Baked at 392F 20-21 min
*** Very fluffy choux
Coffee fondant
150 g of fondant
7g of coffee powder (dissolved in water)
>> Too much fondant for coating 7 mini choux
>> fondant a bit too thick ( chewy texture and uneven thickness)
*** Eclair tasted very good with fondant instead of chocolate coating
Chocolate coating
melted chocolate and vegetable oil
Custard Creme
1.Beating yolk and sugar to whitish
2. add corn starch then milk
3. sieve into pan snd start heating at medium heat
4. Heat until a lot of thick stuff appear
5. remove from heat and use spatula to mix well
6. Return to medium flame and use whisk to continuously stir
7. When boiled, heat for another 1 min
Choco Custard creme
1. Heat up milk then add chocolate
2. Mix in custard cream
3. Cool
For cohocolate coating >> melt choco in heavy cream !!
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