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Banana Cream Eclaire
Banana as a pastry cream filling can be a good choice for your Eid Mubarak day. Combined with tender and tasty eclaire, offering a different taste to cheer up your family.
Ingredients
Make the Banana Cream Filling
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Fresh Milk 500.0 g
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Sugar 100.0 g
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Corn Starch 70.0 g
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Egg Yolk 1.0 pc
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Cavendish Banana, mashed 1.0 pc
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Chocolate Spread 40.0 g
Make the Topping Choco Glaze
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Water 55.0 ml
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Choco Powder 35.0 g
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Dark Chocolate Compound 25.0 g
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Fresh Cream 30.0 g
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Gelatin Sheet 10.0 g
Make the Eclaire
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Medium-Protein Wheat Flour 375.0 g
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Sugar 25.0 g
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Milk Powder 15.0 g
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Buttery Margarine 225.0 g
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Water 500.0 ml
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Whole Eggs 500.0 g
Preparation
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Make the Banana Cream Filling
- Heat all ingredients, except chocolate spread and cavendish banana, until thickened and cooked. Then add chocolate spread and banana, and mix well.
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Make the Topping Choco Glaze
- Soak the gelatine sheets in iced water for at least 10 minutes.
- Heat the sugar, water, cocoa powder, fresh cream, stir constantly until boiling.
- After boiling, add the compound chocolate, stir until melted, and then add the gelatine sheets.
- Strain and stir until the mixture has cooled down somewhat and is ready to be used as topping.
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Make the Eclaire
- Heat the margarine, sugar, and water to boil, then add sifted dry ingredients, and stir well.
- Place the mixture in a mixer and stir at low speed. After the hot steam has subsided, add the eggs gradually, stir well.
- Insert the mixture into a piping bag and press it into a baking pan in strips. Glaze the baking pan first with shortening.
- Bake at 200°C for about 25 minutes until done.
