The delicious taste of eclairs is familiar to everyone since childhood, but not everyone knows how to cook eclairs on their own. In fact, it is not as difficult as it may seem. The recipe below eclairs will make a wonderful dessert.
Eclairs are made from custard dough. To make about 20 pastries you will need:
4 eggs
100 g butter (butter)
250 ml of water
1 tbsp flour
Half a teaspoon of salt
Dough for eclairs.
The water needs to be boiled, then, without reducing the fire, add oil to it. After it melts, add salt.
After that, start adding flour a little to the water with oil and salt, stirring the mixture continuously.
After stirring the thickened mass until the lumps are completely dissolved, remove the container with the dough from the heat and let it cool.
When the mass becomes warm, but not hot (otherwise the added eggs will be cooked), beat the eggs into it one at a time. After adding each egg, mix the dough well.
Baking.
When the dough is ready it can be baked. This should be done in the oven, heated to 180 degrees. Eclairs recipe involves a variety of forms of baked cake. You can form small balls from the dough by wetting your palms with water. Put balls from custard dough on a baking sheet oiled or covered with baking paper. You can make oblong cakes with a pastry syringe or pouch. If there are no special curly nozzles, make a few shallow longitudinal cuts on the surface of the oblong cake, then the eclairs will turn out to be more beautiful. Placing portions of the test on a baking sheet should be given their subsequent increase of 1.5 times.
Bake eclairs a little more than half an hour, at a temperature of 180 degrees, without opening the oven.
Then let them cool slightly, and after that take out the finished cake.
Stuffing for eclairs.
Inside, eclairs are hollow, so they can be filled with cream. The filling for eclairs is most often a custard or butter cream.
Custard can be prepared as follows:
Boil half a liter of milk, and let it cool slightly. 4 Mash the yolk with 200 grams of sugar, vanilla and 50 grams of flour. Pour the resulting mass into warm boiled milk, mix thoroughly by placing the container with cream on a slow fire. Stir continuously, bring to a boil. The cream is ready.
Oil cream is even easier to prepare:
Beat 250 g of chilled butter with a mixer. Then, without stopping the whipping, pour in a jar of condensed milk. Add vanillin. As soon as the mass becomes homogeneous, the cream is ready. Instead of condensed milk, you can use sugar or powdered sugar. To change the taste of the cream, add cocoa or lemon juice while whipping.
Instead of cream for filling eclairs, you can use boiled condensed milk.
Very tasty eclairs will turn out if you start them with a curd filling: beat the cottage cheese with a small amount of sour cream and powdered sugar. During whipping, you can add berries or fruits.
You can start eclairs in two ways: using a pastry syringe, or cutting the cakes, and joining the halves together after putting the filling in each of the two halves.
Decoration of eclairs.
To make the cakes more palatable, pour them on top with icing or melted chocolate and sprinkle with powdered sugar, coconut, or crushed nuts.
The recipe for eclairs is universal thanks to its savory test. If you start them with chopped herring or cheese, you get an unusual cold appetizer. To prepare the filling of unsweetened eclairs, you can use cottage cheese with herbs.
Please note that the recipe for eclairs contains ingredients that are likely to always be in the refrigerator. Yes, and they are preparing for a relatively short time. This means that you can surprise even unexpected guests with a new dish.