Delicate eclairs cook yourself

It is probably difficult to find such a person who would not like tender, tasty and lush eclairs. The taste, which is familiar to many from a deep childhood, stirs up consciousness and instantly causes a desire to eat a delicious cake.

But, unfortunately, it is not so easy to do, as we would like, despite all the development of industry and cooking, to find the same, real and unique eclairs with amazing cream is not so simple. It seems that you are looking - a visually favorite cake, biting off a piece, and inside there is something extremely remote from the familiar taste of childhood.

Delicious

But do not despair, your favorite delicacy can be prepared on your own, if you treat this process carefully, then before the prepared dish, no sweet tooth will be able to stand.

Eclair is an original French dessert, which looks like an oblong patty filled with custard. This is a wonderful dish that can be not only a wonderful and festive decoration of any holiday table, but also an option for every day, especially if you use savory fillings.

According to the laws of the genre in real French eclairs custard should be used, but no less tasty, airy and delicate such cakes are obtained, with the addition of cottage cheese, sour cream, vanilla, coffee and any other cream.

No less tasty are eclairs filled with meat, fish, mushrooms, vegetables, seafood and even salads, it turns out very unusual, but this is no less tasty!

With jam

How to cook custard eclairs? This is a question that interests many housewives, because the dish cannot be classified as the simplest, because of inexperience it may not work out the first time, the dough in such a dessert is quite capricious, so it is very important to take into account some nuances that will positively affect your culinary masterpiece.

At home, to cook delicious and tender eclairs is real, the main thing is to use a set of correct and high-quality ingredients for this, as well as master all the secrets of cooking.

Cooking Choux Dough

The most difficult thing in the whole process is to make a good dough, because real eclairs should be gentle, but rather dense and, not least, the right color - golden.

Interesting stuffing

If you have a dark yellow or brown choux pastry in front of you, then it is likely to be perederali in the oven, which radically changes the taste. The consistency should be airy and fluffy, but not rigid, length is also taken into account: the classic eclair should not be large, no more than 10-15 cm, and its diameter should be in harmony with its length.

What we need for the test:

  • flour - 1 cup;
  • butter - 125 g;
  • eggs - 5 pcs .;
  • water - 1 cup;
  • a pinch of salt.

That is why dough is called “brewer”, because it is partially cooked on gas, so to speak, “brewed”. First you need to pour all the water into a separate saucepan and put it on the fire, wait for it to boil and dissolve all the oil in it, add salt.

Next, you need to pour the flour, but there is a small nuance: you need to pour it all at once, and then quickly stir, so that the dough does not form lumps. After adding flour, the dough should be thick and fairly thick. "Cook" it should be no more than two minutes, and that it is not burnt and evenly distributed, you need to stir constantly.

Next, you need to add eggs, but before you do this, you need to remove the dough from the heat and cool slightly, and remove the eggs from the refrigerator beforehand so that they warm up to room temperature.You need to add them one by one, constantly stirring the dough until it starts to stretch.

The dough should not be too thin or too hard, so do not use a mixer, but do everything manually. The ideal result is an elastic, shiny and beautiful yellow consistency.

Next, our dough must be spread on a baking sheet, it is pre-greased, but it is better to do it differently: just cover it with parchment. Thus, the cakes and depart simply, and the pan does not have to wash.

Cream does not happen much

The dough for eclairs can be laid out with a spoon, giving it the correct shape of a ball, but you can moisten the spoon periodically with water so that the dough does not stick and is laid out in an even ball. It is convenient for these purposes to use a kornetik or a conventional pastry syringe. Between future cakes, be sure to leave free space, as they will increase in volume while they are baked.

The next question - how much bake pirozhenki? They usually bake no more than 20-30 minutes, but the time may still vary from recipe. The oven must be preheated in advance to 200 °. This temperature should be kept for about 15 minutes, after which they should rise and be petrified, which would mean the following: reduce the temperature to 150 ° and finish the process.

The whole danger of such a moment is that if the temperature is lowered in advance, then the eclairs can drop, if the temperature is not removed at all, then they will not be baked.

It is very important for the first 20 minutes not to slam the lid of the oven, as the cakes risk not to rise or fall down again. To check the readiness, you need to quickly pull out one eclair and check if it doesn’t fall from cold air, then everything is ready.

How to cook custard?

As we have said, in fact, the cream for such a delicacy can be very different, for example, in the homeland of eclairs, two other options are also common - chocolate and vanilla. You can pamper yourself with cottage cheese filling or meat, diet cakes have a very interesting taste - from vegetables and greens. We will prepare a classic version, a custard.

  • butter - 300 g;
  • milk - 500 g;
  • yolks - 2 pieces;
  • sugar - 150 g;
  • flour - 2 tbsp. spoons;
  • starch - 2 tbsp. spoons.

Beat the yolks with sugar, add 150 g of milk, starch and flour, beat it again and add the remaining milk, stir. Pour into a separate saucepan and set on a slow fire, stir continuously, cook cream to a thick consistency so that the flour and starch are well cooked.

Now remove the cream from the heat, continue stirring, add butter (1/3 part) to the spoon and continue kneading. Then the mass must be cooled to room temperature and add the rest of the oil (should be at room temperature).

All the time again, whisk, the cream is ready! You can fill them with eclairs using a pastry syringe, or you can make a small hole with a knife and fill them with a cornet.

Finished pie can be poured on top with melted chocolate, sprinkled with walnuts or coconut chips. Chocolate fudge can be left in a separate container and served along with eclairs, which will be convenient to dip into it.

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