@karim.bourgi: Eclairs au chocolat 🍫 Choux Pastry 250g water/ 250g milk/ 200g butter/ 5g salt/ 5g sugar/ 300g flour/ 500g whole eggs Combine the water, milk, salt, sugar and butter in a pan. Bring to a boil. Sift the flour. Stir the flour in and dry the formed dough on high heat. Off of the heat, add the eggs one by one. Pipe the choux pastry into an oblong éclair shape. Place the trays in a convection oven pre-heated at 250°C (482°F) and turn the oven off with the vent closed. When the éclairs are puffed up and colored; turn the oven back on at 180°C (356°F) and open the vent. Finish baking slowly to dry the éclairs out. Chocolate pastry cream 1000g milk/ 200g cream/ 180g egg yolks/ 150g sugar/ 60g corn starch/ 380g dark chocolate 70% Bring the cream and milk to a boil. Combine the egg yolks, sugar and starch. Stir in the hot liquid and boil for 2 minutes. Emulsify the pastry cream with the dark chocolate 70% and set aside in the refrigerator with cling film touching the surface. Tip: Add 10 % (of the total mass) of whipped cream to lighten the cream while preserving the chocolate flavor. Guanduja chocolate glaze 500g cream/ 120g sugar syrup/ 80g glucose/ 220g dark chocolate/ 510g milk gianduja/ 70g grape seed oil Boil the cream, glucose and sugar syrup. Pour over the chocolate and gianduja, mix using emulsion blender then finish with oil. Reserve the glaze one night in the fridge. Use at 28 degrees celcius. #enjoylife #tasty #eclairs #chocolate #yummy #delicious #food #perfect #wow #gourmandise #Recipe #sharingiscaring #tiktok #instagram #socialmedia #wow

Karim Bourgi

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Wednesday 21 September 2022 04:56:01 GMT