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Caption: Raspberry eclair #food steller #stelleritalia
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Caption: Today's recipe is dedicated to my new cups #heritage collection of Easy Life, to do honor to this project porcelain reminiscent of the decorations of the late nineteenth century have created two different types of eclairs, those raspberry and caramel ones. This line of cups also very reminiscent of the ones you see on brocantage market stalls. A touch of elegance and opulence at the same time recalling the taste for beauty and precious things.
Caption: Today version raspberry to remind the freshness and cups in pink theme in honor of the refined French pastries. The latest fashion, no longer so much last that is supplanting the macaron.
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Caption: Ingredients:
choux pastry:
00 flour - 130g
Butter - 100g
Milk - 100g
Water - 100g
Eggs - 4
Sugar - 1 tsp
Salt - 1 pinch
Custard with raspberries:
Milk - 150g
Cream - 150g
Raspberries - 125g
Eggs - 3
Sugar - 50g
Cornstarch - 40g
Caption: red glossy glaze:
Water - 175g
Water - 150g
Sugar - 200g
white chocolate - 100g
Glucose - 25g
isinglass - 10g
Red dye in gel
decorum:
Silver nuggets
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Caption: How to do:
In a pot boil the milk and water with the butter, just boils remove from heat and add the flour and stir quickly with a whisk and put on the fire, stirring constantly until the bottom of the pot does not form a crust. Transfer the mixture to a bowl and let cool. When cool add the beaten eggs one at a time and stir to absorb them.
Caption: Put in a pastry bag with a smooth nozzle 1 cm and formed on a baking sheet covered with parchment paper of sticks about 10 cm wide apart from each other. Bake at 180 ° for 15-20 minutes.For the cream with raspberry puree raspberries and then pass through a sieve.
Caption: Put the yolks in a saucepan and mount them with the sugar then add the flour, stirring, add the milk and flush hot cream, stirring with a wooden spoon and put on the fire until it thickens, then add a knob of butter and pulp raspberries. Put in a dish, cover with a sheet of plastic wrap so that it adheres to the cream so that it does not form the upper crust and let cool. Transfer the cream into a piping bag and with the help of a spout and fill holes in the eclair.
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Caption: For the red shiny glaze, mix cream with water, glucose and sugar. Put the gelatine to soak in cold water. Bring to a temperature of 103 ° C the liquid, then remove from heat. Do lower the temperature to about 70 ° C and stir in the chopped chocolate to the knife. Stir well and then add the gelatin and rub. Colored glaze with red gel.
Caption: Use the amount of dye to taste compared to the intensity you want to achieve. Let cool to 35 ° C your icing and then dip the eclair for the top. Arrange on a platter your sweet and decorated with silver nuggets. Refrigerate for at least 3 hours.
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Caption: On Instagram & Twitter
@patroclo75
Emanuele Patrini
Food & Style Blogger
Cravatte ai Fornelli
www.cravatteaifornelli.net