First of all, I wanted to tell you that I was sorry I did not give you much news in recent weeks.
I will try to be a little more regular in the future ...
And for our reunion, a classic recipe a priori simple, even if it requires a bit of technique if you want to get regular lighting with a nice frosting.
The little more of this recipe, in my opinion, is that I have not garnished the flashes of traditional pastry cream but a creamy chocolate, found in the book: The encyclopedia of chocolate, made by the school The great chocolate Valhrona. A recipe more creamy and less pasty in the mouth and more chocolate, in short, a delight ...
Here's the recipe:
Ingredients (for about a dozen lightning)
Choux pastry:
- 130 g of water
- 130 g of semi-skimmed milk
- 130 g flour type 55
- 130 g of sweet butter
- 2 g of salt
- 5 g caster sugar
- 6 g of vanilla extract
Creamy Chocolate:
- 210 g of dark chocolate 60% (ideally Valrhona)
- 250 g whole milk
- 250 g liquid cream (30% minimum)
- 5 egg yolks
- 50 g caster sugar
Frosting glaze:
- Pastry maker
- Mineral water
- Unsweetened cocoa powder
Production:
The day before (or at least 3 hours before the rest of the recipe)
Creamy Chocolate
Chop your chocolate or cut it into small pieces. Book.
Heat the cream and milk in a saucepan. Mix the egg yolks and sugar in a bowl until the preparation whitens.
Pour the milk and cream mixture over it, then pour it back into the saucepan and mix over low heat until 84 ° C, until the cream slick your wooden spoon.
Pour the chocolate, mix vigorously with a Maryse then pass a blow of mixer plunging.
Let cool, shoot the preparation on contact and reserve in the fridge for one night or 3 hours minimum.
The same day
The Choux Pastry
Preheat oven to 180 ° C.
In a saucepan bring to the boiling water, milk, sugar, salt, and butter.
Turn off the heat and add the flour all at once and mix very vigorously with a spatula.
Re-ignite the fire and continue to mix to "dry out" the dough it must be detached from the sides and bottom of the pan.
Put everything in the tank of a robot with the sheet and start beating at high speed.
Add the beaten eggs to an omelette, 3-4 times, making sure to beat well between each pouch so that the dough gets well.
If the paste is too dry add ½ egg, it is necessary that when passing a finger in the dough it closes on itself.
Put your preparation in a socket pocket with a plain socket (n ° 12) and set your flashes on a length of about 12 cm, directly on your plate previously buttered.
In the photos, you see that the lightning is laid on parchment paper and in fact, it is a mistake on my part. Meanwhile, a professional advised me to cook them directly on a buttered plate (not alveolate) so that the base of the lighting is flat.
Put your plate in the oven for about 40 min. When the flashes have already swollen (not before 20mn), you can open the door of your oven from time to time to let the moisture escape.
When they are golden brown, remove them from the oven and rinse them on a wire rack.
The lining
Take your creamy cream out of the fridge and mix it with your Maryse before filling a socket pocket with a narrow socket.
Turn over your flashes and with a thin knife made 3 holes along the length: 2 at the ends and one in the middle. Then fill each hole several times. After a while, you feel in your hand the lightning get heavier and fill up. In addition, the cream ends up coming out through another hole and so we know that the lightning is packed. Smooth with a flat knife.
The socket that I used is grooved but it worked well because the end piece is really narrow.
Frosting Glaze
Here is perhaps the most delicate part of the recipe ...
For the fondant, buy it in specialized stores or on the internet.
This is what it looks like:
I did not weigh the fondant. Put a sufficient quantity in a pan large enough to accommodate the entire length of a lightning bolt.
Heat gently in a bain-marie with water and unsweetened cocoa (enough to color the fondant well).
Normally the flux must not exceed 38 ° C if you want a beautiful glaze gloss. So if it is too dry, do not hesitate to add water to a semi-thick liquid consistency.
So soak the top of your flashes in the fondant then bend them and using your finger, smooth quickly to remove the excess flux and also smooth on the sides for nice finishes.
Here, the flashes are ready but will be better after 1 or 2 hours in the cool.
Enjoy your meal !!
Chocolate Eclairs
4/
5
Oleh
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