Pasti jadi! VANILLA CHOCOLATE ECLAIR!
Choux/adonan sus
Vanilla Chocolate Eclairs
Bahan
Vla/Pastry cream:
Chocolate topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kuning telur, maizena, gula pasir, dan garam, lalu aduk sampai rata.
- Tuang susu cair ke panci, tambahkan vanilla, lalu masak di api kecil sampai panas.
- Tuang sedikit susu panas ke campuran kuning telur sambil diaduk, lalu tambahkan sisa setengah susunya.
- Tuang adonan kembali ke panci dan masak di api kecil sambil terus diaduk sampai mengental dan meletup.
- Matikan api lalu masukkan mentega tawar dan aduk sampai licin.
- Pindahkan pastry cream ke piring, tutup plastik wrap yang menempel, dan dinginkan.
- Panaskan oven di suhu 190 derajat.
- Masak susu cair, air, mentega tawar, garam, dan gula pasir sampai benar-benar mendidih.
- Kecilkan api, masukkan tepung terigu serba guna, lalu aduk dan masak sampai adonan lepas dari panci.
- Pindahkan adonan ke mangkuk dan tunggu sampai hangat kuku.
- Masukkan telur satu per satu sambil diaduk sampai tiap telur benar-benar menyatu.
- Masukkan adonan ke plastik segitiga yang sudah dipasang spuit bergerigi.
- Semprotkan adonan memanjang di loyang dengan jarak yang cukup.
- Panggang 25 sampai 30 menit tanpa membuka oven di 20 menit pertama, sampai kulitnya kokoh.
- Tim dark chocolate compound bersama whipping cream sampai meleleh, lalu sisihkan.
- Lembutkan pastry cream yang sudah dingin dengan whisk lalu masukkan ke plastik segitiga.
- Lubangi bagian bawah tiap eclair di tiga titik lalu isi sampai penuh.
- Celupkan permukaan eclair ke coklat leleh lalu tunggu sampai set.
Ingredients
Vla/Pastry cream:
Chocolate topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the egg yolks, cornstarch, sugar, and salt until combined.
- Pour the milk into a pot, add vanilla, and heat over low heat until hot.
- Pour a little hot milk into the yolk mixture while stirring, then add the rest of the half portion.
- Pour the mixture back into the pot and cook over low heat, stirring constantly, until it thickens and bubbles.
- Turn off the heat, add the unsalted butter, and stir until smooth.
- Transfer the pastry cream to a plate, cover with cling film touching the surface, and let it cool.
- Preheat the oven to 190 degrees Celsius.
- Bring the milk, water, unsalted butter, salt, and sugar to a full boil.
- Lower the heat, add the all purpose flour, and stir and cook until the dough pulls away from the pot.
- Transfer the dough to a bowl and let it cool to lukewarm.
- Add the eggs one at a time, mixing until each is fully incorporated.
- Transfer the dough to a piping bag fitted with a fluted tip.
- Pipe long strips onto the tray with enough space between them.
- Bake for 25 to 30 minutes without opening the oven for the first 20 minutes, until the shells are firm.
- Melt the dark chocolate compound with whipping cream over a bain marie, then set it aside.
- Whisk the chilled pastry cream until smooth and transfer it to a piping bag.
- Poke three holes in the base of each eclair and fill them until full.
- Dip the top of each eclair into the melted chocolate and let it set.
Mode Masak
Choux/adonan sus
Vanilla Chocolate Eclairs
Pasti jadi! VANILLA CHOCOLATE ECLAIR!
Pasti jadi! VANILLA CHOCOLATE ECLAIR!
Bahan
Vla/Pastry cream:
Chocolate topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kuning telur, maizena, gula pasir, dan garam, lalu aduk sampai rata.
- Tuang susu cair ke panci, tambahkan vanilla, lalu masak di api kecil sampai panas.
- Tuang sedikit susu panas ke campuran kuning telur sambil diaduk, lalu tambahkan sisa setengah susunya.
- Tuang adonan kembali ke panci dan masak di api kecil sambil terus diaduk sampai mengental dan meletup.
- Matikan api lalu masukkan mentega tawar dan aduk sampai licin.
- Pindahkan pastry cream ke piring, tutup plastik wrap yang menempel, dan dinginkan.
- Panaskan oven di suhu 190 derajat.
- Masak susu cair, air, mentega tawar, garam, dan gula pasir sampai benar-benar mendidih.
- Kecilkan api, masukkan tepung terigu serba guna, lalu aduk dan masak sampai adonan lepas dari panci.
- Pindahkan adonan ke mangkuk dan tunggu sampai hangat kuku.
- Masukkan telur satu per satu sambil diaduk sampai tiap telur benar-benar menyatu.
- Masukkan adonan ke plastik segitiga yang sudah dipasang spuit bergerigi.
- Semprotkan adonan memanjang di loyang dengan jarak yang cukup.
- Panggang 25 sampai 30 menit tanpa membuka oven di 20 menit pertama, sampai kulitnya kokoh.
- Tim dark chocolate compound bersama whipping cream sampai meleleh, lalu sisihkan.
- Lembutkan pastry cream yang sudah dingin dengan whisk lalu masukkan ke plastik segitiga.
- Lubangi bagian bawah tiap eclair di tiga titik lalu isi sampai penuh.
- Celupkan permukaan eclair ke coklat leleh lalu tunggu sampai set.
Ingredients
Vla/Pastry cream:
Chocolate topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the egg yolks, cornstarch, sugar, and salt until combined.
- Pour the milk into a pot, add vanilla, and heat over low heat until hot.
- Pour a little hot milk into the yolk mixture while stirring, then add the rest of the half portion.
- Pour the mixture back into the pot and cook over low heat, stirring constantly, until it thickens and bubbles.
- Turn off the heat, add the unsalted butter, and stir until smooth.
- Transfer the pastry cream to a plate, cover with cling film touching the surface, and let it cool.
- Preheat the oven to 190 degrees Celsius.
- Bring the milk, water, unsalted butter, salt, and sugar to a full boil.
- Lower the heat, add the all purpose flour, and stir and cook until the dough pulls away from the pot.
- Transfer the dough to a bowl and let it cool to lukewarm.
- Add the eggs one at a time, mixing until each is fully incorporated.
- Transfer the dough to a piping bag fitted with a fluted tip.
- Pipe long strips onto the tray with enough space between them.
- Bake for 25 to 30 minutes without opening the oven for the first 20 minutes, until the shells are firm.
- Melt the dark chocolate compound with whipping cream over a bain marie, then set it aside.
- Whisk the chilled pastry cream until smooth and transfer it to a piping bag.
- Poke three holes in the base of each eclair and fill them until full.
- Dip the top of each eclair into the melted chocolate and let it set.
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