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Three For Tea is the brainchild of 3 highly creative South African women who spotted a gap in the catering market - and now bring a fabulously affordable range of cupcake and cake wrappers to the event planning, catering and baking industry.

Go to http://www.threefortea.co.za/ to view the entire range


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Annetjie
079 493 2217
info@threefortea.co.za

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Monday, September 13, 2010

Chocolate Eclairs


I tried my hand at chocolate eclairs this weekend, must say the kids looooved it and it was not all that difficult to make.


Some tips:
  • Don't use a wooden spoon, i used a whisk and found it much easier to "juggle" the mixture, 1 egg at a time and the whisk - and it helped in preventing lumps.

  • sprinkle a little water on your wax paper and on the dough just before putting it in oven - the water will create steam and the steam will assist with the 'puffiness" of the eclairs.

2 comments:

Nina said...

They look beautiful!

34tcupcakewrappers@gmail.com said...

Thank you Nina - I must say - i was a bit nervous to try my hand at this "grown-up" dessert.

STOCKISTS

BAKING TIPS

· Use icing sugar instead of flour when rolling out biscuits.

· To prevent cake from sticking, place the cake that has come out of the oven on a damp cloth for a couple of minutes.

· Add a pinch of baking soda to icing to prevent hardening and cracking.

· To avoid dried fruit or nuts from sinking to the bottom of a batter, coat them lightly with flour first.

· Add a few drops of lemon juice when creaming butter and sugar to make the job easier.

· Cool baked goods completely before freezing or they will end up soggy.

· 1Tbs dried yeast is equivalent to 25g fresh yeast

· To turn plain flour into self –raising flour sieve 2tsp of baking powder into 225g plain flour

· To make self-raising whole-wheat flour add 10ml of baking powder to every 250ml whole-wheat flour

· To make your own baking powder, sieve 10ml cream of tartar into 5ml baking soda

· Always chill pastry dough before rolling and cutting, as it relaxes the gluten.

· For feather light muffins stir only until the ingredients are moist. Extra stirring will make them tough.

· Bake for the minimum time given in the recipe before opening the oven door. If the door is opened too soon, it may cause some cakes to flop.

· If a cake looks as though it is browning too quickly, cover the top loosely with foil.

· If baking several cake layers, arrange them on the oven shelves so that they are not directly beneath one another.

· When measuring with a spoon, don’t hold the spoon directly over the bowl or you may accidentally add too much.

· All spoon measurements are level unless otherwise stated.

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