Dark chocolate éclair
レシピ
Éclair dough
| 材料 | 下ごしらえ |
|---|---|
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Boil together and remove from heat. |
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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. |
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Chocolate pastry cream
| 材料 | 下ごしらえ |
|---|---|
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Emulsfiy. |
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Mix in. |
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Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again. |
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Add to the cream. |
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Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately. |
Decoration
| 材料 | 下ごしらえ |
|---|---|
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Melt |
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Add to the chocolate. |
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Add, mix and glaze the eclairs. Add the decorations while not dry yet. |
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Dust the Metalic Powder on the Jura Waves. |