Cacao! ∴∵ゞ(´ω`*) ♪
Today I made a Sakura colored eclair! Filled with sweet and sour cream, a mix of custard and ruby chocolate.

Thank you for translating the subtitles and video descriptions.


■Crème Pâtissière
Milk: 200ml
Vanilla beans: ½
Egg yolk (large): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g

[Recipe]
1. Open up the vanilla bean, scrape out the beans and add to the milk.
2. Beat the yolk and add granulated sugar. Whisk until it whitens. (blanchir)
3. Add flour to the yolk and mix lightly.
4. Boil the milk, and begin with adding ⅕ of the yolk, and continue with small amounts at a time.
5. Pour through the strainer and heat over medium heat.
6. Mix aggressively once it starts to solidify.
7. Notice it get heavy, then the sign to take it off the heat is when it suddenly gets light.
8. Add butter and condensed milk to finish.

■Ruby Chocolate
Crème Pâtissière: 150g
Ruby chocolate: 60g
Rasberry pure: 80g
Citric acid: 0.5g


■Eclair Shells
Milk: 70ml
Water: 70ml
Unsalted butter: 70g
Salt: 3g
Granulated sugar: 3g
Flour: 85g
Whole egg: 140g

[Recipe]
1. Sift the flour.
2. Add milk, water, butter, salt, sugar to a pot and boil.
3. Once it comes to a boil, turn off the heat and add the flour.
4. Use a wooden spoon or a spatula to quickly stir to avoid lumps.
5. When it becomes one piece, mix well for another 1~2 minutes on medium heat.
6. Aim to get it to 75℃. Don't scrape off the filmed material at the bottom.
7. When it surpasses 75℃, move the batter to a bowl and let it cool to 55℃.
8. Add half the beaten eggs, and add small amounts depending on the toughness of the dough.
9. With a watered rubber spatula, draw a line. It’s at a good consistency if it creates a firm wall.
10. When the dough reaches about 30℃, migrate it into a pastry bag with a serrated metal nozzle.
11. Keep them around 12 cm, it’s good to use a ruler.
12. Sift some powder sugar on top.
13. Pre-heat oven to180℃, lower it to 160℃ and bake for 40 minutes.

■ Syrup for Fondant (30 Baume syrup)
Water: 100g
Granulated Sugar: 136g

■Fondant
Fondant paste: 140g
Food dye: appropriate amount
Syrup:
Red food coloring:
Salt-pickled cherry blossoms
Freeze-dried cherry blossom petals.

■Extra egg whites - the yolk problem
Egg whites from 3 eggs
Shredded cheese
Black pepper
Mayonnaise
Olive oil
Bacon