Éclairs waa nooc qurux badan oo Faransiis ah oo la sameeyey buro fudud iyo cajiinka ukunta oo la yiraahdo choux (oo lagu magacaabo "shoo"), kaas oo ka buuxa kareemka kareemka ka dibna lagu daro maraq fudud oo ah shukulaatada fudud.
Habka ugu fiican ee loo buuxin karo éclair waa boorso joodar leh oo ku xiran weel gaar ah oo loo yaqaan 'tip bismarck'. Waxay leedahay meel dheer, khafiif ah oo gaari doona bartamaha éclair.
Wixii la qaboojiyey, waxaad si taxadar leh u gooyaa dusha sare ee keegaga, qaadada kuuska "booris" ama "chocolate chocolate ice cream", ka dibna beddel dushooda oo ku qaboojiyaha qaboojiyaha ilaa inta la gaarayo wakhtiga ay u adeegayaan. Kadib, halkii laga samayn lahaa shukulaatada shukulaatada, iyaga qallaji shukulaatada shukulaatada oo u adeega.
Fiiro gaar ah: Qodobka hoos ku xusan waxay ku xiran tahay inaad dhameysatay isku darka cajiinka cajiinka leh, laakiin ma aadan weli dubin. Si aad u noqotid dib u eegis, halkan waa buugta loogu talagalay keega . Waxa kale oo aad u baahan tahay inaad u baahato qayb ka mid ah kareemka rootiga loogu talagalay buuxinta.
Sidoo kale, eeg cuntadan Cream Puff .
Waxa aad u Baahantahay
- 1 roodhida shaaha ee roodhida ah
- 1 kareem sharoobada baastariga ah
- 8 ounces shukulaatada madow
- ½ koob kareem culus
- ¼ koob sharoobada hadhuudhka ah
- 3 qaado oo subag
Sida loo sameeyo
- Ku xir bacdaada bakeeriga leh qiyaasta ½-inch (1 cm) oo ka buuxi cajiinka qaxwaha. Way fududahay inaad tan sameyso haddii aad bacda ku ridayso weelka hoose, hoos u geli cutubka boorsada ee bacda dusha sare ee kushiinka, ka dibna qaado qaado isku darka.
- Cuntada 4-inch-long (10 cm) oo ah cajiinka oo ku jirta warqad duban ama xargo oo la duubay, iyagoo hubinaya in ay ka baxaan qiyaastii 2 inji midba midka kale.
- Warqadda ku wareeji foornada iyo dubi 10 daqiiqo. Ka dibna kuleylka u dhig ilaa 375 ° F oo dubi kari 25 illaa 30 daqiiqo, illaa barkiisku waa buluug dahab ah oo leh qolof jilicsan.
- Hadda iska daa foornada oo qolka éclair ku qaboojiso foornada 30 daqiiqo oo leh foornada albaabka furan.
- Qaado waxyaalaha laga yaabo in ay ka baxaan oo u daa in ay ku qaboojiyaan inta kale ee roogga. Waxay u baahan yihiin inay si buuxda u qaboojiyaan intaadan buuxin.
- Marka qolofku uu qabow yahay, buuxi boorso cusub oo bakeeriga ku xiran oo leh caarad biskarck ah oo leh kareemkaaga kareemka, iyo tuubo kasta oo ka buuxa kareem. Qabo qaboojiyaha buuxa ee qaboojiyaha inta aad sameysid shukulaatada shukulaatada.
- Ka jar shukulaatada qaybo yaryar oo ku rid baaquli laba-kiiloome dheriga biyaha. Warshad gaar ah, si tartiib ah u diirin kariimka markaad dhalaysid shukulaatada laba-kiile.
- Ku dar subagga kareemka oo sii daa. Marka shukulaatada jilicsan tahay, ku dar walxaha diirran diirimaadka labajibbada iyo isku walaaq ilaa shukulaatada ay u dhalaaleen kiriimka. Ka dibna ku dar sharoobada hadhuudhka ah iyo walaaq ilaa inta siman. Ka qaad kuleylka iyo shukulaatada ku shub saxan si toos ah, si aad uga dhigto mid sahlan.
- Si taxaddar leh ugu daadi dusha sare ee kareemka qurxinta shukulaatada. Marka ay la wadaagto dhammaantood, ku soo celi qaboojiyaha ilaa aad diyaar u tahay inay u adeegaan.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 210 |
| Total Fat | 17 g |
| Fatuurad la ruxay | 11 g |
| Fat | 5 g |
| Kolestarool | 34 mg |
| Sodium | 22 mg |
| Carbohydrateska | 13 g |
| Fiber diirran | 2 g |
| Protein | 2 g |