In cooking, as in clothing, there is fashion. It is especially clearly visible in confectionery products. The tone is set by famous confectioners, presenting recipes in their blogs, which then diverge among users. Raspberry... The taste of this berry is already loved by many sweet tooth a year ago, but the release of a limited series of popular sweets again raised it to the crest of the sweet wave. Now there will be a crimson tinkle. I offer you a variation of French custard cakes. And to make it quite beautiful-cover them with mirror glaze.
Cook Time | 60 minutes |
Servings |
Ingredients
Choux pastry:
- 150 gram Flour wheat / Flour
- 200 gram Chicken eggs 4-5 PCs depending on the consistency
- 250 ml Water
- 100 gram Butter
- 3 gram Salt
- 5 gram Sugar
Cream:
- 300 gram Raspberries frozen
- 160 gram White chocolate
- 225 ml Cream (33%)
- 10 gram Gelatin
Ingredients
Choux pastry:
Cream:
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Instructions
- Let's start with the eclairs themselves. Prepare the necessary ingredients for the custard dough. I cook on water. You can mix it with 50/50 milk, or you can take pure milk. But then the dough will turn out more "fuel"- you will need to make sure that it does not burn. Strong flour is recommended for the custard dough, so I have two types - Manitoba (with a high protein content of 14%) and wheat b / C with 11% protein. Read the composition on the package. Both are available in hypermarkets, which are now plentiful.
- Put the dough in a bag with a French star nozzle with a diameter of 14 mm. My preparation spent the night in the refrigerator. They say-so the dough develops gluten and it is made even better. I have little experience, I experimented, but it was really easier to plant them than fresh dough. I put it on a Teflon sheet, you can use siliconized parchment. I haven't tried it on a silicone Mat. But on a simple parchment it turned out all sad-eclairs stuck, and the bottoms were concave.
- For a Golden crust, sprinkle the blanks with a mixture of powdered sugar and cocoa butter. The baking mode is as follows-10 min. at 200C and 20-25 min. at 180C. the Oven should not be opened, otherwise the eclairs may fall off. Watch through the glass as soon as they become rosy-ready. Remove, transfer on a sheet to the grid and allow to cool completely.
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