30 grams.Of cornstarch.
75 grams.Of soft butter at room temp.
FOLLOW THESE STEPS TO PREPARE THE CHOW MIXTURE:
Start by preheating the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
Bring water and salt to a boil in a medium non-stick mixing dish.
Then, return to a boil after adding butter, and add in the flour and beat vigorously for about a minute, or until the lumps are gone and the mixture thickens.
Remove the pot from the heat and set it aside for 5 minutes to cool.
Whisk the first egg and whisk it into the batter with a wooden spoon until it is fully mixed into the batter and there are no white clumps. Continue whisking the remaining eggs one by one.
Place lengths of piping spread the dough on a lined baking sheet, leaving a 1-inch gap between them, using a pastry bag fitted with a wide simple header 15 minutes in the oven.
Reduce the temperature to 340 degrees F and bake for another 15 to 20 minutes without opening the oven door. When I took it out of the oven, I let it cool on a wire rack.
THIS IS HOW TO PREPARE THE PASTRY CREAM:
Dissolve the cornstarch in 3 or 4 tablespoons of milk in a shallow cup.
In a tiny saucepan, put the remaining milk to a simmer. Stir in 50 grams of sugar until it is fully dissolved.
When the milk begins to simmer, whisk in the dissolved cornstarch until no lumps remain. Remove from heat and put aside to cool until mildly warm or cold.
Whisk the butter with the remaining 50 grams of sugar and vanilla extract in a wide mixing bowl until the mixture is almost white.
Combine the whipped sugar, tea, and cornstarch in a mixing bowl. Set aside after carefully blending.
Heavy whipped cream should be whisked until smooth peaks appear in a big mixing bowl using an electric mixer. Toss in the whipped cream with the butter and milk cream.
Cut three tiny X marks over the top of each pastry with the tip of a small knife. Place the pastry cream into each hole in the crust with a tiny tip.
To glaze the chocolate, melt the chocolate chips and strong whipping cream in a medium saucepan over a saucepan of around 2.5 cm boiling water. Whisk until the combination is fully smooth. Alternatively, you should microwave the chocolate and cream for around 30 seconds and then mix until smooth.
Remove from the sun and set aside to cool for a few minutes. And allow the chocolate glaze to set before dipping the tops of the wreaths in it.
THESEE CHOCOLATE ECLAIRS RECIPE WAS A SUCCESS FOR EVERYONE I RECOMMENDED IT, AND NOW IT’S YOURS, AND IT’S YOUR TURN TO TRY IT AND FALL IN LOVE WITH IT!!! ENJOY IT!