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Cacao! ∴∵ゞ(´ω`*) ♪ Today I made a Sakura colored eclair! Filled with sweet and sour cream, a mix of custard and ruby chocolate. Thank you for translating the subtitles and video descriptions. ■Crème Pâtissière Milk: 200ml Vanilla beans: ½ Egg yolk (large): 3 Granulated sugar: 40g Flour: 20g Condensed milk: 10g Unsalted butter: 10g [Recipe] 1. Open up the vanilla bean, scrape out the beans and add to the milk. 2. Beat the yolk and add granulated sugar. Whisk until it whitens. (blanchir) 3. Add flour to the yolk and mix lightly. 4. Boil the milk, and begin with adding ⅕ of the yolk, and continue with small amounts at a time. 5. Pour through the strainer and heat over medium heat. 6. Mix aggressively once it starts to solidify. 7. Notice it get heavy, then the sign to take it off the heat is when it suddenly gets light. 8. Add butter and condensed milk to finish. ■Ruby Chocolate Crème Pâtissière: 150g Ruby chocolate: 60g Rasberry pure: 80g Citric acid: 0.5g ■Eclair Shells Milk: 70ml Water: 70ml Unsalted butter: 70g Salt: 3g Granulated sugar: 3g Flour: 85g Whole egg: 140g [Recipe] 1. Sift the flour. 2. Add milk, water, butter, salt, sugar to a pot and boil. 3. Once it comes to a boil, turn off the heat and add the flour. 4. Use a wooden spoon or a spatula to quickly stir to avoid lumps. 5. When it becomes one piece, mix well for another 1~2 minutes on medium heat. 6. Aim to get it to 75℃. Don't scrape off the filmed material at the bottom. 7. When it surpasses 75℃, move the batter to a bowl and let it cool to 55℃. 8. Add half the beaten eggs, and add small amounts depending on the toughness of the dough. 9. With a watered rubber spatula, draw a line. It’s at a good consistency if it creates a firm wall. 10. When the dough reaches about 30℃, migrate it into a pastry bag with a serrated metal nozzle. 11. Keep them around 12 cm, it’s good to use a ruler. 12. Sift some powder sugar on top. 13. Pre-heat oven to180℃, lower it to 160℃ and bake for 40 minutes. ■ Syrup for Fondant (30 Baume syrup) Water: 100g Granulated Sugar: 136g ■Fondant Fondant paste: 140g Food dye: appropriate amount Syrup: Red food coloring: Salt-pickled cherry blossoms Freeze-dried cherry blossom petals. ■Extra egg whites - the yolk problem Egg whites from 3 eggs Shredded cheese Black pepper Mayonnaise Olive oil Bacon