Prepare eclair dough at home. How to prepare eclairs at home

Eclair from the French “bliskavka”, “spalah”, perhaps, through those that you can eat it bliskavka and enjoy the sparkling sensation of the most profound relish... In the mid-16th century, the cook Panterelli came up with a recipe for choux pastry, later a court cook Marie-Antoine Carême, Napoleon I, George IV and Alexander I, having made the plates more popularly, then cover the custard with glaze.

French confectioners respect that ideal eclairs should be smooth and fresh, 14 cm long. Top them with custard: vanilla, chocolate or cava. The edge of the skin has its own name: in Spain “pepeto”, in Argentina Palo de Jacobo “Jacob’s staff”, in the USA long John - “long John”, in Germany kaffeestange “cave block”, liebesknochen “love brush” or Hasenphote “hare” paw".

The pastry from the choux pastry will come out tender and with puffy pores in the middle, placing it in the oven will ensure it is completely overcooked - it will rise on the eyes and give you a nice blush! This recipe will help you create a culinary masterpiece.

Ingredients:

Vershkov oil – 70 grams
Borochno vyschy gatunka - 170 grams
chilled water - 300 ml
eggs - 4 pieces
Cucru - 1 pinch
salt for relish.

Preparation:

1. Mix the water and cut the butter into pieces. Add a pinch of salt and cinnamon. Use dishes with a thick bottom (kivsh, saucepan). We chop the workpiece on the stove until the oil is completely broken.

2. Sift thoroughly and add to the oil mix, at which time it is necessary to stir vigorously until the dough is formed, then turn on the stove.

3. Let sit on the stove for 2-3 minutes. During this hour, the gluten of the boron is brewed thoroughly. After this we transfer it to a bowl and let it cool for 20 minutes. At ostiglu masu we add eggs.

4. Stir, then evaluate the consistency of the dough. We scoop it into a spoon and be careful as it drops into the bowl, the dough may fall into a thick stream. This very consistency is the seal of crispy eclairs!

5. The custard masa is ready! We press it with a pastry bag or put it in with a spoon. Then follow the selected recipe and bake.

Classic recipe

You take away 32 of the most important eclairs in this recipe!

Ingredients for the dough:

Milk 125 ml
water 125 ml
Borochno 160 gr. (1 bottle)
vershkova butter|mastila| 100 gr.
a grain of salt
pinch of tsukru
eggs 4-5 pcs.

For the cream:

Milk – 500 ml
tsukor – 160 grams
three chewers
corn starch 45 gr. chi 75 gr. Boroshna
fatty tops – 150 grams or butter tops – 50 grams.
vanillin - 1 pod or 1.5 sachets of vanillin (3 g).

Preparation:

1. Pour water and milk into a saucepan, add top butter, a pinch of corn and salt.

2. Place the saucepan over medium heat and, stirring constantly, bring to a boil. Oliya must break up. We take it from the stove.

3. Add the sifted mixture thoroughly. Knead the dough until it becomes uniform and forms the breast.

4. Place on the stove at a temperature slightly lower than average. Steadily stir the main mixture for 2-3 minutes until it dries. Let's take it out of the fire.

5. Transfer the workpiece into a bowl, cool after 5 won and you can add eggs.

6. Using a spatula or a mixer with a spatula or paddle attachment, I will mix. Add eggs one at a time during the hour of mixing (there are a few eggs left to fit their size). Make sure to remove the dough from the dough so that it drips completely.

7. Take a pastry bag with a round nozzle, measuring 10 to 15 mm. Reminds me of choux pastry.

8. We are preparing a papier for baking. At a temperature of 45°, with the same force, cut 12-14 cm slices into the dough.

9. We soak a fork in the egg and carefully the grooves, as shown in the photo.

10. Brew in the oven at 180℃ for about 30 minutes. The Ecleri are blushing. We remove the cake from the oven and let the surface cool down.

1. To prepare the cream, pour milk into a saucepan and add vanilla. Mix the beans in a bowl. The zukor is divided into two halves, one is added to the milk, the other to the butter.

2. Place the saucepan with milk over medium heat and bring to a boil. The starch is added to the eggs from the chicken and mixed.

3. Pour in the milk until the eggs are ready, gradually beating until the curd is broken up. Pour the mixture into the saucepan and put it back on medium heat.

4. Steadily stir until the cream thickens. Let's take it from the fire. If you are using a top of butter, add it at once.

5. Now you need to cool the cream, covering it with grub. Place in the refrigerator for a year or at night.

6. Beat the fatty tops and add the cold cream. Mix until smooth consistency. If you haven’t kneaded the tops, you can fill the eclairs with cream after mixing.

7. Place the cream in a pastry bag, using a vikory tip and long. The eclairs are starting to get creamy, and the bubbles open 2 at a time.

8. Before serving, you can coat the custard with cucumber powder, glaze or fondant. Classic eclairs are ready. Delicious!

Make dough for the guest

There are a lot of different recipes for custard, if you wanted to remember the taste of childhood, this recipe is for you. Above all, follow the exact proportions, and you are guaranteed the best taste of the malt!

Ingredients:

Boroshno - 200 gr.
vershkova butter|mastila| 100 gr.
water - 180 gr. (Water is measured in grams!)
eggs - 300 gr.
salt for relish.

Preparation:

1. Mix the oil and water in a saucepan with a thick bottom. We put it on the middle fire. Stir until the oil is completely broken up.

2. Boil it well, sift it into boiling oil, stir it with a whisk. It may take a while to brew. Let's take it out of the fire.

3. Transfer the dough to a bowl and let it cool to 60℃

4. Take a bowl and break the eggs in it. Eggs can be taken from category 1 from a quantity of 6 pieces. We beat them.

5. Add the eggs mostly in parts. Mix thoroughly.

6. Prepare the dough and put it into a pastry bag or syringe.

7. Place parchment on the sheet. Press the mixture with even force into even 14 cm slices.

8. With the oven preheated to 210℃, place a sheet for 10 quills, then lower the temperature to 180℃ and continue baking for another 25 quills until ready.

9. Cool the ecleri, fill it with cream, and the animal can be sprinkled with powder.

The VIP from childhood is ready! Delicious!

Dough for eclairs with filling

Eclair today's news.

The weekday is no longer a day.

Such a mood

Otherwise it's Sunday.

The childish top of Lydia Slutskaya!

You can find a lot of recipes for custard in cookbooks and on the Internet. The taste of the battered eclairs that melts in your mouth will remain with you forever. But it’s not just properly prepared dough that guarantees success... Of course, the filling is no less important! Today we know how to prepare eclairs with custard.

