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Assorted dessert eclairs with mirror glaze

Assorted dessert eclairs with mirror glaze


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Eclairs:

Boil, in a saucepan, water with oil and a pinch of salt. When it boils, add the flour in the rain, stirring vigorously, until smooth, then turn off the heat and leave to cool.

Preheat the oven.

Transfer the dough to the bowl of the mixer, add the eggs, one at a time, mixing well.

Fill a posh (with or without dui, as you prefer) and form eclairs in a tray with baking paper.

You uniform them with a little water, so they don't burn.

Put in the preheated oven, over medium heat for the first 10 minutes.

Take them out, prick them with a toothpick (to dry them inside) and put them back in the oven for another 15-20 minutes. This will dry well and evenly and will not be raw inside.

When they are ready, take them out on another tray or a cooling grill and leave them to cool.


Lemon cream:

Put in a saucepan: milk, a pinch of salt, flour, sweetener, lemon peel, beating with a whisk, to aerate the composition.

Boil the mixture over low heat until it thickens like a pudding, stirring, so that it does not stick. Remove from the heat, add the butter and leave to cool.


Chocolate and raspberry creams:

First prepare a basic cream, which you later divide in two. Thus, you put, in a saucepan, the milk, the yolks, the salt, the sweetener and the flour, beating with a whisk, to aerate the composition. Boil over low heat until it thickens like a pudding, stirring constantly, so that it does not stick. (It will thicken more due to the eggs.) Remove from the heat and incorporate the butter.

While it is hot, divide the cream into two bowls, mixing with the raspberry jam and the dark chocolate icing. Let it cool.


Furthermore:

Beat the 120 ml liquid cream with the mixer, then divide it equally into the three creams, homogenizing.


Mirror glaze:

Mix the sugar with the water, the rose flower water and the condensed milk over a low heat, until the sugar has melted, then pour over the broken white chocolate pieces, mixing well.

This will reduce its temperature and now you can add hydrated gelatin granules. Be sure to check the temperature with a kitchen thermometer and add gelatin when the composition is below 60 degrees. Mix well, so as not to make lumps, add food coloring and mix. Strain and leave to cool until it reaches the consistency of honey (to be slightly viscous, not to be like thick pudding, because it can no longer be poured, in which case it must be reheated and cooled again).


Installation and decoration:

Prick each eclair, on the back then fill with cream through those holes.

Glaze each eclair with mirror glaze.

Optionally, you can glaze with white / dark chocolate, thin so that you get the desired consistency.

Decorate with coconut flakes or cocoa powder.

Refrigerate until tender.



Good appetite!

If you like my recipe, you can also find it on my blog:



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