Eclair

I-éclair yi-pastry ejwayelekile yamaFulentshi eyenziwe ngama-choux pastry , agcwele ukhilimu we-pastry noma i- custard futhi efakwe emgqonyeni we-fondant .

I-éclair ethandwa kunazo zonke mhlawumbe i-chocolate éclair, egcwele i-chocolate fondant futhi igcwele isitoreji se-chocolate noma ukhilimu we-pastry. Ungazama isandla sakho ngokubenza nabo nale recipe yokukhanyisa i-chocolate . Olunye uguquko oluthandwayo yi-éclaza efriziwe, egcwala ukhilimu we-ayisikhilimu futhi egcwele isiraphu ye-chocolate.

• Ukubizwa ngegama: ay-CLAIR
• Izwi elisho: Éclair kusho ukukhanya ngesiFulentshi. Isizathu sokuthi sisetshenzisiwe kulesi sikhumba asiziwa. Abanye bacabanga ukuthi kungenxa yokuthi uvame ukuwadla ngokushesha, noma ukubhekisela ekukhanyeni kokukhanya okuvela ku-iciny fondant icing.

Umlando we-Éclair

Igama elithi eclair labonakala ngo-1860, echaza isikhumba esasibizwa ngokuthi i-petit duchesse eFrance. Kungenzeka ukuthi wadalwa ngumpheki waseFrance u-Antonin Carême, obhekene nezinye izidakamizwa ezihlanganisa ikhekhe likaCharlotte neNapolean. Ukubhekwa kwayo kokuqala ngesiNgisi kwakunesihloko esiseVanity Fair ngo-1861, bese ku-Boston Cooking School Cook Book ngo-1884.

I-eclair yenza ukuvuselela ekuthandeni futhi manje ibonakala ibcwele ukugcwaliswa okufisa okufana nemethi ye-matcha noma i-mocha cream filling. Iziqongo ze-pastry manje zingahle zihlotshwe ngezithelo ezintsha nezitshalo ezithandekayo zezithelo. Ama-eclairs afriziwe nawo atholakale ne-ice cream fillings.

Yini Eyenza i-Éclair i-Éclair?

I-choux pastry (pâte à choux) iyinxenye eyinhloko ye-éclair. Ibuye isetshenziswe ekwenzeni ukhilimu, ama-profiteroles, nama-gougères. Lesi sikhumba sisuka kuphela esenzweni se-steam. Ayisebenzisi noma iyiphi imvubelo, i-baking soda, noma i-powder baking. Lokhu kwenza i-eclair ihluke kuma-donuts amade ajwayelekile njenge-Long John, eyenziwe nge-donut pastry esebenzisa enye imvubelo.

I-choux pastry yenziwe ngokufudumala ubisi, amanzi, ushukela, usawoti, kanye nebhotela emathunjini, evuselela ufulawa wesinkwa ukuze uhlanganise, ukuvumela ukuba uphole kancane, bese ufaka amaqanda. Inhlama isethelwe esikhwameni se-pastry bese ibhalwa ngebhayipu ebhodini lokubhaka ngesimo eside eside sifuna ama-eclairs. Uma ukhiqiza ukhilimu noma ama-gougeres, ukupuniza kungenziwa esikhundleni salokho. Inhlama iyabhalwa ngokushisa okuphezulu ukuze kuqhume umusi bese iphakamisa inhlama. Khona-ke izinga lokushisa kwe-ovini liyancishiswa ukuze ligcwalise ukubhaka nokudaka isikhumba.

Umphumela wophiko lwama-airy, cishe olungenalutho olukhuni ngokwanele phezulu ukuze lube khona. Ngemuva kokupholisa, sekulungele ukugcwala ukugcwaliswa okuhlukahlukene njengoba kufunwa. Ukugcwalisa ngokweqile kungcono ukuvimbela phansi kwe-pastry ekutholeni ukungena. Ukudla ukhilimu kuvame ukugcwaliswa. I-custard encane eyenziwe ngamaqanda amaqanda, ubisi, ushukela, i-cornstarch, futhi ingafaka ibhotela.

I-icing kufanele ibe yinye eqinisa, njenge-fondant noma i-ganache. Lokhu kuvumela ukuthi i-eclair iphathwe kalula. I-flavour yesibili ye-icing ingahle ibhekwe phezulu ngenhla yokuhlobisa kanye nokunambitheka okungeziwe.