#Cure Eclair

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#Cure Eclair Reel by @s20210313 - 【動畫】 名偵探光之美少女！台灣PV 📌台灣(Taiwan) #名偵探光之美少女 #名探偵プリキュア #StarDetectivePrecure #StarDetective #たんプリ #PrettyCure #PreCure #プリキュア #光之美少女 #明智安娜 #明智あんな #A
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S2
@s20210313
【動畫】 名偵探光之美少女！台灣PV 📌台灣(Taiwan) #名偵探光之美少女 #名探偵プリキュア #StarDetectivePrecure #StarDetective #たんプリ #PrettyCure #PreCure #プリキュア #光之美少女 #明智安娜 #明智あんな #AkechiAnna #解謎天使 #キュアアンサー #CureAnswer #小林未來 #小林みくる #KobayashiMikuru #神祕天使 #キュアミスティック #CureMystique #森亞露露卡 #森亜るるか #MoriaLuluka #奥祕暗影天使 #キュアアルカナシャドウ #CureArcanaShadow #閃耀天使 #キュアエクレール #CureEclair
#Cure Eclair Reel by @majokkoprince - Cure Eclair… do you have an idea about who could be?🤔🩵 For now I just decided to give her a wand, since we don't even know anything about her weapon
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MA
@majokkoprince
Cure Eclair… do you have an idea about who could be?🤔🩵 For now I just decided to give her a wand, since we don’t even know anything about her weapons. And I made it like Arcana Rod’s sister✨ Do you like it? The mystery about her hasn’t been solved yet but at least the whole team dresses are now complete!😻 A little recap is coming in the next few days! Follow me for more magical girl and fashion illustration content😽
#Cure Eclair Reel by @_suubear - I made geo slime cream puffs (chocolate choux au craquelin) 🌱 I saw the slime desserts from heytea and was inspired to make these~ The process is s
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_S
@_suubear
I made geo slime cream puffs (chocolate choux au craquelin) 🌱 I saw the slime desserts from heytea and was inspired to make these~ The process is similar to making profiteroles but for this we add a crunchy cookie crust on top! I didn't have time to make a fancy filling so I used a simple whipped cream filling! recipe: craquelin - 45g softened unsalted butter - 35g granulated sugar - 35g all purpose flour - 5g cocoa powder Combine softened butter, sugar, flour and cocoa powder in a large bowl until a dough forms. Place the dough between two pieces of parchment paper and roll it out to approximately 3mm in thickness. Freeze the dough to set. choux pastry - 45g softened unsalted butter - 100ml water - 5g granulated sugar - 1g salt - 55g all purpose flour - 5g cocoa powder - 2 large eggs (room temperature) 1. Pre-heat the oven to 375F (190C). Make the craquelin with the instructions above. 2. In a saucepan, combine water, softened butter, sugar and salt. Bring it to a boil over medium heat. 3. Turn off the heat, add the flour and cocoa powder, then stir quickly to form a dough. 4. Turn the heat back to medium and continue stirring to cook the dough for 1-2 minutes (if using a stainless steel saucepan, the dough is ready when a thin film forms at the bottom). 5. Turn off the heat and transfer the dough to a bowl. 6. Let the dough cool for a few minutes. Lightly beat the eggs in a cup. 7. When steam is no longer visible, add the eggs one at a time, folding them into the dough. The dough should be smooth and glossy. 8. Take the rolled craquelin dough out of the freezer. Use a round cookie cutter to cut out circles of the craquelin. 9. Pipe the choux dough in small round shapes. Place a craquelin disk onto each piped choux, ensuring full coverage. 10. Bake for 25-30 minutes or until the choux pastry is puffed. 11. Remove from the oven and place them onto a cooling rack. 12. Once the choux pastry has cooled, use a piping tip to add your desired filling. 13. Add chocolate/ candy melt decorations and serve. #genshinimpact #genshin #chouxpastry #homecafe #foodstagram #explore
#Cure Eclair Reel by @dinarakasko (verified account) - You asked for it many times🙌🏻 we made it happen! Éclair mould ❤️‍🔥❤️‍🔥❤️‍🔥 The finished dough weight is around 30g. Enjoy! Amazing eclairs by
