For the batter (Choux Paste): 1 litre Water 400gm Butter Pinch of Salt 600 g Refined Flour 1dozen Eggs (lightly beaten) 1egg for egg wash For vanilla custard filling: 1 litre Milk 1 tsp vanilla flavour 10 Egg yolks 200gm Sugar 100 gm Cornflour 200 gm Unsalted Butter
Prepare trays ahead by greasing and dusting them with flour. Boil water with butter and salt in a large stock pot. Sift in the flour and whisk thoroughly till it forms a soft dough. Remove dough into steel bowl and beat using electric whisk. While the dough is still warm, add lightly beaten eggs gradually at regular intervals. Continue beating till mixture is smooth. Preheat oven at 220'C. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted baking trays. Foe éclair, pipe the batter into 3’’ long lines. Keep plenty of distance between the eclairs for they will rise well. Brush with egg wash and bake at 220*C for 20 minutes. Reduce temperature to 160*C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes. Remove the eclairs and allow them to cool. Pierce a hole from one side and fill in the prepared cream with the help of a piping bag. Cover the top side of the eclairs with the chocolate icing and allow to set.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.