Eclairs Patisserie
The ingredients:
- Cream:
2 tbsp flour
30 cl of milk
50g butter
210g dark chocolate
1 egg
3 tbsp sugar
2 egg yolks
30 cl of milk
50g butter
210g dark chocolate
1 egg
3 tbsp sugar
2 egg yolks
- Choux pastry:
150g flour
25 cl of water
75g butter
1 tbsp sugar
4 eggs
1 pinch of salt
1 egg yolk
oil
25 cl of water
75g butter
1 tbsp sugar
4 eggs
1 pinch of salt
1 egg yolk
oil
1) For the choux pastry :
Preheat kitchen appliance to 210 ° C ( thermostat 7).
Mix salt, sugar, butter and water in an exceedingly cooking pan and boil .
Incorporate the flour and stir till a compact dough. The work till it's firm enough
Integrate four eggs , one at a time , ensuring to combine between every egg.
Knead the dough to create it firm .
2) On a baking sheet lubricated equally with the pastry bag a dozen rolls of dough regarding fifteen cm long .
Brush with ingredient till dough is golden brown once done.
Bake twenty five minutes in an exceedingly hot kitchen appliance and let stand ten min , oven off, to stop sprouts or lightning can deflate .
3) For the cream :
Melt 60g chocolate broken into items in milk over low heat .
In a bowl , whisk egg, nutrient and sugar till mixture is frothy .
Add the flour and pour within the milk.
To thicken , stirring perpetually .
Remove from heat and incorporate twenty g of butter. Cool.
4) Sprinkle the cream lightning take away a pair of lengthwise and soften in an exceedingly bain- marie remaining chocolate and butter.
Preheat kitchen appliance to 210 ° C ( thermostat 7).
Mix salt, sugar, butter and water in an exceedingly cooking pan and boil .
Incorporate the flour and stir till a compact dough. The work till it's firm enough
Integrate four eggs , one at a time , ensuring to combine between every egg.
Knead the dough to create it firm .
2) On a baking sheet lubricated equally with the pastry bag a dozen rolls of dough regarding fifteen cm long .
Brush with ingredient till dough is golden brown once done.
Bake twenty five minutes in an exceedingly hot kitchen appliance and let stand ten min , oven off, to stop sprouts or lightning can deflate .
3) For the cream :
Melt 60g chocolate broken into items in milk over low heat .
In a bowl , whisk egg, nutrient and sugar till mixture is frothy .
Add the flour and pour within the milk.
To thicken , stirring perpetually .
Remove from heat and incorporate twenty g of butter. Cool.
4) Sprinkle the cream lightning take away a pair of lengthwise and soften in an exceedingly bain- marie remaining chocolate and butter.
No comments:
Post a Comment