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Artistic Dessert Presentation
Ingredients:
For the pâte à choux (choux pastry):
1/2 cup water
1/2 cup milk
1/2 cup butter
1 cup all-purpose flour
4 large egg
Pinch of salt
For the filling (classic vanilla pastry cream):
2 cups whole milk
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 tsp vanilla extract
2 tbsp butter
For the chocolate glaze:
100 g dark chocolate (bittersweet)
1/4 cup heavy cream
1 tbsp corn syrup (optional for shine)
Optional garnish
Edible gold leaf, cocoa nibs, edible flowers, or caramel "lightning" sugar decorations
Instructions
Make the choux pastry:
Preheat oven to 190°C (375°F). Line a baking tray with parchment.
In a saucepan, combine water, milk, butter, and salt. Bring to a boil.
Add flour all at once and stir vigorously until the dough pulls away from the sides and forms a ball.
Let cool slightly, then add eggs one at a time, beating well until smooth and glossy.
Pipe into éclair shapes and bake for 25–30 minutes or until golden brown and puffed. Cool completely.
Prepare the pastry cream:
Heat milk in a saucepan until simmering.
Whisk egg yolks, sugar, and cornstarch in a bowl.
Slowly pour in the hot milk, whisking constantly, then return mixture to the saucepan.
Cook over medium heat, whisking until thickened. Remove from heat, add vanilla and butter.
Chill completely before piping into éclairs.
Fill and glaze:
Fill the cooled éclairs with pastry cream using a piping bag.
Prepare the chocolate glaze by heating cream and pouring over chopped chocolate. Stir until smooth
Dip the tops of éclairs in glaze, let set.
Serve artistically:
Present éclairs on a natural wooden board, garnished with caramel threads that resemble "lightning", edible gold, or nature-inspired elements for that “lightning on wood” effect.
Source : Oh Women