Ingredients for the dough:

Vershkov butter - 100 gr.
water or milk - 240 gr.
richly siyaned - 150 gr.
eggs of category 1 - 4 pcs.
tsukor - 1 teaspoon
a grain of salt.

For the cream:

Milk – 400ml.
sifted well - 1.5 tablespoons
Starch - 1.5 tbsp. spoons
Tsukor - 80 gr.
Egg bean – 2 pcs.
Vanilla powder.

Preparation:

1. Pour milk and water into a saucepan with a thick bottom. Place the pan on medium heat. Add olive oil and salt to it.

2. Stir until the oil is completely broken up, after which add everything that has been sifted. In this case, the sum is constantly stirring. We take the pan off the stove and check when the mass is cold.

3. Add eggs and beat the dough.

4. The finished masa is placed in a pastry bag (or the original bag, first cut from the bottom of one of the cutlets) and removed from it

On a sheet covered with a baking paper, press the dough to a length of 12-14 cm at a distance of about 5 cm, one way at a time.

5. Heat the oven to 220°C, put the sheet on for 10 minutes, then lower the temperature to 190°C. I bake for 20-25 minutes until the eclairs are browned.

6. To prepare vanilla cream, we need: stir the egg mixture with the zucchini and vanilla. Zasipati boroshno, tsukor, starch. Stir and heat the sumish over medium heat until smooth. Cool the cream.

7. Reminiscent of a pastry bag with cream. Carefully cut the eclairs and pour custard into them. The top of the eclair can be coated with chocolate or any other glaze to seal the cuts.

Delicious!

Recipe with margarine

Ekleri is rich in love with lasoschi. With this simple recipe for margarine, you will please yourself and your loved ones not with a purchased one, but with a freshly baked, aromatic custard vipchka!

We need:

Water - 200 ml
Boroshno 1 - bottle
margarine - 100 gr.
eggs - 4 pcs.
zukor and salt, ½ tsp each.

Preparation:

1. In a small saucepan, usually with a thick bottom, pour water, add zukor and salt. Bring to a boil over medium heat.

2. While boiling water, add margarine, stirring, checking on the outside.

3. Then carefully pour 1-2 pieces of bread into the mixture and carefully stir-fry. The dough may begin to rise from the bottom and sides of the pan.

4. Remove the dishes from the stove and let the dough cool. After that, add the eggs one at a time and mix everything after skinning the egg. The dough may not come out thick and sparse.

5. Place the finished masa in a pastry bag; you can use a star tip.

6. The deco is covered with cotton paper. You can cut out 12-14 cm pieces of dough on the edge, 5 cm on the edge, one side at a time.

7. Bake in the oven to 210℃ for 10 minutes, then reduce the temperature to 180℃ and continue to bake for another 25 minutes. It is not possible to turn on the oven during the baking hour!

8. Cool the stick. You can fill the ecleri with whatever cream you like!

Bon appetit!

The family of choux pastry viruses is larger in number, as it follows from a family of traditions. However, with all the diversity of “representatives”, we most often agree with the three main ones – profiteroles, shou and eclairs. All these hollow buns have one base - dough, which is prepared by boiling water, adding olive oil and then adding eggs. This technology makes it possible to provide eggs for eggs, which are vaporized (instead of adding enough water to the choux pastry), deprived of a whole bunch of eggs.

Prote for halal technologies of preparation and performance.

PROFITROLES
– these are small round buns with a diameter of up to 5 centimeters. Its name comes from the French word “profit”, which means “profit, profit”. And this is entirely logical: when fragrant, the vibration significantly increases in engagement and, thereby, visually deceptive, still brings “income”. Profiteroles are traditionally filled with fillings – both licorice and non-sweet. To make it more enjoyable for the animal, they are covered with glaze or sprinkled with this or that other mixture.

SHU
- Miniature buns, which are often served before soups, stews, or as a substitute for bread. Shape – round, diameter – up to 2 centimeters. Respecting the miniature size, it is rare to top it up with fillings.

EKLERI
Translated from French, the word “eclair” means “blink” - the original version was given this name by the test for its ability to increase in size. Eclairs are easy to recognize due to their knitted shape. The mixture is made from the choux pastry, and the dough boils up to about 10 centimeters in diameter. The traditional filling is licorice. The top of the eclairs is covered with glaze, sometimes sprinkled with peas, waffle crumble and other sweet additives.

Choux pastry for eclairs. Recipe for making eclairs

Having quickly prepared this recipe, you can prepare eggs that can easily be stored for up to three days in a tightly tied bag, and for up to three months in an airtight package in the freezer. Once you bake the preparations for the eclairs later, you will always have at your fingertips a delicious version of a wonderful dessert - homemade, stylish and delicious.

Ingredients for the dough recipe

250 ml water;
100 g vershkova oil;
200 g boroshna;
4 eggs;
a grain of salt

How to prepare the correct choux pastry for eclairs

WHAT THE EGGS MAY BE. To prepare the perfect dough for eclairs, eggs should be cooked at room temperature - remove them from the refrigerator 2-3 years before serving. “Water Spa” MODE. We first find two saucepans of the same size - the smaller one needs to be easily separated from the larger one and there will be enough space in order to accommodate a portion of choux pastry. Now, fill a large saucepan with about 2/3 of its volume with water, put it on the stove and turn on the gas. In a small saucepan, pour 250 ml of water, cut the butter into cubes. Add a little salt and place in a large saucepan.

PROCESS. In a water bath, let the oil thoroughly dissolve, boil the water and oil, pour into bulbs, then whisk everything together thoroughly, without removing the pan from the water. It mixes intensely - it mixes well, but everything is combined with water and oil, the breast is not to blame.

Nizh MISSITY. It is best to use a wooden spatula, but be prepared before the manipulation is given to you with a strong program of physical force. If you are not able to make a lot of dough, you can quickly use a mixer - the downside is that the whisks, stirring well, break the masa into small pieces, which are scattered throughout the kitchen. If you don’t want to bet at this moment, kindly don’t want the satisfaction that you can get away from manual robots - use the services of mechanized assistants.

INTRODUCING EGGS. Now you need to add eggs to the brewed boroshyan masa. Beat in one egg at a time, and the dough will quickly knead until perfectly smooth. To make it a little easier, you can beat the eggs into a large bowl and mix them - not beat them, but just mix the whites from the mixture. After this, add the egg mixture to the dough in portions and - don’t forget! - Stir thoroughly until completely homogeneous.

CONSISTENCY OF THE READY TASTE. The finished dough will not be thick and will not be thin at all. You will be reaching for a spoon and spilling bits when trying to press it into a different shape.

