INGREDIENTS :
+6 PERS. +FOR THE CHOUX PASTE: °125g flour °4 eggs °2 tbsp. powdered sugar °80 g salted butter, cut into small cubes °25 cl of cold water +FOR THE PASTRY CREAM: °60g cornstarch °40 cl of milk °2 eggs °50g unsalted butter °150g caster sugar °1 C. vanilla flavor coffee +FOR THE CHOCOLATE GANACHE: °50g dark baking chocolate °35 cl of liquid cream
GETTING READY:
1. Make the choux pastry as follows:
2. Preheat the oven to 190 degrees Celsius.
3. In a saucepan over low heat, bring the water, butter, and sugar to a boil.
4.Add the flour all at once after it boils and remove from the heat, then stir well with a wooden spoon until the dough forms a ball that comes away from the sides.
5.Then, one by one, add the eggs, mixing well after each addition.
6.Pour the choux pastry into a piping bag and pipe the éclairs onto a parchment-lined baking sheet.
Fill a piping bag with the mixture.
7. Bake for 20 minutes.
8. Make the pastry cream as follows:
Custard 9: In a saucepan, heat the milk with half the sugar and the vanilla extract.
10. In a mixing bowl, whisk together the eggs and the remaining sugar, then add the cornflour.
11. Over the eggs, pour the heated (but cooled) milk. Mix everything together and return it to the heat to thicken.
12. Add the butter, which has been chopped into little pieces, and set aside.
13. Place the pastry cream in a fluted pastry bag once it is extremely cool.
Fill a piping bag with the mixture.
14. Custard Make small holes in the base of each éclair using a knife. Each flash has three holes.
15. Spread pastry cream on the puffs and set them aside.
MOVES IN TECHNICAL AREAS
16. -* Custard
To make the ganache, follow these steps:
17. In a saucepan, bring the cream to a boil, then remove from the heat.
18. Toss in the chunks of chocolate and let aside for 2 minutes, or until the chocolate has melted.
19. Combine all of the ingredients in a mixing bowl, then dip each eclair in it and scrape off any extra icing with a spatula.
20. Remove from the oven and set aside to cool to room temperature.
21. Refrigerate the eclairs until ready to serve.
Enjoy!
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