[Homemade] Dulce de leche éclairs
So much dulce de leche!!!!! Was it difficult to pipe? I wonder how a third of that amount folded into pastry cream would be. Recipe for my Reddit fam (and I'm sorry for my weak English):
Ingredients for the dough:
100g unsalted butter
125 mL whole milk
125 mL lukewarm water
150g all-purpose flour
3 to 4 eggs depending on consistency/egg size
A pinch of salt and sugar
Start stirring the water, milk, sugar, salt and butter constantly at low heat until the butter melts (and don't let the liquids come to a boil before the butter melts) because reasons.
Once it boils add the flour all at once and stir like a maniac for 2 mins with the heat still on until the mixture comes together and separates from the pot.
Now, take this into a bowl and start mixing at the lowest speed until no steam comes out.
Now start adding the eggs one by one until you reach a good consistency, you don't want it to be runny or too firm.
Take the dough and put it in a piping bag and use a 12mm open star piping tip (I used the Wilton 1M but next time I will be using a bigger one).
Put them on a tray that you previously put in the fridge for it to cool and place them with a good space between them.
Brush them with a very little amount of milk and 1 egg and off to the oven they go at 220°C for 30 min until they are nice and golden.
I made different fillings: good ol' Uruguayan dulce de leche, custard cream, and a mixture of equal parts dulce de leche and double cream.
I didn't have the nice long piping tip for this, so I carefully made holes on the bottom part of them with a toothpick and filled them with just the piping bag, no tip.
For the chocolate ganache, I mixed 200g semi bitter chocolate and 100 mL double cream. You can add some cacao powder and it will taste better too, but this is optional.
I watched A LOT of recipes, but maybe it's useful if you watch the one from Aldo Gustavo Mansur "Masas Básicas" from chef Osvaldo G., and the one from Preppy Kitchen.
Hope this was helpful. Thank you for the love.
Edit: Thank you u/legionofnerds for the gold, I'm glad you liked my post so much :)
Anonimus
• 3 years agoSo much dulce de leche!!!!! Was it difficult to pipe? I wonder how a third of that amount folded into pastry cream would be.
Anonimus
• 3 years agoRecipe for my Reddit fam (and I'm sorry for my weak English): Ingredients for the dough: 100g unsalted butter 125 mL whole milk 125 mL lukewarm water 150g all-purpose flour 3 to 4 eggs depending on consistency/egg size A pinch of salt and sugar Start stirring the water, milk, sugar, salt and butter constantly at low heat until the butter melts (and don't let the liquids come to a boil before the butter melts) because reasons. Once it boils add the flour all at once and stir like a maniac for 2 mins with the heat still on until the mixture comes together and separates from the pot. Now, take this into a bowl and start mixing at the lowest speed until no steam comes out. Now start adding the eggs one by one until you reach a good consistency, you don't want it to be runny or too firm. Take the dough and put it in a piping bag and use a 12mm open star piping tip (I used the Wilton 1M but next time I will be using a bigger one). Put them on a tray that you previously put in the fridge for it to cool and place them with a good space between them. Brush them with a very little amount of milk and 1 egg and off to the oven they go at 220°C for 30 min until they are nice and golden. I made different fillings: good ol' Uruguayan dulce de leche, custard cream, and a mixture of equal parts dulce de leche and double cream. I didn't have the nice long piping tip for this, so I carefully made holes on the bottom part of them with a toothpick and filled them with just the piping bag, no tip. For the chocolate ganache, I mixed 200g semi bitter chocolate and 100 mL double cream. You can add some cacao powder and it will taste better too, but this is optional. I watched A LOT of recipes, but maybe it's useful if you watch the one from Aldo Gustavo Mansur "Masas Básicas" from chef Osvaldo G., and the one from Preppy Kitchen. Hope this was helpful. Thank you for the love. Edit: Thank you u/legionofnerds for the gold, I'm glad you liked my post so much :)
Anonimus
• 3 years agoPut me down for four. In case I want seconds