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DI
@dinarakasko
You asked for it many times🙌🏻 we made it happen! Éclair mould ❤️‍🔥❤️‍🔥❤️‍🔥 The finished dough weight is around 30g. Enjoy! Amazing eclairs by @artem_kinash
#Cure Eclair Reel by @healthyflavorsss - Indulgent, creamy, and simply irresistible! 🍫✨ This éclair is the perfect treat for any sweet tooth. Who else is craving this delicious bite right no
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HE
@healthyflavorsss
Indulgent, creamy, and simply irresistible! 🍫✨ This éclair is the perfect treat for any sweet tooth. Who else is craving this delicious bite right now? 😋 #éclair #pastrylove #dessertrecipes #sweettooth #delicious #frenchpastry #bakingtime #chocolatelovers #homemade #foodie #treatyourself #foodlover
#Cure Eclair Reel by @yuvrajdewan (verified account) - Best Eggless Choux Pastry Éclairs Yield: 10-12 éclairs Bake: 180°C for 20-25 minutes ⸻ Ingredients Liquid Base • 120 g water • 120 g milk • 90
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@yuvrajdewan
Best Eggless Choux Pastry Éclairs Yield: 10–12 éclairs Bake: 180°C for 20–25 minutes ⸻ Ingredients Liquid Base • 120 g water • 120 g milk • 90 g unsalted butter • 10 g sugar • 3 g salt Dry • 150 g all-purpose flour (sifted) Eggless Structure • 80 g thick smooth yogurt (not watery) • 15 g cornstarch • ½ tsp baking powder Adjustment • 2 tsp milk (add at the end if dough is stiff) ⸻ Method 1. In a saucepan, combine water, milk, butter, sugar and salt. Bring to a simmer. 2. Once simmering, add the flour all at once and stir vigorously to form a roux. Cook until a smooth dough forms and pulls away from the sides. 3. Transfer to a mixer or bowl and cool for 5–7 minutes (warm, not hot). 4. Add yogurt, cornstarch and baking powder. Mix until smooth and glossy. 5. If slightly stiff for piping, add 2 tsp milk and mix. The dough should be thick, smooth and pipeable while holding shape. ⸻ Traditional Version (With Eggs) Skip yogurt, cornstarch and baking powder. Add 3–4 eggs one at a time, mixing until glossy and pipeable. ⸻ Pipe & Bake Pipe 10–12 cm lines on a lined tray. Bake at 180°C for 20–25 minutes until deep golden and hollow. Do not open the oven early. Cool completely before filling. ⸻ Eggless Vanilla Pastry Cream Ingredients • 500 ml milk • 100 g sugar • 35 g cornstarch • 1 tsp vanilla • 20 g butter Method Heat milk until steaming. Mix sugar + cornstarch, add a little warm milk to form a slurry, then return to pan. Cook while whisking until thick. Remove from heat, add butter and vanilla. Cover with cling wrap touching the surface and chill completely. ⸻ Assembly Fill cooled éclairs with pastry cream. Dip tops in melted chocolate. Let set 10 minutes, then serve. #eclairs #chouxpastry #egglesschouxpastry #chocolate #chefyuvrajdewan
#Cure Eclair Reel by @bakedbylaora (verified account) - Heart shaped éclairs💘 These éclairs are perfect to make for your significant other this valentines. They are suprisingly easy to make and is worth a
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@bakedbylaora
Heart shaped éclairs💘 These éclairs are perfect to make for your significant other this valentines. They are suprisingly easy to make and is worth all the energy!✨ Here’s what you need 1 kg of love (just kidding) 125 ml water 125 ml milk 125 g butter 145 g flour 2 teaspoons of sugar Around 3 eggs or 220 g egg (more or less you need to check the consistancy) Bring water, milk, sugar and butter to a light boil in a saucepan and get it off the heat. Fold in the flour with a silicone spacular and stirr till you get rid of any lumps. Add it back on low heat and “cook” your dough until a very thin layer of the evaporated milk starts to form on the bottom of the pan. Transfer the dough into a kitchen machine, whisk the eggs lightly and add the eggs a little at a time, while stirring on low. You can also do this by hand until the