Creme Brulee Recipe





Creme Brulee Recipe





- 2 tbsp butter
- 1 tsp sugar
- 1 cup boiling water
- 1 cup plain flour
- pinch salt
- 3 eggs
- 2 heaped tsp baking powder
chocolate sprinkle
- red cherries


- 125 g cooking chocolate
- 2 tsp butter
- 3 tbsp warm water
- 190 g icing sugar

1. Put Butter,sugar and water into a pan and bring to the boil.add sifted flour and salt,stirring vigorously until the mixture is smooth and leaves sides of pan
2. Remove the fire and leave to cool slightly,add eggs one at the time,beating well until smooth
3. Add baking powder and continue beating until air bubbles begin to appear in the mixture
4. Put Mixture in a forcing bag fitted with a 1 cm tube and pipe onto greased baking sheet,making fingers about 8 cm long
5. bake in hot oven until risen and golden brown ,leave to cool.


1. Break chocolate in to small pieces and put in a pan with butter and water.stir over low heat to a smooth cream.leave aside until lukewarm,then add sifted icing sugar,a little at a time,beating after each addition.Add a little water to bring to heating consistency
2. When eclairs are cool,slit open on one side and fill with butter cream.warm icing slightly,the pour over eclairs.Decorate with sliced cherries and chocolate sprinkles


mouth watering cakes recipe.two with a definitely Asian flavor the keria cake recipe,lepat pisang cake and one of the universal appeal chocolate eclairs recipe.


Chocolate sprinkle eclairs recipe
eclairs ingredients
- 2 tbsp butter
- 1 tsp sugar
- 1 cup boiling water
- 1 cup plain flour
- pinch salt
- 3 eggs
- 2 heaped tsp baking powder
chocolate sprinkle
- red cherries


Chocolate glace icing
- 125 g cooking chocolate
- 2 tsp butter
- 3 tbsp warm water
- 190 g icing sugar


To Make the eclairs
1. Put Butter,sugar and water into a pan and bring to the boil.add sifted flour and salt,stirring vigorously until the mixture is smooth and leaves sides of pan
2. Remove the fire and leave to cool slightly,add eggs one at the time,beating well until smooth
3. Add baking powder and continue beating until air bubbles begin to appear in the mixture
4. Put Mixture in a forcing bag fitted with a 1 cm tube and pipe onto greased baking sheet,making fingers about 8 cm long
5. bake in hot oven until risen and golden brown ,leave to cool.


To prepare Icing
1. Break chocolate in to small pieces and put in a pan with butter and water.stir over low heat to a smooth cream.leave aside until lukewarm,then add sifted icing sugar,a little at a time,beating after each addition.Add a little water to bring to heating consistency
2.



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