Traditional recipes

Dessert choux a with raspberry creams

Dessert choux a with raspberry creams

Put a large saucepan on the fire. Add the two and a half cups of water, powdered sugar, butter. Stir until the butter melts and the liquid begins to boil. Reduce heat, add flour all at once, mix quickly with a wooden spatula. Then remove from the heat and leave to cool. Separately, break and place the eggs in a bowl. Stir vigorously until smooth. Put 2 more eggs at hand, in case the composition requires more. The more eggs, the fluffier the shells.

After the scalded dough has cooled, transfer it to the robot bowl. (you can use the dough paddle mixer if you don't have a robot). Start mixing, adding a little of the beaten egg composition. Start the oven at 200 degrees C. Prepare a large tray with baking paper. Transfer the dough to a bag. Sprinkle the dough on baking paper, in the shape of baskets or as desired.

Bake in the preheated oven at 200 degrees C for 10-15 minutes, then reduce the temperature to 170 degrees C, continue baking for another 40-50 minutes. Once cooked, remove from the oven and leave to cool.

Meanwhile, prepare the lemon flavored cream.

In a bowl, put 8 egg yolks, a pinch of salt, the sweetener. Stir vigorously and add the almond milk. The composition is transferred to the fire, stirring constantly. When it starts to boil, add the starch dissolved in a little milk. Homogenize, and when the composition begins to bind, remove from the heat. Leave to warm, then grate the lemon peel. The mascarpone cheese is frothed, gradually adding the boiled cream. Once homogenized, the cream is placed in the refrigerator.

For the whipped cream, froth the sour cream with a mixer. When it becomes fluffy, add the powder sweetener.

The shells of choux are cut transversely to 2/3 of their height, the lower shell to be higher than the lid.

Fill with cold cream, add 2-3 berries of raspberries, cover with a layer of whipped cream, cover with a lid. Once all is done, powder the powder with a little sweetener. Keep cold until serving.




Nely`s Blog

INGREDIENT:
COJI:
300 ml water
100 ml oil
200 gr of flour
6 eggs
1 vial of vanilla essence
a pinch of salt

CREAM:
1 l milk
300 gr sugar
10 tablespoons flour
200 g margarine
3 eggs
1 vial of vanilla essence

decoration
whipped cream
vanilla flavored powdered sugar

PREPARATION:
COJI:
Bring water, oil and salt powder to a boil over medium heat. When it starts to boil, add the whole amount of flour and mix quickly with a wooden spoon until the dough is homogeneous and comes off the walls of the bowl. Remove the pan from the heat, let it cool and then add the eggs, one by one, mixing well after each one. Do not add the next egg until the first is well blended. At the end, add the vanilla essence. With the help of a pos with spirit, small rosettes are formed on a tray lined with baking paper. Put the tray in the hot oven and bake for about 20-25 minutes (depending on the oven), and in the first 15 minutes under no circumstances open the oven door. After removing from the oven, leave to cool. As the shells are warm, they are not stacked on top of each other.
CREAM:
Mix the sugar, flour and eggs well with a little warm milk until smooth, then pour the rest of the milk and put on low heat, stirring constantly until you get a thicker cream like pudding. It is then left to cool a little, then the cut margarine is incorporated, and at the end the vanilla essence.
Cut the donuts in half, but not completely, fill them with a layer of cream, put whipped cream on top, then put the lid back on and decorate with powdered sugar.

/> GOOD LUCK!


Ruby, raspberry and pistachio chocolate eclairs

I love eclairs. They are one of my favorite desserts. I like to eat them more than I do them, but that's another thing. But I don't think there is a dessert / dessert that I don't like, but the eclairs are in the top 10. I did a lot at work and now I started doing it at home after equipping myself with the necessary things: posh, silpat, dui stellate. These were critical to me, but honestly they're not needed other than postage. The eclairs can also be baked on baking paper and the duo is not necessary. They can be done without. This is more of a part of my professional kit that I started composing.

