TANPA MIXER APALAGI OVEN! CHOCOLATE ECLAIR DESSERT! JANJI ENAK!
Diplomat Cream
Chocolate Eclair Dessert Box
Bahan
Chocolate Glaze:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak cocoa powder bersama susu cair di panci.
- Timbang dan potong-potong dark compound chocolate.
- Di mangkuk lain campur empat kuning telur dengan garam, vanilla extract, gula pasir, dan maizena, aduk sampai rata.
- Panaskan campuran susu dan cocoa powder di api kecil sampai hampir mendidih.
- Tuang susu panas sedikit demi sedikit ke campuran telur sambil diaduk, lalu tuang semuanya.
- Tuang kembali ke panci dan masak di api paling kecil sambil terus diaduk sampai kental dan meletup.
- Matikan api, masukkan potongan dark chocolate, dan aduk sampai meleleh dan rata.
- Tuang pastry cream ke wadah datar, tutup dengan plastik yang menempel ke permukaan, dan dinginkan.
- Kocok whipping cream cair dingin sampai soft peak, jangan sampai kaku.
- Lembutkan pastry cream yang sudah dingin dengan spatula sampai tidak ada gumpalan.
- Masukkan seperempat whipped cream ke pastry cream dan aduk dengan whisk sampai rata.
- Masukkan sisa whipped cream secara bertahap dan aduk sampai rata menjadi diplomat cream, jangan overmix.
- Susun biskuit gandum sebagai lapisan dasar di wadah, patahkan biskuit untuk mengisi rongganya.
- Ratakan diplomat cream di atas biskuit dengan spatula.
- Ulangi lapisan biskuit dan krim sampai jadi dua lapis.
- Untuk glaze, lelehkan dark compound chocolate bersama susu cair dan mentega tawar di atas air panas.
- Setelah glaze hangat kuku, siram ke atas dessert box dan goyangkan sampai rata.
- Simpan di kulkas sampai glazenya mengeset lalu potong dan sajikan.
Ingredients
Chocolate Glaze:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the cocoa powder with milk in a pot.
- Weigh and chop the dark compound chocolate.
- In another bowl mix four egg yolks with salt, vanilla extract, sugar, and cornstarch until combined.
- Heat the milk and cocoa mixture over low heat until almost boiling.
- Pour the hot milk into the yolk mixture a little at a time while stirring, then add the rest.
- Pour it back into the pot and cook over the lowest heat, stirring constantly, until thick and bubbling.
- Turn off the heat, add the chopped chocolate, and stir until melted and smooth.
- Pour the pastry cream into a flat container, press plastic wrap onto the surface, and let it cool.
- Whip the cold liquid cream to soft peaks, not stiff.
- Loosen the chilled pastry cream with a spatula until there are no lumps.
- Whisk a quarter of the whipped cream into the pastry cream until combined.
- Fold in the remaining whipped cream in stages until it becomes a smooth diplomat cream, without overmixing.
- Lay wheat biscuits as the base layer in the container, breaking pieces to fill the gaps.
- Spread the diplomat cream over the biscuits with a spatula.
- Repeat the biscuit and cream layers to make two layers.
- For the glaze, melt the dark compound chocolate with milk and unsalted butter over hot water.
- Once the glaze is lukewarm, pour it over the dessert box and tilt it until evenly spread.
- Chill until the glaze sets, then slice and serve.
Mode Masak
Diplomat Cream
Chocolate Eclair Dessert Box
TANPA MIXER APALAGI OVEN! CHOCOLATE ECLAIR DESSERT! JANJI ENAK!
TANPA MIXER APALAGI OVEN! CHOCOLATE ECLAIR DESSERT! JANJI ENAK!
Bahan
Chocolate Glaze:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak cocoa powder bersama susu cair di panci.
- Timbang dan potong-potong dark compound chocolate.
- Di mangkuk lain campur empat kuning telur dengan garam, vanilla extract, gula pasir, dan maizena, aduk sampai rata.
- Panaskan campuran susu dan cocoa powder di api kecil sampai hampir mendidih.
- Tuang susu panas sedikit demi sedikit ke campuran telur sambil diaduk, lalu tuang semuanya.
- Tuang kembali ke panci dan masak di api paling kecil sambil terus diaduk sampai kental dan meletup.
- Matikan api, masukkan potongan dark chocolate, dan aduk sampai meleleh dan rata.
- Tuang pastry cream ke wadah datar, tutup dengan plastik yang menempel ke permukaan, dan dinginkan.
- Kocok whipping cream cair dingin sampai soft peak, jangan sampai kaku.
- Lembutkan pastry cream yang sudah dingin dengan spatula sampai tidak ada gumpalan.
- Masukkan seperempat whipped cream ke pastry cream dan aduk dengan whisk sampai rata.
- Masukkan sisa whipped cream secara bertahap dan aduk sampai rata menjadi diplomat cream, jangan overmix.
- Susun biskuit gandum sebagai lapisan dasar di wadah, patahkan biskuit untuk mengisi rongganya.
- Ratakan diplomat cream di atas biskuit dengan spatula.
- Ulangi lapisan biskuit dan krim sampai jadi dua lapis.
- Untuk glaze, lelehkan dark compound chocolate bersama susu cair dan mentega tawar di atas air panas.
- Setelah glaze hangat kuku, siram ke atas dessert box dan goyangkan sampai rata.
- Simpan di kulkas sampai glazenya mengeset lalu potong dan sajikan.
Ingredients
Chocolate Glaze:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the cocoa powder with milk in a pot.
- Weigh and chop the dark compound chocolate.
- In another bowl mix four egg yolks with salt, vanilla extract, sugar, and cornstarch until combined.
- Heat the milk and cocoa mixture over low heat until almost boiling.
- Pour the hot milk into the yolk mixture a little at a time while stirring, then add the rest.
- Pour it back into the pot and cook over the lowest heat, stirring constantly, until thick and bubbling.
- Turn off the heat, add the chopped chocolate, and stir until melted and smooth.
- Pour the pastry cream into a flat container, press plastic wrap onto the surface, and let it cool.
- Whip the cold liquid cream to soft peaks, not stiff.
- Loosen the chilled pastry cream with a spatula until there are no lumps.
- Whisk a quarter of the whipped cream into the pastry cream until combined.
- Fold in the remaining whipped cream in stages until it becomes a smooth diplomat cream, without overmixing.
- Lay wheat biscuits as the base layer in the container, breaking pieces to fill the gaps.
- Spread the diplomat cream over the biscuits with a spatula.
- Repeat the biscuit and cream layers to make two layers.
- For the glaze, melt the dark compound chocolate with milk and unsalted butter over hot water.
- Once the glaze is lukewarm, pour it over the dessert box and tilt it until evenly spread.
- Chill until the glaze sets, then slice and serve.
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