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).

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