29 December 2008
07 December 2008
Like most people I am forever looking for ways to jazz up chicken drumsticks so I simply left out the ribs and used this tasty marinade, made with store cupboard staples.
Great for a simple supper.
The original recipe from Nigella Express
Maple chicken 'N' ribs
12 pork spare ribs
12 chicken portions, skin and bone still on
250ml apple juice, as sharp as possible
4 x 15ml tablespoons Maple syrup
2 x 15ml tablespoons vegetable oil
2 x 15ml tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
6 cloves of garlic, unpeeledPut the ribs and chicken in a couple of large freezer bags or into a dish.
Add the remaining ingrediants, squelching everything together well, before sealing the bag or covering the dish.
Leave to marinate in the fridge overnight or up to a couple of days.
When marinating time is up, take the dish out of the fridge and preheat the oven to 200c/ gas mark 6.
Pour the contents of the freezer bag into one or two large roasting tins ( making sure the chicken is skin side up), place in the oven and cook for about a hour and a quarter, by which time everything should be sticky and glossed conker-brown.
This is such a simple recipe and I always have everything to hand in the store cupboard for it, the flavours are subtle though so overnight marinating is essential. It really is delicious, a slight sweetness against the savouriness of the chicken and as always, sticky food is always delicious.
05 December 2008
Anyway, in January I made Nigella's stem ginger gingerbread from How to Eat and I was converted, it is a wonderful cake and I will blog it one day, I just try not to bake it as I know I will eat it (I know, I know). Since then I have tried many gingerbread recipes but I always go back to Nigella's recipes.
These gingerbread muffins are Nigella's Christmas morning muffins, mine too now, but I make them often, not just for Christmas, as they are always welcomed by my family. This recipe is very easy and very, very tasty. Looking in Feast this week I noticed that Nigella suggests rubbing some edible gold leaf on these muffins as soon as they come out of the oven, and when my gold disco glitter arrived this week I knew it would be perfect on top of these muffins.
I am a magpie for anything sparkly, glittery or shiny, I love it and at Christmas I have a excuse to have glitter everywhere...even on my food.
Gingerbread muffins, from Feast
250g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
50g dark muscovado sugar
50g light muscovado sugar
150ml full fat milk
1/4 ts balsamic vinegar
6 tablespoons vegetable or corn oil
4 tablespoon golden syrup
4 tablespoon black treacle
Preheat the oven to gas mark 6/ 200c. Line a 12 hole muffin tin with muffin papers. Combine the flour, bicarbonate of soda, baking powder and spices in a large bowl. Whisk the egg in a large measuring jug then add the sugars, breaking up any lumps. Add the milk and vinegar then measure in the oil with a tablespoon. Use the same oily spoon to add the syrup and treacle so they don't stick to it. Whisk the mixture to combine and add to the flour and spices.
Stir until mixed but still fairly lumpy - the mixture may be more runny than you expect for muffins - but you need the dense stickiness of gingerbread, rather than a cakey crumb.
Spoon or pour the mixture into the muffin papers and bake for about 20minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack.
Sprinkle lightly with gold glitter.
These fabulous muffins keep very well, unlike regular muffins, in fact like most gingerbread they get better the longer you keep them. I am rather surprised the glitter shows up in the photo, although it looks like a rather subtle dusting of it I actually drenched them with it.
27 November 2008
(and optional caramels)
This months challenge was co-hosted by Dolores from Culinary curiosity, Alex from Blondie and brownie and Jenny from Foray into food.
The original recipes can be found on the hosts blogs. Thanks to this months hosts Dolores, Alex and Jenny, don't forget to check out their blogs and the other Daring bakers blogs on the blog roll.
14 November 2008
The beans were a doddle, quickly flung together and then left to bubble away for hours, the aroma of these beans was amazing but when would sugar, bacon and mustard not be amazing. We ate these beans as Nigella suggested with sausages, they were the perfect match. The were far superior to any tinned bean, slightly to firm for my OH's taste but I suppose that is to be expected when using dried beans, they weren't hard, just firmer than tinned beans. My daughter absolutely loved them as did I, although they didn't convert my son, baked bean hater, we can't please everyone.
I will certainly make the beans again the salty, sweet, smoked flavour was to die for, but not for a quick midweek supper. Perfect for posh sausage, chips and beans.
