Delicious home eclairs

Delicious home eclairs

Composition:

For the custard batter:
— 3 eggs
— 75 g of butter
— 95 g of sifted flour
— a pinch of salt
— 215 ml of water

For custard:
— 500 ml of milk
— 180 g of sugar
— 3 yolks
— 40 g of flour
— 1 tsp. Vanilla sugar

Recipe:
In a saucepan with a thick bottom put the oil and pour 215 ml of water. Bring to a boil so that by the time the water boils, the oil has completely dissolved.

When the liquid boils, pour all the flour at once and remove the pan from the fire. Acting as quickly as possible, mix the dough well with a wooden spoon: it will soon become thick and will lag behind the edges of the pan. Salt the dough.
When the liquid boils, pour all the flour at once and remove the pan from the fire.
Acting as quickly as possible, mix the dough well with a wooden spoon: it will soon become thick and will lag behind the edges of the pan. Salt the dough.

Lower the pan one third into a basin of cold water to cool the mixture. Beat in a separate bowl of eggs. When the mixture is cooled, pour the eggs in small portions, not stopping whisking and making sure that they mix well. If the eggs are large, you may not need the whole amount — follow the consistency of the dough: in the finished form it should drain.

TIP: try to achieve the desired consistency of the custard. It should be fluid, that is, the dough should flow off the spoon smoothly, with one large drop. If the dough does not drain even with a sharp shake of the spoon, add more whipped eggs.
Using a pastry syringe or sack, put a custard batter in the form of strips 7-8 cm long on the parchment covered with parchment. The dough increases with the baking.

Bake eclairs 20-25 minutes in the preheated to 200 deg. Oven. Then reduce the temperature to 160 degrees. And bake for 10-15 minutes. Do not open the oven! If the dough settles, it will not rise again.

Prepare the cream: pour the milk into the pot, add half of the sugar and vanilla sugar. Set on medium heat, bring to a boil. Remove from heat and allow to cool slightly.
In a separate bowl, mix the flour with the remaining sugar. Add the yolks and mix well with a whisk.

Intensively stirring pour in hot milk. It should be a homogeneous mass. Pour the egg-milk mixture into a saucepan, put on low heat and cook until thick, constantly stirring with whisk. Add 40 g of melted butter and mix.

Finished eclairs cool and use a syringe to fill them with cream.

Cook the icing on any recipe or simply melt the chocolate with butter.

Dip into the chocolate every eclair.

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