Chocolate pump: French recipe with authentic choux pasta

Chocolate pump: French recipe with authentic choux mass that I learned from the French chef

Prepare the éclair bomb or with chocolate at home, with classic choux pasta paste, filled with custard and chocolate ganache

Enter for 6 people.

Classic (no restriction), vegetarian

Preparation: 02:00 + freezing time

Interval: 00:50

Tools

3 bowls (s), 1 shape (s), 1 sieve (s), 1 spatula (s), 1 scout flush (optional), 1 bag of pastry and nozzle, 1 dish (s) (auxiliary or shape), 2 pan (s), 1 sieve (s)

EQUIPMENT

Conditional + mixer

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Classical Mass ingredients of Choux Piston:

– 75 ml of water

– 75 ml of milk

– 69 g butter without salt

– 1.2 g of sugar (pinch)

– 1.2 g of salt (pinch)

– 99 g of bread wheat flour, sifted

– 3 units (s) large eggs (s), jokes (s) (about 52 g each)

Ingredients in chocolate ganache:

– 150 g of 50% cocoa, chopped or Calletti dark chocolate

– 120 ml of fresh cream (without whey) (or sour cream)

Ingredients to decorate:

– Chocolate probation to taste (optional)

– Good quality (optional) taste chocolate granular

Ingredients of the chocolate pastry custard:

– 102 g of sugar, sifted.

– 3 units (s) small eggs (about 34 g each)

– 48 g of corn starch, sifted.

– 1 tablespoon (s) (tea) of vanilla essence

– 402 ml of milk

– 60 g of chocolate powder, sifted

– 90 g 70% cocoa chocolate, melted

Pre-repair:

1. Separate the tools and ingredients from the recipe. A complete recipe (6 portions) produces 12 pump units with 10 cm each.
2. Start with the preparation of the chocolate glaze cream, as it must cool (see preparation).
3. Cover the shapes with butter paper (non -stick or fattened).
4. Sift the wheat flour on the dough.
5. Beat the eggs for the dough in a bowl.
6. Preheat the oven to 220 ° C.

PREPARATION:

Chocolate pastry chef (prepare first for the cooling time):

1. Melt the chocolate with a water bath and keep hot.
2. Sift the cocoa and mix the melted chocolate up to a smooth paste.
3. In the mixer bowl, mix/beat the sugar, the egg and the corn starch until smooth.
4. Heat the milk until the bubbles appear on the edges and add the vanilla extract.
5. Slowly pour the hot milk on the egg mixture, mixing/beating tirelessly.
6. Go back to the pan and cook over medium heat, stirring constantly, until it thickens.
7. Remove from the heat, immediately incorporate the chocolate mixture and the cocoa in the hot cream.
8. Transfer to the mixer bowl and beat at medium speed until it is hot.
9. Cover with plastic wrapping in direct contact and leave to cool completely at room temperature.
10. Back to pre-preparation to follow the other steps.

Paste put to choux:

1. Heat the water, milk, butter, sugar and salt with butter that melts.
2. Remove from the heat, add sifted wheat flour and mix vigorously.
3. Back on medium heat and cook for 2-3 minutes, mixing until it forms the film on the bottom.
4. Transfer to the mixer bowl and let it cool for 5 minutes.
5. Beat the addition of the egg (i) gradually beaten until the dough forms a “V” falling from the spatula.
6. Put the dough in a swollen bag or with a large smooth nozzle and a shape of 10 cm with a lined messbed bag.

Cook the piston in Choux:

1. Cook at 220 ° C for 10-12 minutes until it grows and brings slightly.
2. Reduce to 180 ° C and cook for another 12-15 minutes until it is empty and gold.
3. Do not open the oven before completing the 25 minutes.
4. Remove from the oven and let it cool completely.

Ganache chocolate:

1. Heat the cream until it boils on the edges – if you use acid cream without being fresh, do not boil.
2. Remove from the heat, add the chopped chocolate and mix until you completely melted.
3. Let it heat until you reach about 30 ° C (colder than body temperature). Apply to the indicated temperature (with malleable and fluid plot).
4. During cooling, follow the assembly.

The bomb éclair or chocolate is stuff:

1. Create two holes at the base of each eclair.
2. If the icing cream is very firm, beat again in the mixer or with the scout.
3. Put the glaze cream in a pastry bag with a smooth nozzle. Stuff with glaze cream using the two previously open holes, filling the entire cavity of each éclair.
4. Repeat until all units end.
5. Reserve an auxiliary or format dish lined with parchment paper.

Cover the eclair with chocolate ganache:

1. Pay the upper part in the hot ganache.
2. Look at the Extra Council to apply a special decoration.
3. Repeat the application with all units.

Finishing and assembly:

1. Keep the refrigerato until it is needed.
2. Serve the Éclairs or chocolate pump cold for a greater contrast between the dough and the filling.

Extra suggestions:

1. For a professional finish, finish with Arabesques Ganache or Tangol of chocolate at the time of assembly, before the ice company.
2. Try also with the classic vanilla glaze cream filling.
3. Do not open the oven during the initial roasting to prevent the masses from taking over.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.