10 November 2008
06 November 2008
04 November 2008
Looking for healthier flapjack recipes I came across lots using dried dates, I was intrigued as in baking dates can give a lovely fudgy, softness such as in sticky toffee pudding.
The original couple of recipes I looked at didn't do it for me mainly because of unusual measuring method i.e teacups (?) and 'half tubs' of stuff....so I combined a everyday flapjack recipe with a inspired date and walnut flavouring. It worked.
Date and walnut flapjacks
1 tbsp runny honey
100g dried dates, soaked in boiling water for 5 minutes, drained well and chopped
50g broken walnuts
50g caster sugar
a handful of raisins (optional)
Heat oven to 180c, grease a 8in square baking tin.
Put honey, butter, dates and walnuts into a pan, heat until the butter melts. The dates will turn fudgy and almost melt into the butter.
Stir in the caster sugar and raisins if using.
Stir in oats and mix well.
Bake for 20minutes, cut into bars as soon as you take them from the oven but don't try to remove them from the tray until cooled.
I have to say I adored these flapjacks and will bake them for myself again and again, my daughter, flapjack queen, wasn't impressed so we'll stick to usual flapjacks for her.
The dates did give a lovely fudgy, toffee flavour to the flapjacks and were complimented beautifully by the walnuts. They weren't however chewy flapjacks I suppose that is down to the lack of refined sugar, so they had a more cakey texture, either way they were delicious.
Although dried fruit itself is quite high in sugar I feel better about eating these flapjacks than a everyday one, plus the dates go toward your 5-a-day.....well, you might have to eat a few flapjacks to reach that but I'm willing.
29 October 2008
The Daring baker's challenge always comes around quickly, and reveal day, where the months challenge is announced is always a exciting day.
This months challenge is very poignant to all Daring bakers, old and new, as this challenge was to be co-hosted with Sher from What did you eat, Glenna from A fridge full of food and Rosa from Rosa's yummy yums. Sher sadly passed away this summer, a dear loss to all Daring bakers.
Glenna has also left the Daring baker's due to personal reasons, so Rosa is now hosting alone.
In memory to Sher her chosen recipe is this months challenge, and a exciting choice it was too.
This months challenge is 'Bake your own pizza's like a real pizzaioli'. To make our own real pizza dough, the recipe chosen was "Pizza Napoletana" from Peter Reinhart's "The bread baker's apprentice"
The challenge: to make your own pizza dough, and try the tossing method for at least 2 of the bases. Try to get a photo of the dough tossing in action.
The rules: To make pizza dough as stated in the recipe, a pizza sauce and topping. You must use both sauce and toppings but have the freedom to use whatever sauce, ingredients you wish.
I must confess, in a tiny little voice "I don't like pizza" yes, I know, I know, I am the strangest person to walk the earth but it just doesn't do it for me....or my children who also will not eat pizza. However I was still looking forward to trying this recipe as I do often make pizza for my OH.
The recipe given yields enough dough for 6 pizza bases, I halved the recipe to make three, I planned to make 2 pizza's for the challenge (one for my OH and a sweet version for me and the kids) and freeze the remaining dough for a rainy day.
While I am confessing I also have to admit I failed miserably in the dough tossing photograph challenge, I only had a seven year old nearby to take the picture and the results weren't good, lol.
The full recipe can be found on Rosa's blog
The dough had to be made over a two day period, on day one the dough was made in a mixer, kneaded by hand, split into balls and placed in the refrigerator overnight. I loved this dough, it was a little sticky but not gloopy, it was a very silky dough...if that makes sense.
On day 2 the dough is ready to be used, and then the fun starts.
Exactly two hours before you need to use the dough you must remove it from the fridge.
The dough had to be sprinkled with flour and shaped into disks, covered and left for two hours.
45 minutes before baking a pizza stone needs to be heated in the oven, as hot as the oven gets.
To toss the dough, generously sprinkle the back of a jelly pan with cornmeal, flour your hands.
Take 1 piece of dough, lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
When the dough has the shape you want, place it on the back of the jelly pan making sure there is enough cornmeal on it to stop the dough sticking to the pan.
I enjoyed tossing the dough although it was a little scary at first. It nearly ended up on the floor a few times. The dough shaped really quickly and gave a thin centre and thicker edges, which concerned me a little.
