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Hussein Van
Hussein Van
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Friday 07 August 2026 20:30:28 GMT
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Український Голлівуд — це не про вигадані світи, а про нашу реальність у форматі блокбастера. Масштаб світового кіно, в центрі якого — справжня історія, справжні військові та справжня ціна свободи. Це рівень, на який ми чекали. Своє, що вражає світ. Дізнайся з 23 квітня в кіно. КІЛЛХАУС. Квитки вже у продажу. Ukrainian Hollywood isn’t about fictional worlds — it’s our reality told in a blockbuster format. The scale of global cinema, centered on a real story, real soldiers, and the real price of freedom. This is the level we’ve been waiting for. Something truly ours that impresses the world. Discover it in cinemas from April 23. KILLHOUSE. Tickets are already on sale.
Український Голлівуд — це не про вигадані світи, а про нашу реальність у форматі блокбастера. Масштаб світового кіно, в центрі якого — справжня історія, справжні військові та справжня ціна свободи. Це рівень, на який ми чекали. Своє, що вражає світ. Дізнайся з 23 квітня в кіно. КІЛЛХАУС. Квитки вже у продажу. Ukrainian Hollywood isn’t about fictional worlds — it’s our reality told in a blockbuster format. The scale of global cinema, centered on a real story, real soldiers, and the real price of freedom. This is the level we’ve been waiting for. Something truly ours that impresses the world. Discover it in cinemas from April 23. KILLHOUSE. Tickets are already on sale.


@alina ✩
@alina ✩
Chocolate Eclairs Makes 12 Eclairs Ingredients For the Choux Pastry: 120ml x Water 120ml x Milk 115g x Unsalted Butter 12g x Sugar 1/4 tsp x Salt 125g x All-Purpose/Plain flour 4 large eggs For the Pastry Cream: 960ml x Whole Milk 200g x Sugar 8 x Egg Yolks 60g x Cornflour/Cornstarch 2 tsp x Vanilla Extract For the Chocolate Glaze: 120ml x Double/Heavy Cream 115g x Dark Chocolate (chopped) 25g x Butter (optional, for shine) Method Make the Choux Pastry - Preheat your oven to 375°F (170°C Fan or 190°C without a fan). Line a baking tray with parchment paper. In a medium saucepan, combine: 120ml water 120ml whole milk 115g unsalted butter 1 tbsp sugar ¼ tsp salt Bring to a boil over medium heat, stirring until the butter melts. Once boiling, add 125g all-purpose flour all at once, and stir vigorously with a wooden spoon or spatula until a dough forms and pulls away from the sides (about 1–2 minutes). Remove from heat. Transfer the dough to a mixing bowl or stand mixer. Let it cool for 5–10 minutes so the eggs don't scramble. Add 4 large eggs, one at a time, beating well after each addition. The dough should be smooth, glossy, and hold a soft peak when lifted. Bake in the preheated oven for 25 to 30 minutes until golden. Make the Pastry Cream In a medium saucepan, heat: 960ml whole milk until steaming, but not boiling. In a separate bowl, whisk together: 200g sugar 8 egg yolks 60g cornstarch 2tsp Vanilla Slowly pour a little of the hot milk into the egg mixture while whisking constantly to temper the eggs. Gradually whisk in the rest of the milk, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the cream thickens and bubbles (about 2–4 minutes). Remove from heat and stir in: Transfer to a bowl, cover with parchment paper (touching the surface), and chill for at least 1 hour. Make the Chocolate Glaze Place 115g dark chocolate, chopped into a heatproof bowl. Heat 120ml of cream in a small saucepan until just simmering, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the butter for added shine (optional). Assemble the Eclairs Using a small piping tip, poke 3 holes in the bottom of each cooled éclair. Fill a piping bag with the chilled pastry cream and pipe the cream into the eclairs until they feel heavy and full. Dip the tops of the eclairs into the chocolate glaze, letting excess drip off. Set on a rack or tray to let the glaze set (you can chill them for 10 minutes in the fridge to speed this up). Serve immediately or store in the refrigerator for up to 2 days. Best enjoyed fresh! #chocolateeclairs #dessert #Recipe #homecooking
Chocolate Eclairs Makes 12 Eclairs Ingredients For the Choux Pastry: 120ml x Water 120ml x Milk 115g x Unsalted Butter 12g x Sugar 1/4 tsp x Salt 125g x All-Purpose/Plain flour 4 large eggs For the Pastry Cream: 960ml x Whole Milk 200g x Sugar 8 x Egg Yolks 60g x Cornflour/Cornstarch 2 tsp x Vanilla Extract For the Chocolate Glaze: 120ml x Double/Heavy Cream 115g x Dark Chocolate (chopped) 25g x Butter (optional, for shine) Method Make the Choux Pastry - Preheat your oven to 375°F (170°C Fan or 190°C without a fan). Line a baking tray with parchment paper. In a medium saucepan, combine: 120ml water 120ml whole milk 115g unsalted butter 1 tbsp sugar ¼ tsp salt Bring to a boil over medium heat, stirring until the butter melts. Once boiling, add 125g all-purpose flour all at once, and stir vigorously with a wooden spoon or spatula until a dough forms and pulls away from the sides (about 1–2 minutes). Remove from heat. Transfer the dough to a mixing bowl or stand mixer. Let it cool for 5–10 minutes so the eggs don't scramble. Add 4 large eggs, one at a time, beating well after each addition. The dough should be smooth, glossy, and hold a soft peak when lifted. Bake in the preheated oven for 25 to 30 minutes until golden. Make the Pastry Cream In a medium saucepan, heat: 960ml whole milk until steaming, but not boiling. In a separate bowl, whisk together: 200g sugar 8 egg yolks 60g cornstarch 2tsp Vanilla Slowly pour a little of the hot milk into the egg mixture while whisking constantly to temper the eggs. Gradually whisk in the rest of the milk, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the cream thickens and bubbles (about 2–4 minutes). Remove from heat and stir in: Transfer to a bowl, cover with parchment paper (touching the surface), and chill for at least 1 hour. Make the Chocolate Glaze Place 115g dark chocolate, chopped into a heatproof bowl. Heat 120ml of cream in a small saucepan until just simmering, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the butter for added shine (optional). Assemble the Eclairs Using a small piping tip, poke 3 holes in the bottom of each cooled éclair. Fill a piping bag with the chilled pastry cream and pipe the cream into the eclairs until they feel heavy and full. Dip the tops of the eclairs into the chocolate glaze, letting excess drip off. Set on a rack or tray to let the glaze set (you can chill them for 10 minutes in the fridge to speed this up). Serve immediately or store in the refrigerator for up to 2 days. Best enjoyed fresh! #chocolateeclairs #dessert #Recipe #homecooking




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