Classic custard daim ntawv qhia rau eclairs: cov khoom xyaw, ib kauj ruam ntawm daim ntawv qhia nrog cov duab thiab ua noj secrets

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Custard yog zoo nyob rau hauv tag nrho nws cov ntaub ntawv - ob qho tib si raws li ib tug filling rau donuts los yog "Napoleon", thiab ntxiv rau vanilla ice cream, thiab raws li ib tug ywj siab khoom qab zib. Cov ncuav mog qab zib Fabkis nto moo yog inconceivable yam tsis muaj cov qab zib no - txhua yam ntawm eclairs, shu thiab profiteroles. Custard, los yog raws li nws tseem hu ua, lus Askiv cream yog thawj yam uas yav tom ntej confectioners kawm hauv tsev kawm ua noj. Hauv qab no koj yuav pom qee cov zaub mov txawv rau eclair custard nrog cov duab thiab tau paub txog qee qhov kev ua kom yuam kev ntawm nws qhov kev npaj

Los ntawm Rome ntawm Ltalis mus rau Fabkis

Custard tsis yog ib qho kev tsim ntawm peb lub sijhawm. Thawj qhov hais txog nws cov qauv muaj nyob rau hauv cov ntaub ntawv sau tseg nyob ib ncig ntawm 265 BC - txawm tias cov neeg Loos thaum ub pom tias cov qe thiab cov mis nyuj ua ke ua ib qho sib xyaw ua ke thiab pib siv nws los ua khaub ncaws rau tais diav.

Txawm tias muaj ntau lub tebchaws nyob sab Europe custard rau eclairs raws li daim ntawv qhia classic hu ua "English cream", nws tsis tau tsim nyob rau hauv teb chaws Aas Kiv kiag li. Cov lus piav qhia thawj zaug tuaj yeem pom hauv phau ntawv "Kev Tshawb Fawb Txog Kev Ua Noj thiab Kev Ua Yeeb Yam Zoo" los ntawm tus kws ua zaub mov Italian nto moo thiab tus kws ua lag luam Pellegrino Artusi, uas tau pom zoo ua haujlwm nrog gelato a la crema, ib rab diav ntawm vanilla ice cream.

Nyob Fab Kis teb, cov qab zib tau nrov ua tsaug rau kev ua noj ua haus thiab khoom noj khoom haus Marie-Antoine Karen. Nws yog ntawm nws qhov kev xav tias cov ncuav qab zib custard paub txij li thaum xyoo pua 16th pib puv nrog lus Askiv cream.

Chew pastry rau Fabkis pastries zoo tshaj plaws

Kev ua tsev eclairs nrog custard tsis yog qhov nyuaj. Cia peb pib nrog cov ncuav mog qab zib lawv tus kheej. Thaum xub thawj siab ib muag, tej zaum nws yuav zoo li hais tias custard mov paj yog ib yam dab tsi nyuaj, siv tau tsuas yog rau tej yam housewives, tab sis koj yuav tsum sim nws ib zaug xwb, thiab koj yuav poob rau hauv kev hlub nrog hom ci no mus ib txhis, vim profiteroles, shu thiab eclairs yeej ib txwm tau.. Tsuas yog ua raws li cov lus qhia yooj yim.

Cov khoom xyaw:

• 1 khob hmoov;
• 1 khob dej;
• 4 qe;
• 150 grams butter;
• 1/2 teaspoon ntsev.

Ua noj:

1. Muab dej, roj thiab ntsev rau hauv ib lub lauj kaub me me, coj mus rau boil.
2. Nyob rau hauv boiling sib tov nyob rau hauv me me feem, stirring tas li, ntxiv hmoov.
3. Boil lub khob noom rau 3-4 feeb yam tsis tas yuav do kom txog thaum huab hwm coj sib cais los ntawmlauj kaub phab ntsa.
4. Col the resulting dough.
5. Qhia qe ib zaug, sib tov kom huv si kom du.
6. Muab cov ncuav rau ntawm daim ntawv ci ntawm qhov deb ntawm 2 centimeters ntawm ib leeg. Ci ntawm 200 degrees rau 30 feeb.