Ruby chocolate is the new invention / discovery. It was launched last year and now it has been added to the list of the 4 types of chocolate: white, dark, with milk and Ruby. Why Ruby? Because it's pink. It is really pink, although once mixed in creams or ganache it loses its color and becomes slightly pale. I like it that way. She is very delicate and girly. Taste: berry or well, berries, and slightly sour, but at the same time and very very sweet. Kind of sweet.

I first used at Harrods and from here the inspiration of these homemade eclairs, with Ruby chocolate raspberries, raspberries and pistachios. I also used a little silver glitter. A little sparkle doesn't hurt.

If you master the eclair dough then they are easy to make. Ganache is quick, but it needs to be refrigerated and then you need a nice dui to decorate everything with. The rest is imagination and creativity.

ingredients

for approx. 12-16 eclairs (depending on size)

for the eclair dough

125 gr white bread flour
112.5 ml water + 112.5 ml milk or only 225 ml water
60 gr butter
a pinch of salt
4 lightly beaten eggs

for the Ruby chocolate ganache

550 ml. cream for whipped cream (I even used double cream which is much fatter, but it also works with normal whipped cream & # 8211 whipping cream)
180 gr. Ruby chocolate (you can use any kind of chocolate & # 8211 white or black)

for decoration

raspberry jam
fresh raspberries
pistachio
silver spray and discs of Ruby chocolate and white chocolate (optional)

Preparation time: 30 minutes for eclairs + 20 minutes for ganache (plus cooling time)

Baking time: 30 minutes for eclairs

Necessary tools

wooden spoon, mixer, spatula, silpat, pos, star-shaped dui

We make the eclair dough. Boil water with milk, salt and butter. When the mixture has boiled, add the flour and mix with a wooden spoon. We continue to mix and boil until the mixture has become a ball of dough and it comes off the edges of the pot and leaves a very thin dough on the bottom. Remove from the heat and place in a bowl. With a hand mixer, at low speed, cool the dough for a few minutes. We don't want it to be hot anymore, but we don't have to cool down too much. Add the beaten eggs with a fork little by little and incorporate. We don't want to add all the eggs at once because maybe we don't need them all. Depending on how much we cooked the dough we will need more or less liquid to get the desired consistency for the choux pastry. That is, we want to have a dough that flows from our spoon fairly quickly and leaves a V-shape behind with a firm tip that comes off easily a second time.

Using a spatula or spoon, place the dough in a bag with a star-shaped dui and form the choux on a sheet of silpat. So that we don't have any more dough in the end of the eclair, we lightly press them with a finger slightly moistened in water. Bake at 180 degrees for 8-10 minutes or until the eclairs have swelled and taken shape. After this step, we just have to keep baking and drying them. We never open the oven door because it leaves. Reduce the temperature to 160 degrees and bake for another 10 minutes. Then another 10 to 150 degrees. Now we can open the oven door and check the choux. They must be firm, ripe, browned and crispy. A hole has formed inside and it is dry. If there is still raw dough inside, then bake for a few more minutes.

Remove from the oven and leave to cool. Eclairs can be decorated as soon as they are cold or frozen. Once you want to use them, take them out at room temperature until they soften and then they can be decorated.

For ganache, all you have to do is boil the cream and pour it over the chopped chocolate in a bowl. Mix lightly with a spoon or spatula because we don't want too much air in the ganache. Cool for a few hours or overnight. The next day, we just take it out of the bowl as much as we need and mix it with a handkerchief until we get a stronger cream, ready to decorate.

For the eclairs, we have to cut the top with a bread knife and remove a little from the core to make room for the filling.

Fill the base with raspberry jam with a fork. Garnish with raspberries and pistachios.

Then with a star-tipped posh, like the one used for eclairs, decorate with ganache. We finish with raspberries, pistachios and chocolate discs.

These eclairs are not very sweet. So are French desserts in general. They are carefully designed and built and the final taste is fine and delicate.


Video: FRUCHTCREME Torte aus Brandteig fruity choux pastry cake (January 2022).