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Présentation éclairs citron et praliné

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Préparation crème diplomate au citron

2:53

Préparation pâte à choux

4:05

Cuisson

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éclair

citron

praliné

éclair au citron

éclairs citron praliné

recette

pâtisserie

pâte à choux

dessert

facile

crème diplomate

crème diplomate au citron

tuto

comment faire

recette facile

recette rapide

il était une fois la patisserie

chaine pâtisserie

christelle

éclairs

comment faire des éclairs

boulangerie

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hello pastry chefs, today I offer you

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an original recipe from the Clerics for

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lemon and

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praline éclairs, you will see, it's a

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combination that is really delicious

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and what's more, they are super light, I

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made it with a diplomatic cream. is too

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very good let's go for the recipe we

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start with the lemon diplomat cream

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so you place the gelatin in

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a bowl of cold water in a saucepan

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you will celebrate together the

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egg yolks with the powdered sugar until

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until the mixture whitens

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I put all the ingredients and

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equipment in the info bar under the video

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then you ester a lemon you

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add the cornstarch or cornflour

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sift the flour the same to avoid

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lumps

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you mix

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if the recipe you please as

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usual I'm counting on you to

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give lots of thumbs up subscribe

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to the channel and then click on the

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little bell like that you will be

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informed of the next videos you

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add the milk little by little in

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several times

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so the diplomate cream it is in fact

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a pastry cream that we will lighten

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with whipped cream with much

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more air you collect the lemon

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that you have tested you squeeze the juice

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and you add it to the preparation

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you mix you place on the heat

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so on medium heat and you cook while

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mixing until the

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cream thickens it had continued

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to thicken then while cooling so

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off the heat you go there films in progress

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in contact so by sticking the

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cling film to the preparation This is

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to avoid having a little crust

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on the top and which will then make

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lumps so it is really very

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important to let you return to around

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30 degrees while waiting to whip the

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liquid cream so that it is very

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cold your whisk as well cold

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I use a robot but you can

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do the same thing with an

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electric whisk so until the p6

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info 5 to 10 minutes powerful this medium

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slow or even medium and then you will

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add it to the preparation so first

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a good spoon that you mix

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vigorously and then the rest little

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by little, going slowly with the

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spatula, you place everything in a

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piping bag fitted with a

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Saint-Honoré nozzle after which it's how you

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want to eat what it's nice that the sweet

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saint-honoré I put the references

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in the info bar

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and you place in the refrigerator while you

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prepare the rest we move on to the

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choux pastry so you are going to heat

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together the water, the milk, the sugar and the

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salt you bring to a boil when you are

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at a boil you lower the heat you

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add the butter and well you let it

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melt slowly you

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then add the flour and you will mix

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until the dough is completely

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dried out and it leaves a

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film at the bottom of your pan

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which it sticks well to the bottom of the

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pan

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after you place everything in the tank

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of your robot or therefore in a container

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it is not a robot it doesn't matter you

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beat the eggs into an omelette and you

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gradually incorporate them into the dough

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by mixing either with a spatula or

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with the blade of your food processor so at the

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beginning you will see a

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slightly strange texture and little by little

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the eggs will amalgamate with the dough

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and you will you will obtain a very

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smooth, shiny dough and there it will be ready

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[Music]

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you place this dough in a piping bag

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fitted with a petit four nozzle

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and you put the epo at your house is clear so

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on a plate covered with

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baking paper you preheat the oven to 250

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degrees you immediately lower the

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oven temperature and put yourself in the oven and

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above all we do not open the oven door

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for the first 20 to 25 minutes

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super important you let it cool

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and then you dip the top of the

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éclairs in icing I used

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a ready-made icing I put the

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references in the information bar

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otherwise you can make a royal icing

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simply play but also a link

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to the recipe if necessary you

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let the icing dry you open

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your éclair in two and you at the epo in

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your diplomat lemon cream so by

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forming small waves with the

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really pretty nozzle the

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santon nozzle would not have I love

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after you place the praline in a

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piping bag and you are going to put

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little dots of praline here

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and there I'll give you a link to the video of the

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homemade praline it's super easy to

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make a praline really do

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n't hesitate to do it yourself you cover

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each éclair with its lid and then

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you can then decorate with

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small chopped hazelnuts these

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games just like that it's very pretty

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also towards the combination of praline and

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lemon it's really delicious we had a

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great time and then it's taking a

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light father as a recipe

Description:

