{"id":127005,"date":"2018-06-30T10:46:37","date_gmt":"2018-06-30T09:46:37","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=127005"},"modified":"2018-06-30T10:59:56","modified_gmt":"2018-06-30T09:59:56","slug":"raymond-blanc-chocolate-eclairs-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/127005\/raymond-blanc-chocolate-eclairs-recipe-on-saturday-kitchen\/","title":{"rendered":"Raymond Blanc chocolate eclairs recipe on Saturday kitchen"},"content":{"rendered":"<p>Raymond Blanc served up delicious chocolate eclairs with light choux pastry on Saturday kitchen.<\/p>\n<p>The ingredients for the choux pastry are: 4 tbsp water, 4 tbsp whole milk, 50g unsalted butter, at room temperature, 1 tsp caster sugar, pinch sea salt, 100g plain flour and 4 medium free-range eggs, beaten.<\/p>\n<p>For the filling: 20g unsweetened chocolate, 100% cocoa solids, 450g pastry cream (cr\u00e8me patissi\u00e8re), at room temperature and 1 tbsp strong cocoa powder, sifted.<\/p>\n<p>For the glaze: 200g white fondant icing, 1 tbsp cocoa powder and 1-2 tsp water.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2018\/06\/eclairs.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2018\/06\/eclairs.png\" alt=\"\" title=\"eclairs\" width=\"500\" height=\"260\" class=\"aligncenter size-full wp-image-127010\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2018\/06\/eclairs.png 500w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2018\/06\/eclairs-300x156.png 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n<p><a target=\"_blank\"  href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1408822113\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1408822113&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=09a46dee7e6223f23cdfdc80d7c7ec6f\"><img decoding=\"async\" border=\"0\" src=\"\/\/ws-eu.amazon-adsystem.com\/widgets\/q?_encoding=UTF8&#038;MarketPlace=GB&#038;ASIN=1408822113&#038;ServiceVersion=20070822&#038;ID=AsinImage&#038;WS=1&#038;Format=_SL250_&#038;tag=thetalentzone-21\" ><\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=1408822113\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/><\/p>\n<p>See Raymond&#8217;s recipes in his book titled: <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1408822113\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1408822113&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=6a95a19348f121d752ac1a7a9c61b6dc\">Kitchen Secrets<\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=1408822113\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"Raymond Blanc served up delicious chocolate eclairs with light choux pastry on Saturday kitchen. The ingredients for the choux pastry are: 4 tbsp \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/127005\/raymond-blanc-chocolate-eclairs-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":127010,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-127005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2018\/06\/eclairs.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/127005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=127005"}],"version-history":[{"count":6,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/127005\/revisions"}],"predecessor-version":[{"id":127007,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/127005\/revisions\/127007"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/127010"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=127005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=127005"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=127005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}