Preparation of eclairs (forming and baking stage)

Advance stage - robot with a pastry bag. While you can get by with just a tablespoon of profiteroles, placing the dough in small sheets on the deco and giving it a rounded shape, this option will not work with eclairs. The dough comes out into a smooth, thick shape, so it’s almost impossible to remove without a pastry bag. However, if the bag is damaged, it can be quickly disposed of with the usual plastic bag. If your mother is attentive to the fact that he is guilty even less, the dough can easily find a loophole and tear the walls. Nothing wrong will happen, of course, except that in the process of searching for another package and transferring the dough from one “container” to another, nothing is missing.

Next, put the dough into a pastry bag and press it onto a sheet of sticks up to 5-7 centimeters long, leaving enough space between them (do not forget that the dough in the baking process significantly increases in consistency).

Place the deco in the oven, heat it to 200 degrees and bake for 10 minutes, after which the temperature is changed to 180 degrees and bake for another 20 minutes. The oven door does not matter - the dough may dry out.

After an hour, we check the eclairs for readiness - the dough will be evenly golden, dry on all sides and will make a dull sound when tapped.

Before filling the eclairs with the filling, you need to mince the dough until it is cold. If you are going to store the products in the freezer, let them cool thoroughly before packing.

How to fill it with filling? You can do it in two ways. The first step is to cut the eclair halfway, fill the empty part with filling and combine the halves. The other is to fill it with cream that does not ruin the integrity of the eclairs, like profiteroles. To do this, make a careful opening and squeeze the cream using a pastry bag.

Ale is not all. The last touch is decorating the eclair with glaze. Ale we got ahead of ourselves. Let's talk about how to prepare the cream and what kind of glaze you can use once we finish with the dough for the eclairs. But the food still holds intrigue.

How to prepare eclairs using whole grain boroshni

The basic principle for preparing dough for eclairs with whole grain beard is the same as for the classic version. The beans are ready to come out more powerful, “savory” and stream for relish. The presence of whole grain beard in this recipe is consistent with the concept of healthy eating.

INGREDIENTS:

100 g whole grain wheat beard;
200 ml water;
a grain of salt;
2 eggs;
2 tbsp. l. roslin oil.

Turn on the oven until it heats up to 200 degrees.

The dough is prepared in a simpler way - without water: pour water and olive oil into a saucepan, add salt, bring to a boil. The fire is changing and everything is going well. It’s good until it’s uniform – without removing the pan from the fire.

After the heat is removed, let the brewed mixture cool and add eggs one at a time, after which the dough is kneaded until completely smooth. The dough will be viscous, do not thicken it.

Transfer it to a pastry bag or syringe and squirt onto a baking sheet 5-7 cm deep. Approximately 30 quills are baked, the finished eclairs will be uniformly brown and make a dull sound when tapped on the bottom.

Ekleri - recipe from live beard

The choux pastry with the addition of borscht is important for preparing profiteroles, which are planned to be filled with unsweetened cream. However, for eclairs, the dessert option may also be more difficult - the flavors will be sour to the taste and the giblets will be coarse. Such eclairs would be good to “sound” in company with creams based on mascarpone, cheese with prunes and other “syur” options.

INGREDIENTS:

100 g of whole grain beard;
200 ml water;
a grain of salt;
2 eggs;
2 tbsp. l. roslin oil.

The dough for eclairs with whole grain beetroot is prepared in the same way as the more described option with whole grain beetroot - heat the oven, brew the well in a saucepan with oil, water and salt, remove from heat, let Allow the eggs to cool, then add the eggs, transfer the dough to the bag and Apply onto a sheet. Boils until ready, reminiscent of cream after complete cooling. We decorate with glaze.

Ekleri with a crunchy “cap” made from shortbread dough

This is, perhaps, the richest, Yuletide and awesome version of eclairs - before baking, the choux pastry is carefully covered with shortcrust pastry mixture, after which it goes into the oven. The result is an empty soft virib with a dull crunchy crust of beast. The option is quite laborious, however, the final result is definitely a lot of money wasted.

Ingredients for shortbread dough:

100 g vershkova oil;
125 g cucru;
125 g boroshna;
a grain of salt.

Ingredients for choux pastry:

100 g milk;
120 g boroshna;
a grain of salt;
80 g top butter|mastila|;
4 eggs.

Cooked shortbread dough - cooled top butter is chopped with zukr, chickweed and beans, the crushed crust is collected in a bag, placed on a sheet of grub, covered with another sheet and poured into a layer of filling of about 10-1 2 cm. Place in the refrigerator for approximately 1 year, after Then remove the top ball of spit and cut the dough into rectangles measuring approximately 12x2 cm. Return to the refrigerator at 1:00.

Recipe for homemade eclairs made from shortbread dough

Turn on the oven and heat up to 180 degrees.

We take two saucepans, which will easily become one in another. Fill the pot with 2/3 water and put it on fire. At the menshu we add milk, with some olive oil, and place it in a large saucepan. After boiling, it boils vigorously, with energetic stirrings until smooth. Remove from heat, cook a small amount of lightly cooled chicken, then add eggs one at a time. The dough will come out earlier than the standard choux pastry, so that’s how it is.

Place the dough into a pastry bag and press it onto a sheet of stick up to 10 cm long. Carefully cover the skin of the choux pastry with the shortbread dough. Place the sheet in the oven and bake 10 quills, without steaming, then open the oven door 2-3 mm, letting out steam, and cook about 30 quills in this manner - the dough should come out golden and dry And even cute. Transfer them to a wire rack, first cover the bottom with cream, and wait until completely cooled.

Fillings for eclairs

Depending on your savory tastes, eclairs can be filled with almost any kind of cream. To understand which option seems best to you, you just have to prepare and cook.

Classic custard for eclairs

The classic version of custard is mixed with milk-egg mixture, thickened with flour or starch, and topped with butter. However, if you need to add a dietary option, you can simply omit the top butter from the recipe.

The main foldability of the prepared custard lies in the ability to extract a smooth paste without a milky breast. However, don’t let me tell you at this point that if you haven’t been able to prepare the perfect cream the first time, you can correct the situation with the help of a regular blender or a regular sieve.

INGREDIENTS:

500 ml milk;
200 g vershkova butter;
1 bottle of cucru:
2 tbsp. l. Boroshna;
1 egg;
Whatever the flavoring is to your taste.

Bring the milk to a boil and add the simmer. In a thick-bottomed casserole, mix the zukor, add flour, add the egg, and rub well. Into the masa, strain the milk in small portions and stir until smooth. Place on the stove, minimal heat. With steady stirring, bring the cream to the point of boiling - if everything is mixed correctly, there will be no boiling in the wine, it will just “knead”. After removing the heat, add a little flavoring to the jar – vanilla, lemon essence, a couple of spoons of rum and cognac. After complete cooling, beat the cream with softened top butter. Ready.