YClassic nrog mis nyuj

Cov classic éclair custard yog muab rau Italian kws ua zaub mov thiab TV hnub qub Luca Monterzino.

Cov khoom xyaw:

• 3,5% yog '- 500 ml;
• 3 qe qe;
• 50 grams hmoov qab zib;
• vanilla essence.

Ua noj:

1. Cua mis nyuj hauv saucepan, tab sis tsis txhob cia nws boil.
2. Thaum cov mis nyuj kub, tuav lub qe qe, vanilla thiab hmoov qab zib rau hauv ib lub tais nyias.
3. Ncuav ib khob mis nyuj kub rau hauv lub yolks, stirring tas li.
4. Muab qhov tshwm sim hauv lub da dej.
5. Txuas ntxiv rau qhov sib tov, ncuav cov mis nyuj ntxiv rau hauv qab zib.
6. Ua noj cov qab zib kom txog thaum qaub cream yog tuab, nplawm nws nrog whisk.
7. Txias lub qab zib thiab sau cov eclairs nrog lub ncuav pastry.

Creamy tenderness los ntawm Australia

Lwm yam qab eclair custard los ntawm Australian kws ua zaub mov Philip Sibley. Nws siv sib npaug ntawm cov mis nyuj thiab qab zib, thiab ntau yolks. Raws li Sibley, koj yuav tsum pib ntaus qe nrog qab zib tsuas yog tom qab cov mis nyuj boils - lawv ntev kev sib cuag spoils lub ilv qauv ntawm lub yolk, uas ua rau lub saj ntawm cream.

Ua kom Phillip Sibley's classic éclair custard koj yuav xav tau:

• 3.5% - 250ml; mis
• cream 15% - 250 ml;
• 70g hmoov qab zib;
• 4 qe qe.

Ua ntej tso cov mis nyuj thiab qab zib rau hauv lub lauj kaub me me. Lawv yuav tsum tau zoo warmed, tab sis tsis boiled. Thaum lub qab zib thiab mis nyuj sib tov yog kub, tuav lub qe qe nrog piam thaj nrog ib tug tov thiab, tsis txhob nres, ntxiv ib nrab ib khob ntawm cov mis nyuj sib tov.

Muab cov qab zib yav tom ntej tso rau hauv da dej. Ntxiv cov mis nyuj ntxiv rau cov yolks. Tshav kub lub cream, nplawm nws nrog ib tug whisk, kom txog thaum nws thickens. Sau cov eclairs nrog lub khob noom cookie thiab sab saum toj nrog chocolate.

Kream "Patisser"

Cream "Patissier" yog ib qho ntawm ntau hom custard rau eclairs nrog butter.

Cov khoom xyaw:

• 3.5% - 250ml; mis
• qab zib - 60 grams;
• vanilla - pod;
• yolk - 3 pcs;
• pob kws hmoov nplej - 25g;
• butter - 25g

Thaum npaj Patisière puag, koj yuav tsum ua raws li daim ntawv qhia classic rau custard rau eclairs.

1. Kub mis nyuj nrog vanilla. Tawm mus rau infuse rau 15-20 feeb. Lim thiab kub dua.
2. Hauv ib lub tais, sib tov hmoov nplej thiab qab zib. Ntxiv qe qe thiab ntaus.
3. Ntxiv qee cov mis nyuj kub rau lub qe sib tov, nplawm tas li.
4. Muab cov nplaum tso rau hauv da dej thiab hliv rau hauv cov mis nyuj ntxiv.
5. Cua, nplawm tas li kom txog thaum thickened.
6. Chill the cream. Ntxiv chav sov butter thiab tuav.

