Bambas de nata y chocolate

Ingredients:

• For sneakers ( slightly adapted from mass blog " The temptations of the saints" ) :
• Sourdough 200 g : 125 g of bread flour, 75 ml of water , 25 g of fresh yeast
• 400 g of flour medium strength ( see notes )
• Sugar 100 g
• 1/2 tablespoons honey
• 75 g butter at room temperature
• pinch of salt
• 2 eggs
• 125 ml water
• For the chocolate glaze :
• 200g icing sugar
• 75 ml of water
• 150 g of chocolate to melt
• For the whipped cream :
• 200 g whipping cream , very cold
• 2 heaping tablespoons sugar

Preparation:

• We will begin preparing the sourdough . Mix all ingredients form a ball, and we weigh in a bowl, covered with a cloth , until the dough doubles in volume ( about two or three hours). Once the sourdough list, mix it with the remaining ingredients of the mass of the sneakers , except butter, and knead well .
• Then add the butter and continue kneading until the dough is elastic and homogeneous
• We form a ball , put in a bowl, and let rest in a warm place covered with a cloth ( I usually use the microwave off!) For a couple of hours
• After this time, a little crush degas the dough and divide into portions of approximately 80 g . We form a ball with each . The have on a baking tray lined with baking paper , and crush slightly flattened shape to have to leave you to rest covered with a cloth , while preheat the oven to 180 º CBake about 10 minutes , remove from oven and let cool on a rack
• To prepare the icing, mix first the sugar and water , and put to boil. When we boil , add the chopped chocolate, and stir until well blended .
• We introduce the cold and sneakers at a time in the chocolate icing , just the top. Turn to remove excess chocolate . Leave coverage solidify before filling and garnish with some chopped peanuts if desired.
• To prepare the whipped cream filling, put the cream and sugar in a large bowl and beat with electric beater at low speed until well mounted .
• We opened the sneakers in half , cutting with a serrated knife and fill generously with whipped cream

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Chocolate glaze, Egg, fresh yeast, Home made, Honey, Whipping Cream,

Pistachio Ice Cream

Preparation: 15 min (longer whipping and / or freezing)

Cooking time: 10 min

Servings: about 1 liter of ice cream

Ingredients

• 200ml milk
• 250 ml whipping cream (35% fat)
• 150 sugar
• 150g pistachio paste
• 1 tsp (8 g) of cornflour
• 50 ml of milk
• 3 egg yolks
• 250 ml whipping cream (35% fat), very cold green, optional colorant

Preparation

1. We boil 200 ml of milk with the cream and sugar in a medium saucepanBesides, in another bowl we beat the yolks slightly
2. In a glass, join the 50 ml of milk with cornstarch, and we stir with a spoon until completely dissolved
3. Add the yolks.
4. Pour the boiling milk and cream over this mixture, stir constantly while.
5. Strain the mixture to remove any traces of egg yolks that have curdled, and carry back to medium heat
6. We must stir constantly with a wooden spoon, until the custard thickens slightly. It is easily verified that when rubbed by the spoon, the signal is where we spent the finger
7. We removed the cream from heat, add the pistachio paste and food coloring if you will be using, and mix well
8. Let cool this pistachio cream in the refrigerator at least 24 hours.
9. The next day, with a whisk of electric rods, assemble the remaining 250 ml of cream. The cream must be very cold
10. Mix the whipped cream with pistachio ice cream base we had booked in the refrigerator the day before
11. Pour this mixture into the ice cream maker, so manteque for about 30 minutes (depends on the manufacturer), and we keep in the freezer in an airtight container. Preferably out five minutes before consuming

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Egg, Pistachio Cream, Whipping Cream,

Éclairs

Preparation: 15 minutes

Cooking time: 45 min

Servings: 6 éclairs

Ingredients

Choux pastry:

• 80 ml of milk
• 80 ml water
• 70 g of butter
• 1 pinch of salt
• Sugar 10 g
• 100 g flour
• 2 medium eggs, beaten

For the pastry cream

• 3 egg yolks
• 500 ml of milk
• Sugar 150 g
• 30 g cornstarch
• 1 vanilla bean

For the glaze:

• 100 g of white chocolate
• 10 g of cocoa butter

Decoration (optional) 

- black edible ink 

- Stamps. I used these that are flexible (transparent)

Preparation

1. I started preparing the custard. We boil 400 ml of milk with sugar and vanilla. Meanwhile, mix the cornstarch with the remaining milk (100 ml). Beat yolks and add to milk and cornstarch we prebooked. Now add the boiled milk (remember before removing the vanilla pod!), Stirring continuously, and bring back to the fire (medium).
2.  I continue stirring the mixture continuously until it thickens to your liking (thicken more on cooling). Let cool, and that no crust formation, we spread the surface with a little butter, and cover with plastic wrap
3. I continue preparing the choux paste. We must keep in mind that we want a more hard mass that when we prepare profiteroles, eclairs and must maintain the shape perfectly, flatten the escudillarlos (or we will be deformed). 
4. Preheat oven to 150 ° C, and we covered a baking tray with baking paper. We weigh and prepare all the ingredients that we will use
5. Put the milk and water to the fire, add butter, salt and sugar, and heat it over high heat until butter is dissolved (without allowing it to boil). Once dissolved butter, brought to the boil
6. Remove from heat and add the flour all at once. Mix with a spatula until we see dry flour. We back to medium-high heat to dry the dough. Stir constantly until the dough no longer sticks to the pan or spatula (about 1 minute)
7. We spent the hot ground to another bowl, and add 2/3 of the beaten egg. Mix well. Observed mass: You must drop the spatula, but very slowly apart. Better it is dry, it is too wet. Add the egg amount we deem necessary (if the first time you make the recipe, and you have no experience, add the remaining egg no more) and mix well again. Obtain a homogeneous mass and shiny
8. We transfer the dough to a pastry bag with smooth round tip about 2 cm. On the baking sheet, with the sleeve at an angle of 45 °, and uniformly pressing to release the same amount of mass, we press forming a strip of dough of about 10-15 cm long. If the dough is cooked, it should hold the shape perfectly, without collapse. Cut the dough with a smooth-bladed knife (if necessary, straighten the finger éclairs using a little water) and continue escudillando dough into all éclairs, separated from each other as they grow when baked
9. Bake for about 45-50 minutes. We turn off the oven and leave the door open within another 10 minutes to finish drying (if we are not sure they are dry, we can check out one of the oven and open it to check)
10. Remove from oven and let cool
11. We drilled the basis of the éclairs in three places, and fill it with custard
12. We melt the white chocolate in the microwave with cocoa butter, carefully, since white chocolate is more delicate than black. Bathe the éclairs in chocolate icing, draining the excess, and passing the finger around to remove excess and even the edges. We leave in the fridge to solidify
13. Decorate using a stamp and (optional) edible black ink. To do this, I used a pad of ink , the black dye smeared with gel, and pressed the seal. Before printing on éclairs.
14. I recommend you do some tests on paper. Even as it is not a smooth surface, will not be perfect, but it gives it a more "vintage" air, no. We keep in the refrigerator until serving time, although it is best to consume few before

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Chocolate, Cold dessert, Continental Menu, Egg, International Cuisine,