AmaFulentshi awazazi ukusimangaza ngophudingi obumnandi - i-meringue, i-blamange, i-mousse, amantongomane okugazingiwe, i-cannelet, i-clafouti, i-crème brulee, i-crockenbush, i-macaroon, i-parfait, i-petit four, i-syfle, i-tart taten. Konke lokhu kuyithenda ngendlela emangalisayo, kumnandi futhi kubukeka njengomsebenzi wobuciko wangempela! Phakathi kwalezi zinhlobonhlobo ze-dessert, ama-eclairs avelela kahle, angalungiswa ekhishini lakho.
Kuhunyushwe kusuka eFrance, i-eclair isho umbani, ukukhanya. Kukholelwa ukuthi leli gama livumela ubulula nokushesha kokulungiselelwa kwalo. Ama-eclairs mancane ngosayizi, ukugcwaliswa ngokwesiko kugcinwa, kepha kungahle kube nokuhlukahluka. Amakhekhe aphezulu ahlanganiswe noqweqwe lukashokholethi.
Iresiphi efanayo isetshenziselwa ukulungisa amaqebelengwane ama-shu nama-profiteroles. Ku-shu, phezulu kuyanqunywa bese kubekwa ngaphezulu koqweqwe olukhulu lokugcwaliswa kokhilimu.
Umbhali wamakhekhe abucayi ngumpheki waseFrance uMarie-Antoine Karem, ohlala ngekhulu le-18. Wathola udumo “njengompheki wamakhosi nenkosi yabapheki”, uKarem ophekwe kamnandi.
Ngaphambi kokuvela kwama-eclairs, ikhekhe elidumile lamaDuchess lalikhona. UMarie-Antoine wayicubungula yaba ngamaqebelengwane amise okomunwe, wasusa ama-alimondi nojamu webhilikosi kusukela ekwakhiweni, wagcwaliswa nge-vanilla, ukhilimu kashokoledi.
Ngekhulu le-19, leli khekhe laduma kakhulu, futhi izindlela zalo zokupheka zaqala ukuvela ezincwadini zokupheka, futhi izitolo ezisezingeni eliphakeme nezindawo zokudlela zahlonishwa ngokupheka nokubeka emashalofini. Kuze kube maphakathi nekhulu le-19, leli khekhe lalibizwa ngokuthi "ama-duchess" - i-petite duchesse, noma "isinkwa seduchess".
Ngokwenguqulo yesibili, i-eclairs yafika eFrance ngekhulu le-16 noCatherine de Medici - umpheki wakhe uPanterelli wathola uhlobo olusha lwenhlama, lapho enza khona amabhinca amancane.
Amaqiniso ayi-11 athakazelisayo ngama-eclairs
1. E-United States, ama-eclairs abizwa nge- “long john” - ama-oblong donuts.
2. EJalimane, ama-eclairs abizwa ngamagama aseJalimane aphelelwe yisikhathi "love bone", "hare paw" noma "coffee bar".
3. Ama-confectioners ahlekisa ngokuthi uma ufunda ukupheka ama-airy eclairs okokuqala ngqa, usudlule isigaba sokuqala semfundo ekuphekeni.
4. Igama elithi "eclair" linenye incazelo - leli yigama lendlela ekhethekile yokudubula amafilimu opopayi, opopayi, lapho ifilimu idalwa ngokudweba ifreyimu ngohlaka lwefilimu langempela elinabalingisi nezindawo ezibukekayo.
5. Umhlaka-22 Juni wusuku lwe-eclair yoshokoledi.
6. AbaseFrance bakholelwa ukuthi ama-eclairs afanele kufanele abe ngamasentimitha ayi-14 ubude, noma abe sesimweni.
7. Isitolo samaFulentshi iFauchon sidume ngokukhanya kwaso. Phambilini, bekungena abesilisa kuphela kule cafe, futhi indawo yetiye enamakhekhe ibivulekele ikakhulukazi ababukeli besifazane. I-Eclair inganambitheka lapho.
