Carolinas Chocolate Bombs and Big Thread + Fillings
With Tips and Secrets and Chef - Step by Step.
Eclair = French Mass
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
2 tablespoons sugar
1 pinch of salt
The dough is neutral, the sugar serves to color
Way of preparing:
Put a large pan on the fire with water and margarine.
When the water boils and the margarine is melted, add the salt and sugar then the wheat flour in one go, without turning off the heat, stirring quickly like a wooden spoon, until well blended.
If you do not have practice, remove a little of the fire stir well until all is well mixed, bring to the fire again until cooking loosen from the bottom of the pan.
Let it cook for 10 '(ten) minutes, always stirring with a tall wire spoon, until it comes out of 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 your hands until you finish the eggs. (With gloves)
Mix well with your hands or a wooden spoon until you reach the point.
Chef's Secret:
The point of mass is, when picking up a portion in the hands pulling
upwards releasing the dough, it did not fall, forming a wire at the end of the dough.
If you want you can hit the mixer, not forgetting the point of mass does not fall on the tip of the mixer.
TO MODEL:
Put the dough into a large flat spout
Make polka dots (Carolina) 2 centimeters or eclair (pumps) 5 centimeters long and 2 centimeters wide.
GREAT THREAD
You can make a large screw with the Eclair mass with the bag of confection.
Place the roasting thread into a hole-shaped center.
If you want you can beat the batter in the Industrial mixer.
Bake in a preheated hot oven at 160 ° C, after ten minutes increase the oven temperature to 180 ° C for 20 'or 30' minutes. Or until blush.
THE SHAPES:
Form lightly greased with margarine or if the form is widely used do not need to grease.
Put one away from the other grows a lot (double).
For beginners use non-stick form.
TIPS:
Can not Open Oven That Pasta Lowers And Wets ..
Do not open the oven while it is roasting, which mass lowers, that is, withers.
II IMPORTANT TIPS:
Do not put butter in the place of margarine as the dough gets greasy.
Once roasted it is golden brown, remove from the oven, allow to cool in place without drafts, covered with clean napkin.
MASS CLEANING:
After cold wipe with the knife or scissors, excess mass, or some defect, that remained.
Open the pump in half with the aid of a knife, in the lengthwise direction, without separating the parts.
FATHER SEE BELOW:
Then place the filling, with a teaspoon, smooth well.
DECORATION:
Finally cover with the chocolate syrup, bring the refrigerator to dry.
Remove from the refrigerator, make the friezes according to the coverage.
Roof -
Hold the pump in the left hand, and with the right hand pour the molten and cold chocolate with the aid of a shell.
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 on the cover to tune the chocolate.
TO MAKE THE FRIES:
To make the friezes
Use a small bag of butter paper, fill with melted chocolate, cut a little tip to get the chocolate very thin.
The)
The chocolate milk candy pump, the friezes are made with dark chocolate.
B)
The milk 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 carolinas (Eclair) stuffing and topping to taste.
The carolines are round.
To stuff cut in half, or with large flat beak.
THREAD SEALING:
The thread is stuffed with whipped cream, it can also be with dulce de leche, or cream of confectioner's.
You do not need to cut the thread for stuffing, to drill in several places, with large smooth beak and the bag of confectionery.
The amount of the filling of the thread is to your liking.
DECORATION II
Decorate over the pump (the pump is rectangular) chantily and sprinkle dark granulated chocolate, or chocolate zest, made with the round candy cutter.
Roof:
500 grs. half bitter chocolate melted in a water bath with
2 tablespoons corn oil
Finishing:
Before placing the friezes on the pumps (Eclair), clean with a knife or scissors removing the excess chocolate that is under the candy.
Place the candies in large paper cups number 0.
Fillings:
I - Milk Chocolate Milk:
1 can of cooked condensed milk, in the pressure cooker for 30 'to 40
With Tips and Secrets and Chef - Step by Step.
Eclair = French Mass
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
2 tablespoons sugar
1 pinch of salt
The dough is neutral, the sugar serves to color
Way of preparing:
Put a large pan on the fire with water and margarine.
When the water boils and the margarine is melted, add the salt and sugar then the wheat flour in one go, without turning off the heat, stirring quickly like a wooden spoon, until well blended.
If you do not have practice, remove a little of the fire stir well until all is well mixed, bring to the fire again until cooking loosen from the bottom of the pan.
Let it cook for 10 '(ten) minutes, always stirring with a tall wire spoon, until it comes out of 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 your hands until you finish the eggs. (With gloves)
Mix well with your hands or a wooden spoon until you reach the point.
Chef's Secret:
The point of mass is, when picking up a portion in the hands pulling
upwards releasing the dough, it did not fall, forming a wire at the end of the dough.
If you want you can hit the mixer, not forgetting the point of mass does not fall on the tip of the mixer.
TO MODEL:
Put the dough into a large flat spout
Make polka dots (Carolina) 2 centimeters or eclair (pumps) 5 centimeters long and 2 centimeters wide.
GREAT THREAD
You can make a large screw with the Eclair mass with the bag of confection.
Place the roasting thread into a hole-shaped center.
If you want you can beat the batter in the Industrial mixer.
Bake in a preheated hot oven at 160 ° C, after ten minutes increase the oven temperature to 180 ° C for 20 'or 30' minutes. Or until blush.
THE SHAPES:
Form lightly greased with margarine or if the form is widely used do not need to grease.
Put one away from the other grows a lot (double).
For beginners use non-stick form.
TIPS:
Can not Open Oven That Pasta Lowers And Wets ..
Do not open the oven while it is roasting, which mass lowers, that is, withers.
II IMPORTANT TIPS:
Do not put butter in the place of margarine as the dough gets greasy.
Once roasted it is golden brown, remove from the oven, allow to cool in place without drafts, covered with clean napkin.
MASS CLEANING:
After cold wipe with the knife or scissors, excess mass, or some defect, that remained.
Open the pump in half with the aid of a knife, in the lengthwise direction, without separating the parts.
FATHER SEE BELOW:
Then place the filling, with a teaspoon, smooth well.
DECORATION:
Finally cover with the chocolate syrup, bring the refrigerator to dry.
Remove from the refrigerator, make the friezes according to the coverage.
Roof -
Hold the pump in the left hand, and with the right hand pour the molten and cold chocolate with the aid of a shell.
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 on the cover to tune the chocolate.
TO MAKE THE FRIES:
To make the friezes
Use a small bag of butter paper, fill with melted chocolate, cut a little tip to get the chocolate very thin.
The)
The chocolate milk candy pump, the friezes are made with dark chocolate.
B)
The milk 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 carolinas (Eclair) stuffing and topping to taste.
The carolines are round.
To stuff cut in half, or with large flat beak.
THREAD SEALING:
The thread is stuffed with whipped cream, it can also be with dulce de leche, or cream of confectioner's.
You do not need to cut the thread for stuffing, to drill in several places, with large smooth beak and the bag of confectionery.
The amount of the filling of the thread is to your liking.
DECORATION II
Decorate over the pump (the pump is rectangular) chantily and sprinkle dark granulated chocolate, or chocolate zest, made with the round candy cutter.
Roof:
500 grs. half bitter chocolate melted in a water bath with
2 tablespoons corn oil
Finishing:
Before placing the friezes on the pumps (Eclair), clean with a knife or scissors removing the excess chocolate that is under the candy.
Place the candies in large paper cups number 0.
Fillings:
I - Milk Chocolate Milk:
1 can of cooked condensed milk, in the pressure cooker for 30 'to 40
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