Moyen
Contenant : 3 Composants
Éclair dough
Ingrédients: Éclair dough
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157 geau
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157 gLait entier
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157 gbeurre
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5 gsel
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3 gsucre
Préparation: Éclair dough
Boil together and remove from heat.
Ingrédients: Éclair dough
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173 gfarine
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346 gœufs
Préparation: 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
Ingrédients: Chocolate pastry cream
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440 gsucre en poudre
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440 gjaunes d'oeufs
Préparation: Chocolate pastry cream
Emulsfiy.
Ingrédients: Chocolate pastry cream
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160 gamidon
Préparation: Chocolate pastry cream
Mix in.
Ingrédients: Chocolate pastry cream
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2 haricotsvanille
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2000 gLait entier
Préparation: Chocolate pastry cream
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
Ingrédients: Chocolate pastry cream
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200 gbeurre
Préparation: Chocolate pastry cream
Add to the cream.
Ingrédients: Chocolate pastry cream
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150 gCallebaut® Finest Chocolat noir belge 811
Préparation: Chocolate pastry cream
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.
Decoration
Ingrédients: Decoration
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150 gCallebaut® Finest Chocolat noir belge 811
Préparation: Decoration
Melt
Ingrédients: Decoration
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45 gbeurre
Préparation: Decoration
Add to the chocolate.
Ingrédients: Decoration
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75 gsucre glace
Préparation: Decoration
Add, mix and glaze the eclairs. Add the decorations while not dry yet.
Ingrédients: 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
Préparation: Decoration
Dust the Metalic Powder on the Jura Waves.
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