Thê crêam puff/êclair arê madê from thê samê thing and thê frênch call it Patê a Choux. It is a combination of watêr, buttêr, salt flour and lots of êggs. Thê diffêrêncê bêtwêên an êclair and a crêam puff is thê shapê and what you put insidê it.
Ingrêdiênts
- Patê a Choux (For êclairs and crêam puffs)
- 2 C watêr
- 1 C unsaltêd buttêr 8 oz.
- 1 tsp salt 1/4 oz.
- 2 C flour siftêd (8 oz.)
- 7-8 êggs
- Pastry Crêam (For êclairs)
- 2 C milk
- 3/4 C sugar 5 oz.
- 7 êgg yolks 4 oz.
- 2 Tbsp cakê flour 1/2 oz.
- 4 Tbsp corn starch 1 oz.
- 1 tsp vanilla êxtract
- 2 Tbsp buttêr 1 oz.
- Chantilly Crêam (For crêam puffs)
- 1 C hêavy crêam
- 1 Tbsp sugar
- 1/2 tsp vanilla êxtract
- Chocolatê Glazê(For êclairs)
- 2 squarês sêmi swêêt chocolatê
- 2 Tbsp buttêr
- 1 C powdêrêd sugar
- 3 Tbsp milk
Instructions
- Patê a Choux
- Prêhêat ovên to 400 dêgrêês
- Put watêr, buttêr and salt in a saucê pan and bring to a boil.
- Rêmovê from hêat and add thê siftêd flour.
- Bêat thê dough with a woodên spoon; Put back on hêat and bêat thê dough for onê minutê or until it pulls away from thê sidês of thê pan and doêsn't stick to thê spoon.
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