+For the special choux pastry<\/p>\n
\u00b0210g water<\/p>\n
\u00b090g butter<\/p>\n
\u00b020 g milk powder<\/p>\n
\u00b04g sugar<\/p>\n
\u00b03g salt<\/p>\n
\u00b0125 g sifted T55 flour<\/p>\n
\u00b0210 g beaten egg (~ 4 eggs about)<\/p>\n
\u00b0Chocolate pastry cream<\/p>\n
\u00b050g whole milk<\/p>\n
\u00b03 egg yolks<\/p>\n
\u00b020g sugar<\/p>\n
\u00b017 g cream powder (= Maizena, see T55 flour if you don\u2019t have any Maizena)<\/p>\n
\u00b0 90 g of quality dark chocolate (Cacao Barry Mexico 66%, Cacao Barry Santo Domingo 70%, Cacao Barry Alto Del Sol 65%, Cacao Barry Inaya 65%\u2026)<\/p>\n
+Frosting for chocolate \u00e9clairs<\/p>\n
\u00b0250 g of white fondant<\/p>\n
\u00b025 g glucose syrup<\/p>\n
\u00b020 to 30 g of cocoa powder<\/p>\n
Place a large \u201cgratin dish\u201d type dish in the freezer, it will cool your pastry cream quickly.<\/p>\n
In a saucepan, put the milk (possibly a hint of vanilla) and heat without boiling.<\/p>\n
At the same time, blanch the yolks with the sugar then add the cream powder.<\/p>\n
Pour 1\/3 of the hot milk over the blanched mixture and whisk quickly (= loosen the mixture with the milk). Immediately pour everything back into the saucepan containing the rest of the hot milk.<\/p>\n
Bring the mixture to a simmer over medium heat while stirring with a whisk. The pastry cream is cooked, when, after a few minutes, it becomes a little liquid again.<\/p>\n
Remove the pastry cream from the heat and continue to mix gently, for about 20 seconds, so that it cools a little.<\/p>\n
When your cream has cooled slightly, pour in the chocolate and mix gently for a few moments. Leave to melt for 3 minutes without touching it.<\/p>\n
Take the whisk again and mix vigorously until you obtain a beautiful, shiny, homogeneous and very creamy chocolate pastry cream.<\/p>\n
Then pour your chocolate pastry cream into the gratin dish that you had stored in the cold. Spread it all over the surface to force rapid cooling.<\/p>\n
Film on contact with stretch film and place in the refrigerator until completely cooled.<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: +For the special choux pastry \u00b0210g water \u00b090g butter \u00b020 g milk powder \u00b04g sugar \u00b03g salt \u00b0125 g…<\/p>\n","protected":false},"author":1,"featured_media":477,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=476"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":478,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/476\/revisions\/478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/477"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}