Description
Soft and gentle the cream puffs, ice-cream and slices of marmalade.
Ingredients
-
Butter
100 g
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Chicken egg
2 piece
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Flour
1 cup
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Water
1 cup
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Cheese
170 g
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Ice cream
60 g
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Marmalade
-
Brown sugar
1.5 Tbsp
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Milk
100 ml
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Butter
20 g
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Chocolate milk
20 g
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Potato starch
1 tsp
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Coconut shavings
Cooking
Choux pastry: combine butter and water, put on the stove.
When the butter has melted, add the flour and knead the dough.
Warm dough add one egg and whisk.
Choux pastry is ready.
Spread on a baking sheet eclairs.
Put the pan in the oven and bake for 30-45 minutes. Bake the éclairs at a temperature of 180-200 degrees. Ready eclairs remove from the pan. Cool.
Curd mix with the brown sugar.
Sundae smash into pieces and add to curd. Whisk until smooth.
Marmalade cut into cubes and add to the cream. Mix well.
Ready eclairs filled with cream. For the glaze you need to mix the starch with the milk, add the butter and chocolate. Put on fire and boil the mass until it lightly thick. Éclairs pour hot glaze and sprinkle with coconut. Enjoy your tea!
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