PARA LER EM PORTUGUÊS, CLIQUE AQUI.
Last week we went to Chamonix and Annecy! It was an amazing trip!
Chamonix is the Mont Blanc City.
Mont Blanc (French) or Monte Bianco (Italian) (meaning "White Mountain") is the highest mountain in the Alps, Western Europe and the European Union. It rises 4,810.45 m (15,782 ft) above sea level and is ranked 11th in the world in topographic prominence. It is also sometimes known as "La Dame Blanche" (French for "The White Lady") or "Il Bianco" (Italian for "The White"). (Font: Wikipedia)
Even if we are on Summer, there the snow never melts! Awesome! You feel weird, because downhill you have almost 20ºC degrees and when you goes up, the temperature goes down for -2ºC! Was a great experience!
The landscape is breathtaking!
Annecy is a great city too! Known as the "French Venice", because of the beautiful canals, the city also has a lake, the most clean in Europe (Font: My friend Fere hehehe), that is gourgeous!
I enjoyed a lot the trip and have to thank Fere for being such a nice friend and riding us for these beautifull places!
Today I'm posting an eclair recipe!
I made this eclair in June, before I came here. It's so french! I've already eatten one at Fauchon, and it was amazing! I want their secret!!!
I used this recipe to the pâte a choux, the base of the recipe and the Vanilla Crème Patissiere, that I used to fill the eclairs.
To make the eclairs you have to put your choux inside the pipe bag with a nº10 tip, and pipe long fingers in a tray assembled with parchment paper.
Bake the eclair at 220ºC, for 15 minutes or untill they are golden brown in the edges.
Let them cool and fill with the pastry cream, using a piping bag and a tip (nº6), pierce the bottom of each eclair. Fill the eclair with pastry cream and place on a paper-lined sheet.
To assemble your eclairs, melt 350g of compound chocolate. Drop the top of each ecclair on the melted chocolate and let them cool.