Now, I am in a large baking period, it started with the macaroons, then cupcakes and finally Poker Cake . I promise savory dishes will return… but now I must go to the end of the cycle with the éclairs and maybe I'll get it off my mind.
Lightning talk, therefore! Dorian I had announced their comeback, ma copine Cam m'a offert a book on éclairs (and she began to take offense that I do not use it), I had the chance to meet Christophe Adam, King of lightning and Audrey hit hard by giving the Fauchon recipe for éclairs. I had no choice, I had to try these lovely goodies. I was a bit ambitious for my first try since I wanted to do 4 different flavors at once and it therefore took me almost a day. It's good for you because it allowed me to make you a folder full well and give you 4 recipes. But a council, if you run, choose your favorite scent and it will be well!
I have had time to study the subject and the different techniques, for glazing above, should logically use based pastry (something hard to find and difficult to handle). I found a London sugar, entitled “Fondant icing” which gave me a very close texture Based adding just a little water. And if you too are part of normal people, who like me have no basis on hand, I recommend the royal icing that gives visually the same effect and is really close in terms of taste.
Choux
Recipe Fauchon
Prep: 20 mins
Cooking: 30-40mins
For thirty normal lightning (lightning or forty or sixty lunch mini-lightning) – Divided by the proportions 2 if you want a more reasonable amount
- 1/4 of water
- 100g butter
- 4sel g of order
- 5caster sugar (optional)
- 150g plain flour
- 250g egg (about 5 eggs)
Preheat oven to 170°C/Gas 4.
Bring water, butter, salt and sugar to boil in large saucepan. Once it starts boiling, add flour all at once. Beat with a spatula until you have a smooth ball of paste that left the sides of the saucepan clean . Continue cooking for 2-3 more minutes to properly dry out the dough.
Remove from heat, incorporate the eggs one by one (mix well until each egg is completely absorbed before adding another) until a smooth paste.
Place baking sheet on an oven tray. Pour the dough into a pastry bag fitted with a knurled sleeve (it facilitates the removal of cooking and lightning) and draw the lightning on the plate of 10cm for large lightning, 7cm to 5 cm for lunches and mini-lightning.
Bake at 170 degrees for 40 minutes for large, 30minutes for lunch, 20minutes for mini (my oven heats up very strong and I had to stop the cooking after 15 minutes for mini and 25 minutes for large). The shells of the éclairs should be golden brown. Do not open the oven during the beginning of cooking.
Vanilla Eclairs, pistachio, coffee or black sesame
Prep: 45mins (out choux pastry)
Resting time: 1hr
For fifteen lightning
- 15 shells of lightnings (or 30 mini-lightning)
Pastry cream:
- 2 egg yolks
- 15g de maizena
- 40g sugar
- 200ml milk
- 20g butter
- 2 tablespoons of vanilla extract or 3 teaspoons pistachio paste or 2 teaspoons instant coffee or 3 teaspoons black sesame paste
Royal Icing :
- 150g icing sugar
- 1 egg white (35g)
- food coloring (optional)
- 1/2 teaspoon of vanilla powder or 1 teaspoon of pistachio paste or 1 teaspoon of instant coffee dissolved in hot water
Prepare the pastry cream: In a saucepan, boil 20 ml of milk with 20g sugar and infuse it 1/2 teaspoon vanilla powder.
In a second pot (Remove from heat), beat 2 egg yolks with 20g sugar 15g cornflour then add and beat well until a homogeneous texture.
Pour the hot milk (of the first pan) net in the second pan containing egg mixture. Whip, put this pot on the stove and thicken over low heat stirring constantly with a wooden spoon (do not hesitate to occasionally remove from heat to mix well if you feel the mixture thickens too quickly).
Once the custard texture obtained, Remove from heat and add the flavor you choose and 20g butter, and mix. Cover with plastic wrap placed directly on the cream (crust to prevent it) and let cool before pouring it into a pastry bag fitted with a fine nozzle socket.
Garnish éclairs: Return the shells to lightning and pierce the bottom of each hull (use the one which was face down during cooking so that the glaze is more smooth and flat) by 3 holes (2 for mini) and fill the flash with the piping bag from these holes. The bottom becomes the top of the éclair since the glaze is placed on the holes used to fill, That's it you have pierced the secret of filling lightning!
Prepare the frosting: Beat the egg whites until stiff and add the icing sugar and beat again until mixture is smooth and glossy and coats the spatula. Add the flavor chosen and adjust with the quantity of icing sugar according to if the aroma you use is liquid or dry. Dip top of each flash in the icing, sprinkle with decorations of your choice if desired and let dry for at least one hour.
Keep refrigerated and use within 3 days.
Little zoom on possible frosting decorations:
- Add a few drops of food coloring in the royal icing
- Sprinkle the icing before it begins to dry decorations (kind beads or colored sugar sesame seeds here) or sprinkle with powdered chocolate for example
- Icing on dry, dip a brush into the dye and move your finger on the brush to spray droplets of dye in the frosting like when you were young and that you paint with a toothbrush (careful to protect your fingers if you do not want them to stay green and blue for days, ditto for the brush is likely to remain aware that colored).
