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■Creme Diplomat
60g…egg yolk
40g…Granulated sugar
20g…Flour
250ml…milk
① Add egg yolk and granulated sugar to the bowl and whisk until whitish.
② Add weak flour.
③ Combine milk with warmed egg yolk.
④ Return the Apareil to the pan and heat with medium to low heat.
⑤ Concentration comes out as a whole, and once it becomes heavier and further heated, it loses stiffness and lightens.
After heating for about 30 seconds, the whole surface will become glossy, so when the pastry cheer becomes glossy and smooth, transfer to a container and cool with ice water.
* If it is heated well, it will peel off from the mold.
■Claim Diplomat Pistachio
400g…Creme Diplomat
40g…Pistachio paste
40g…Whipped cream
Cut the pastry chewy and add the pistachio paste
Match with the claim fette.
At first, adjust to lift the patissier from the bottom of the bowl.
※ If you mess around too much, the custard will be drunk.
We will match it with less effort.
■Eclair fabric
40g…butter
100ml…water
salt
60g…Flour
180g…Whole egg
① Sift the flour.
② Add butter, salt and water to the pan and bring to a boil.
③ Add weak flour that stops the fire and mix so that no lump of powder is formed. When the dough is gathered, heat the dough over medium heat.
* A rough guide is the film on the bottom of the pan.
If you do not stick it firmly here, be careful because the hole will be pierced in the middle of baking! !
④ Transfer the dough to a bowl and add the beaten egg.
It is an image to acclimate each time without adding the next egg until the egg is mixed well.
⑤ OK if you lift the spatula into a beautiful inverted triangle
⑥Dough is squeezed on the baking sheet, coated with eggs, sprayed and baked in an oven preheated to 190 ℃ for about 35-40 minutes
* Note that if you open the oven while baking, the bottom of the dough will dent and the dough will sag! ! !
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5 сен 2024
