Medium
Enthält:3 Komponenten
Éclair dough
Zutaten: 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
Zubereitung: Éclair dough
Boil together and remove from heat.
Zutaten: Éclair dough
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173 gMehl
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346 gEier
Zubereitung: 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
Zutaten: Chocolate pastry cream
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440 gStreuzucker
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440 gEigelb
Zubereitung: Chocolate pastry cream
Emulsfiy.
Zutaten: Chocolate pastry cream
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160 gSpeisestärke
Zubereitung: Chocolate pastry cream
Mix in.
Zutaten: Chocolate pastry cream
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2 Bohne(n)Vanille
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2000 gVollmilch
Zubereitung: Chocolate pastry cream
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
Zutaten: Chocolate pastry cream
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200 gButter
Zubereitung: Chocolate pastry cream
Add to the cream.
Zutaten: Chocolate pastry cream
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150 gCallebaut® Feinste belgische dunkle Schokolade 811
Zubereitung: Chocolate pastry cream
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.
Decoration
Zutaten: Decoration
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150 gCallebaut® Feinste belgische dunkle Schokolade 811
Zubereitung: Decoration
Melt
Zutaten: Decoration
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45 gButter
Zubereitung: Decoration
Add to the chocolate.
Zutaten: Decoration
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75 gPuderzucker
Zubereitung: Decoration
Add, mix and glaze the eclairs. Add the decorations while not dry yet.
Zutaten: 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
Zubereitung: Decoration
Dust the Metalic Powder on the Jura Waves.
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