Basisrecept voor pâte à choux
Soesjes worden gemaakt met kookdeeg. Je maakt het door boter in een pannetje te smelten en vervolge Leer más
Citroen meringue eclairs
Nayara Puig
2025-10-19 13:00:59
Respuestas
: 4
To make them all the more decadent the eclairs are topped with a dollop of whipped meringue and lightly toasted for a crisp, golden topping.
Then whisk in the sugar a little at a time, until the meringue is stiff and glossy.
Using a piping bag fitted with a medium to large star nozzle, pipe a wiggly line on top of each eclair.
Either use a cook’s blow torch or place the eclairs briefly under a hot grill to brown the top.
A citrus twist on classic French eclairs, using a gorgeous lemon curd cream to fill the light choux pastry buns.
Reconstitute the egg white according to packet instructions, and whisk until frothy.
Valeria Núñez
2025-10-09 19:07:30
Respuestas
: 3
Mix the ingredients.
Whip everything together to form stiff peaks.
Cut the tops of the eclairs off.
Pipe in the lemon custard and finish with meringue.
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Eenvoudige choux deeg voor beginners
Soesjes maken is niet altijd even makkelijk. Soesjes basis recept 150 gram water 50 gram melk 10 Leer más
Pol Vélez
2025-09-28 17:41:55
Respuestas
: 4
Filled with smooth and silky Lemon Curd and topped with fluffy Swiss Meringue, these delicately delicious Lemon Meringue Éclairs are the ultimate refined, showstopping bake.
Each bite is a balanced marriage of crisp and light choux pastry, creamy lemon filling, and lightly caramelized meringue.
Using a handheld kitchen torch, carefully brown meringue.
Spoon Swiss Meringue into a pastry bag fitted with a ½-inch French star piping tip (Ateco #864).
Pipe swirls onto éclairs.
Makes about 20 éclairs
Swiss Meringue Makes about 4 cups
In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt.
Carefully return bowl to stand mixer.
Using the whisk attachment, beat at high speed until stiff peaks form, 2 to 3 minutes.
Beatriz Roybal
2025-09-28 14:42:42
Respuestas
: 1
Lemon Meringue filling Group 1 g/ml: 250ml 1000ml 1000ml 600g Ingredients: Lemon Juice Full Cream Milk Thickened Cream EOI Custilla Method: Filling - Add all ingredients together. Pipe lemon filling into Éclairs or Puffs. Then pipe meringue on top and brown with a blow torch. Éclairs – Pipe in finger shapes on lightly greased trays. PUFFS AND ÉCLAIRS are suitable for freezing in baked condition. Recipe Uses: Custilla 15kg Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries.
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Hoe maak je perfecte crème puffs
La clave para la masa correcta es la proporción adecuada entre grasa, huevos, harina y agua. Maja r Leer más
Klassieke éclairs met vanillecrème
Verwarm de oven voor op 200°C. Voeg de boter, 100 ml melk en het water samen in een steelpan en bren Leer más