My Story in Photos: Dessert Recipe Edition

"Eclairs au chocolat"

Preparation: 25 min (for the chocolate) 35 min (for the puff pastry)
Cooking: 10 min + 1 hour of rest (for the cream) and
25 min (for the puff pastry)

Ingredients (for 10 éclairs au chocolat):

The cream:
- 2 soupspoons of flour
- 30 cl of milk
- 50 g of butter
- 210 g of dark chocolate
- 1 egg
- 3 soupspoons of sugar
- 2 egg yolks

The puff pastry:
- 150 g of flour
- 25 cl of water
- 75 g of butter
- 1 soupspoon of sugar
- 4 eggs
- 1 pinch of salt
- 1 egg yolk
- Oil

• For the puff pastry:

Preheat the oven in 210°C (Thermostat 7).
Mix salt, sugar, butter and water in a pan, and boil.
Integrate the flour, and move until the obtaining of a compact dough. Work it until it is enough firm
Integrate 4 eggs, one by one by watching to mix well between every egg.
Work the dough to make it firm.
On one stick going to the oven beforehand oiled, distribute by means of the piping bag about ten sausages of dough 15 cms long approximately.
Paint with the yellow of egg so that the dough is gilded(bronzed) in the cooking.
Cook 25 min in a hot oven and let base 10 min, faded oven, to avoid that cabbages deflate.

 

• For the cream:

Melt 60 g of chocolate broken in pieces in the milk, over a low heat.
In a bowl, whip egg, yellow and sugar until the mixture is sparkling.
Add the flour and overturn into the chocolate milk.
Make thicken without stopping moving.
Outside the fire, integrate 20 g of butter. Let cool.
Furnish with this cream flashes of lighting cut in 2 lengthwise and melt in the bain-marie the rest of the chocolate and the butter.
Coat the top of éclair au chocolat. Let harden the glazing before tasting(having a rough time,savouring).

Enjoy it!!! It's delicious!!!

I hope you understand the translation!!!