Now to get adventurous.
This sweet pizza was heavenly, absolutely divine. I adored the pizza crust but the centre was awfully thin and fragile, and couldn't cope with the liquid that came from the fruit. I decide to combine my two remaining dough balls to make a larger pizza for the savoury version.
I found it much easier tossing the larger dough portion than the smaller one, it thinned out more evenly.
I made this pizza to my OH's tastes, authentic it ain't.
21 October 2008
Grease 2 baking sheets and set aside. Sift the flour and salt into a large bowl,then lightly run in the butter. Stir in the yeast, sugar, spices and dried fruit.
Make a well in the centre, then stir in enough milk, mixing to form a soft dough.
Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in a oiled bowl, cover and leave to rise in a warm place until doubled in size.
20 October 2008
I was in the mood for something sweet after dinner tonight, but not sickly sweet, definitely chocolate but dark and sophisticated. I came up with these 'grown-up' muffins, grown up as in more for adults than regular muffins that easily please masses of children. I am the first to admit that I love everyday chocolate muffins but for a little luxury this recipe really hits the spot.
I combined two cake making method to make these muffins, the usual muffins method of wet ingrediants into dry, and the chocolate brownie 'melting' method. I melted very dark, good quality chocolate into butter and stirred in sweet chestnut puree, after cooling slightly I stirred in beaten eggs and a little sugar, then folded in flour and very good quality cocoa, to give the muffins a little depth of colour. As a extra special treat I poured in a glug of Tia Maria, I recently fell in love with Tia Maria and am now finding uses for it all over the shop.
Chocolate chestnut muffins:
15 October 2008
I am not that keen on fruited cakes, although they are growing on me rather rapidly. However fruit cakes are very popular with my loved ones, this cake is sort of made up on the spot, I started off looking at my regular fruit cake recipe (Bara birth), bored I decided to tweak it, I threw in a bag of mixed red berries (cranberries, cherries etc...) a dredge of cinnamon, mixed spice and nutmeg then the stem ginger hanging round the back of the cupboard caught my eye, I chucked in a couple of stems (grated) and a spoonful of the syrup from the jar.
The recipe (as I remember it) is
Stem ginger fruit cake:
300g s/r flour
300g dried fruit (I used raisins, currants and a berry mix)
2-3 stumps of stem ginger, grated.
100g soft brown sugar
1 tbsp mixed spice
1 tsp cinnamon
grating of nutmeg
pinch of salt
1 egg, beaten
2 tbsp stem ginger syrup.
Preheat oven to 180c/ gas mark 4. Grease and line a 8in loaf tin.
Mix the dried fruit, stem ginger, sugar, spices and salt in a bowl.
Beat in the egg.
Gently heat the milk, stir in ginger syrup. Pour into cake mixture and stir well.
Scrape the mixture into the prepared tin and bake for 1-1/4 --- 1-1/2 hours.
Cool, slice and spread thickly with the best butter you can find.
The aroma coming from the oven when this cake was baking was delicious, and reminded me of my Granny's house, ginger, cinnamon, mixed spices, perfect scent for autumn.
Maybe I got carried away with the cake, as for someone who didn't want to like it, I found it a little too delicious. It was moister than a lot of fruit cakes, probably because of the syrup, but as there was no fat in the cake it was hugely complimented by a thick smearing of butter.
06 October 2008
The first time I made them my daughter renamed them Cloud cakes, as the soft gooey meringue topping looks like clouds. The name has since stuck and they will always be cloud cakes in my house.
The recipe is very straight forward, basic cupcakes topped in the most dreamy cloud like topping, a soft meringue cooked on a double boiler. A word of warning though, these cakes don't like heat, they wilt very quickly in the heat of my kitchen, note the landslip starting in the pictures, so I store them in the fridge, yes the cake does suffer a little for it but I prefer the topping straight from the fridge, the texture changes slightly once it's been chilled going a little more marshmallowy, in fact just like a Tunnocks teacake. Heaven!
Love buns (more aptly named Cloud cakes) from Feast.
For the buns:
125g soft butter
125g caster sugar
125g plain flour
1/2 tsp bicarbonate of soda
2 tsp baking powder
2 tsp vanilla extract
2/3 tbsp milk
for the topping:
2 egg whites
4 tbsp golden syrup
100g caster sugar
1/4 tsp salt
1/4 tsp cream of tartar
1tsp vanilla extract
(heart shaped sprinkles to decorate - if using on Valentines day.)
