Eclair with Chocolate and Whipped Cream
You will need the following ingredients:
for husk : the vanilla cream : for whipped cream : for the glaze:
-150 ml water - 500 ml of milk 250 ml whipped cream 100g dark chocolate
-75 ml of oil - 100 g sugar 3 tablespoons vanilla sugar 100 ml whipped cream
-100g flour -5 egg yolks 1 sachet for cream hardener
-3 eggs -50 g starch
-1 vanilla pod
Boil water with oil. When we give away seething and immediately add flour stirring quickly. Let cool.Add the eggs one by one and incorporate them. Must not result in a very thick composition that does not flow off the spoon. So the amount of eggs can be variable depending on their size, type of flour.Wallpapering a round of parchment paper and give the form of rods.Preheat oven in advance and bake them at high heat in the first minutes then simmer. Do not open the door at all during baking because it will deflate .We boiled milk with sugar and vanilla bean, which previously cleaved with a knife and put the seeds into the milk. Rub the yolks with cornstarch.Put the pot on the fire and add hot milk, spoon over yolks continuous stirring until mixture begins to thicken. Rapidly chewing away and let no lumps. Cover with cling film can still get crust and let it cool. Cut two eclairs and fill them with vanilla cream.Beat whipped cream until hardened. Hardener and add vanilla and beat until stiff. Put a layer of whipped cream over vanilla.Melt chocolate with whipped cream. Put in the refrigerator until the frosting hardens.Put two tablespoons of frosting in a bag, a punctured at one end and do a few lines of chocolate over frosting.After this another three hours in the refrigerator . Bon Appetit
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