8. ECasablanca, kuthengiswa ama-eclairs anephunga le-orange blossom, eKuwait - ngamakhiwane.
9. Ama-eclairs kancane kancane athatha indawo yama-classic okupheka i-dessert yaseFrance. Isibonelo, kune-eclairs Saint-Honoré, Paris-Brest, La Gioconda.
10. Ngo-Okthoba, kwakhishwa i-eclair nesithombe sikaJohn F. Kennedy esime ngohlamvu K, ukukhumbula iminyaka engama-50 kwashona umongameli waseMelika.
11. Eminye ye-eclairs ehamba phambili eParis - ePhilippe Conticini, lapho i-eclair idlala khona ihambisana nokudilika kanye noqweqwe lukashokholethi.
Iresiphi yaseFrance eclair
Uzodinga: I-125 ml yamanzi, i-125 ml yobisi, ama-gramu ayi-80 webhotela, ama-gramu ayi-150 kafulawa ohlungiwe, amaqanda ama-3. Nge-Patisier custard, i-375 ml yobisi, iphakethe leshukela le-vanilla, izikhupha ezi-3, amagremu angama-70 kashukela oluyimpuphu, amagremu angama-50 kafulawa. Okwe-icing, sebenzisa amathisipuni ama-2 we-cocoa powder, 2 wezipuni zamanzi, ne-icing powder.
Ukulungiselela:
1. Ngokhilimu - epanini elingaphansi kokushisa okuphansi, shisa ubisi, engeza ushukela we-vanilla. Endishini ehlukile, shaya izikhupha zamaqanda noshukela oluyimpuphu kuze kube kukhulu. Faka ufulawa kusisindo seqanda futhi, ngenkathi ushaya, uthele ubisi olufudumele. Buyela emuva epanini. Qhubeka upheka, uvuselele ngokuqhubekayo, cishe imizuzu emihlanu ngokushisa okuphansi, noma kuze kube yilapho ingxube iqina. Susa ekushiseni. Mboza ingaphezulu ngefilimu yokudla.
2. Ukulungisa inhlama - Kwesinye isipani, letha amanzi, ubisi nebhotela emathunjini. Susa ekushiseni. Usebenzisa isipuni sokhuni, gxuma ufulawa ngamandla uze uhlangane kahle noketshezi. Qhubeka upheka ngomlilo ophakathi nendawo cishe imizuzu engama-2-3, kuze kube yilapho inhlama iqala ukukhululeka noma ifake ibhola. Susa ipani emlilweni. Vumela ingxube ipholile.
Sebenzisa umxube ukushaya amaqanda enhlama. Sishisa ihhavini iye kuma-degree ayi-160-180. Vula imodi ye-convection. Umugqa wamathileyi amabili okubhaka ngesikhumba. Dlulisa inhlama esikhwameni sepayipi esinombhobho oyindilinga bese ufaka izinti eziyi-18, ubude obungu-11 cm. Fafaza ngamanzi ukuze udale umusi. Bhaka imizuzu engama-25. Flip the eclairs. Yenza ukusika okuncane esisekelweni. Bhaka eminye imizuzu engu-5-10.
3. Dlulisa ukhilimu esikhwameni sepayipi esinombhobho. Faka okunamathiselwe kwi-eclair bese uyigcwalisa ngokhilimu. Lungisa isithwathwa ngokusho kwemiyalelo esesikhwameni. Beka inkomishi yekota yesithwathwa esilungisiwe esikhwameni sepayipi ngombhobho oyisiyingi. Endishini, hlanganisa i-cocoa powder namanzi. Faka ukhokho ku-frosting esele ephekiwe bese uxuba kahle.
Mboza i-eclair ngophawu lukashokolethi oluvelayo. Sebenzisa isikhwama sepayipi ukukhipha iphethini ye-zigzag kusuka phezulu. Vumela isithwathwa siphole bese sikhonza.