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eclair recipe

cheffarid

eclair



The flashes( eclairs ) are one of the most famous French pastries, which small and big gourmands love. Nothing like making floods home to feast on the whole family. We offer an easy and fast vanilla flash recipe that you can prepare with ease. This is something to feast the whole family at dessert or snack.





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easy eclair recipe



Ingredients


For cabbage dough:


125 ml of water

125 ml of milk

115 g butter

1/2 cc of salt

1 cc of sugar

140 g flour

4 big eggs


For the pastry cream:


400 ml of milk

4 egg yolks

80 g sugar

A vanilla clove (or a few drops of vanilla extract)

30 g of Maizena  (Cornflour)

12.5 cl of liquid  cream


Preparation



Choux pastry :


In a saucepan, pour milk, water, butter, sugar, and salt. When the mixture has melted and starts to shudder, out of the heat pour the flour at once, gently incorporate and then mix. A ball of dough is formed, reset for 2 good minutes by mixing to dry the dough.


Beat 4 eggs, pour 1/3 on the dough, and mix. When the dough absorbed everything, add 1/3 and mix. Pour the remaining 3/4 eggs, and mix until getting a creamy paste.


Garnish a socket pocket with a smooth smooth sleeve. On a plate covered with parchment paper, form the flashes  (1 cm in 5 cm), spaced from a few cm each other.


Smoothing them with the remaining eggs and bake for 18/20 minutes at 356° F.



 Custard :

In a saucepan heat milk and vanilla. Parallel to beat the 4 egg yolks with sugar and incorporate Maizena (Cornflour). 

When the milk begins to shudder, pour 1/3 of the mixture into the eggs. Mix the whole and then reverse in the pan. Whisk over low heat for a good minute, the mixture begins to thicken and cream is formed. Stop fire as soon as the cream is ready, let cool then place in the fridge.


When the pastry cream is cold, whip the liquid cream with 4 or 5 tablespoons of icing sugar, according to your taste.


Re-smoothing the pastry cream with a whip and incorporate chantilly. Mix until you get a homogeneous and unctuous mixture.


Eclair fodder



Pierce the eclairs: a very small hole below on the left and right. Line a pocket with a small smooth

nozzle and stuff the éclairs.


 Prepare the fondant:



If you have a fondant preparation, follow the instructions and add a little bit of blue sky dye.


Otherwise, mix 100g ice sugar with 1/2 egg white and a little dye. Mix to obtain a fluid and opaque mixture.


Soak the top of the flashes in the mixture and drain the surplus. Allow a dozen minutes to dry, and keep cool.




cheffarid
Eclairs melting with vanilla




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