Une recette d’éclairs originale : les éclairs citron et praliné ! Cette association est juste parfaite, vous allez adorer. N'oublie pas de t'abonner, c’est gratuit ➡ https://www.youtube.com/c/Iletaitunefoislapatisserie?sub_confirmation=1 et de cliquer sur la clochette pour ne rien rater 🔔 ! ❤ Déroule la barre d'info pour les ingrédients et le matériel ❤ 👉 Mes livres : https://iletaitunefoislapatisserie-boutique.com/ 👉 Mes codes promos : https://www.iletaitunefoislapatisserie.com//p/mes-codes-promo.html Matériel nécessaire à la recette des éclairs citron et praliné : ⚡ Râpe microplane : https://www.amazon.fr/Microplane-Rpe-Premium-Zesteur-Noir/dp/B005GQXFKK?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&th=1&language=fr_FR ⚡ Mixeur : https://www.amazon.fr/Moulinex-AT714G32-Multi-Moulinette-Lames/dp/B008P6WVN0?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&language=fr_FR ⚡ Plaque perforée : https://www.amazon.fr/Buyer-7367-40-P%C3%A2tissi%C3%A8re-Micro-perfor%C3%A9e-Aluminium/dp/B00DD829HS?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&s=kitchen&language=fr_FR ⚡ Robot pâtissier : https://www.iletaitunefoislapatisserie.com/p/guide-dachat-dun-robot-patissier.html (facultatif) ⚡ Poche à douille : https://www.amazon.fr/ilauke-Douilles-Jetables-Plastique-P%C3%A2tissi%C3%A8re/dp/B01HT0F4WC?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&language=fr_FR ⚡ Douille petits fours : https://www.amazon.fr/Buyer-2116-10-Douille-Petit-Fours/dp/B00NSH4JM2?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&s=kitchen&language=fr_FR ⚡ Douille à saint Honoré : https://www.amazon.fr/Buyer-2115-20N-Douille-Honor%C3%A9-Soudure/dp/B001FWTWE2?__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&language=fr_FR INGRÉDIENTS POUR UNE DIZAINE D’ÉCLAIRS CITRON PRALINÉ : Pour la pâte à choux : • 60 ml d'eau • 60 ml de lait • 2 g de sel • 4 g de sucre • 50 g de beurre • 75 g de farine • 2 œufs Pour la crème diplomate au citron : • 2 feuilles de gélatine • 20 cl de lait entier • 1 gros citron • 3 jaunes d’œufs • 60 g de sucre en poudre • 25 g de fécule de maïs • 15 g de farine • 20 cl de crème liquide bien froide Pour le praliné : (vous en aurez trop, vous pouvez le conserver plusieurs mois dans un pot hermétique, à température ambiante) • 60 g de noisettes entières • 60 g d'amandes entières • 80 g de sucre en poudre • 25 ml d'eau La recette : https://www.youtube.com/watch?v=i1BGr_xjI-Y Déco : • Glaçage doré (celui que j'ai utilisé n'est plus en vente, mais vous pouvez faire la même chose avec du fondant blanc : https://www.scrapcooking.fr/fr/6674-preparation-fondant-blanc-pour-glacage-500g.html et du colorant doré : https://www.scrapcooking.fr/fr/7924-colorant-de-surface-or.html Vous avez -10% sur le tout avec le code CHRISTELLE10) • Noisettes concassées Si vous souhaitez faire une glace royale, mélangez ensemble 1 blanc d’œuf et 180 g de sucre glace puis ajoutez le colorant de votre choix (en gel ou poudre, pas liquide). Clique sur HD pour voir la vidéo en haute résolution ! La recette est ici sur le blog : https://www.iletaitunefoislapatisserie.com/2020/03/eclairs-citron-et-praline-recette.html **************** Toutes mes recettes de pâtisserie : https://www.iletaitunefoislapatisserie.com **************** Suis-moi sur : 👍 Facebook : https://www.facebook.com/unsupportedbrowser 📷 Pinterest : https://www.pinterest.fr/christellehg/ 🌈 Instagram : https://www.facebook.com/unsupportedbrowser 🎼 Tik Tok : https://www.tiktok.com/@iletaitunefoislapatisse **************** 📚 Mes livres de cuisine et pâtisserie : https://iletaitunefoislapatisserie-boutique.com/livres/mes-livres-de-cuisine-et-patisserie 📧 Ma newsletter gourmande : https://www.iletaitunefoislapatisserie.com/2013/08/une-newsletter-pour-le-blog.html

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