Light lilac cream for eclairs

This is far from a classic cream for eclairs, however, even further away - the freshness of the custard dough is miraculously absorbed by the rich savor of the syru.

INGREDIENTS:

200 g fatty siru;
100 ml of whipping tops (fat content not less than 33%);
2/3 bottle of sugar powder.

Beat the tops into a tight foam, finally adding half of the sugar powder. Grind the milk through a fine sieve, mixing it with any leftover sugar powder. Instead of using a sieve, use a blender. Mix the tops with the cheese. You can store the ecleri.

Classic cream - never before. The relish is subtly chocolatey, those who like to singly appreciate it.

INGREDIENTS:

200 g vershkova butter;
1/2 can of condensed milk;
3 double st. l. cocoa.

Place softened butter in a bowl and add condensed milk. Beat the cream until it becomes smooth and shiny, add cocoa and mix again. Before the cream, you can add a tablespoon of cognac or other aromatic alcohol. You can become a vikorist.

Pistachio cream

Gorikhs are always a great decision when it comes to desserts. Since you have a fresh pistachio, you decided to immediately move to the rank of genius - the cream will come out incredibly slick, original, unheard of.

INGREDIENTS:

350 ml milk;
2 tbsp. l. corn starch;
100 g cucru;
100 g of peeled pistachios;
100 g vershkova oil;
150 g fatty tops for beating.

Take a couple of spoons of milk and mix with starch. Stir the milk mixture with the cinnamon and bring to a boil. Add the starch mixture with a thin piece, stirring gradually. Bring the cream to the “pikhtinnya” stage, stir in the vogon. After thoroughly cooling, beat the masa with softened top butter, then mix with the peas. Beat the tops vigorously and mix with the milk-starch mixture. The cream is ready.

Cream based on Italian meringue

Light, delicate, non-sticky - this cream is ideal if your plans include preparing the most delicious eclairs from the croutons that you have prepared.

INGREDIENTS:

2 whites;
130 g cucru;
40ml water.

Mix the zuccor with water, bring the syrup to a boil, change the heat and cook until caramel threads appear (syrup temperature – 121 degrees). At the same time, beat the egg whites - when the cream becomes fluffy, but not firm or springy, start gradually pouring in the syrup in a thin stream, with the mixer running at high speed, then whisk until the cream becomes shiny, until Elegant, springy. Yogo can be mixed with flavorings or cocoa. Get started.

Glazes for eclairs

The finished eclairs can be served after filling them with cream, paste, and pastry to give them a finished look once you cover them with the best glaze. In addition, on top of the glaze you can add fine peas, poppy seeds, dormouse, flion, and sesame. The waffle cake looks good too.

Lemon glaze

INGREDIENTS:

100 g of sugar powder;
2 tbsp. l. lemon juice.

Mix the pulp powder with lemon juice and prepare the glaze in a vikory bowl.

Chocolate ganache

INGREDIENTS:

50 ml vershkov;
100 g chocolate.

Mix the tops and chocolate and bring the mixture to homogeneity over low heat. Fiddle with it immediately.

White chocolate glaze

INGREDIENTS:

200 g white chocolate;
20 g vershkova oil;
2 tbsp. l. milk.

Mix all the ingredients, put on the boil, and with constant stirring, bring to homogeneity. Ekleri crookedly.

That's all, there is essentially nothing complicated about the secret mystery of preparing eclairs. A little bit of effort, a little bit of effort, just a little bit of effort - and you will have on the table a miracle pastry prepared with clumsy hands.

Before speaking, do you know that 23 cherni means the day of Chocolate Eclair? Let 23 cherubs often be lost in your life!

Ekleri - these are lasoschi, known to every skin from childhood. The stench is a pastry of a thick form, topped with cream and coated with glaze. The dough for this dessert requires custard, prepared on the basis of top butter or margarine, eggs, water and beard. And the axis with fillings can be experimented with and mixed with different ingredients, depending on special similarities. Let's take a look at the most extensive recipes for eclairs using different recipes.

In the classic version, the eclairs are filled with custard filling.

To prepare lasoshchiv you will need:

For the test:

4 eggs;
fatty oil packs;
0.25 liters of water;
150 g of rich beard berry;
5 g of apple juice;
2 g salt.

For the reminder:

a carton of milk;
a pair of eggs;
200 g of pulp;
150 g boroshna;
a small piece of olive gram for 40;
a little vanilla.

For the glaze:

half a lemon;
20 ml water;
50-70 g of sugar powder.

Robot order:

First you need to prepare the custard for the eclairs. When the time comes to refill the dough, it may already get cold. Beforehand, we need to boil 2/3 of the prescribed amount of milk.
Then combine the excess milk with the eggs and add vanilla. Mix all the mixture well.
Using a thin spoon, pour the boiled milk into the warehouse until it is mixed, without stirring. Bring the masa to a boil over low|low| fires.
Gently remove the first buns, remove the container from the burner and transfer a piece of fatty oil into it.
Add holone cream and prepare choux pastry for eclairs. Fill the saucepan with water, add the zukor and a dash of salt. Place topped butter into pieces here (you can also add vikory and yak margarine) and place on the stove.
Once the masa becomes uniform, slowly stir in the mixture with a spoon, stir the base with a spatula, and then cool.
Whisk in the egg base one at a time. You can add more to the skin if the dough is “stuffed” first.
Pour the creamy base into the middle of a pastry bag with a star-shaped nozzle and press into a mold lined with tracing paper, creaming the dough to a depth of up to 7 cm. It is important that there is plenty of room for it, so that the scraps will drain during the baking process. but grow up.
Place the deco in the oven, bake the eclairs and let the pieces cool. After that, fill them with cream using an additional syringe.
When the portions are ready to make the glaze for the eclairs: remove the juice from half a lemon, add water and cinnamon powder, stir until smooth and pour over the portions.

Important! To ensure that the dough is creamy, you can place the sheet in the oven only after it has warmed up to 180-200 degrees.

Traditional French eclairs

As much as France respects Fatherland's eclairs, it is impossible to ignore the respect for the method of preparing cream for such a dessert, which is used by the confectioners of this region.

The process will need:

custard dough;
6 egg slices;
2 tablespoons starch;
400 ml milk;
100-120 g cucumber;
vanilla

Sequence of work:

Test the dough and place on a tray to finish.
Mix the flour with starch, then add 100 ml of milk and beat the mixture with a whisk.
Pour any excess milk into a saucepan, add zukor and vanilla, and boil.
Carefully pour the boiling milk into the prepared egg-starch mixture, stirring gradually. Place on the stove, bring to a boil, then remove from heat.
Cool the pan, transfer to a bowl and top with baked eclairs.

