Last Recipes




Number of flashes
For the cream:

2 tablespoons of flour

30 cl milk

50 g butter

210 g dark chocolate

1 egg

3 tablespoons of sugar

2 egg yolks

Total Time: 1h30
Preparation: 1 h
Cooking time: 30 min

For the choux pastry:
Preheat the oven to 210°C (thermostat 7).
Mix salt, sugar, butter and water in a saucepan and bring to the boil.
Mix in the flour and stir until you get a compact dough. Work it until it is firm enough.
Incorporate 4 eggs, one by one, making sure to mix well between each egg.
Work the dough to make it firm.
On an oiled baking sheet, using the pastry bag, spread out a dozen 15 cm long rolls of dough.
Brush with the egg yolk so that the dough is golden brown when cooked.
Bake for 25 min in a hot oven and leave to rest for 10 min, with the oven off, to prevent the cabbages or lightning from deflating.
For the cream:
Melt 60 g of chocolate broken into pieces in the milk over low heat.
In a bowl, whisk egg, yolk and sugar until the mixture is frothy.
Add the flour and pour into the chocolate milk.
Let thicken without stopping stirring.
Remove from the heat and add 20 g of butter. Leave to cool.
Garnish the eclairs cut in half lengthwise with this cream and melt the rest of the chocolate and butter in a bain-marie.
Coat the top of the ├ęclairs. Allow the icing to harden before serving.

No comments