Dark chocolate éclair
- Nivel:
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Medio
Éclair dough
Ingredientes: Éclair dough
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5.5 ozAgua
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5.5 ozLeche entera
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5.5 ozMantequilla
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0.2 ozSal
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0.1 ozAzúcar
Preparación: Éclair dough
Boil together and remove from heat.
Ingredientes: Éclair dough
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6.1 ozHarina
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12.2 ozHuevos
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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1.0 lbAzúcar en polvo
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1.0 lbYemas de huevo
Preparación: Chocolate pastry cream
Emulsfiy.
Ingredientes: Chocolate pastry cream
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5.6 ozAlmidón
Preparación: Chocolate pastry cream
Mix in.
Ingredientes: Chocolate pastry cream
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2 judía(s)Vainilla
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4.4 lbLeche 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
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7.1 ozMantequilla
Preparación: Chocolate pastry cream
Add to the cream.
Ingredientes: Chocolate pastry cream
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5.3 ozCallebaut® 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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5.3 ozCallebaut® el mejor chocolate amargo belga 811
Preparación: Decoration
Melt
Ingredientes: Decoration
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1.6 ozMantequilla
Preparación: Decoration
Add to the chocolate.
Ingredientes: Decoration
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2.6 ozAzúcar 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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