CLASSICAL ECLERS WITH CHOCOLATE COFFEE CREAM AND EYE

#CLASSICAL ECLERS WITH CHOCOLATE COFFEE CREAM AND EYE

Ingredients:
For 20-24 eclairs:
125 g. whole milk
125 g. water
115 g. butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
140 g. flour


5 large eggs, room temperature
For chocolate-coffee cream:
½ cup grains of espresso, very coarse
500 gr. whole milk
4 large egg yolks
75 gr. Sahara
3 tablespoons corn starch, sift
200 gr. dark chocolate, finely chopped
40 gr. butter, room temperature
For chocolate glaze:
200 gr. dark chocolate, finely chopped
150 gr. butter
1 tablespoon of invert syrup
5 teaspoons of water

Prepare two sheets for baking, cover with parchment paper. To postpone.
Preheat the oven to 200 degrees. Place the bottom of the oven in the form with water for a water bath.

in a saucepan with a thick bottom, combine the milk, water, oil, sugar and salt and bring to a boil.
After the mixture boils, add flour and reduce the heat to medium and mix the mixture vigorously with a wooden spoon.
The dough comes together very quickly. cook and mix for another 2-3 minutes to dry the dough. After this time, the dough will be very soft and smooth.

Transfer the dough into a bowl of a mixer equipped with an oar attachment. Mix the dough at medium speed to cool the dough a little.
break eggs and place them in a glass, lightly beat with a fork. Add eggs gradually, for 4-5 additions whisking after each addition, until complete combination.
in the end, the dough should be thick and shiny, and when lifting it should fall into a bowl in the form of ribbons. The paste should not be too sparse.
The dough should be still warm. Now it is ready to use.
Place the dough in a confectionery bag provided with a 1.5 cm tip. to put the dough on the tray in 8-10 cm long strips.
Leave a distance of about (5 cm) between each strip of dough.
bake all the eclairs or you can also freeze some of the strips deposited on parchment paper, and then place them in a sealed bag and store frozen for up to 1 week.

Bake for about 18 to 20 minutes, until golden brown. reduce the temperature in the oven to 185 degrees.
Open the oven door and get a bowl filled with water from the oven. Puncture each cake with a wooden skewer or knife tip and leave the baking tray in the oven for another 5 minutes until the eclairs are well browned and firm to the touch.
Turn on the oven and leave the door ajar. Let the eclairs stay in the oven for another 5 minutes. Completely cool down.

Bake frozen eclairs, as described previously without defrosting, just add a couple of minutes to the baking time.

Chocolate-coffee cream:
in a small saucepan, heat the milk and coffee beans to a boil. Remove from heat, cover and let stand for one hour. Strain through a double layer of gauze in a bowl.
Prepare an ice bath.
Return the cooked coffee to the fire. Reheat again until boiling. at the same time, mix the yolks, sugar and cornstarch in a medium bowl and whip.

After the coffee-milk mixture boils, to moderate the yolks add a couple of spoons of hot milk to the yolk mixture, constantly and vigorously whisking.
continue whipping and slowly pour the rest of the milk into the yolks.

Strain the mixture through a sieve back into the pan. Place the saucepan on medium heat and whisk vigorously and continuously until the mixture comes to a boil.
continue whisking vigorously for 1 to 2 minutes more (over medium heat). Add the melted chocolate, and then remove the pan from the fire.

Pour the cream into a small bowl and place it over a water ice bath to stop the cooking process. Stir constantly.

after the cream reaches a temperature of 70 degrees, remove it from a water bath with ice and add oil in three or four supplements.
Return the cream to a water bath with ice to continue cooling, stirring occasionally until the cream completely cools.
the cream is ready to use or store in the refrigerator. In order to avoid the formation of a film on the cream, cover with a plastic wrap, pressing to the surface of the cream.

Confectionery cream can be prepared 2-3 days in advance and stored in the refrigerator.

to fill the eclairs, put the cream in the confectioner’s bag. Insert the tip into the hole made earlier during baking and squeeze the bag and fill the eclairs (without overfilling them).
Repeat with the rest of the eclairs.

Chocolate glaze:
place all the ingredients in a small bowl and place it over a saucepan with slowly boiling water so that it does not touch the bottom of the boiling water, stirring constantly until the chocolate almost completely melts, does not overheat.
Remove the glaze from the water bath and set aside to finish the melting, stirring once or twice, until smoothly.
If necessary, before use, cool to 40 degrees. Place a sheet of parchment paper on the grate.
dip the top of each Eclair in the glaze and place on the grate to allow it to solidify.
The remaining glaze can be stored in the refrigerator for up to a week or frozen.
Bon Appetit!


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