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Chocolate Eclairs With Custard Filling


1 cup water
1/2 cup butter
1/4 teaspoon
1 cup flour
4 large eggs

Custard Filling:

3 cup milk
1/2 cup
3 tablespoon cornstarch
4 egg yolks
2 teaspoon vanilla extract

Chocolate Glaze:

12 oz semisweet chocolate chips
1/4 cup shortening
1/4 cup light corn syrup
6 tablespoon milk

Custard Filling: In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 eclairs.

Chocolate Glaze: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups. Will glaze 12 eclairs.

Eclairs: Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, keep from drafts). Slit tops of eclairs and fill with custard.Spread tops with chocolate glaze, chill and serve.

Espresso Chocolate Custard

3 large eggs
4 tablespoon sugar
1 pinch salt
1/4 cup cream
1 cup espresso -- cooled
3 tablespoon bittersweet chocolate
1 butter for greasing
cream -- for whipping
1 1/4 cup milk

Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee. Grease 4 sturdy coffee cups or not-too-large mugs with butter. Don't use grandma's cups. Pour custard mixture into cups. In a large shallow dish. Add hot water to come up about 1" on the sides of
the cups. Bake at 325 degrees for about 40 minutes. Cool and refrigerate until ready to serve. Serve right in the cups with whipped cream and a little grated bittersweet chocolate over the top.

Kataifi Me Krema (Shredded Pastry With Custard)

Custard Filling:

4 cup milk
3/4 cup cornflour
4 eggs; beaten
1 pinch
1/2 cup sugar
1 teaspoon vanilla essence

Kataifi Crust:

500 gm kataifi (shredded pastry)
3/4 cup unsalted butter; melted


2 cup sugar
1 1/2 cup water
1 thin strip lemon rind
1 piece of cinnamon bark
3 teaspoon lemon juice

Oven temperature: 190 C (375 F) Cooking time: 1 hour . Combine milk and cornflour in a heavy pan. Blend in beaten eggs and add salt and sugar. Place over medium heat and stir constantly until thickened and bubbling. Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming.
Place kataifi in a large bowl and gently separate strands with fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter. Put half the kataifi in the base, pressing it down to make it compact. Drizzle 1/4 cup butterr evenly over it. Pour custard filling over kataifi, spreading it evenly. Top with remaining kataifi. Spread evenly and pat down gently. Pour remaining melted butter evenly over top. Bake in a moderately hot oven for 45 minutes until golden brown. Remove from oven and leave until cool.
Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark and bring to the boil. Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once syrup is boiling. Strain hot syrup over cooled pastry. Leave until cold and cut into diamond shapes to serve.
Note: The previous recipe is the traditional way in which this dessert is made. As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish:
Prepare the syrup as directed above and leave until cool. Place the kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted butter and mix with fingers to coat strands. Spread kataifi in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down
o make it compact. Bake in a moderately hot oven for 20-25 minutes until golden - take care that it does not become too brown. Remove from the oven and pour cooled syrup evenly over hot kataifi in each dish. Cover each dish with a tea towel so that kataifi softens slightly, otherwise it will be difficult to cut. Make custard as directed in previous recipe and pour while hot onto kataifi in one dish. Invert other dish of kataifi on top of
the custard. Leave uncovered until cool, then cut into diamond shapes to serve.

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