dough is glossy. When the dough is ready you’ll get a V shape when the dough slides down from the spacular. You can add more egg if this is not the case Let the dough rest in the fridge for around 30 minutes, then pour it into a piping. Preheat oven to 200°C and lower the temperature to 180°C right before you place your eclairs into the oven. Add a piece of parchment paper on baking tray and pipe small heart shaped eclairs. Remember that they will dubble in size, so make sure they are ca. 3-4 cm wide in dia. Bake the eclairs for around 36-42 minutes. They need to be golden brown and hard on the outside or else they’ll collapse! Easy cream: I made an easy pastry cream by combining 1 packet of vanilla pudding (around 500 g - follow the instructions on the package and let it cool down completely) and folding it with 300 g of whipped cream. I also added 50 g icing sugar and vanilla paste to the whipped cream. Fill the hearts and dip them in ruby chocolate! Let them rest in the fridge for 30 minutes to 1 hour before enjoying!💘 #eclairs #heartshaped #valentines #valentinesday #bemine #hearts #satisfying #recipe #love #profiteroles #creamy #pastry #pastrylover #dessert #foodie #sweettooth #foodlover #foodphotography #baking #bakingreels #chocolate #melt #pastrycream #creamy #mezmerizing #easyrecipes #bakinglove
#Cure Eclair Reel by @whynwhan (verified account) - Blueberry Eclairs เอแคลร์บลูเบอร์รี่แบบตะโกนน 🫐🫐🫐 สูตรนี้แป้งบาง ไส้ครีมชีสบลูเบอร์รี่เปรี้ยวอมหวาน และท้อปปิ้งด้วยวิปปิ้งครีมบลูเบอร์รี่ ชิ้นเดี
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WH
@whynwhan
Blueberry Eclairs เอแคลร์บลูเบอร์รี่แบบตะโกนน 🫐🫐🫐 สูตรนี้แป้งบาง ไส้ครีมชีสบลูเบอร์รี่เปรี้ยวอมหวาน และท้อปปิ้งด้วยวิปปิ้งครีมบลูเบอร์รี่ ชิ้นเดียวไม่พอค่าา😍 ส่วนผสมหลักที่เป็นบลูเบอร์รี่นั้น หวานใช้เป็น Fruttose (ฟรุตโทส) Blueberry filling & topping jam - นําเข้าเกรดพรีเมียม ทำจากผลไม้คุณภาพสูง มีเนื้อผลไม้อัดแน่นมากถึง 60% สูงกว่าทุกแบรนด์ในท้องตลาด - ทําได้หลากหลายเมนูเลยทั้งคาวและหวาน - เปิดใช้ไม่หมดก็ไม่ต้องห่วง เพราะตัวแพคเกจออกแบบมาให้มีฝาปิดสนิท ทําให้สามารถเก็บได้นานมากยิ่งขึ้น ช่องทางการจัดจําหน่าย : The Mall (Gourmet Market) , GO Wholesale , Foodland ร้านจําหน่ายวัตถุดิบเบเกอรี่ ,ร้านค้าชั้นนําทั่วประเทศ และช่องทางออนไลน์ของ พิริยพูล ส่วนผสมแป้งเอแคลร์ - นมจืด 75 กรัม - น้ำ 75 กรัม - เนยจืด 80 กรัม - แป้งอเนกประสงค์ 80 กรัม - ไข่ไก่ 3 ฟอง - กลิ่นวนิลา 1 ช้อนชา ส่วนผสมไส้ครีมชีสบลูเบอร์รี่ - มาสคาโปนชีส 90 กรัม - Fruttose Blueberry Pie Filling & Topping Jam 80 กรัม - วิปปิ้งครีม 200 กรัม ส่วนผสมวิปปิ้งครีมบลูเบอร์รี่ - วิปปิ้งครีม 300 กรัม - น้ำตาลไอซิ่ง 60 กรัม - Fruttose Blueberry Pie Filling & Topping Jam 50 กรัม วิธีทำ - เริ่มจากทำเอแคลร์ โดยตั้งหม้อ เปิดไฟ ใส่เนย น้ำ นม ลงในหม้อ คนจนเดือด - ปิดไฟ ร่อนแป้งลงไปผสมให้เข้ากัน แล้วเปิดไฟอีกครั้งกวนประมาน 1 นาทีให้แป้งแห้งขึ้น - พักไว้ 5 นาทีให้คลายร้อน ใส่กลิ่นวนิลา ค่อยๆเติมไข่ไก่ลงไป 2-3 ฟอง ให้แป้งมีลักษณะตามในคลิป - บีบแป้งลงบนถาดอบ อบไฟ 180 องศา 30-35 นาที - ทำ filling โดยผสมมาสคาโปนชีสกับ - Fruttose Blueberry Pie Filling & Topping Jamให้เข้ากัน ใส่วิปปิ้งครีมที่ตีขึ้นฟูประมาน 70% ผสมให้เข้ากันแล้วบีบใส่ด้านในเอแคลร์ - ท้อปปิ้งด้วยวิปปิ้งครีมที่ตีผสมกับ น้ำตาลไอซิ่งและ Fruttose Blueberry Pie Filling & Topping Jam (นำไปกรอผ่านตะแกรงก่อน) - ตกแต่งด้วยบลูเบอร์รี่สด ดอกไม้ตามชอบ #fruttose #พิริยพูล #piriyapul #blueberry #BlueberryEclairs #เอแคลร์บลูเบอร์รี่ #เอแคลร์ #blueberrydessert #eclair
#Cure Eclair Reel by @vykhuebakinglab - Éclair - The cake that anyone wants to conquer Recipe: Choux crust: 65g unsalted butter 10g sugar 2g salt 70g of water 70g fresh milk 2 eggs (50-55g/e
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VY
@vykhuebakinglab
