Medium
Containing: 3 Components
Éclair dough
Ingredients: Éclair dough
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157 gWasser
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157 gVollmilch
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157 gButter
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5 gSalz
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3 gZucker
Preparation: Éclair dough
Boil together and remove from heat.
Ingredients: Éclair dough
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173 gMehl
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346 gEier
Preparation: 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
Ingredients: Chocolate pastry cream
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440 gStreuzucker
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440 gEigelb
Preparation: Chocolate pastry cream
Emulsfiy.
Ingredients: Chocolate pastry cream
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160 gStärke
Preparation: Chocolate pastry cream
Mix in.
Ingredients: Chocolate pastry cream
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2 Bohne/nVanille
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2000 gVollmilch
Preparation: Chocolate pastry cream
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
Ingredients: Chocolate pastry cream
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200 gButter
Preparation: Chocolate pastry cream
Add to the cream.
Ingredients: Chocolate pastry cream
Preparation: Chocolate pastry cream
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.
Decoration
Ingredients: Decoration
Preparation: Decoration
Melt
Ingredients: Decoration
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45 gButter
Preparation: Decoration
Add to the chocolate.
Ingredients: Decoration
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75 gPuderzucker
Preparation: Decoration
Add, mix and glaze the eclairs. Add the decorations while not dry yet.
Ingredients: Decoration
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ausreichende MengeCHD-PS-19830E0
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ausreichende MengeCLR-19165
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ausreichende MengeMAW-DE-19914E0
Preparation: Decoration
Dust the Metalic Powder on the Jura Waves.
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