Sugar Dome & Classic French Eclair | Masala Mornings | 19 Nov 24 | Shireen Anwar | MasalaTv

Sugar Dome (Chocolate Indulgence Cake) & Classic French Eclair | Masala Mornings | 19 Nov 24 | Shireen Anwar | MasalaTv
In this delicious episode of Masala Mornings, join the talented Shireen Anwar as she prepares two irresistible treats: the decadent Sugar Dome (Chocolate Indulgence Cake) and the timeless Classic French Eclair! These mouthwatering desserts are perfect for anyone who loves to indulge in the finer things in life. Watch as Shireen guides you step-by-step to create these exquisite pastries that will impress your friends and family. Don’t miss out on these easy-to-follow recipes that will elevate your baking skills to the next level!

Recipe Highlights:

Classic French Éclair Recipe

Ingredients:

For the Dough:

Water: 200 grams
Butter: 200 grams
All-purpose Flour: 160 grams
Salt: 3 grams
Vanilla Powder: 2 grams
Baking Powder: 4 grams
Eggs: 6-7
For the Coffee Topping:

Butter: 50 grams
Sugar: 50 grams
Instant Coffee: 4 grams
Vanilla Powder: 1 gram
Flour: 60 grams
For the Éclair Filling:

Whipped Cream: 300 grams
Toffee Caramel Sauce: 150 grams
Method:

Prepare the Dough:

Mix all the dry ingredients (flour, salt, vanilla powder, and baking powder) in a bowl and set aside.
In a separate pan, combine water and butter, and cook over medium heat until it begins to boil.
Gradually add the dry ingredients into the boiling mixture and stir until well combined. Remove from heat.
Beat the mixture well and add eggs one at a time, mixing after each addition until the dough is smooth and glossy.
Transfer the dough into a piping bag with a nozzle and pipe the mixture onto a baking tray into long, thin lines.
Preheat your oven to 220°C (425°F) and bake the éclairs for 20-22 minutes, until golden and puffed up.
Prepare the Coffee Topping:

In a bowl, beat together butter and sugar until creamy.
Dissolve the coffee powder in a small amount of water and add it to the butter-sugar mixture. Mix well.
Add the flour and vanilla powder, folding gently to combine.
Transfer the coffee mixture into a piping bag and set aside.
Make the Éclair Filling:

Whip the cream until soft peaks form. Gently mix in the toffee caramel sauce to create a smooth, creamy filling.
Once the éclairs are baked and cooled, carefully slice them in half and fill each one with the toffee whipped cream mixture.
Assemble the Éclairs:

After filling the éclairs, top them with the coffee mixture and optionally glaze with chocolate, chocolate syrup, or ganache.
For extra decoration, consider garnishing with fresh fruit, crushed nuts, or additional caramel drizzle.
Tips:

For a rich, indulgent touch, you can use a chocolate ganache or syrup to finish the éclairs.
If you prefer a fruity twist, try topping with fresh berries or sliced fruit.

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