How to make a sinful W cream eclair

About 12 cm after baking 7 pieces
~ Custard ~
【material】
・ 2 egg yolks
・ Granulated sugar 25g
・ Weak flour 20g
・ Milk 200g
☆ How to make
①. Put egg yolk and granulated sugar in a bowl and mix with a whipper until it becomes whitish.
②. Add flour and mix until the flour is gone. (I'll rub it later so you don't have to shake it!)
③. Put the milk in a pan, heat it, bring it to a boil, add it to ② little by little and mix.
④. Put it back in the pan while rubbing it, put it on a low medium heat, and since it hardens from the bottom, mix it constantly and heat it until it is firmly lumpy to the center.
⑤. After removing from the heat, pour it while rubbing it on a bowl, wrap it tightly and put it in ice water to remove the rough heat.
When the heat is removed, cool it in the refrigerator.
~ Eclair dough ~
【material】
・ Butter 25g
・ Granulated sugar 5g
・ One pinch of salt
・ Water 60g
・ Cake flour 35g
・ 2 eggs (1 to 1.5 eggs are used for the dough, but since it is also used for the coated balls, 2 eggs are melted and loosened)
◎ Preparation
・ Let's bring butter and eggs to room temperature.
・ Let's sift the cake flour.
・ Preheat the oven to 200 ℃.
☆ How to make
①. Thaw the egg well and strain it with a tea strainer.
☆ The actual amount used for the dough is about 1 to 1.5 pieces, but since it is also used for the coated balls, melt 2 pieces.
②. Put butter, granulated sugar, salt and water in a pan and heat over low to medium heat. (It's a good idea to cut the butter to about 1 cm so that it melts easily!)
③. Turn off the heat about 10 seconds after boiling, add the sifted cake flour all at once and mix well.
④. When the powder is gone, heat it over medium heat again, and heat it for about 1 minute while constantly mixing it so that it does not burn.
⑤. Heat down and open in a bowl, add ① little by little and mix well each time.
As a guide, lift the dough with a rubber spatula, and the dough that remains on the rubber spatula after falling will become an inverted triangle.
(Please note that if the first egg is too small, the thickness of the dough will make it look like an egg! For the last one, add a little bit to adjust! I used 58g this time. )
⑥. Put the dough in a piping bag with a star cap of about 1 to 1.2 cm and squeeze it on a cooking sheet. (This time, one is 11 cm, about 25 g, and 7 are squeezed.)
⑦. Gently apply a ball so as not to erase the line of the star cap.
⑧. Lower the oven preheated at 200 ℃ to 190 ℃ and bake for 30-35 minutes. (Adjust according to your home oven.)
After baking, place it on a cake cooler to cool it.
~ Finishing ~
【material】
・ Chocolate (bitter) 80g
・ Thick white sesame oil 3g (salad oil is also acceptable)
・ Cream 150g
・ Granulated sugar 15g
①. Slice the eclair dough in the middle. (If you have one, we recommend a wave blade knife!)
②. Chop or crush the chocolate, put it in a bowl, and put it in a water bath to melt it.
③. Remove from the water bath, add white sesame oil and mix.
④. Apply the upper side of the eclair dough sliced ​​in ① and coat it.
If you remove the excess chocolate firmly, the chocolate will not drip from the side when you return it to a flat surface, so it will be finished beautifully.
Put it in the refrigerator to harden the chocolate.
(Since it is a lot to make it easy to coat, it is OK to add it twice! Add milk to melt the excess chocolate and make it hot chocolate ♪)
⑤. Loosen the custard until smooth and put it in a piping bag. (OK without a round mouthpiece or!)
Plenty of stuffing under the eclair dough.
⑥. Put fresh cream and granulated sugar in a bowl and stand for 9 minutes while soaking in ice water.
Put it in a piping bag with a star cap and squeeze it on the custard of ⑤.
⑦. Place the upper side of the chilled eclair dough on ⑥.
It can be right above it, or it can be placed at a slight angle!
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* Frequently asked questions *
・ Unsalted butter is used for butter.
We do not recommend salted butter as it will change the taste and finish.
Unsalted margarine can be used as a substitute, but the taste may change slightly.
・ The oven is always preheated.
-Cocoa uses pure cocoa powder.
Sweet cocoa for drinking contains sugar and cannot be used as a substitute.
・ Chocolate uses couverture chocolate for confectionery.
Commercially available chocolate bar can be used as a substitute, but it is recommended to use couverture chocolate for those that directly convey the taste of chocolate, such as raw chocolate.
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Camera: Lumix S5
Lens: Lumix S 20-60mm
Edit: Adobe Premiere Pro
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