生姜焼き（ナスと豚ロース肉の生姜焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
Eclair ｜ Nino's Home's recipe transcription
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Ingredients
- (A) Egg yolk : 3 pieces
- (A) Cornstarch : 20g
- (A) Granulated sugar : 50g
- (B) Milk : 250ml
- (B) Fresh cream (for custard cream) : 100ml
- Vanilla extract : 1 tsp
- (C) Water : 130ml
- (C) Unsalted butter : 50g
- (C) salt : 1/4 teaspoon
- Medium-strength flour : 70g
- Whole egg : 2 pieces
- chocolate : 50g
- Fresh cream (for chocolate) : 50ml
Time required
60minutes
Procedure
-
1)
Make custard cream
00:27
Add warm (B) little by little to the well-mixed (A), put the dough back in the pan, and heat it over low heat.
Stir constantly until boiling, remove from heat, add vanilla extract, place in a piping bag and refrigerate for at least 2 hours. -
2)
Make eclair skins
03:09
Put (C) in a pan, bring to a boil, remove from heat and add medium-strength flour.
Heat again on low heat for 90-120 seconds, remove from heat, wait 15 minutes, add eggs, and when the dough is ready, fill it in a piping bag. -
3)
Bake
05:23
Squeeze the dough on a top plate and bake in an oven at 190-200 ° C for 25-30 minutes to remove the rough heat.
-
4)
decorate
06:21
Make a hole from the back of the skin and fill with custard cream.
Melt chopped chocolate with warm cream and place on top of eclairs.
Point
Warm the milk and cream over medium heat and be careful not to bring it to a boil.
When making custard cream, stir it constantly to avoid burning and cook it properly.
Be careful not to overcook the eclair dough. With the dough in the pan, wait 15 minutes without the lid.
Place a cooking sheet on the top plate.
Making holes in the eclair skin makes it easier to fill the custard cream.
The time required to refrigerate the custard cream is not included in the required time.
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