Here's a classic chocolate eclairs recipe, written in French and without greasy style, as requested
Here's a classic chocolate eclairs recipe, written in French and without greasy style, as requested:
Recipe for chocolate lightning
Ingredients for cabbage dough
- 125 ml of water
- 125 ml of milk
- 100 grams of butter
- 1 pinch of salt
- 1 tablespoon of sugar
- 150 g of flour
- 4 eggs
Ingredients for chocolate pastry cream
- 500 ml of milk
- 4 egg yolks
- 100 grams of sugar
- 40 grams of flour or maizena
- 150 g of pastry-made dark chocolate
Ingredients for chocolate icing
- 100 grams of dark chocolate
- 50 grams of butter
- 2 tablespoons of liquid cream
Preparing the cabbage dough
1. In a saucepan, boil water, milk, butter, salt and sugar.
2. Out of the fire, add flour at once and mix vigorously.
3. Put on low heat and dry dough 1-2 minutes.
4. Let it cool then incorporate eggs one by one.
5. Put the dough in a casement pocket and form sticks on a plate covered with baking paper.
6. Bake in a preheated oven to 180°C for approximately 25 minutes.
Preparing chocolate pastry cream
1. Making the milk boil.
2. White the egg yolks with sugar, then add the flour.
3. Pour hot milk in a net over the mixture, whip, then return to low heat.
4. Cook and stir until thickened.
5. Out of the fire, add chopped dark chocolate and mix until you get a smooth cream.
6. Let it cool, then top the zippers with a sheath pocket.
Preparing for the icing
1. Melt chocolate with butter and liquid cream with baain-marie.
2. Napper over garnished lightning.
3. Letting cool before serving.
Result
Gourmet chocolate flashes, with a light dough, fondant cream and glossy icing.