The dough prepared with this filling does not lose its freshness and lightness for 36 years.

Ideal choux pastry for eclairs

What is the ideal dough for eclairs? Every cook understands this in its own way, but in this section we will look at the recipe for the base, which is prepared in a completely unknown manner. In addition, this warehouse does not contain eggs and people who, for one reason or another, are prevented from consuming this product can enjoy such a dessert.

For the foundation you will need:

400 ml milk;
a pack of olive oil and margarine;
60 g cucru;
3-4 bottles of Boroshna;
10 g pressed yeast;
5 g grub soda.

Sequence of work:

Heat the milk in a saucepan until the first bulbs appear, and then add butter or margarine and pulp to the next top. Continue preparation, component docks and do not get damaged.
Cool the mixture, and then mix with a bottle of beetroot until smooth.
In a warm bowl, combine the pressed yeast with a small amount of milk and simmer for a quarter of a year until a light foam appears.
Mix the yeast with the base, which has cooled, add soda, mix and leave it to rise for a day. It’s not your fault that the dough sticks to your hands.

Once the base is ready, place only a portion on a baking sheet lined with tracing paper and place in the oven to bake.

Ekleri with condensed milk

Another popular substitute for eclairs is thickening milk.

basis for dough;
a jar of boiled condensed milk;
80-110 g vershkova oil;
a teaspoon of cognac and liqueur.

Robotic process:

Prepare the eclairs, carefully transfer to a plate and let cool.
Cut the oil with cutters and place in a warm place to let it subside.
Transfer the condensed milk into a blender bowl, add butter, cognac or liqueur and beat until the mixture becomes smooth.
Fill a pastry syringe with cream and insert the filling into the dough.

If you are preparing a dessert for children, it would be better not to drink alcohol, but to make cream with condensed milk and oil.

Dessert with olive cream

You can prepare butter cream for eclairs in a different way, adding fruit or berry puree, condensed milk, cocoa, cheese or soft cheese to the main ingredients. Let's take a look at the recipe for dessert with olive oil and syringe.

To prepare you will need:

custard base;
100 g vershkova oil;
100 g soft siru;
tsukor.

Sequence of work:

Bake the eclairs and place them on a plate to cool.
Mash a top of butter|butter|, knead with|iz| cream and pulp, stir until smooth.
If the curd is completely broken, transfer the cream to a syringe or pastry bag and refill the portions.

In a similar way, you can create an oil filler with other additives.

Chocolate eclairs

Not only children, but adults love chocolate, and no one will be deprived of a dough with such a filling.

To create the dessert you will need:

custard dough;
boiled condensed milk;
100 g vershkova oil;
tablespoon cocoa;
vanilla

Procedure:

Bake the dough base and let it cool.
Soften the oil, mix with condensed milk and beat with a mixer until smooth.
Add cocoa powder, a pinch of vanilla and stir the cream.
Using a syringe or a pastry bag, insert into the dough.

Respect! If it was not possible to add condensed milk to the boil and you had to bring the product to readiness on your own, you need to keep it so that the jar is constantly covered with water and immediately add the liquid instead of evaporating.

Otherwise, there will be room in the room, and instead of tea with dessert, the gentlemen will have to occupy themselves with the collected territory.

Eclairs with tops in home spirits

Add frequently the cream for the eclairs is prepared on the basis of the tops and adds a taste reminiscent of fruits and berries.

For this dessert you need:

custard base;
250 ml fatty tops;
fruit puree and fresh berries;
50 g of sugar powder.

Preparation procedure:

Bake the eclairs, place on a tray and let cool.
Beat the tops with a mixer until a firm peak appears.
Add fruit puree or berries, add sugar powder and bring the masa until smooth.
Move over the syringe or the bag and fill the finished tester.

When preparing such a dessert, it’s important to use a mixer to beat the tops until it reaches a consistency by hand.

Choux pastry with cheese filling

As was said earlier, the filling for eclairs can be different, and the dough with cheese is especially tasty.

For dessert you need:

dough for eclairs;
sire;
sour cream is fatty;
tsukor;
a pinch of cinnamon and vanilla.

Robot order:

Bake the eclairs, put them on the table and let them cool.
Using a mixer, beat the cheese and sour cream until smooth. Since it is not possible to process it quickly using special equipment, it is permissible to pass it through a meat grinder or grind it in another sieve.
Mix cream of cream with sugar, add cinnamon and vanilla, place sumish in a pastry bowl and fill the prepared dough with it.

Porada. To make the vyshov dessert not so high in calories, use low-fat cheese instead, and replace the sour cream with kefir.

Pastry with protein cream

Eclairs with protein cream come out incredibly tender, fluffy and even savory.

To create a dessert you need:

custard dough;
5 egg whites;
180-220 g cucumber;
30 g vershkov;
a pinch of vanilla.

Preparation procedure:

Place the dough and let it cool.
Beat the whites s|iz| whole into the pastry, leaving 30-40 g of the paste behind.
Chop any zukor that is left out in the tops, heated to room temperature.
Mix the prepared parts into the cream, transfer to the syringe and fill the tester.

Respect! You need to add the filling to the eclairs as soon as they are ready, otherwise the egg whites will lose their lightness.

Lasoschi with caramel filling

A wonderful caramel filling will be added to the batter until the dough is coated.

To prepare a dessert, get some:

custard base;
50 g vershkova butter;
150-180 ml milk;
180 ml of tops with a fat content of at least 30%;
120 g of pulp;
15-20 gelatin granules;
2 tablespoons of water;
a sprinkling of lemon juice.

Preparation procedure:

Bake portions from the choux pastry and cool.
Boil milk and water in large saucepans.
Place the zukor in a saucepan with water, add lemon juice and cook over low heat until the sand has dissipated.
Using a thin spoon, pour the milk into the masa without stirring too much. Put oil|butter| Cook the gelatin until the rest is gone.
Beat the tops until soft, mix in the caramel until cool, and then fill the dough with the mixture.

Just a note. You can decorate the prepared eclairs not only with the glaze prepared according to the traditional recipe, but also with sugar powder or poured with melted chocolate.

How to fill eclairs with cream with or without a syringe?

Fill the ecleri with cream, or rather use a syringe. For this purpose, in the central part of the skin portion, make a small hole through which the filling is introduced. All the gentlemen are respected for better sealing the dough, having made a small incision on the animal.

Why would you work if you didn’t have a special tool at hand?

You can stuff the ekleri into this vipadka in the following ways:

Use a large medical syringe, remove his head and put cream in the middle.
Fill the dessert with your help. If it hasn’t fallen under your hand, you can use it if you empty a package with a dispenser spout (for example, mayonnaise or condensed milk). Rinse the bottom and remove any excess product that was there before and carefully push it out from the middle.
Cut the top from the dough, place a teaspoon of cream in the middle, and then turn the “little” on the surface.

