Eclair cake «Amazing»

Eclair cake «Amazing»

🔹Cut Dough:
50 g unsalted butter, chopped, room temperature
50 g of water



3 g of fine sugar (powdered sugar)
70 g milk
3 g of sea salt
65 g of flour sifted
2 eggs
🔹Bavarian mousse:
300 gr of English cream
300 g cream for whipping
10 g of gelatin

🔹English cream
250 ml whole milk
1/2 vanilla pod, split along and extract the seeds
3 egg yolks at room temperature
35 g of sugar

☑ Preparation:
🔸 Preheat the oven to 200 ° Clightly grease the baking sheet with butter, then wipe the excess with a paper towel.
🔸 Mix in a saucepan of water, milk, sugar, salt, butter. Bring the mixture to a boil. By the time this happens, the oil must completely melt.
Remove from heat, add all the flour at once. stir to allow the flour to absorb all the liquid.
🔸Reinish the saucepan over a slow fire and stir with a wooden spoon for 1-2 minutes. Allow the test to cool for 5-8 minutes.
🔸Then start whisking gradually, adding 1 egg each. Each time it is necessary to mix very well, so that the eggs are completely dispersed in the test, otherwise the structure will come out with lumps.
🔸 Continue stirring for a few more minutes until the dough becomes thick and glossy!
🔸Connect the dough into the pastry bag. Put the eclairs on the prepared baking sheet, leaving a distance between them (the cakes will increase significantly in size during the baking process).
🔸 Put in a preheated oven for 25-30 minutes. They should grow well in size and become a beautiful dark-gold color. if you do not bake the profiteroles, they will immediately settle, as soon as they get out of the oven.

🔸Place milk in a saucepan. Add the vanilla pod and its seeds and place the saucepan on medium heat. bring to a boil, then immediately remove the saucepan from the heat and allow the milk to cool for 1 minute.
Mix yolks with sugar in a bowl, and whisk the mixture until it brightens (blanchir).
🔸 While stirring the egg mixture, pour half of the hot milk to combine. continuing to whisk, gradually pour the egg-milk mixture into the sauté pan with milk.
🔸 Wrap, stirring constantly with a wooden spatula, for about 12 minutes, or until the custard covers the back side of the spoon (nappant) and the line drawn by the finger leaves a clean, stable groove.
🔸 When mixing, pay special attention to the bottom corners in the saucepan, since the egg tends to coagulate there.
🔸To pasteurize the cream, bring the temperature to 79 ° C (175 ° F) on the thermometer and hold it, stirring constantly, at this temperature for 5 minutes. Do not exceed 82 ° C (180 ° F), otherwise the cream will curdle.
🔸Remove the cream from the fire and strain it through a sieve into a bowl, placing it on an ice bath. Stir constantly with a wooden spoon until the mixture cools (it will not cease to soar).
🔸Plant gelatin in water. Mix English cream with gelatin.
cream whip until soft peak. In a cream cooled to room temperature in a few ways to introduce cream.

☑ Assembly:
🔸In the form put layers of eclairs and mousse. You can stuff eclairs with mousse, or you can just lightly impart it so that there are no cavities in them. Keep in the refrigerator until completely congealed.

🍫Chocolate glaze
🍏🌹Album roses
Cut the apples into 4 parts, remove the cores. We cut into thin slices. Slices cooked in syrup from sugar and water until transparent over low heat. Brews are better not in large batches, which would be better to keep the lobules intact.
We remove the slices from the syrup and lay them on the edge of the plate, so that the syrup stacks to the center. Now we form roses.
1 wrap the lace, around it 2 more, then 3 more, and 5 more lobules. At the last lobes we bend the edges, giving the natural appearance of the flower.
# mousse # cake

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