Qhov no qab éclair custard yog qhov zoo rau Napoleon ncuav mog qab zib lossis txhua yam pastries. Tab sis nws tsis tuav nws cov duab zoo heev thiab yog li tsis haum rau dai lossis qhib profiteroles.

Kev ruaj ntseg thiab daim ntawv

Thaum lub filling tsis zais hauv cov khoom qab zib, tab sis kuj ua lub luag haujlwm zoo nkauj, piv txwv li, hauv Pari-Brest choux pastries, Muslin cream yog npaj los ntawm Patisière.

• 300 grams butter;
• 125 grams cream "Patisser";
• 100 grams ntawm praline.

Nyob softened butter. Ntxiv Patisier cream ib tablespoon ntawm ib lub sij hawm, ntaus lub loj nrog ib tug blender los yog tov khoom txhua zaus. Thaum kawg, maj mam quav hauv pralines. Txias, muab tso rau ncuav.

Custard yog dab tsi thiab nws noj nrog dab tsi?

Custard rau eclairs raws li daim ntawv qhia classic muaj lwm lub npe - custard. Lub tswv yim no muab txhua yam khoom qab zib raws li qe, mis nyuj, qab zib thiab qab zib.

Custard ua lub hauv paus rau qhov yuav luag tsis muaj qhov kawg ntawm cov khoom qab zib - Ntawm nws tus kheej - ua cov kua txiv hmab txiv ntoo los yog impregnation ntawm lub ncuav mog qab zib, nrog butter nws hloov mus ua pastry cream - qhov zoo tshaj plaws sau rau eclairs, profiteroles thiab lwm lub ncuav. Ci - nyob rau hauv creme caramel, creme brulee, cheesecake. Ntxiv whipped cream rau custard thiab tau txais kev sib tw tshaj plawsmousse, muab lub resulting mousse nyob rau hauv qhov cub thiab ntawm qhov tawm nws yuav tig mus rau hauv ib tug mis nyuj soufflé.

Kreme brulee

Yuav ua li cas ua noj custard raws li daim ntawv qhia classic rau eclairs ib kauj ruam peb tau kawm lawm. Tam sim no cia peb sim ua lub ci custard "Creme brulee" ntawm nws lub hauv paus.

Cov khoom xyaw:

• Cream 33-35% - 500 ml.
• Qe qe - 4 pcs
• Qab Zib - 70g
• Vanilla essence.
• Bub qab zib rau sprinkling.

Dhau li khoom noj koj yuav xav tau:

• Ua noj ua haus lub taub hau lossis roj burner.
• Ceramic pwm rau ci khoom qab zib.
• Ntxawm lauj.
• phuam.

Ua noj:

1. Ua ntej, cia peb npaj cov custard rau eclairs raws li daim ntawv qhia ib kauj ruam. Txij li thaum lub ci custard muaj ib tug denser qauv tshaj lub filling rau ncuav mog qab zib, peb siv hnyav cream es tsis txhob ntawm mis nyuj.
2. Cov qab zib tiav yuav tsum tau nchuav rau hauv lub tais.
3. Muab ib daim phuam rau hauv qab ntawm daim ntawv ci thiab muab cov pwm tso rau hauv.
4. Muab dej npau npau rau hauv daim ntawv ci rau 1/2 qhov siab ntawm lub tais.
5. Preheat qhov cub kom 140 degrees thiab muab daim ntawv ci rau nruab nrab theem. Ci rau 30-40 feeb. Lub tiav lawm creme brulee yuav zoo li jelly nyob rau hauv sib xws.
6. Txhim cov kua nplaum ua tiav thiab muab tso rau hauv lub tub yees li 4-5 teev.
7. Tshem cov pwm ntawm lub tub yees thiab nphoo nrog cov suab thaj xim av. Flambé txhua qhov kev pabcuam nrog lub qhov cub. Npaj cream tuaj yeem dai nrog berries.