To mask the opening through which the eclairs are introduced, lightly sprinkle with cinnamon powder or apply a glaze.

Hello everyone! I have already brought up the topic of French herbs more than once, and now I would like to tell you about one of them. This dessert looks like a rich pie, peas and a bagel with filling, especially an eclair. When I start talking about these malts, I’ll immediately remember the taste of childhood, how my grandmother, and then my mother, baked.

The history of this licorice phenomenon has begun, starting in 1553, when Catherine de Medici moved to France, at her court she was a cook, Panterelli, who made a crooked choux pastry and proudly called it to their own. The new VIP created a sensation in the courtyard and was included in the royal menu.

Fudge for dough can be made of different types, custard, cheese, protein, or olive oil. The top of this dessert can also be decorated in a variety of ways to your liking, grated with chocolate, glaze and topped with berries. They respect a lot of cooks, who are ideal and sweet servants who are 14 cm long.

Ingredients:

Milk – 75 gr.
Oliya vershkove - 75 gr.
Water - 75 gr.
Cucumber sand – 3 gr.
Sil - 3 gr.
Boroshno wheat - 100 gr.
Egg - 3 pcs.

Cooking method:

1. Gently and thoroughly sift it through a sieve. Pour water into a saucepan (you can take water and milk in a ratio of 50/50), add salt, zukor, and high-fat topping oil. Bring to a boil, but not boiling, check on the outside of the crushed oil.

Porada: For eclairs, it is best to use flour with a high amount of egg white.

2. As soon as the oil has dissolved, remove it from the stove and mix thoroughly as soon as possible. Then we put the pan back on the stove and brew until it becomes a uniform breast, which takes 2-3 minutes.

3. Break the eggs into a large bowl, beat well and strain through a sieve to remove any unnecessary egg whites.

4. Transfer the dough to a mixer and pour in the egg melange. The dough should be uniform and viscous.

5. Take a cooking bag, attach it to any nozzle and place the pies on the parchment, preferably horizontally, this way the air circulation will be better. We put the oven in the heated oven, then it is necessary to heat it up to 180 degrees and bake for 30-40 minutes.

Then we fill the dough with whatever filling we add. Delicious!

A simple recipe for eclairs with condensed milk

Ingredients:

Water - 125 ml.
Vershkov butter - 80 gr.
Boroshno - 150 gr.
Sil - 1/3 teaspoon
Cucumber sand - 1 teaspoon
Egg - 3 pcs.
For the cream:
Vershkov butter - 100 gr.
Boiled milk to thicken|thicken|

Cooking method:

1. Let's finish the test. In a saucepan, pour water, a little butter, first remove from the refrigerator until it is soft, salt, and pulp. Place on fire and bring to a boil.

2. After the mass has boiled, boil thoroughly and very quickly and begin to mix until the breasts are homogeneous. Zalishaemo masa na hvilin 15 ostigati.

3. Once the dough has cooled and does not burn your hands, add the eggs and beat with a mixer, broom or spoon until smooth.

4. Using a cooking bag, we can form eclairs into a thick shape, but at your discretion, you can make them round. Place in the oven, heat up to 170 degrees for 25 minutes.

Porada: Leave in the oven for an hour of baking. Also, before the dinner hour, keep an eye on the preparations. Once the dough is ready, the stench will easily come out from the foil.

5. Let’s make the filling, beat the top butter at room temperature until white, add boiled condensed milk and beat again until smooth, the cream is ready, put it in the refrigerator.

6. Let the dough cool down, and then use a skewer to clean the internal partitions and fill with cream.

For embellishment, you can sprinkle it with cinnamon powder. Savory.

Classic recipe for custard eclairs

Ingredients:

For the test:
Milk – 100 ml.
Vershkov butter - 90 gr.
Water - 100 ml.
Boroshno - 120 gr.
Egg - 3 pcs.
For the cream:
Milk – 250 gr.
Cucumber sand - 100 gr.
Chicken roast - 2 pcs.
Vanillin - pinch
Boroshno - 30 gr.

Cooking method:

1. First, whatever we want, prepare the dough. Pour milk and water into a deep saucepan, add a top of oil, and place on the stove until it boils.

2. Then boil thoroughly and brew the dough for 10 seconds. Remove from the stove, let cool a little and add eggs one at a time and mix. It will come out the same way, don’t make the dough too tight.

3. Take a pastry bag, transfer it to a new dough and place it on foil or parchment. Place on a sheet and place in oven at 180 degrees for 20-25 minutes.

4. The custard is ready now. Pour the milk into a saucepan and put it on the stove until it boils.

5. The chickpea sand is boiled and rubbed. Add a pinch of vanilla and mix well.

6. Add milk to the boiling water in small portions, stirring gradually so that the breast does not form. Place the mixture on low heat and gradually simmer and boil until it becomes a thin sour cream.

7. Let the prepared eclairs cool, make a small hole with a knife, put the prepared cream into a pastry bag (syringe) and fill the workpiece.

Our dessert is ready, after the eggplant you can coat the beast with chocolate glaze. Savory.

How to prepare choux pastry for eclairs

Ingredients:

Milk – 100 ml.
Water - 250 ml.
Vershkov butter - 115 gr.
Cucumber sand - 15 gr.
Salt - 1 pinch
Boroshno - 200 gr.
Egg - 4-5 pcs.

Cooking method:

1. Take a deep saucepan, place milk, water, butter, pulp and salt in it, put it on medium heat, stir constantly, bring to a boil, but do not let it boil. When the first bubbles appear, we change the heat to a minimum.

2. Boil the entire mixture thoroughly and begin to intensively mix the two mixtures with a spatula to a homogeneous mass, remove from the stove.

3. Add one egg at a time and mix carefully so that the stench does not boil, just as you have beaten in one egg, add the same.

4. Let's fill up a large culinary bag, add our thick dough ready to use. Cover the sheet with parchment and place the dough in the shape of an eclair. The stench can be either small or traditionally long. We pass along the skin of the animal with a vigil to check.

5. Place the sheet in the oven to 180 degrees. After 15-20 minutes, when the smell begins to rise, you need to open the oven door firmly to let the steam out.

After another 10 you can remove and refill with filling. Savory.

How to make dough with cheese filling

Ingredients:

Pastry dough - 300 gr.
Cream:
Sir 5% - 200 gr.
Oliya vershkove - 100 gr.
Tsukrova powder - 45 gr.
Condensed milk - 35 gr.
Vanilla zukor - 1 teaspoon

Cooking method:

1. How to prepare choux pastry, you can marvel at the recipes that are available. Using a culinary syringe, place 12-14 cm portions of dough on a small baking sheet, one side at a time, onto the parchment paper. Place the oven in the oven at 220 degrees for 15 minutes, then change to 180 and bake for another 20 minutes.

