slightly. With the machine running, gradually add the eggs in a steady stream. When all eggs have been added, scrape sides of bowl, then process for 30 seconds until a smooth surface, forms thick, sticky paste. 5. Tube pasta eclair the size you want. The book says that the 5×1-inch strips, spaced about 1 inch apart. Use the back of a spoon dipped in a bowl of cold water to balance the shape and smooth the surface of the strips of yarn. 6. Bake for 15 minutes (no oven door oven), then reduce oven temperature to 375F and continue baking until golden brown and quite firm, 8 to 10 minutes. If you're making a bigger eclair, adjust time accordingly. Remove baking sheet from oven. With a paring knife, cut a 3/4-inch slit in the top of each eclair to release the steam, returning the eclairs to oven, turn oven off and prop open oven door. Dry the eclairs in the turned-off oven until centers are damp (not wet) and sticks are soft, about 45 minutes. Transfer the eclairs to a wire rack to cool.
Betty’s Faux Chocolate Eclair Cake