Take everything you need out of the fridge in time to bring it to room temperature - this makes a huge difference to the lightness of the buns later - and preheat the oven to gas mark 6/ 200c.
Put all of the ingrediants for the buns, except for the milk, into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture into a 12-bun muffin tin lined with papers or heart patterned cases, and bake in the oven for 15-20 minutes. They should have risen and be golden on top; you want a little peak if possible.
Let them cool in their tin on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
This is a topping that has a kind of meringue base, by which you whisk egg whites over heat until they are stiff and gleaming. Think Mr Whippy. So make a double boiler with a bowl that will fit snugly over a saucepan of barely simmering water, and put all the ingredients for the icing, except for the vanilla and sprinkles, into the bowl. Whisk everything with a electric beater until the icing becomes thick and holds peaks like a meringue. This will take about 5 minutes, so be patient.
Take the bowl off the saucepan and onto a cool surface and keep whisking while you add the vanilla. Then keep whisking until the mixture cools a little. You want a proper peaked and whipped covering here, so spoon some icing over each bun, and then dollop another spoonful over in a swirly fashion. Cover with sprinkles if using.
Do try this recipe, it would be perfect as Nigella suggests for a Valentine's dessert but even better for kids to get in a mess with, just keep some baby wipes handy as the topping gets everywhere, around mouths, in hair, oh the joy of having children.
24 September 2008
The challenge: This was also my first savoury challenge since joining the Daring baker's, this month we had to bake Lavash crackers, the recipe came from Peter Reinhart's book 'The bread baker's apprentice' and also make a accompanying dip/ salsa/spread or relish to go with the crackers.
The rules: We really had so much leverage with this challenge,what with which seasoning or spices we added to the crackers and make whatever dip/ relish we wish.
The only strict rules we had were to make the Lavash crackers with either wheat flour or use a gluten free alternative.
All relish / salsa/ spread or dips must be vegan and gluten free.
I was really excited about this challenge, the lavash crackers were very simple to make, a lightly yeasted dough, that was difficult to knead but I got there, and the dough was wonderful to work with once it had had sufficient kneading.
The dough has to be rolled very thinly and placed on a baking sheet, we had complete freedom with out toppings/ seasoning so I used Nigella seeds (I am loving Nigella seeds at the moment) and on my second batch I used sea salt and cracked black pepper, hardly original but they tasted divine.
The big part of this challenge for me was making sure my dip was vegan and gluten free, I suppose I eat many foods that fit into both categories without realising it but it is different when I have to stick to the rules. I decided to make a dip using my favourite ingrediants red pepper, chilli, garlic and onion.
Roast pepper, chilli and garlic dip
1 1/2 red peppers
1 red chilli
4 cloves of garlic
Heat the oven to 180c
Cut red pepper into quarters,
place in a roasting tin with the chilli (quartered), garlic cloves (skinned but left whole), onion (cut into 4) drizzle with olive oil and season well with salt.
I loved this months challenge, I have never made crackers before, but they were so easy and quick too, I also loved having a lot of freedom with the dip,it was delicious, and having the too there together were the perfect duo to have nibble on all night.
Thank you to this months host Natalie and Shellyfish, don't forget to visit their blogs where you will find this months challenge recipe and also check out the Daring baker's blogroll for more Lavash crackers.
23 September 2008
Maria from The goddess kitchen has given me this lovely award, the 'Beautiful site' award. Thank you very much Maria it is much appreciated. Do go and look at Maria's beautiful blog.
I shall pass on this award to some beautiful sites I often visit, do go and visit them yourself.
Culinary travels of a kitchen goddess
Tea and wheaten bread
The clayton's blog
19 September 2008
17 September 2008
08 September 2008
Sourdough is bread with a natural leaven i.e no yeast. Dating back to 1500BC, it is the more than likely to be the original leavening available for bread baking. This is biblical bread.
As sourdough uses no yeast you need to create your own leaven or 'starter' of flour and water, and feed it for several days in the hope of catching the natural yeasts in the air and breeding them, as they breed they give off carbon dioxide, carbon dioxide produces a bubbly mix which (hopefully) will help your bread rise.
