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Eclairs - one of the most famous pastries in the world!
An eclair is an oblong pastry made with choux dough filled with a cream and topped with icing.
Even novice confectioner can cook eclairs.
The main thing is to do everything according to instructions.
For the recipe we need choux dough.
We will make it with 200 g of flour, 5 eggs, 100 g of butter, 370 ml of water and a pinch of salt.
For the filling, we need 275 g of sugar, 185 ml of milk, 1 egg, 320 g of butter,
1 tbsp of brandy and 17 g of cocoa powder.
We will make filling in light and dark colours, with cocoa powder.
Turn on the heat.
Pour a water into a bowl.
We will make the choux dough.
Add the butter.
A pinch of salt.
Now we need to melt butter.
Butter is melted. Fluid is boiled.
Add the sifted flour gradually here.
Quickly knead the dough.
Without turning off the heat. Leave on the sheet.
The dough should be choux good.
The dough slowly begins to form itself in a ball.
Knead it well.
A little bit, just 1-2 minutes.
Enough! The dough is formed in a ball.
Now you can turn off the heat.
Cool the dough to 50 C.
The dough is cooled to the desired temperature.
Add the eggs into the dough one at a time.
Broke the egg and stir it.
The dough is ready. In total, I added 5 eggs here.
Now prepare the baking pan.
I already smeared it with a thin layer of vegetable oil.
Take a pastry bag and fill with the dough.
Now the dough is disposed on a baking sheet in the form of strips.
Leave more distance between them.
They will increase in volume in 2-3 times.
Put eclairs in a preheated 200 C oven.
Meanwhile we will make cream.
Mix 1 egg and milk until smooth.
Using the mixer.
All ingredients are well mixed.
Turn off the mixer and set it aside.
Put the pan on a medium heat.
Add sugar.
Now cook.
We need to dissolve the sugar.
Syrup should thicken slightly.
Syrup is boiled. Cook for a few minutes, stirring occasionally.
Boil syrup for about four minutes.
Turn off the heat.
Syrup thickens slightly.
Leave it to cool to room temperature.
It took 35 minutes - eclairs are ready.
Remove it from the oven and leave to cool.
I made 2 versions.
First - a small, curly eclairs.
Second - larger, in two times.
Syrup has cooled to room temperature.
Continue to make cream.
Take the butter.
Melted.
Grind it with the mixer and multi-blade mincer.
Stir and add syrop in butter gradually.
At the end add a little brandy.
Fill a pastry syringe with a cream.
Now fill eclairs with cream.
Make a punctures.
Push cream into eclairs.
On the one side, and with the other side.
Part of eclairs filled with light cream.
Add in the remaining cream the cocoa powder.
Make a brown cream.
Fill eclairs with cocoa cream.
Store chou pastries for half an hour in the refrigerator.
I want to cover eclairs with fondant icing.
I prepared it in advance. It's became dense.
Now it should be put in a water bath.
Melt, i.e. heat to a temperature of 40-45 C.
I will follow the process.
I turn off the heat, once fondant icing melted.
Fondant icing is melted.
Take an eclair.
Dip their top in the fondant icing.
Excess can be removed.
Place on a plate.
Eclairs are ready.
I tried to make them by the Soviet standards.
As for me it is so delicious!
Cook with pleasure and enjoy!
TASTY DIALOGUE WITH ELENA BAZHENOVA