Dark chocolate éclair
- Nivel:
-
Medio
Éclair dough
Ingredientes: Éclair dough
-
157 gagua
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157 gLeche entera
-
157 gmantequilla
-
5 gsal
-
3 gazúcar
Preparación: Éclair dough
Boil together and remove from heat.
Ingredientes: Éclair dough
-
173 gharina
-
346 ghuevos
Preparación: Éclair dough
Add bit by bit to previous mixture. Mix in stand mixer at medium speed.
Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. Bake for 15-18 minutes at 180°C.
Dry the eclairs at 170°C for 10 minutes.
Chocolate pastry cream
Ingredientes: Chocolate pastry cream
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440 gazúcar en polvo
-
440 gyemas de huevo
Preparación: Chocolate pastry cream
Emulsfiy.
Ingredientes: Chocolate pastry cream
-
160 galmidón
Preparación: Chocolate pastry cream
Mix in.
Ingredientes: Chocolate pastry cream
-
2 judía(s)vainilla
-
2000 gLeche entera
Preparación: Chocolate pastry cream
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
Ingredientes: Chocolate pastry cream
-
200 gmantequilla
Preparación: Chocolate pastry cream
Add to the cream.
Ingredientes: Chocolate pastry cream
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150 gCallebaut® El mejor chocolate amargo belga 811
Preparación: Chocolate pastry cream
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.
Decoration
Ingredientes: Decoration
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150 gCallebaut® El mejor chocolate amargo belga 811
Preparación: Decoration
Melt
Ingredientes: Decoration
-
45 gmantequilla
Preparación: Decoration
Add to the chocolate.
Ingredientes: Decoration
-
75 gazúcar glas
Preparación: Decoration
Add, mix and glaze the eclairs. Add the decorations while not dry yet.
Ingredientes: Decoration
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Q.S.CHD-PS-19830E0
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Q.S.CLR-19165
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Q.S.MAW-DE-19914E0
Preparación: Decoration
Dust the Metalic Powder on the Jura Waves.
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