INGREDIENTS
- For the choux pastry:
- – Water 250 cc.
- – Butter 100 g.
- – Sal 5 g.
- – Sugar 5 g.
- – Flour 0000 150 g.
- – Eggs 3 to 4 models.
- For the dulce de leche cream:
- – Crema 300 g.
- – Powdered milk 1 tbsp.
- – Dulce de leche pastry chef 200 g.
- For meeting:
- – Roasted peanuts.
- – Dulce de leche in sleeve.
- – Dulce de leche cream.
- – Chocolate ornament.
Discover ways to put together some scrumptious PEANUT AND DULCE DE LECHE ÉCLAIRS that you’ll love! I adopted the recipe under, take pleasure in them at house
They’re also referred to as petisús or lightning… how do you name them?
PROCEDURE:
1. Dough: For the dough, place the water, butter, salt and sugar in a saucepan. Deliver to a boil, stirring in order that the butter is dissolved. No liquid ought to evaporate.
2. Take away from the warmth and add all of the flour directly. Combine with a spatula till nicely built-in, taking care that there are not any lumps.
3. Prepare dinner once more for 2 minutes, mixing till the underside of the pan kinds a skinny membrane of dough, and the remainder comes off all the aspect.
4. Take away from warmth and blend at low pace with lyre to interrupt up the primary steam. As soon as heat, add the eggs one by one, mixing continuously. We should kind a agency mass, it shouldn’t run like a ribbon.
5. Place the dough in a pastry bag with a quantity 9 clean nozzle.
6. Make sticks 9 cm lengthy, separated, on a non-stick plate.
7. Oven at 200 C. Prepare dinner for 10 minutes. It’s important to not open them till they take shade, in any other case they’ll shrink and lose quantity.
8. As soon as golden, decrease the temperature to 170°C and proceed cooking for 25 extra minutes. While you open an eclair it must be hole and dry inside.
9. Let cool on rack. As soon as cool, minimize the highest with a serrated knife.
10. Fill with dulce de leche and ddl cream.
11. Adorn with the remaining cream by making a spiral with a curly nozzle.
12. Sprinkle with chopped peanuts and end with round chocolate slabs.
13. Cream: Combine the cream, milk powder and dulce de leche. Beat with an electrical mixer till stiff. Reserve within the fridge in a sleeve with a curly nozzle.
