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Strawberry éclair
INGREDIENTS:
| Milk 85gram | Some Strawberries |
| Butter 40gram | Some Blueberries |
| Salt 1gram | |
| Salt 1gram | |
| Low Protein Flour 55gram | |
| Egg 2 | |
| Cream 200gram | |
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The word ‘eclair’ translates from French to ‘flash of lighting’. This French pastry is referred to lighting because of how quickly they are eaten - in a flash! Even though it has a fierce name, it is actually delicate and easy to eat! |
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Methods
1. Pour milk, butter, salt and sugar in a pot, bring it to a boil and turn off the heat. Add low protein flour and mix it to form a dough.
2. Turn on the heat again and stir while heating, until the dough leaves a thick film on the bottom of the pot, turn off the heat. Add the egg mixture while stirring until fluid; transfer the puff paste to a pastry bag.
3. Prepare a baking tray, put baking paper on it, and squeeze out a long stick-shaped puff paste.
4. Preheat the oven in advance, put the baking tray into the oven (Level 3), set to 4DHotAir, and heat at 170℃ for 20 minutes.
5. Whisk cream in the kitchen machine until pale, transfer to a pastry bag. Squeeze the cream on top of the puffs and decorate with strawberries and blueberries.
Tips:
1. There are 4 levels in the oven, counting from bottom to top. The baking time can be adjusted according to the colour displayed.
2. Recommend using a large zigzag piping nozzle.
3. You can choose to use salted or unsalted butter. Salted butter has a stronger taste. Unsalted butter has a higher fat content, thus a stronger smell.
