John Myers
Love Bones Filled with Grainy Berlin Air
The perfect love bones filled with grainy berlin air recipe with a picture and simple step-by-step instructions.
- 150 g Butter, unsalted
- 300 g Flour, sifted
- 160 g Couverture, dark
- 80 g Cake icing, chocolate
- 140 g Cornstarch
- 0,25 liter Uht milk
- 1 liter Whole milk
- 300 g Sugar, white, fine
- 2 piece Vanilla pods
- 4 leaf Gelatin, white
- 8 Esslö Grain
- 4 medium sized Eggs
- 800 g Whipped cream
- 2 Pinches Salt
- The Berliner calls the eclairs in dialect – love bones.
- Bring about 1/4 liter of long-life milk with a pinch of salt and the butter to the boil, add the sifted flour and stir until a lump has formed, which then loosens from the bottom. Stir in the eggs one at a time.
- Preheat the oven to 200 ° C.
- Use a piping bag (star cover) to squirt the choux pastry into strips (approx. 2.5 cm x 5.5 cm) on a baking sheet lined with baking paper. Bake in the oven for about 25 minutes until golden brown, then allow to cool and cut in half lengthways.
- Melt the chocolate icing and couverture together in a water bath and dip the top halves of the pastry into the chocolate.
- Mix the cornstarch with a little whole milk until smooth. Bring the rest of the whole milk to the boil with a pinch of salt, the sugar and the sliced vanilla pods. Stir in the mixed cornstarch and simmer a little. Remove the vanilla pods again.
- Soak the white gelatine in cold water, heat the grain (do not boil). Dissolve the squeezed gelatine sheets in the warm grain, stir into the vanilla cream and allow to cool.
- Beat the whipped cream until stiff, stir 1/3 of the cream into the cream, then slowly fold in the rest.
- Put the cream on the lower halves of the love bones with a piping bag and cover with the chocolate halves.
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