Eclair is a custard cupcake. If you believe historical information, I was invented by Culinary from France Marie-Antoine Karem, which was a big connoisseur of French cuisine.
How to cook eclairs at home
Eclairs are very "picky" pastries. In order to make them correctly, everything is important: kneading and thickness of the dough, the temperature of the oven, the baking time.
For cooking test:
- 1 cup (250 ml) of water;
- 1.25 glasses or 200 g of flour;
- 4-5 large eggs;
- 100 g of butter;
- skill salt.
We start cooking:
- For the preparation of custard test, we take a stainless steel saucepan with a thick bottom.
- We pour water into a pan, add salt and oil.
- Put the saucepan on the fire and let her boil.
- When the oil melts, we screw the fire to the most weak, we suck the flour and intensively interfere with the spoon so that there are no lumps.
- We remove from the fire, we give the test to cool to 60-70 ° C, and divide 1 egg in the dough, intensely wash the spoon manually until there is a homogeneous dough.
- Also add to the dough and the remaining eggs. When adding the last egg, you need to follow the dough to be not liquid, you may need to add only half the eggs. The dough should be like a very thick sour cream, but not spread by contrast.
- If, after intervening the eggs, the dough is still thick until it is warm, it can be added to it more egg.
- And if you have added all the eggs at once, the dough is hard to sweeten until uniformity, and besides, it can be liquid, and it cannot be fixed anymore (it is impossible to add flour, otherwise the dough does not rise in the oven). Fix the liquid dough can be fixed only in this way: to knead a new portion of thick dough and mix both portions together.
- Litten with a small amount of vegetable oil, squeeze out of a confectionery bag of sticks, about 10 cm long. The wands can be postponed with 2 tablespoons, and one waters in cold water, and the other help to form oblong wands.
- It is necessary to lay out the sticks at a distance of 2-3 cm, they will increase in volume.
- Heat the oven to 180 ° C, put a baking sheet with a test, 30-40 minutes, before being shred. It is impossible to open the oven for all the time baking, otherwise the cakes may not rise.
- We give the cake to cool, we cut from one side and stuffing the cream using a confectionery syringe or a teaspoon.
How to cook cream for eclairs at home
Custard for eclairs
For cream you need:
- 4 yolks;
- 1 cup of sugar;
- 4 tbsp. spoons without a slide flour;
- 0.5 l of milk;
- 20 g of butter;
- vanillin.
We start cooking:
- In the pan mix yolks, sugar, vanilla and flour, gradually pour milk and mix so that there are no lumps.
- We put on a weak fire, stirring all the time.
- When the cream starts thick, add butter and cook, stirring until thickening.
- The cooled cream is stuffing eclairs.
Curd crey
For cream you need:
- 200 g of cottage cheese (fat);
- 100 ml of cream 33% fat;
- 0.75 glasses of sugar powder.
We start cooking:
- Creams are whipped with a mixer in a foam, add sugar powder (half of the pressure).
- Cottage cheese overwhelming through a sieve 2 times, we snatch the remaining powder, mix.
- We mix whipped cream with cottage cheese and start eclairs.
Chocolate cream cream
For cream you need:
- half a breaker of the condensed milk;
- 200 g of butter cream;
- 3 tbsp. Cocoa spoons in powder.
We start cooking:
- Softened oil is whipped with a mixer, we add condensed milk gradually and continue to beat, snatch cocoa and mix well. To improve taste, you can add 1 tbsp. spoonful brandy. The cream is ready, you can stuff pastries.
How to cook glaze for eclairs at home
Chocolate glaze for eclairs
For glaze you need:
- 1 black chocolate tile;
- 1 tbsp. Spoon of cream oil.
We start cooking:
- The chocolate tile is lying on small pieces, pour out in a saucepan, add oil and calm on the "water bath", mix.
- Facherched with cream cakes with a culinary tassel icing and give a cake to dry.
So, we learned how to prepare delicious eclairs with cream at home.
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