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Eclairs are a favorite treat for everyone, most often they cook eclairs with curd cream. The word eclair itself has French roots. This is the name of a custard cake with cream. From above it is covered with shiny glaze.
Preparing eclairs with curd cream is not difficult. But we still have time to get to the filling, but for now, let's start with the test. To do this, use the following ingredients: oil, flour, eggs, water, salt.
Take butter (100 grams), cut it into cubes, put in a small saucepan and put on a small fire. Stir the butter until it melts. Melted butter is poured into a glass of water, salt is added. Fire slightly increased and bring this mixture to a boil. After that, make the fire smaller. Stirring continuously, pour a glass of flour into boiling water. Stir until a smooth, shiny mass without lumps is obtained. After that, let the dough cool slightly. 4 eggs are added to the cooled dough (one at a time), continuing to grind it.
Cakes are made from the finished dough. Take a special pastry bag (aka “pastry syringe”) with a smooth tube and squeeze out the dough in the form of tubes or sausages 10 cm long and 2 cm thick onto a baking sheet. The distance between them should be at least 5 cm. If there is no pastry bag, you can put tubes manually, just for this lubricate the hands with oil.
Bake the dough for 20-25 minutes in a well-heated oven. Somewhere about 10 minutes after the start of baking, the cakes will rise and finally brown. After that, reduce the heat in the oven and continue baking for another 15 minutes. Eclairs should become rosy and firm.
It is important to remember that the oven must not be opened! Cakes can “settle down” and make pancakes out of them.
While the eclairs are cooling, they begin to make the filling, that is, the cream.
There are three most common options for eclairs.
Option 1. Eclairs with curd cream.
Use: cottage cheese, sugar, sour cream or yogurt.
Take 200 grams of cottage cheese. Combine it with 150 grams of sugar, then add 200 grams of sour cream or yogurt and mix thoroughly. The finished mixture is put in the refrigerator for about half an hour, so that it thickens a little. Then fill the cream cakes and eclairs with curd head cream.
Option 2. Eclairs with oil cream.
Use: butter, milk, egg, sugar.
Take granulated sugar (1 cup) and grind it with an egg. This mixture is transferred to a saucepan, add half a glass of milk and, stirring constantly, bring the mass to a boiling state. After that, remove the mixture from the fire. While it cools, take 200 grams of butter. Beat it well and pour the prepared mixture into it in small portions, mixing thoroughly. If you need chocolate cream, you can add a little cocoa powder. The cream is ready.
Option 3. Eclairs with boiled condensed milk.
A jar of boiled condensed milk is placed in a saucepan (without a jar, of course), diluted with water and brought to a boil over low heat. Beat butter with a mixer (200 grams). It should turn white. Then, continuing to whisk, pour, gradually, a cooled mixture of condensed milk with water. To make the cream more tender, you can add a little uncooked condensed milk and mix thoroughly. The cream is ready.
For flavor, you can add cinnamon, vanillin, liquor or cognac to the finished cream if you wish.
Now begin to fill the cakes. To do this, on the finished eclair, on the side, make a small incision. Through this incision, using a pastry bag, the filling is introduced inside the eclair.
And the final touch is chocolate icing.
To prepare the icing, take a bar of chocolate, break it into pieces, place in a saucepan and melt. After that, add 2 tablespoons of sour cream and bring to a boil, stirring constantly. Apply icing to the cakes immediately.
If there is no desire to bother with icing, it is replaced with icing sugar.
That's all. Eclairs are ready. Enjoy your meal!