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Hello guys, today i learning about choux and eclair. It's not easy. Because the ingredients must be changed a little if you want a perfect dough.
First, boiling the milk, and disolved the butter into the milk then add hard flour and mix it until it look like a dough. And the dough didn't stick on the sauce pan
Next, mix it with mixing dough for cooling down the dough and while you mix it, add the egg slowly. Mix them until it thickened. And then the choux and eclairn are done and ready to mold on the sit pan.
Last, bake it for 200°C in 15 minutes. Then cooling it down. Make some pastry cream as a fla in the choux and eclair.
Slice the chox and add the fla. Choux is ready to eat.
Here's the recipe of choux and eclair :
Water / milk 500 gr
Butter 250 gr
Salt 5 gr
Bread Flour 375 gr
Eggs 625 gr
Procedure :
1. Combine liquid , butter, and salt in a heavy sauce pan and bring to boil
2. Remove pan from heat and add the flour all at once. Stir quickly
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan
4. Transfer the dough to the bowl of a mixer. If you wish to mix bg hand, leave it in the sauce pan.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly, it should be about 140°F (60°C) still very warm, but not too hot to touch
6. At medium speed, heat in egg, a little at a time, add no morenthan one - fourth of the eggs at once, and wait until each quantity is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use.
7. Mould the paste with pastry bag. And make the choux and eclair
Hello guys, today i learning about choux and eclair. It's not easy. Because the ingredients must be changed a little if you want a perfect dough.
First, boiling the milk, and disolved the butter into the milk then add hard flour and mix it until it look like a dough. And the dough didn't stick on the sauce pan
Next, mix it with mixing dough for cooling down the dough and while you mix it, add the egg slowly. Mix them until it thickened. And then the choux and eclairn are done and ready to mold on the sit pan.
Last, bake it for 200°C in 15 minutes. Then cooling it down. Make some pastry cream as a fla in the choux and eclair.
Slice the chox and add the fla. Choux is ready to eat.
Here's the recipe of choux and eclair :
Water / milk 500 gr
Butter 250 gr
Salt 5 gr
Bread Flour 375 gr
Eggs 625 gr
Procedure :
1. Combine liquid , butter, and salt in a heavy sauce pan and bring to boil
2. Remove pan from heat and add the flour all at once. Stir quickly
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan
4. Transfer the dough to the bowl of a mixer. If you wish to mix bg hand, leave it in the sauce pan.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly, it should be about 140°F (60°C) still very warm, but not too hot to touch
6. At medium speed, heat in egg, a little at a time, add no morenthan one - fourth of the eggs at once, and wait until each quantity is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use.
7. Mould the paste with pastry bag. And make the choux and eclair
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