Cream caramel - airykev nyiam ntawm Fabkis cov khoom qab zib

Yog tias koj tsis muaj qhov ua noj ua haus, ces es tsis txhob siv creme brulee, koj tuaj yeem ua creme caramel rau lub rooj festive. Cov khoom xyaw thiab cov cuab yeej rau nws qhov kev npaj tuaj yeem pom hauv txhua lub tsev.

Kev ua noj koj yuav xav tau:

• 3.5% - 250ml; mis
• cream 33-35% - 250 ml;
• yolks - 3 pieces;
• qe - 1 pc;
• xim av qab zib - 70 grams;
• vanilla essence;
• qab zib - 100 g;
• dej - 100 ml;
• silicone pwm.

Ua noj:

1. Pib nrog, cia peb npaj cov custard peb twb paub lawm. Muab cov mis nyuj thiab qab zib rau hauv ib lub lauj kaub me me thiab ntxiv vanilla essence. Tshav kub qhov sib tov tshaj qhov nruab nrab kub.
2. Sib tov yolks, qe thiab suab thaj xim av nyob rau hauv ib lub tais kom txog thaum tus. Koj yuav tsum tsis txhob kov cov sib tov sib xyaw - cov npuas yuav ua rau cov qauv ntawm cov khoom qab zib yav tom ntej.
3. Ntxiv ib feem ntawm cov mis nyuj sib tov rau lub qe sib tov, sib tov kom huv si, muab tso rau hauv ib da dej.
4. Thaum cov yolks sov txaus, nchuav cov mis nyuj ntxiv.
5. Ciav cov kua nplaum kom txog thaum nws thickens, stirring tas li.
6. Tam sim no nws yog lub sijhawm rau caramel - muab cov suab thaj tso rau hauv saucepan, ncuav dej thiab tawm hauv nruab nrab kub kom txog thaum cov suab thaj yaj tag. Tsis txhob do cov sib tov, txwv tsis pub cov suab thaj yuav crystallize thiab koj yuav tau pib dua.
7. Ciav caramel kom txog thaum lub teeb xim av.
8. Ncuav 1-2 tablespoons caramel rau hauv silicone pwm, nyob ntawm qhov ntim. Lub caramel yuav tsum npog hauv qab.
9. -kis tau tus menyuam nyob saum toj.
10. Preheat qhov cub kom 140 degrees. Muab cov phuam qhwv los yog daim ntawv so ntswg rau hauv qab ntawm daim ntawv ci sib sib zog nqus, muab cov pwm nrog cov khoom qab zib yav tom ntej thiab ncuav dej npau npau rau qhov siab li ntawm 1/2 ntawm qhov siab ntawm pwm.
11. Bake 40 feeb.
12. Txias cov khoom qab zib thiab tso rau hauv tub yees li 4-5 teev.
13. Npaj caramel cream ua tib zoo tshem tawm ntawm cov pwm kom cov caramel qab nyob rau sab saum toj, garnish nrog txiv hmab txiv ntoo thiab pab.

YYuav ua li cas ua custard eclairs?

Thaum pib ntawm kev mus ncig hauv ntiaj teb ntawm cov khoom qab zib custard, peb npaj lub hauv paus rau eclairs. Nws yog lub sijhawm los sau lawv nrog ib qho ntawm cov custards. Qhov no tuaj yeem ua tau ntau txoj hauv kev.

Txoj kev yooj yim tshaj plaws yog txiav lub ncuav qab zib kom ntev thiab sau nrog qab zib nrog rab diav, muab "cap" rov qab rau hauv qhov chaw thiab glaze.

Tab sis cov khoom qab zib tiag tiag tsis ua qhov ntawd kiag li. Confectionery custard yog sau rau hauv ib lub hnab ua noj. Ob qhov me me yog ua rau saum lub ncuav mog qab zib, los ntawm qhov uas eclair tau ntim nrog qab zib. Sab saum toj yog glazed thiab dai kom zoo nkauj. Koj tuaj yeem ua qhov los ntawm qhov nqaim kawg ntawm eclair thiab sau nws zoo li lub raj.

