Blender samples plate cup and donut full#

Make 3 small holes on the bottom of the cooled down eclairs.Pour the hot chocolate custard on a large plate, and cover with plastic wrap.Add ½ cup of dark chocolate to the hot custard, and mix until the chocolate is fully incorporated.Add the tempered egg mixture back into the pot with the other half of the milk, and stir until boiling point is reached. Bring the milk to a boil, and temper the egg mixture by adding ½ of the hot milk to the egg mixture while continuously stirring for 10 seconds.Add 1 egg to the sugar and cornstarch, and whisk until smooth.To prepare the chocolate cream, whisk together 4 tablespoons of sugar with the cornstarch.Bake for 35 minutes, making sure not to open the oven during the bake time.

Blender samples plate cup and donut full#

Pipe mini eclairs on a nonstick baking tray or silicone mat using a size PF 16 pipping tip or a round pipping tip size 12 for mini eclairs, or size 15 for full sized eclairs.The dough is ready when it is smooth and shiny. Repeat the same steps until all of the eggs are incorporated. Add ½ of the eggs at a time, and mix until the eggs disappear into the dough. Slowly add the eggs to the 'mashed potato' mixture in 2 steps to avoid mixing for too long.Crack 2 eggs in a bowl, and mix with a fork.Once the 'mashed potato' texture is reached, turn the heat back to medium, and continue mixing for 1 minute.The finished texture will eventually look like 'mashed potatoes.' As soon as the water starts to rise, turn off the heat, add the flour all at once, and start to mix with a stiff spatula.Then, turn the heat to high until a rolling boil is reached.In a medium-sized pan, add the water, unsalted butter, 1 tablespoon of sugar, and salt, and cook on low heat until the butter is melted.