Éclair - The cake that anyone wants to conquer Recipe: Choux crust: 65g unsalted butter 10g sugar 2g salt 70g of water 70g fresh milk 2 eggs (50-55g/egg, excluding shell) Baking heat: 170 degrees for the first 15 minutes 150 degrees in the next 25 minutes Cream filling: 2 yolks 30g sugar 3ml vanilla 12-15g cornstarch 200ml fresh milk How I make Choux crust: Put butter, sugar, salt, water and milk in a saucepan and cook over low heat until the butter melts and gently stir until the sugar dissolves Turn off the stove, sift in the flour and mix well. Place on the stove and stir the flour mixture on the stove over medium heat for about 2 minutes. Put the dough in a bowl and spread the dough to cool quickly, let the dough cool down and add the eggs. The eggs should be lightly beaten and gradually add the flour, mixing until the dough is lifted, the dough does not fall and forms a triangle. If the dough is loose, discard the dough and do it again next time. If there are eggs left over, make scrambled eggs for your next meal. Don't regret it because if you regret it, you will leave the powder tray After shaping, put your hands in the water and adjust the shape of the dough to be beautiful. Spray the dough with water and place the cake tray in the oven. Make sure your oven is preheated for at least 15 minutes With each oven will have a different temperature, make sure the first 15 minutes do not open the oven because this is the time to help the cake swell and expand. Cream filling: Put the yolks, sugar and vanilla in a mixing bowl Sift in the cornstarch and mix well Slowly pour warmed milk into the above mixture, mix well, do not pour too much milk, it will make custard curd. Put the mixture on the stove and cook on low heat, stirring constantly, until the mixture thickens Turn off the stove and sift the mixture until smooth, let it cool, put it in the refrigerator until the cake is done baking, then add the filling. #choux #chouxpastry #eclairs #pastrylove #blogger #foodvideo #vykhuefoodstylist
#Cure Eclair Reel by @u_tastekitchen - Eclairs. Recipe linked in my bio. #eclair #eclairs #recipe #baking #cooking #dessert #desserts #viralvideos #viralreels #viralpost
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U_
@u_tastekitchen
Eclairs. Recipe linked in my bio. #eclair #eclairs #recipe #baking #cooking #dessert #desserts #viralvideos #viralreels #viralpost
#Cure Eclair Reel by @kica_academy (verified account) - Curious about crafting stunning eclairs like a professional chef👨‍🍳🌟? Mark your calendar for tomorrow, November 17 as KICA's Brand Chef Oleksandr
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KI
@kica_academy
Curious about crafting stunning eclairs like a professional chef👨‍🍳🌟? Mark your calendar for tomorrow, November 17 as KICA’s Brand Chef Oleksandr Trofimenkov unveils the art of crafting flawless eclairs. This is your chance to learn from a culinary expert and perfect your eclair-making technique🔥. What You’ll Discover in the Master Class: 🔸Techniques for eclair perfection, ensuring no cracks 🔸Secrets to avoiding air bubbles for a flawless texture 🔸Methods to achieve a smooth, impeccable surface Challenge yourself in the realm of patisserie and become an eclair connoisseur🙌! Click the link in our stories to reserve your spot👆. Don’t miss out on starting your journey towards eclair excellence on November 17 at 14:00 London time⏳. Join us, refine your patisserie skills, and delight in the exquisite taste of homemade eclairs💫! #kica #kicaonline #freewebinar #pastrychef #pastrycourses #bake #eclairs #recipes #videoclass #inspiration #chef #oleksandr_trofimenkov
#Cure Eclair Reel by @lechouxlondon - Our Profiterole-eclair soft serve is the perfect cure for the heatwave! Soft and crisp choux- eclair filled with refreshing fior di latte soft serve a
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LE
@lechouxlondon
Our Profiterole-eclair soft serve is the perfect cure for the heatwave! Soft and crisp choux- eclair filled with refreshing fior di latte soft serve and topped with a dark-milk chocolate sauce. #lechoux

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