Kortikosteroidne kreme za lice

For the choux pastry
120 g cake flour
250 ml (1 cup) water
Pinch salt
115 g Clover butter
4 extra large eggs
For the filling
250 ml (1 cup) Clove NoLac milk
1 vanilla pod or 1 tsp vanilla essence
3 egg yolks
50 g castor sugar
15 g flour
15 g corn flour
For the chocolate ganache
180 g dark chocolate
75 ml (5 Tbsp) Clover cream
15 ml (1 Tbsp) Clover butter
For the éclairs
Preheat oven to 200°C.
Place water, salt and butter into a medium saucepan and heat until the butter has melted. Bring mixture to a full rolling boil over a high heat.
Add the flour all at once, then remove from the heat and stir until the mixture forms a smooth and thick paste, and pulls away from the sides of the saucepan.
Stir in eggs, one at a time, beating well between each addition, until smooth and glossy.
Allow to cool for at least 15 minutes.
Pipe your éclairs (about 6 cm long) onto baking paper placed on a baking tray. [tip: Once you have piped your choux pastry, sprinkle over a little water. This allows for the choux to steam in the oven and adds an extra puff to the pastry.]
Bake until crisp and puffed, then lower temperature to 160°C and cook for a further 20 minutes or until dry and crisp and a light golden brown. [tip: Once out the oven, prick each éclair with a skewer to release the steam]
Allow to cool and then cut open length ways.
To make the filling
Bring Clover Nolac milk and vanilla to the boil before taking off the heat. Allow it to infuse for a few minutes.
Cream the egg yolks and sugar together, then gradually add the flour and corn flour. Gradually add the Nolac milk mixture and return to the heat and bring to the boil. Boil for one minute, whisking continuously. Place in a clean bowl and cover the surface with cling wrap. Allow to cool. Pipe the cooled custard into the éclairs and close.
Now to make the ganache
Chop chocolate into small pieces, and place in a bowl over a pot of simmering water.
In a separate saucepan heat the butter and cream until boiling. Pour the butter and cream over the chocolate and stir until combined and melted.
Leave to chill. Spoon the ganache over the top of the éclairs.

Recipe by Lianne Holt
Choux Paste – For Profiteroles
250ml Water
Pinch Salt
Pinch Sugar
100g Butter
125g Sifted Flour
3 Beaten Eggs
Pre-heat the oven to 200°C
Prepare a baking tray with baking paper and set aside.
Prepare a piping bag with a round nozzle and set aside.
Sift the flour and set aside.
In a medium sized pot bring the butter, water, sugar and salt up to boiling point.
Immediately add the flour all at once and stir firmly until the mixture pulls away from the sides of the pot.
Cool the mixture down and beat the eggs into it gradually. Ensure that each addition of the eggs is thoroughly incorporated.
Fill your piping bag with the mixture and pipe rounds about 2cm apart. The profiteroles will puff up beautifully.
Use the back of a damp spoon to gently press down the protruding mixture.
Bake at 200°C until puffed and golden. 15-20min.
When you remove the profiteroles from the oven use a small knife to make an incision in the base – this allows the steam to escape.

Crème Patissiere
350ml Milk
150ml Cream
75g Selati Castor Snow
5ml Vanilla Essence/Drop of Extract/Scraping of half a Vanilla Pod.
1 Whole Egg
3 Egg Yolks
40g Cornflour
To the above add 10ml ground coffee and half an espresso.
In a medium sized pot heat the milk, cream, vanilla, coffee, and 30g of sugar until bubbles appear.
Whisk all the egg and the rest of the sugar until thick.
Sift in the cornflour.
Pour half of the boiled flavoured milk onto the egg and sugar mix. This allows the egg to adjust to the temperature. Once combined add the remaining milk mixture.
Place the entire mixture into a clean pot and stir continuously until thick.
Once the mixture is thick, place it in a clean bowl with cling wrap on the surface (this prevents a skin from forming) and place it in the fridge to cool completely.
Fill a piping bag with the cooled crème patissiere, and gently fill the profiteroles via the incision previously made.
Brush the tops of the profiteroles with egg white and dip the surface in caster sugar. Using a blow torch brulee the sugar until melted – the sugar will harden to form the wonderful surface which the traditional crème brulee is known for.
Placing them back in the oven under a grill is not recommended as the crème patissiere might overcook.

For best results, use  Selati!
Twitter:  @AlwaysGoodSA  

Kortikosteroidne kreme za lice

kortikosteroidne kreme za lice


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