Astazi vreau sa va incant simturile cu ecleruuuri! Mereu mi s-au parut dificile de facut si le-am cam evitat.. daaar pot sa va spun cu mana pe inima ca va trebuie doar putina forta in maini, atat! Daca respecti o anumita metoda de a le face, eclerurile vor iesi minunate! Un mic detaliu: nu am facut eclerurile in forma lor „predefinita” ci in forma de tort!
Care sunt ingredientele si cum am facut? ⇓
Today, I want to tickle your senses with eclairs! I have always felt they were difficult to do and I avoided them. I can tell you by heart that you only need a little force in your hands. That is pretty much it! If you respect a certain method of doing them, the eclairs will be great! A little detail: I did not make the shapes in their „predefined” way but in the shape of a cake!
What are the ingredients and how did I do? ⇓
- Crema (creme patissiere)
*punem folie alimentara fix peste crema pentru a nu se forma crusta
*put plastic wrap over the creme so the crust doesn’t form
2. The Choux (painica eclairului)
Dupa ce am pus compozitia in pos sau intr-o punga de plastic (capatul careia va fi taiat), ne facem de cap. Eu in felul urmator:
After we put the composition in pos or in a plastic bag (the end of which will be cut), we do what we what. I, the following:
La cuptorul incins la 200° C pentru 20 minute.
In the pre-heated oven to 200 ° C for 20 minutes.
Am mixat cateva secunde crema care intre timp s-a racit si am ornat eclerul- tort:
I mixed for a few seconds the cream that had cooled in the meantime and I decorated the cakelair :
Bon appetit!
