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Corissa
Chocolate eclairs with dulce de leche and caramel smelts
Pastry with cream filling, caramel meringues and a topping of chocolate.
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Ingredients
Directions
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Put the unopened can of condensed milk in a pan and add so much water that the can is underneath.
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Bring the water to a boil and cook on low heat for 2 hours with the lid on the pan. The milk will now caramelize.
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Check occasionally if there is enough water in the pan. Add warm water otherwise. Take the can out of the pan and let it cool for about 30 minutes.
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Preheat the oven to 200 ° C.
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Sift the flour over a bowl. Put the butter, salt and water in a pan and let the butter melt over low heat.
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When the butter has melted, turn the heat medium. When the water boils, add the flour in 1 time.
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Remove the pan from the heat and stir firmly with a wooden spoon. The mixture will first be sticky, but then turn into a firm dough.
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Put the pan back on low heat and keep stirring until a shiny dough ball is created that easily comes off the pan.
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Put the dough ball in a mixing bowl and let it cool down until lukewarm.
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Beat the eggs and cocoa with a fork. Pour into a can.
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Add a dash of egg to the dough and mix with a wooden spoon.
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The dough must shine and be strong enough to retain a shape. The last bit of egg may not be necessary because the dough will then become too weak.
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Put the dough into the piping bag and spray 10 cm long stripes on a baking tray lined with parchment paper. Ensure sufficient distance (approx. 5 cm) in between.
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Bake the eclairs in the middle of the oven for about 15 minutes. Do not open the oven door during baking.
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Lower the oven temperature to 180 ° C. Open the oven door for a moment to allow steam to escape.
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Bake the eclairs for about 15 minutes. Then let them cool completely on a rack.
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Meanwhile, crush the meringuettes.
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Halve the eclairs and brush each bottom (bottom cut) with 1 tbsp of the dulce de leche (cooled milk).
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Put the mascarpone in the piping bag and spread in bread rolls over the dulce de leche.
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Spread the tops of the eclairs each with 1 tbsp of the dulce de leche and put on the mascarpone. Sprinkle the crumbled meringuettes over it.
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Serve within 2 hours.
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Nutrition
400Calories
Sodium6% DV135mg
Fat42% DV27g
Protein16% DV8g
Carbs10% DV30g
Fiber4% DV1g
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