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Classic French éclairs featuring a light and airy choux pastry shell, filled with a rich and creamy vanilla custard, and topped with a smooth dark chocolate ganache. A delightful treat that perfectly balances textures and flavors.
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Prepare the vanilla custard, transfer to a piping bag, and chill for 2 hours. → Make the choux pastry dough, cooking it on the stove before incorporating the eggs. → Pipe the choux dough into éclair shapes and bake at 190°C for 25 minutes until golden and puffed. → Fill the cooled éclair shells with the chilled custard. → Make the chocolate ganache and dip the filled éclairs to create a smooth topping.
Prepare the vanilla custard, transfer to a piping bag, and chill for 2 hours. → Make the choux pastry dough, cooking it on the stove before incorporating the eggs. → Pipe the choux dough into éclair shapes and bake at 190°C for 25 minutes until golden and puffed. → Fill the cooled éclair shells with the chilled custard. → Make the chocolate ganache and dip the filled éclairs to create a smooth topping.
Classic French éclairs featuring a light and airy choux pastry shell, filled with a rich and creamy vanilla custard, and topped with a smooth dark chocolate ganache. A delightful treat that perfectly balances textures and flavors.
To make the vanilla custard, combine 3 egg yolks, 20g of corn starch, and 50g of sugar in a bowl. Whisk until the mixture is smooth, pale, and forms ribbons.
In a small saucepan, combine 250ml of milk and 100g of whipping cream. Heat over medium heat until it's warm, but do not let it boil.
Slowly pour the warm milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.
Pour the entire mixture back into the saucepan. Cook over medium heat, stirring constantly with a spatula until the custard thickens significantly.
Once thickened, remove from the heat. Stir in 1 tsp of vanilla extract. Transfer the custard to a piping bag and refrigerate for at least 2 hours.
When making the choux pastry, it's crucial to cook the flour-butter mixture long enough to dry it out. A thin film should form on the bottom of the pan.
Allow the choux dough to cool for about 15 minutes before adding the eggs to prevent them from scrambling.
The final consistency of the choux pastry should be smooth, glossy, and fall from the spatula in a V-shape.
Do not open the oven door while baking, as the sudden temperature change can cause the éclairs to collapse.
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