I cheated a little by making my starter on my bread baking day, hoping that the yeast in my dough (and therefore in the air in my kitchen) would encourage the natural yeasts in my sourdough to breed.
I used Hugh Fearnely-Whittingstall's recipe from 'The family cookbook'
Measure 3 heaped tablespoons of organic strong white flour into a large mixing bowl. Add a tablespoon of organic wholemeal flour. Tip in the juice of half a orange and enough lukewarm still mineral water or rain water (I used boiled and cooled tap water but Hugh says not too) to make a thick stir-able dough - about 4 tablespoons.
Stir this mixture and then beat it with a wooden spoon or a whisk for a few minutes to drive air into it. Cover the bowl with clingfilm and set it aside in a warm place.
Check for frothy bubbles- signs that your mixture is 'breeding' and therefore producing carbon dioxide gas.
Beat in another 4 tbsp of white and wholemeal flour just as before, plus 4 tbsp of water.
Cover with more clingfilm and leave overnight.
Hopefully the dough will be quite active - bubbling furiously and rising up the bowl.
Beat in another 4 tbsp of flour and 4 of water.
Cover and leave overnight.
Tip in 6 tbsp of organic flour - 5 of white and 1 of wholemeal. Stir well and allow the dough to rise again but just for 2-3 hours this time.
Take out 2 tbsp of dough mix and put in a small bowl and put to the side. (This is now your starter for your next loaf.)
Tip in 125ml water and 300g organic strong white flour, plus 2tsp of salt and enough warm water to make a smooth dough.
Mix, knead, prove and bake (200c for 25 - 30 Min's) as you would any other loaf. This loaf will take much longer to rise than a regular loaf and won't rise as much either.
fresh from the oven
The dough was great to work with too, the finished bread was delicious, it wasn't as heavy as I'd expected it had a lovely texture and chewy crust....with a slight sour tang, delicious!
02 September 2008
I bake a lot of bread although havent blogged about it, I thinks is probably because it doesn't hang around long enough to have it's photo taken.
My usual homemade breads are a plain white loaf, always popular and naan bread (my personal fave) I try not to eat white bread often, preferring wholemeal / brown loafs in place as I have found homemade brown loafs quite heavy, until I tried this recipe from Rachel Allen.
This brown loaf took my fancy as it uses honey in place of sugar, I prefer natural sugars to processed white sugar, it takes a wee while but is well worth it. This recipe makes enough for two loafs I split the dough and added a bag of mixed seeds to one half of the dough (but forgot to take a picture :)) I think I preferred the seeded loaf and will make this one often.
Rachel Allen's wholemeal honey bread
makes 2 x 900g loaves
450ml warm water
3 tbsp honey
3 tsp dried yeast
600g strong white flour
300g wholemeal flour
2 tsp salt
100g butter,cut into cubes.
In a small bowl, mix the warm water with the honey, add the yeast and leave to stand for 5 minutes until frothy.
Place the flours in a big mixing bowl (or the bowl of a electric mixer) and mix in the salt and then rub in the butter. Pour most of the frothy liquid into the flour and mix to a dough - it should not be too wet and sticky; if it's too dry add more warm water and if it's too wet, add more flour.
Knead by hand on a floured surface for about 10 minutes (it may only take 5 minutes in a mixer) until the dough is smooth and springy. Place in a large oiled bowl, cover with cling film and leave somewhere warm (like a warm spot in your kitchen) for 2-3 hours until it's doubled in size. It has risen enough when it does not spring back when you push your finger onto the dough.
When it's risen, knock back by punching it down in the bowl and kneading on a floured surface for 1 minute. (This is when I add the bag of mixed seeds) Allow to rest on the work surface, covered with a tea towel for 5 minutes before shaping it. (Rachel makes 2 round or oval loaves) Slash the loaves four or five times with a sharp knife.
Preheat the oven to 200c/ gas mark 6.
Place the loaves on a floured baking tray, sprinkle with flour (or more seeds if using) and cover with a tea towel and allow to rise (this may take another 45 minutes) and, again, leave somewhere warm until they have doubled in size. The dough has risen enough when it does not spring back when you push your finger onto it.
Remove the teatowel and bake the bread in the oven for 30-40 minutes or until it sounds hollow when tapped on the base.
