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Betty T ha publicado una actualización
¡Gracias por este #ÉclairChallenge! Ha sido muy divertido hacerlos 🙂
Mis Eclairs y Choux en forma de corazón están inspirados en el próximo Día de San Valentín.
Los rellené con Crémeux de Fresa y los bañé en glaseado de color rosa.
Las decoraciones incluyen trocitos de chocolate hechos a mano que espolvoreé con polvo de oro comestible, perlas de fresa de Valrhona, fresas y manzanas liofilizadas y flores de papel de oblea.Incluyo la receta del relleno:
Puré defresas rry187g
Azúcar 66 g
Huevos 117 g
Gelatina 4,5 g
Mantequilla 75g
1. calentar elpuré de fresas con el azúcar
2. verter un poco de la mezcla en el bol con los huevos, para atemperarlos
3. verter el resto del líquido de la olla sobre los huevos y estrujar bien.
4. verter de nuevo toda la mezcla de huevos en la olla y cocer hasta que alcance los 83 grados C, sin dejar de batir.
5. exprimir la Gelatina hidratada del exceso de agua, y ponerla en la olla. remover para que se disuelva completamente.
6. verter en un bol hondo limpio y envolver con plástico para dejar que se enfríe a 30-40 grados C.
7. mezclar con la Mantequilla con una batidora de mano hasta que quede homogéneo.
8. enfriar durante 10 horas y utilizar como relleno.
Espero que os guste 🙂
Thank you for this #ÉclairChallenge! It was fun to make these 🙂
My Eclairs and heart-shaped Choux are inspired by the upcoming Valentine’s Day.
I filled them with Strawberry Crémeux and dipped in pink colored glaze.
The decorations include hand-made chocolate pieces that I dusted with edible gold powder, strawberry pearls from Valrhona, freeze-dried strawberries and apples and waferpaper flowers.I am including the filling recipe:
Strawberry Puree 187g
Sugar 66g
Eggs 117g
Gelatine 4.5 g
Butter 75g
1. heat the Strawberry Puree with the sugar
2. pour a little bit of the mixture into the bowl with the eggs, to temper them.
3. pour the rest of the liquid from the pot on the eggs and str well.
4. pour all of the egg mix back in the pot and cook until 83 degrees C, while constantly whisking.
5. squeeze the hydrated Gelatine from excess water, and place in the pot. stir to disolve completely.
6. pour in a clean deep bowl and wrap with plastic to let it cool to 30-40 degrees C.
7. mix in the Butter with a hand blender until homogeneous.
8. chill for 10 hours and use as filling.
I hope you’d like it 🙂
Traducido del inglés
Orsolya Csernák, Jordi Ber y6 más6 Comentarios-
Level:
Scoolinary Team
Your entry for the #ÉclairChallenge is absolutely amazing! The combination of flavors and textures you described sounds so delightful—strawberry crémeux, pink glaze, gold-dusted chocolate, and those beautiful decorations. You clearly poured so much love and effort into this!
I’m really curious—how challenging was it to achieve such a fantastic result? Was this your first time making éclairs or working with these techniques or have you prepared eclairs before? The dedication and detail you put into this are truly inspiring! 💖My favourite pics would be number 1 & 4. The tiny mint leaves look like cute hats and the heart-shapped eclairs are just perfect.😍
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@undefined awww thank you so much! I edited the photos (1 & 4) and wasn’t sure if it is allowed in the challenge, so the originals are added as well.
I have indeed made Eclairs a few times before, yes. Still enjoying to make and create new flavors and designs.
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Level:
Scoolinary Team
@betty-tsfoni It’s perfecty allowed to edit the pics! What is not wanted is any kind of AI alteration. So, don’t worry! Great accomplishment!
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Level:
Scoolinary Team
Wow, the level of sweetness and detail here is incredible! You can tell you put a lot of love (and skill) into every éclair and choux. That pink glaze is shining like it knows it’s the star of Valentine’s Day. And the little gold touches, the pearls, the fruit… pure luxury. These aren’t just desserts,they’re love letters in pastry form. You absolutely nailed it!
Thanks for sharing your recipe and process with us. 🫶🏻❤️🫶🏻
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@undefined thank you so much for your lovely fedback ☺
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Level:
Executive Chef
wow que ɓonitos
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