Your lightning are very successful ! I am a choux pastry this weekend for a mini-lightning but I did it in a robot and it has completely failed. Une catastrophe… I retenterai with your recipe for your lightning are very beautiful !
It really makes you want. I do not know if I am not afraid to get into all that but frankly it makes you want !
I see that I am not alone in succumbing to lightning :) Yours are super nice !
MAGNIFICENT !!!
beautiful ! …. we could eat lol
Yum! I would like biting into each!
Hello Anne-Sophie,
I always thought that lightning fell into these little things that only others were able to! Well, here, I started and they are quite nice!! I am chocolate and also it is a success!
For those with vanilla, I do not really know what vanilla extract…could you enlighten me? Well I took the shot of vanilla sugar but I'm not 100% satisfied, I think it has a small chemical taste…
Thank you! Pauline
@ LeeYaa: Could you retry the choux pastry? I am pro-robot but for the choux pastry, I'm not sure how it would work. Anyway the secret is the drying of pulp and then incorporating eggs one after another.
@ Emma: Promised if you do try a fragrance that is both feasible!
@ Valerie: I note the idea of lightning to calissons
@ Caro, Brigitte et Gene: Thank you, I'm glad they make you want
@ Pauline: I too was hesitant to get into lightning and I must admit I had a couple of inconclusive experience under my belt ;-) Anyway, Bravo for trying.
The vanilla extract is exactly the vanilla extract, in Vahiné, they call it vanilla flavor liquid, brief is found in all supermarkets. If you ever do not think you can replace the vanilla powder or better by a real vanilla bean infuse you doing in milk but the vanilla sugar is indeed strong enough to flavor vanilla cream .
Oh, well that's what I understood then but two tablespoons seemed much! Well I'll try then!
Anything else, My royal icing did not royally market.. I guess I waited too long to file it on my flash but I tried to do with chocolate (in chocolate by putting) and I think the problem may be there also…
Do you know how we made a chocolate royal icing?
Thank you thank you for all these tips!
I find very nice blog and even your recipe on the flashes that are perfect :) I take the trick with the socket crenellated but no socket did you use ?
Personally I've uploaded (Gluten and dairy free) Last but are rather plump :)
@ Pauline:
- To vanilla, is that I am a big fan of vanilla, you can put a tablespoon if you want the taste is slightly weaker.
- Royal icing for a chocolate, just add one or 2 tablespoons unsweetened cocoa powder (Type Of Wood).
- And if you want to make a chocolate frosting (Normal royal pas), Melt 150g chocolate you do and you added a tablespoon heavy cream, you let a little cool and solidify before frosting and then you let solidify 6h.
@ Val: I used an 8mm socket crenelated. Lightning make gluten-free you're strong!!!
Hello Anne-Sophie, your lightning were so beautiful and your explanations so clear that this morning I embarked on the adventure of lightning. I confess that for a first try I do not have drawn too bad but I'm really disappointed with my hardware: a pastry bag Lekue, very design, superb…but practicality side it is zero (or maybe it's me who do not know the use). The next time I try a pastry bag with classic because I too want to get lightning as beautiful as yours. Bravo!
Bonsoir Anne Sophie
I love your blog! Thank you so much for sharing all your recipes :)
J’ai 22 years and I'm writing live from Madagascar! I am in a frenzy sortede pastry right now : cupcakes, cakepops, whoopies.. And now lightning ^ ^
Before falling on this recipe I would say that as many Internet users eclairs were really something super hard to do. And seeing your recipe I thought that in fact this is not rocket science if :)) and so I launched and… A total success! The dough is excellent cabbage!!! I was really blown away by its lightness! The royal icing as nickel! for the next time I ferrais a chocolate icing because it has the very good here!
Thank you for everything!
I thank you for birth and 13 years that I saw my parents making cakes I wanted to do better and I thank you again tries desired :)
@jules: Bravo, I'm sure you will make cakes more beautiful than your parents! ;-)
Hello,
Thank you for this recipe, but a little trouble, when I go sprouts are browned and puffy from the oven while they fall and become raplapla in min!!! :( What to do??
Hello,
I did a test yesterday because I get my beautiful family the next weekend, it has not been very successful, my sprouts were undercooked difficult to fill, in addition they had a salty taste and the vanilla frosting not well maintained. Conclusion: Fortunately I did a test, I retenterai but not immediately-LOL.pour my meal I'll do what I master.
Thank you again for your site, I made happy thanks to your advent calendar ;-)
congratulations for this cooking blog , I am a fan of cooking and I regale my family who always asks for more .
You make me want to redo lightning and I think tomorrow I am lightning with royal icing that is falls well because we invited a boyfriend for my son and it will taste.
I will give you felt each and there will be a lot because we have a large family