Leave to cool on a wire rack.
This is a delicious loaf, very light not dense and heavy. I sliced one loaf and froze it, next time I shall up the ratio of wholemeal flour to white.
This bread will be a regular in our house.
01 September 2008
I have to pass on this award to 5 other blogger's, here are the rules:
1. Choose 5 blogs that you consider deserving of this award for their creativity, design, interesting material and their contribution to the blogging community.
2. Each award has to have the name of the author and a link to his/her blog.
3.Each award winner has to show the award and put the name of and a link to the blog that presented him/her the award.
4.The award winner and the one who has given the prize has to show the link of Arte Y Pico blog so everyone will know the origin of this award.
5. Show the rules.
Thank you Jilly for my award, I am going to pass it on to:
1. Kelly jane at 'Cooking the books'
2. Linda at 'Thinking about food'
3. Laura at 'Hungry and frozen'
4. Amy at 'The New Nigella'
5. Kerry at 'Me and my three'
Congratulations to these very deserving blogger's, go and have a look at their blogs and see who they pass the award on to.
26 August 2008
Daring bakers time again, my first challenge last month, was extremely challenging and although delicious the finished cake was not as attractive as I would have liked. I was so looking forward to this months challenge but slightly apprehensive at the same time, however when I discovered what this months challenge was any apprehension I had melted away.
This months challenge was hosted by Tony Tahhan and MeetaK from 'whats for lunch honey?' - they choose Pierre Herme's Chocolate eclairs from 'Chocolate desserts' (Pierre Herme & Dorie Greenspan) I was so excited by this recipe choice, I love Pierre Herme's recipes and I adore chocolate eclairs.
The challenge consisted of three elements, pate a choux (choux pastry), chocolate pastry cream
and a chocolate glaze.
Modifications: The hosts stipulated that the choux pastry dough used must be the Pierre Herme recipe, however we could veer away from the filling and glaze recipes as long as one of the original chocolate elements remained. I chose to keep the original chocolate glaze but substituted the pastry cream filling for regular whipped cream - while I like pastry cream, for me a eclair needs whipped cream.
The choux pastry was relatively straight forward, bring milk, water, butter sugar and salt to a boil, add flour and stir vigorously until the dough comes together, stir a little longer so the dough can dry out a little.
In a mixer, add the eggs to the dough, the dough is ready when it is thick and shiny. While the dough is still warm it needs to be shaped, this is the fun part, using a 2cm plain tip nozzle pipe the dough onto baking sheets in 4 inch long eclair shapes.
I found the cooking instructions a little odd, Pierre's recipe instructed to bake the eclairs for 7 minutes, then slip the handle of a wooden spoon into the oven door to keep it ajar. After the eclairs have cooked for a total of 12 minutes the baking sheets need to be rotated from front to back then cooked for a further 8 minutes. They should emerge from the oven golden and firm.
I am not sure why the spoon is inserted in the door, maybe to moderate the heat, maybe to let out steam (although I was always told eclairs need steam) and I am not sure if it was completely necessary but I did as I was told. I did veer from the recipe at one point by slitting the eclairs with a sharp knife as they came out of the oven - Pierre's recipe did not stipulate this but if hot air is trapped inside a eclair it will go soggy and no one wants a soggy bun.
When the eclairs were cool I sliced them in half and lay the top half on a wire rack to be glazed. Pierre Herme's chocolate glaze is absolutely wonderful, I will use this again for other cakes, totally delicious and very simple too.
In a saucepan bring heavy cream to a boil, remove from the heat and add chopped chocolate. Stir in butter and Pierre's chocolate sauce (dark chocolate,water, double cream and sugar,boiled together in a small saucepan,then cooked gently until thickened). This makes the most delicious chocolate glaze.
I piped the chocolate glaze over the 'tops' of the eclairs, I found piping it gave me more control over where the glaze went and allowed a thick covering. Once the glaze had set I filled the bottoms with very softly whipped double cream and placed the lids on top.
This recipe was delicious and I really enjoyed this one, especially compared to the stress my first challenge caused last month. I will definitely makes these eclairs again.
Thank you to this months hosts, Tony Tahhan and MeetaK the recipe for these eclairs can be found on their blogs, don't forget to check out other Daring baker's challenges on the Daring bakers blogroll.