INGREDIENTS
- – 400 cc of water.
- – 160 g of butter.
- – 1 pinch of salt.
- – 1 pinch of sugar.
- – 340 g of 0000 flour.
- – 5 eggs
- Custard cream:
- – 600 cc of milk.
- – 200 cc of milk cream.
- – 7 yolks.
- – 150 g of frequent sugar.
- – 64 g of corn starch.
- – Vanilla extract c/n.
- To taste every of the pastries:
- – 1 tbsp bitter cocoa powder.
- – 1 tbsp hazelnut cream.
- – 1 tbsp pistachio paste.
- For adornment:
- – Semisweet choco ganache at room temperature (equal components choco topping and heavy cream).
- – White choco ganache at room temperature (200 g of chocolate protection with 75 cc of milk cream).
- – Pistachio ganache (200 g of white chocolate coated with 75 cc of milk cream and a tbsp of pistachio paste).
- – Hazelnuts.
- – Merenguitos.
Learn to put together scrumptious ECLAIR FILLED with pastry cream, chocolate ganache, pistachio ganache, hazelnuts and meringues
PROCEDURE:
1. Deliver the water to boil with butter, salt and sugar.
2. As soon as it involves a boil, add flour all of sudden and stir continually till the dough comes away from the perimeters.
3. Let it cool a bit, place it within the mixer and add the eggs 1 at a time (see if there are 4 or 5 relying on the feel). Stir till the dough is elastic.
4. Place the combination in a bag and make the specified shapes on plates with non-stick or buttered sheets.
5. Bake at 180 levels for 10 minutes, decrease it to 160 levels and proceed cooking till crispy.
To taste every of the pastries:
1. In a pot, place the cream, milk and vanilla. Deliver to a simmer over medium warmth till it involves a mild boil.
2. Then again, in a bowl combine yolks, sugar and starch (beforehand sifted).
3. Pour a bit over the yolk preparation, beat and add the remainder of the milk.
4. Pour again into the pot and warmth over medium-low warmth till it thickens and involves a boil.
5. Take away from warmth. Divide into 4 and add flavors. Place in sleeves and let cool.
For adornment:
1. In all circumstances, we carry the milk cream to a boil (if it has flavoring paste, we combine it with it) and pour it over the chocolate.
2. We go away it for five minutes and emulsify.
3. White pastry tub: soften and make some rectangles.
4. Semisweet pastry tub: soften to wash the choco and hazelnut eclair.
5. Chocolate eclair: dip the highest in semi-sweet chocolate, add semi-sweet choco ganache and gold leaves.
6. Vanilla eclair: place a rectangle of white pastry icing plus white choco ganache and gold leaves.
7. Hazelnut eclair: dip in semi-sweet chocolate and embellish with meringues, semi-sweet chocolate ganache flakes and chopped hazelnuts.
8. Pistachio eclair: embellish with pistachio ganache.
