Do you like eclairs and chocolate brownies? This candy is for you! Instead of making individual eclairs, make this more elegant version of these pastries.chocolate filling, whipped cream and ganache, require several stages of preparation, but are worth the "taste"!
*Ingredients :
+choux pastry
°250 ml (1 cup) water
°85 ml (1/3 cup) unsalted butter
°60 ml (4 tablespoons) sugar
°3 ml (12 teaspoons) salt
°250 ml (1 cup) flour
°4 large eggs
Chocolate cream
°500 ml (2 cups) 3.25% milk
°3/4 cup (185 ml) powdered sugar
°4 egg yolks
°85 ml (1/3 cup) flour
°38 ml (2 12 tablespoons) cocoa powder
cream
°375 ml (1 1/2 cups) cream 35%
°85 ml (1/3 cup) powdered sugar
°3 ml (12 teaspoons) vanilla
ganache
°220g semisweet chocolate chips
°250 ml (1 cup) cream 35%
* Preparation :
Choux paste:
Preheat the oven to 375°C (190°F).
In saucepan, Mix water, butter, sugar also salt & bring to boil. Reduce the heat and add all the flour at once, then mix vigorously with a wooden spoon until the dough forms a smooth ball that separates from the sides.
Cook the dough, while continuing to stir vigorously, for about two minutes.
Removing To heat also leave to cool about a some minutes. Adding eggs, one at time, beat vigorously between each addition until mixture is smooth and smooth.
Fill the pastry bag with the largest end (if not, use a plastic freezer bag, then cut off one end.
Forme raft by arranging dough in four parallel line (for a total of 60 cm). Next to it, a second raft of the same dimensions was formed.
Bake for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and cook for another 15 minutes.
Chocolate cream:
Heat milk in microwave To it boils.
In a separate saucepan, whisk eggs and sugar until frothy. Add flour and cocoa. Pour half of the boiling milk over the eggs and sugar. Heat over medium heat and gradually add remaining milk, stirring for 5 minutes, until mixture boils. Take off the fire. Allow it to cool by placing a cellophane film on top.
whipped cream:
In a bowl, beat cream with powdered sugar until stiff peaks form, then add vanilla. Keep it cool.
In small saucepan, bring cream to boil. Removing saucepan To heat & pour chocolate ito bowl. Leave it to rest for two minutes. Using a whisk, mix until smooth and smooth. to calm down.
holographic:
Spread the warm chocolate filling at the bottom of the dough. Spread the whipped cream. Place the second raft of choux pastry. Covered with warm ganache. Refrigerate for at least 4 hours. Add a layer of your choice.
Enjoy !
