Vỏ su kem Chef Karim

Choux pastry 250g water 250g milk 200g butter 84% 300g flour type 55 5g salt 8g inverted sugar 5g sugar 450g whole eggs RT Prepare the choux pastry as I explained before in my previous post, pipe the eclairs about 12cm length, brush the eclairs with clarified butter and dust with dextrose. Bake at 175 degrees for 45 minutes (first 20 minutes close the damper then open for the rest of the time). Chocolate pastry cream 1000g fresh milk 180g egg yolks 150g sugar 70g cornstarch 300g dark chocolate 66% Bring the milk to boil and pour it over the yolk, sugar and starch mixture. Bring this new mixture to boil for 2 minutes. Take the pan off the heat and incorporate the chocolate. Do not mix or blend. Cool down quickly then use. Chocolate Frosting Éclairs 112g water 150g sugar 188g glucose syrup 150g condensed milk 240g dark chocolate 66% 38g cocoa butter 300g Absolu cristal nappage 30g water Make a syrup by cooking the large portion of water, sugar and glucose to 103 degrees. Incorporate the condensed Milk then gradually pour over the chocolate and cocoa butter. Mix immediately to perfect the emulsion, bring the absolu cristal and water to boil then combine both mixtures together and blend again. Let it set overnight then use at 35 degrees. #karimbourgi #eclairschallenge #amazing #nextchallenge #yummy #soyummy #smooth #creamy #eclairsauchocolat #chocolate ur photo was shared by: @bakelikeapro #bakelikeaproyoutube  votre photo était partagé par #bakelikeapro

Phần vỏ giòn :50g bơ, 70g bột đa dụng, 60g đường