Massa Francesa - For Confectionery Professional
Eclair - Chocolate Pumps Tips and Secrets
Massa Francesa - For Confectionery Professional
Ingredients:
1 kg of special sifted wheat flour
1 liter of cold water
700 grs. Of vegetable margarine in a bucket without salt
30 fresh medium eggs of 30 to 40 grams each
2 tablespoons of sugar
1 pinch of salt
Way of preparing:
Put a large saucepan over the heat with water and margarine.
When the water boils and the margarine is melted, add the salt and sugar then the wheat flour in a single time, without turning off the heat, stirring quickly as a spoon of high wire, until well blended.
Let it cook for 10 '(ten) minutes, stirring constantly with a wooden spoon, or until it loosens from the bottom of the pan, getting a ball.
Remove the dough from the fire, let the heat a little loose, and with the dough still warm, add the eggs one at a time, mixing with the hands, until the eggs are finished.
Mix well with your hands or with a spoon of high stick until you reach the point.
The point of the dough is, when you pick up a portion on the hands by pulling up on the dough, it does not fall, forming a wire at the tip of the dough, or at the end of the mixer.
Put the dough into a large flat beaker
Tips:
The mass grows a lot, when put into shape leave a distance twice the size of the pump,
Make 2 centimeters (carolines) or eclair (pumps) 5 centimeters long and 2 centimeters wide.
You can make a large thread with the Eclair mass with the bag of confection.
Place the roasting thread into a hole-shaped center, stuffed with dulce de leche, or dulce de leche with chocolate.
If you want to beat the dough in the mixer with the racket, do the same procedure in the manual mode.
To put the eggs see the change of mass. The eggs are placed one at a time, until you reach the point of wire, at the end of the racket of the mixer.
Bake in preheated hot oven 200 º C, po 20 'or 30' minutes.
Some people usually lower the fire as soon as the bombs grew, after 10 minutes.
SECRET:
Do not open the oven while it is roasting, which mass lowers, that is, wilts.
Do not put butter in place of margarine as the dough gets greasy.
After Baking:
After roasting it is golden brown, remove from the oven, let cool in a place without drafts, covered with a clean dry napkin, not to wilt.
After cold, wipe the excess mass, or some defect, with the knife.
II Tips
Open the pump in half lengthwise without separating the parts. Or with the nozzle of the stuffing stuck to the side of the length.
Then place the filling, with a teaspoon, smooth it well.
Or with the stuffing spout stuck on the side of the length.
Finally cover with the noble chocolate syrup, bring the refrigerator to dry.
Remove from the refrigerator, make the friezes according to the color of the cover.
Coverage - Secure the pump in the left hand, and with the right hand pour the warm melted chocolate with the aid of a ladle.
Test the Chocolate Temperature:
Test the temperature of the chocolate by putting a little under the lips, when cool return the chocolate pot in the water bath with the boiling water and the fire off, put a little oil (not olive oil) on the cover to tune the chocolate.
To make the friezes - Use a small bag of butter paper, fill with melted chocolate, cut a little tip to get the chocolate thinly.
The candy bomb with chocolate, the friezes are made with dark chocolate.
The candy pump, the friezes are made with white chocolate.
The other fillings make the friezes according to your taste.
The mass of the pump is 30 grams, the filling is 30 to 40 grams, and the coating 10 grams.
The balls filling and topping to taste.
The thread is stuffed with dulce de leche or whipped cream.
You do not need to cut the thread for filling, to drill in several places, with large smooth beak and the bag of confectionery.
The amount of the filling of the thread is to taste.
Decoration:
Decorate over the pump with whipped cream and sprinkle dark granulated chocolate, or chocolate shavings, made with the round candy cutter.
Note:
If you are not professional, divide the amount into four parts.
When doing it for the first time make small amount to test your oven.
Eclair - Chocolate Pumps Tips and Secrets
Massa Francesa - For Confectionery Professional
Ingredients:
1 kg of special sifted wheat flour
1 liter of cold water
700 grs. Of vegetable margarine in a bucket without salt
30 fresh medium eggs of 30 to 40 grams each
2 tablespoons of sugar
1 pinch of salt
Way of preparing:
Put a large saucepan over the heat with water and margarine.
When the water boils and the margarine is melted, add the salt and sugar then the wheat flour in a single time, without turning off the heat, stirring quickly as a spoon of high wire, until well blended.
Let it cook for 10 '(ten) minutes, stirring constantly with a wooden spoon, or until it loosens from the bottom of the pan, getting a ball.
Remove the dough from the fire, let the heat a little loose, and with the dough still warm, add the eggs one at a time, mixing with the hands, until the eggs are finished.
Mix well with your hands or with a spoon of high stick until you reach the point.
The point of the dough is, when you pick up a portion on the hands by pulling up on the dough, it does not fall, forming a wire at the tip of the dough, or at the end of the mixer.
Put the dough into a large flat beaker
Tips:
The mass grows a lot, when put into shape leave a distance twice the size of the pump,
Make 2 centimeters (carolines) or eclair (pumps) 5 centimeters long and 2 centimeters wide.
You can make a large thread with the Eclair mass with the bag of confection.
Place the roasting thread into a hole-shaped center, stuffed with dulce de leche, or dulce de leche with chocolate.
If you want to beat the dough in the mixer with the racket, do the same procedure in the manual mode.
To put the eggs see the change of mass. The eggs are placed one at a time, until you reach the point of wire, at the end of the racket of the mixer.
Bake in preheated hot oven 200 º C, po 20 'or 30' minutes.
Some people usually lower the fire as soon as the bombs grew, after 10 minutes.
SECRET:
Do not open the oven while it is roasting, which mass lowers, that is, wilts.
Do not put butter in place of margarine as the dough gets greasy.
After Baking:
After roasting it is golden brown, remove from the oven, let cool in a place without drafts, covered with a clean dry napkin, not to wilt.
After cold, wipe the excess mass, or some defect, with the knife.
II Tips
Open the pump in half lengthwise without separating the parts. Or with the nozzle of the stuffing stuck to the side of the length.
Then place the filling, with a teaspoon, smooth it well.
Or with the stuffing spout stuck on the side of the length.
Finally cover with the noble chocolate syrup, bring the refrigerator to dry.
Remove from the refrigerator, make the friezes according to the color of the cover.
Coverage - Secure the pump in the left hand, and with the right hand pour the warm melted chocolate with the aid of a ladle.
Test the Chocolate Temperature:
Test the temperature of the chocolate by putting a little under the lips, when cool return the chocolate pot in the water bath with the boiling water and the fire off, put a little oil (not olive oil) on the cover to tune the chocolate.
To make the friezes - Use a small bag of butter paper, fill with melted chocolate, cut a little tip to get the chocolate thinly.
The candy bomb with chocolate, the friezes are made with dark chocolate.
The candy pump, the friezes are made with white chocolate.
The other fillings make the friezes according to your taste.
The mass of the pump is 30 grams, the filling is 30 to 40 grams, and the coating 10 grams.
The balls filling and topping to taste.
The thread is stuffed with dulce de leche or whipped cream.
You do not need to cut the thread for filling, to drill in several places, with large smooth beak and the bag of confectionery.
The amount of the filling of the thread is to taste.
Decoration:
Decorate over the pump with whipped cream and sprinkle dark granulated chocolate, or chocolate shavings, made with the round candy cutter.
Note:
If you are not professional, divide the amount into four parts.
When doing it for the first time make small amount to test your oven.
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