ECLAIRS AND CREAM PUFF!!!

Eclairs and cream puff
(Choux pastry)
INGREDIENTS:
1 cup boiling water
1/2 cup or 4 oz margarine or butter
1 cup all purpose flour
3 or 4 medi eggs
Choco glaze
METHOD:
1. In a heavy sauce pan, place water an margarine and bring to the boil.
2. Add all the flour at once and stir over medium heat until the mixture leaves the side of the pan and forms a ball
3. Remove from heat and leave to cool for 5mins
4. Add unbeaten eggs once at a time beat well after each addition.
5. Shape or pipe mixture into oblong 4 inches by 1 1/2 inches finger shape on a lightly greased baking dish
6. Bake in a preheated oven at 375f for 40-45mins.
7. Cool and chill with filling
8. To make glaze; blend together 2/3 cup icing sugar, 1/3 cup of cocoa powder , 2 tbsp water and 1/4 tsp vanilla, spread on eclairs.
9. Coat top of eclairs with Choco glaze.
Hmmm... Bon appetite!
Comments and thoughts please!

Comments

EWA OLOYIN (HONEY BEANS PORRIDGE)

Ewa oloyin (Honey beans) Honey beans is a light brown, kidney shaped beans popularly known in Yoruba as ewa oloyin, it's one sweetest beans in Nigeria. Now, let me just give you one tip I learnt from my grandma I noticed she uses lots of onions to cook ewa oloyin. So basically, onions is key in cooking beans. But I notice most people doesn't like eating beans that's because it's not well garnished with so many orisisi (enough ingredient) lol...make your beans more delicious to eat, so below are what to use to get a nutritious ewa oloyin. INGREDIENTS; 3 cups of honey beans 400g Beef or chicken (shredded) 1 cup Shrimps 3 medium bulbs onions 50g carrot 3 cooking spoons palm oil Stock cube (use Maggi crayfish) 1 tablespoon Grounded pepper(ata gungun) 1/2 teaspoon salt Ugwu Pomo (cut in small sizes) PREPARATION;...

Unique Nigerian Dish, Ondo state: pupuru delicacy)

Pupuru is commonly consumed by the people of riverine area of the western, southern,eastern and middle belt of Nigeria where it is known as "Ikwurikwu". It is an African traditional fermented smoked dried cassava food commonly consumed in south western Nigeria most especially people of Ondo State. It is not like garri, lafun or fufu which are all locally made from cassava but it has cassava as a common ingredient. The technology of 'pupuru' processing originated from ilaje people of the rivernine area of Ondo state. The traditional processing of cassava into pupuru involves first peeling the bark of the casava tubers and then steeping of the peeled tubers into pots partly buried in holes dug by flowing river or stream usually close to the cassava farm for between 4 to 6 days to allow fermentation to occur then is taken in sacks or jute bags to drain off the water .It is mashed moulded into balls and smoked dry to...

RECIPE OF THE WEEK (EGUSI/MELON SOUP)

The recipe of the week is Melon/Egusi soup as most people know it. It is eaten all around West African Countries. The Yoruba’s call it Efo Elegusi, the Igbo’s Ofe Egusi and Hausa’s Miyan Gushi. In your opinion, which west African tribe makes the best egusi/melon soup? #recipeoftheweek #iCuisine #itunucuisine. Let us know your thoughts in the comment section below.

Itunu Cuisine

Search This Blog