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In a bowl, boil water, butter, salt and sugar. When it starts to boil, put the bowl down and put all the flour at once. Rub the dough until it has no lumps and it comes off the edges of the bowl. Let it cool, then add one egg at a time, mixing well after each one until the composition is homogenous. Using a fork, place the dough in a tray on baking paper. Let it simmer for 10 minutes, then simmer until the shells are cooked. We take them out and let them cool, then we cut them in half lengthwise.

For the cream, rub the yolks with a pinch of salt and sugar until they double in volume. Separately boil the milk with the vanilla stick, then leave it covered to infuse well and cool. Remove the vanilla stick. Over the yolks rubbed with sugar add the pudding powder and starch, then a little warm milk, stirring constantly. Put the pot on the fire and mix until the composition thickens. Put the cream down and let it cool, stirring from time to time. Beat the whipped cream and mix it with the cooled cream.

With the help of a pos we fill the shells

Melt the chocolate with liquid cream in a bain-marie or over low heat and glaze the eclairs. Leave them in the fridge for at least an hour before serving.