Yav dhau los, cov qhob noom xim kasfes lossis cov txiv ntseej tau siv rau glazing. Niaj hnub no, kev xaiv ntawm décor yog yuav luag tsis muaj qhov kawg thiab tsuas yog nyob ntawm lub tswv yim ntawm lub confectioner: cov no yog txhua yam cream - protein, roj los yog Muslin, thiab icing - los ntawm standard chocolate rau daim iav. Zoo li berries, khoom qab zib, piecescaramelized txiv hmab txiv ntoo.

Secrets of the English cream

Cov kev hloov pauv ntawm kev ua custard yog qhov kawg, tab sis muaj ntau yam secrets, paub qhov twg, koj yuav tsis lwj koj cov lus Askiv cream.

1. Lub qab zib yog ua los ntawm cov mis nyuj los yog qab zib condensed nrog qe qe. Tab sis yog tias koj txuas lawv sai thiab tam sim ntawd, lawv yuav curl. Ua li no, cov yolks tau raug ntaus ua ntej nrog suab thaj thiab cov kua kub yog ntxiv maj mam thiab tas li stirring.
2. Coustard yog ib qho khoom noj qab zib heev thiab tsis ua rau qhov kub thiab txias. Yog li ntawd, cua sov yuav tsum tau ua nyob rau hauv ib tug da dej. Nyob rau tib lub sijhawm, nco ntsoov tias cov dej npau npau tsis kov lub tais ntawm qab zib - nws yuav tsum tau steamed.
3. Qhov feem ntawm cov cream sib txawv ntawm rooj plaub, tab sis Artusi txoj cai golden hais tias - rau ib feem ntawm cov mis nyuj - ib feem peb ntawm cov qe thiab ib lub quarter ntawm qab zib, rau 1 liter ntawm mis nyuj koj xav tau 250 grams. qab zib thiab 250 grams yolks (kwv yees li 12 pieces).
4. Koj yuav tsum tau tsw qab lub qab zib thaum thawj lub cua sov ntawm mis nyuj. Vanilla, cinnamon stick, lavender los yog lwm yam flavorings yuav tsum tau ntxiv rau cov mis nyuj kub thiab sab laug rau infuse rau 25-20 feeb. Lim cov kua mis thiab ua kom sov dua.
5. Thaum flavoring khoom qab zib nrog cawv, koj yuav tsum tau ntxiv rau hauv qab zib uas twb txias lawm.
6. Custard tsis tuaj yeem khaws cia ntau tshaj ib hnub. Yog li hais tias nws qhov chaw tsis delaminate thiab tsis npog nrog ib txheej tuab tuab, lub thawv uas cov custard khaws cia yuav tsum tau npog nrog zaj duab xis kom nws nyob rau hauv kev sib cuag nrog cov qab zib nyob rau hauv tag nrho cov nto.

calorie Eclair nrog Custard

Txhua yam custardsncuav mog qab zib nrog custard nyob rau hauv lub ntiaj teb no ntawm ncuav mog qab zib thiab ncuav mog qab zib - ib tug zoo kev noj haus hom delicacy. Cov khoom noj qab zib muaj xws li qhov tsawg kawg nkaus ntawm cov suab thaj thiab yog li nws muaj kev nyab xeeb rau koj lub duav. Xyaum - vim nws nyuaj heev los txwv koj tus kheej rau ib lub ncuav mog qab zib, lawv thiaj li airy thiab qab.

rau kev sib piv:

• Calorie eclair nrog custard - 270 kcal ib 100 grams;
• Qos yaj ywm ncuav mog qab zib - 310 kcal ib 100 grams;
• tubes nrog cov protein ntau - 454 kcal ib 100 g;

372 kcal ib 100 grams;

• zib ntab - 478 kcal ib 100g