Hotdog Eclairs

Hotdog Eclairs

Recipe by: Lesego Matuludi

Sliced Viennas

Ingredients

Smoked viennas

Method

  1. Thinly slice viennas and brush with oil. Blow torch until they have black speckles. If you don’t have a blowtorch, broil in the oven until they brown.

Choux Pastry

Ingredients

3 large eggs
90g flour
140g water
60g butter
10g sugar
1/2 tsp salt

Method

  1. In a saucepan bring water, butter, sugar and salt to a simmer and then once the butter has melted, dump in all the flour and mix vigorously until a dough forms. Once a dough forms, cook the flour for a minute or two and take off the heat.
  2. Let the dough cool in a running stand mixer in the mixing bowl for about 10 minutes then mix in the eggs a little at a time until the dough is a smooth paste. Add the dough to a piping bag prepared with a star nozzle.
  3. Pipe straight eclairs on a baking tray lined with parchment paper. Dust eclairs with a thin layer of powdered sugar and then let them rest in the freezer for 10 minutes or in the fridge for 40 minutes.
  4. Bake at 190*C for 10 minutes then lower the temperature to 170*C and bake for a further 30 minutes.
  5. After baking, let them cook completely and cut the tops off.

Pickled Cucumber

Ingredients

1/2 cup white vinegar
2 tbsp sugar
1 tsp salt
1 clove garlic, sliced
1 tsp mustard seeds
1 bay leaf
Sliced cucumber

Method

  1. Heat everything BUT the cucumber in a saucepan, and cook until the sugar has dissolved.
  2. Pour the hot pickle liquid over the cucumber and set aside to cool completely.

Caramelised Onions

Ingredients

1 large onion
1 jalapeño
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp butter
Generous pinch of salt

Method

  1. Heat oil in a pan and add sliced onions, jalapeños and the pinch of salt.
  2. Cook low and slow until the onions are soft and translucent (make sure not to brown). Stir
    often and add water if the onions stick to the bottom.
  3. After about 30 minutes add sugar, butter and vinegar and cook for about 5 minutes until
    the sugar completely dissolves. Set aside to cool.

Tomato Sauce

Ingredients

1 onion
1 celery stalk
2 tbsp olive oil
1 tsp salt
300g Roma tomatoes
2 garlic cloves, minced
3 tbsp sugar
1 tsp chilli flakes
1 tsp dried Italian herb blend
1 tsp vinegar
50g tomato paste
Fresh parsley, finely chopped

Method

  1.  Boil and peel tomatoes, then blend until puréed.
  2. Sauté onion and celery with olive oil, once the onions have sweated add the salt and garlic
    and brown them off slightly. Now add sugar, chilli flakes, dried herbs and tomato paste and sauté until fragrant. Add vinegar to deglaze, then add tomatoes and cook for about 30 minutes on a low heat.
  3. Once the sauce has reduced and thickened, turn off the heat and stir in the fresh herbs. Set aside to cool.

Dijon Crema

Ingredients

1/2 cup Dijon mustard
2 tbsp whole grain mustard
1/2 cup mascarpone
1/4 cup heavy cream
2 tbsp honey

Method

  1. Add all ingredients to a mixing bowl and whisk until fully incorporated. Reserve in a piping bag.

Korean Corn Dogs

Ingredients

Chicken viennas
1 1/4 cups flour
2 tbsp sugar
1/4 tsp salt
2 tsp baking powder
1 egg
3/4 cup milk
2 cup Panko breadcrumbs
Oil for frying

Method

  1. Heat oil in a large pot.
  2. In a bowl whisk together flour, salt, sugar and baking powder. Mix in the egg and milk until
    you have a thick and smooth batter.
  3. Dip the Vienna in the batter and then into the Panko crumbs and fry until golden brown.
    Reserve the corn dogs on paper towel to drain any excess oil

Assembly

  1. Start by hollowing the choux buns.
  2. Layer in the smoked Vienna slices.
  3. Pipe in a layer of the tomato sauce.

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