2. Prepared cream. We rub 5% sire through a sieve, add vanilla zuccor and zucchini powder, and thoroughly mix. Beat room temperature butter for 2 lengths, add thickened milk and continue beating for 1 length. We mix two masses.

3. The outside of the eclairs is filled with cream, first cut halfway or punched through the hole.

Sprinkle some sugar powder on top and serve it to the table. Savory.

Homemade eclairs with lemon cream in a water bath

Ingredients:

For the test:
Egg - 3 pcs.
Water - 160 ml.
Vershkov oil 0 - 80 gr.
Sil - 2 gr.
Cucumber sand - 10 gr.
Boroshno - 100 gr.
For the cream:
Cucumber sand - 10 gr.
Sil - 1/4 teaspoon
Vershkov butter - 120 gr.
Lemon juice - 150 ml.
Lemon zest
Egg - 3 pcs.
Egg pan – 3 pcs.
For the merengue:
Egg white – 3 pcs.
Cucumber sand - 100 gr.

Cooking method:

1. We prepare the dough first. Pour water into a saucepan, simmer salt, pulp and some at room temperature. Cook until the oil is melted.

2. Next, we carefully sift the sifted seeds thoroughly, stir them vigorously, and do not remove them from the fire until the mixture has thickened. The dough can make a batch.

3. Remove from the stove, transfer to a deep cup, and cool to approximately body temperature. Add the eggs and beat them thoroughly.

4. Place the dough in a pastry syringe and press it with lines onto the deco. Lightly drizzle the leaf first, and then rinse the eclair with water. We heat up the oven to 150° and set the test to bake for 40-45 minutes;

5. It takes an hour to prepare the cream. In the bowl, mix together egg extract, pulp, salt and zest.

6. Stirring, add lemon juice and cook everything in a water bath, stirring gradually. When the cream becomes thick, add a little butter and continue to steep. Sunbathe in grub and let it cool down.

7. Eclairs are filled with lemon cream, and the beast is covered with meringue, glaze or cream.

The delicious dish is ready before tea. Savory.

Delicious pastry with protein cream

Ingredients:

For the test:
Boroshno - 150 gr.
Water - 250 ml.
Oliya vershkove - 100 gr.
Egg - 4 pcs.
Sil - sliver
For protein cream:
Egg - 3 pcs.
Cucumber sand - 180 gr.
Water - 50 ml.
Citric acid - 1/4 teaspoon
For glaze
Cocoa - 5 tbsp. spoons
Cucumber sand - 5 tbsp. spoons
Oliya - 15 gr.
Milk 50ml.

Cooking method:

1. In a saucepan or small saucepan, pour water, put butter|butter| And boil the salt, put it on the fire and bring it to a boil, remove it from the fire.

2. All at once, everything is thoroughly boiled and mixed intensively. We thoroughly pound the dough so that there are no breasts and steam off excess moisture, put it back on the boil and continue to pound it until it sticks well from all sides to the bottom.

3. Place the dough in a deep bowl and mix again until it starts to come together. Now we beat in the eggs one at a time and mix thoroughly. The dough is not too thick and not too thin.

4. In a pastry bag, transfer the dough and place it on parchment or foil with a layer of approximately 10-12 cm. Place in the oven at 200 degrees for 10 minutes, then change to 180 degrees and boil another 20 hvilins.

5. Proteins are strengthened from sugar. It churns at low speeds, gradually increasing to the maximum. And so we beat it until it becomes thick.

6. Place the pulp in a saucepan, add water, and prepare the syrup over medium heat. Add citric acid.

7. Using a thin spoon, pour the syrup into the cream. Let's prepare the glaze. In a saucepan in a water bath, boil cocoa, cherry powder, stir, add top butter. Milk is gradually poured in and brought to the required consistency.

8. Using a cooking bag and a long attachment, start filling the eclairs and soak them in the glaze.

Decorated for the best judgment. Savory.

Ekleri with beaten tops, homemade

Ingredients:

For the test:
Boroshno - 150 gr.
Vershkov butter - 100 gr.
Water - 250 gr.
Egg - 5 pcs.
Sil - sliver
For the cream:
Tops – 500 ml.
Cucumber sand - 100 gr.
Vanillin pinch.

Cooking method:

1. The dough is prepared in the same way as in previous recipes. Pour water into a saucepan, put it on the fire, add softened butter, a pinch of salt, just as everything is about to boil, add everything well and begin to stir intensively. As soon as it is collected in the breast, mix in a couple more quills and remove from the fire.

2. Transfer to a blender bowl and once it has cooled down one at a time, add the eggs and mix.

3. Transfer to a culinary syringe and place the dough in rings on the parchment. Place the oven in the heated oven at 220 degrees for 15 minutes, then change it to 150 degrees and bake for another 10 minutes.

4. Zmіshuєmo tops z|iz| with cucumber powder, beat vigorously and transfer to a pastry bag.

5. Cut the pastry according to the shapes and decorate the pieces as you like best, cover the animal with another part and sprinkle with cinnamon powder.

A simple recipe for an incredibly delicious dessert. Savory.

Video about those, as specs of ecleri according to GOST of the USSR

If you want to prepare a deliciously savory pastry, then watch this video and start preparing it right away.

Bon appetit!

Eclairs or choux pastry with custard deservedly occupy a place among pastry chefs all over the world. The perfect dessert for these shanuvalniks, the taste of the eclair will never be forgotten. The same charming combination of delicate cream with a crispy crust.

Would you like eclairs on your table? Drink them until tea today!

The choux pastry is widely seen and the richness is much loved. Custard dough is easy to prepare at home; choose the cream for the dough according to your taste; as a rule, the custard version is chosen.

It’s great that the recipe for choux pastry is suitable for preparing not only pastry dough, but also various snacks. The preparations can be filled with a variety of gastronomic fillings. Try making these pastries and delight your loved ones with delicious desserts and snacks.

There is complete freedom when decorating custard eclairs - various types of chocolate and white glaze, peas, syrups, berries, pulp powder and cocoa. Unleash your imagination!

The baking of the eclairs with an obligatory wash makes the eclairs even more “calm” during the baking time – it is absolutely impossible to open the oven door.

The choux pastry has a miraculous power - it visually increases in size by 2-3 times, thereby creating an empty layer in the middle for the cream. This process cannot be neglected by allowing the dough to rise well and consolidate its result at the required temperature, leaving the workpiece in the oven for the required hour.

