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Blitzø envisage de faire
Ganache: Heavy cream (30/40%) + chocolate (40%~) Simmer cream them pour warm over chocolate, Let sit few minutes Stir until smooth Use right away Pâte à choux: Water + Unsalted butter, bring to boil Pour flour/corn starch Take off and back on heat, Stir until ball Incorporate eggs one at a time until desired consistency. Transfer to piping bag and use right away Crème pâtissière: Milk (or heavy cream) + vanilla (optional) Scald cream Egg yolks + sugar + corn starch or flour Temper eggs by pouring a little cream Incorporate the mixture back into the cream and back to medium heat until thickened Refrigerate for at least 2 hours or overnight