Tip:
Highlight text to annotate it
X
So we already did Pate a Choux Inratable and Crème Patoche.
Now we take the Pate a Choux and fill them with
the Crème Patoche and prepare the glassage.
Now do like this with your finger in order to cover the little pipe.
This way it won't start flowing while you fill the pocket with the Crème.
Keep the pocket rolled like this on the semi-circle made by your fingers.
We make little holes in the Pate in order to insert the Crème.
Now all the Eclairs are ready, and we can add the fondant.
The fondant is in fact glucose and you need to let it
reach 40 C in order for it to coat well the Eclairs.
To give more details to the glassage, take a look at this recipe.
If freshly removed from the oven, you obtain some delicious small Eclairs.
The Creme is still fresh and smooth and they taste simply delicious!.
If you manage to do them, will you write to us?