ECLAIR WITH ZABAIONE CHANTILLY CREAM RECIPE - Italiancakes Usa
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Today we propose the Eclair, a French choux pastry based pastries of French origin. The recipe that we have created gives a touch of Italianness to the dessert, thanks to the zabaglione and Marsala that flavor the Chanitlly cream and white chocolate topping.
Eclairs can be kept away from humidity and can be stuffed at the moment, just before serving and eating them.
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Eclairs ingredients:
125 gr of butter
60 ml of water
60 ml of milk
1/4 teaspoon salt
130 gr of Flour 00
4 eggs

Ingredients chocolate icing:
100 gr of white chocolate
2 tablespoons of dry Marsala

Chantilly ingredients with zabaglione:
3 yolks
50 gr caster sugar
1 teaspoon rice starch
100 ml of dry Marsala
500 ml of fresh cream
1.5 tablespoons of caster sugar
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AUDIO/VIDEO EQUIPMENT used:
Sony ZV-1 https://amzn.to/3diSImD
Canon 200d https://amzn.to/39qpL7o
Samsung M31 https://amzn.to/3m5N4Ip
50mm lens https://amzn.to/3sGwEJm
35mm lens https://amzn.to/3u9JGPx
Gimball Osmo Mobile 3 https://amzn.to/3uaIBr1
Led lighting https://amzn.to/3m4Pfw2
Microphone usb https://amzn.to/2O5PxWZ
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ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.

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