12/14/2020 Rețetă éclairs de lămâie și zmeură - BBC Food

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Eclairs de lămâie și zmeură

Timp de pregatire Timp de gătit

mai puțin de 30 de minute 10 până la 30 de minute

Servește Dietary
Makes 12 éclairs

Nu te poți hotărî ce eclair este preferatul tău? Mai bine aveți unul din fiecare
atunci.

Echipament și pregătire: Veți avea nevoie de o pungă mare pentru conducte,

prevăzută cu o duză simplă de 1cm / ½ in.

De Mary Berry
De la Marea Britanică Bake Off

Ingrediente

Pentru patiseria choux

50g / 1¾oz unt , tăiat cubulețe, plus extra pentru ungere
65g / 2¼oz făină simplă
2 ouă mari de casă , bătute
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12/14/2020 Rețetă éclairs de lămâie și zmeură - BBC Food
2 ouă mari de casă , bătute

Pentru umplutură
600 ml / 1 litru smântână dublă
6 linguri caș de lămâie
2 linguri pudră de zmeură liofilizată

Pentru glazură
400g / 14oz zahăr glazură
½ lămâie , numai suc
pastă de colorant alimentară roz
pastă galbenă de colorant alimentar
100g / 3½oz picături de ciocolată albă , topite
100g / 3½oz picături de ciocolată neagră , topite

Metodă
1. Preîncălziți cuptorul la 220C / 200C Ventilator / Gaz 7. Ungeți două tăvi
mari de copt cu unt.
2. For the choux pastry, put the butter and 150ml/5½fl oz water in a small
pan over a low heat. Bring slowly to the boil, tip in the flour, then remove
from the heat. Stir vigorously.
3. When the mixture becomes a smooth paste, return the pan to the heat,
stirring constantly. The mixture will dry out a little and form a so ball
that comes away from the sides of the pan.
4. Remove the pan from the heat again, leave the mixture to cool slightly,
then gradually add the eggs, beating really well between each addition
until the mixture is smooth and glossy. (You may not need all the eggs,
the mixture should be a piping consistency.)
5. Sprinkle the baking tray with water (a water spray with a fine nozzle is
good for this).
6. Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in
plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in
lengths, leaving room between each éclair for them to spread a bit.
7. Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and
bake for a further 20 minutes. Split each éclair in half lengthways and
transfer to a wire rack to cool completely.
8. For the filling, whip the cream to so peaks. Divide the cream into
separate bowls and fold the lemon curd into one bowl of cream and the
raspberry powder into the other.
9. Once the éclairs have cooled, spoon the lemon cream into a piping bag
fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the
bottom half of six éclairs, then spoon the raspberry cream into the piping
bag and pipe into the bottom half of the remaining éclairs.
10. For the icing, place half the icing sugar in a bowl and mix with enough
lemon juice to form a very stiff icing. Colour with the yellow food
colouring and spoon into a disposable piping bag.
11. Tip the remaining icing sugar into a bowl and add enough water to make
a very stiff icing.
12. Colour with the pink food colouring and spoon into a disposable piping
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12/14/2020 Rețetă éclairs de lămâie și zmeură - BBC Food
12. Colour with the pink food colouring and spoon into a disposable piping
bag. Snip the ends off the piping bags and pipe on top of the raspberry
éclairs. Spread the icing out using a palette knife dipped in boiling water,
so the top is smooth.
13. Repeat with the yellow icing on the remaining six eclairs. Place on top of
the lemon cream filled eclairs.
14. Drizzle the melted white chocolate over the raspberry éclairs in a zig zag
pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs.
Serve.

CRĂCIUN
REȚETE

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