Sweet and sour ♪ Strawberry double cream eclair
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Sweet and sour ♪ Strawberry double cream eclair


Sweet and sour ♪ Strawberry double cream eclair

90 minutes

Introducing the recipe of “Strawberry Double Cream Eclair” and how to make it. Eclairs with a basic cream puff and plenty of sweet and sour strawberry and cream. It is a very satisfying dish with a great volume. It looks pretty and is perfect for gifts and hospitality.

Writer : macaroni chef Emo

Cooks

Former cooking class instructor. Currently working as a macaroni cook. I love eating and drinking. Good at making sweets and Italian.

material

(6 pieces)

  • Soft flour
    30 g
  • Beaten egg
    1 piece
  • Unsalted butter
    25g
  • milk
    30cc
  • water
    20cc
  • salt
    a little
  • custard cream

    • egg yolk
      2 pieces
    • sugar
      40 g
    • Soft flour
      1 tbsp
    • milk
      200cc
    • Vanilla oil
      Appropriate amount
  • topping

    • Strawberry chocolate
      50g
    • Dry strawberry
      Appropriate amount
    • Strawberry
      6-7 grains
    • Fresh cream (octopus stand)
      200cc

Preparation

・ Return the material to room temperature.
・ Sieve soft flour.
・ The oven preheats to 190 ℃.
・ Wash strawberries thoroughly with water, remove the pieces and cut into thin slices.

How to make

1

Make the shoe cloth. Add water, milk, butter and salt to the pan and heat over medium heat.

2

When the butter melts and boils, turn off the heat and add the soft flour and mix until dry.

3

Heat again on medium heat and heat with a rubber spatula until a white film forms on the bottom of the pan.

Four

Transfer to a bowl and add beaten egg little by little, mixing well each time.

Five

When half of the dough is scooped up with a rubber spatula and lifted, the dough slowly falls, and when the dough remaining in the rubber spatula becomes an inverted triangle, transfer it to the squeezing bag.

6

Squeeze on top of the baking sheet. Bake at 190 ° C for 18 minutes and 170 ° C for 10-12 minutes. When it’s baked, take rough heat.

7

Make custard cream. Add egg yolk and sugar to the bowl and mix until whitish.

8

Add soft flour and mix. When the powder is dry, add milk little by little and mix well each time.

9

Add vanilla oil and mix, then wrap in a soft wrap and heat in a microwave oven at 600W for 50 seconds. Once taken out, mix well and heat again at 600W for 50 seconds.

Ten

After taking it out, wrap it exactly and put a cooling agent etc. to quench it. After removing the rough heat, cool it in the refrigerator and put it in a squeezing bag.

11

Cut the top 1/3 of the puff pastry and add ⑩, strawberry and fresh cream in that order.

12

Cover with a shoe cloth, apply coated chocolate, and decorate it to your liking.

Tips and points

・ Since the amount of dough added depends on the egg, add it little by little while adjusting. A guideline is to pick up the dough and drop it into an inverted triangle.
・ Please be careful as opening the oven halfway can cause failures.

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