When the eclairs are finished, peel with a pastry syringe with a pointed nozzle. Round shaped eclairs are made from the side through 1-2 punctures, either through the bottom or by cutting through the upper part - the “little” part. For a long-lasting shape of the eclair, you can easily fill it with holes in a row, so you can simply cut the eclair into two halves and fill it with cream using another teaspoon.

Gotuyemo ecleri for a classic recipe

The classic eclairs on your table, of course, should be decorated as sacredly as possible, and you can also take them to tea and the reception room with roses. Treat your loved ones with a delicious homemade drink!

You will need for the test:

150 g boro wheat
100 g vershkova butter
4 things. egg
250 ml water
1 tsp. tsukor
0.5 tsp. salt

For the custard:

650 ml milk
2 pcs. egg
250 g tsukor - sand
1 g vanillin
160 g boro wheat
50 g butter

For the glaze:

1 tbsp. l. lemon juice
1 tbsp. l. water
Cucumber powder – per kilo

Cooking method:

Prepare the eclairs with cream, so it should be cooled later

Pour 150 ml of milk into a saucepan, add|add| a couple of eggs

Add|add| sift well, vanilla, stir the mixture well

Bring any remaining milk to a boil

Using a thin spoon, pour the hot milk into the bean mixture, stirring vigorously so that the eggs do not burn.

Place the saucepan over low heat, cook the sumish, stirring occasionally, for 12-15 minutes|

It is your responsibility to thicken - rub on the wine or completely drain from it

Give a little bit of cold, add|add| rozm'yakshene vershkova butter|mastilo|

Cover the top of the cream with grub butter so that it does not get covered with pickle, cool it

Preparing dough for dough

To make the dough, pour water into the pan, add salt, zukor, and also topping oil.

Bring the sumish to a boil, cook for about 3-4 minutes|minutes|

Bring the prepared mixture together until it sifts, stir the dough with a spatula until it starts to rise from the sides of the pan, remove from heat

After kneading the dough, add eggs one at a time, after the skin is well beaten.

The dough for eclairs may have a creamy consistency

Place the dough in a cooking bag with a “star” attachment, place it on a sheet, cover it with parchment, and then cover it with parchment.

It is necessary to leave a gap of 3-4 cm between the workpieces, the stink fragments will greatly increase when boiled.

Heat the oven to 200 degrees and bake the dough for 10 minutes, then reduce the temperature to 180 degrees - bake the eclairs until ready for another 30-35 minutes

The dough should be allowed to cool in an open oven, otherwise due to a sharp change in temperature the stench may become flat

Once the dough has completely cooled down, open small openings the next day and use a pastry bag with a thin tip to fill them with custard.

To prepare the glaze, mix boiled water and lemon juice, gradually add peel powder in small portions to the required consistency and color.

Savory eclairs following the classic recipe with custard can be served before tea

Delicious!

Delicious eclairs with lemon custard cream

Prepare wonderful eclairs using lemon custard cream. The tender and aromatic pastry with lemon flavor is suitable for everyone without guilt. Oh, how delicious, delicious, what will melt in your mouth...

Feel free to take note of the recipe! You will get the most delicious dough with this simple recipe!

For the choux pastry you will need:

125 ml milk
125 ml water
150 g boro wheat
100 g vershkova butter
1 tsp. salt (without glass)
4 things. egg

For the lemon custard:

250 ml milk
125 ml fresh lemon juice (juice from 2 lemons)
zest of 1 lemon
100 g tsukor-pisok
2 pcs. egg C1
60 g boro wheat
90 g vershkova butter
1 pc. salt
vanillin

For embellishment:

Cucrow powder

Cooking method:

Pour milk, water, butter into a saucepan, put on fire and heat, leave|dock| butter|butter|

Then increase the heat - quickly boil the oil-milk sumish

It’s good to pour the masa into boiling water, stir and remove from heat for 15 minutes

Then turn the dough back onto the stove and boil it until it melts, leaving the dishes sticking to the walls.

Remove the dough from|iz| fire, cool, 5-7 minutes|minutes|

The dough becomes plastic, soft and glossy

In the process of vibration, the vibrations will rise well

Bake the oven at 200°C for 25-30 minutes until golden brown.

It is categorically impossible to open the oven until the end of baking time for the eclairs - but only bring the new doughs up to the final height!

Cool the workpieces on a rack

Pour milk, lemon juice, lemon zest into a saucepan, add|add| egg and lightly beat

Add zukor, vanillin, mix, put sumish on low heat

Blend well, salt

Stir vigorously, continue heating the mixture, stirring continuously

If you're going crazy, take it out of the fire

Cool the cream bits, add butter|mastila|, mix well

Pick up yogo for 30 hvilin from cold

Place the cream in a culinary syringe with a nozzle, fill the eclairs, making a small incision on the side

Before serving, sprinkle with cinnamon powder

Delicious!

Eclairs with custard top cream and chocolate glaze

It’s amazing how such eclairs are simply a taste of mystique, and the relish is more than enough for all sorts of praise. Let's try to prepare the following recipe, and the result will change all your preparations. Away from you!

Glossy glaze, which is not at all difficult to prepare, even to decorate, and the dough is shiny and tasty, it lacks softness and elasticity.

We choose extra cream for cream with special consistency. It will be clear and fresh, with no less than 82% fat content.

You will need for choux pastry (11 pieces x 12 cm):

80 g boro wheat
40 g butter
40 ml water
40 ml milk
2 pcs. chicken egg (C1)
1 pc. salt

For the cream:

140 g butter (82%)
90 g tsukor
70 l milk
1 PC. egg pan
4 g tsukor vanilla tsukor

For chocolate glaze:

4 tbsp. l. tsukor pisok
2 tbsp. l. sour cream
3 tbsp. l. cocoa
60 g butter
1 tsp. gelatin
30 ml water

Cooking method:

In a metal saucepan we pour in milk and water

Add a little butter, a pinch of salt, put it on the fire, and bring it to a boil.

With one hand we can hang everything well and mix it right away

Reduce the temperature, brew the dough for about 5 minutes

Remove from heat, transfer to a deep bowl, and let the dough cool for 5-7 minutes.

Break the eggs into a bowl, beat them with a whisk or mixer

We add the eggs to the giblets and hand them over to the dough

The next portion of beaten eggs is added only after the first surface has been combined with the dough

At the end, beat the dough with a spatula for about 5 pieces - the dough is ready to fall from the spatula, smooth and shiny

Transfer the dough into a pastry bag with a cut of 1-1.5 cm

Coat the sheet with a small amount of vershkova oil, spread it with a sliver, and remove the

Apply a “mark” using boroshnom along the line, making 12-13 cm long paths

Place the dough onto the sheet with even sticks, focusing on the “mark”, leaving an 8-10 cm gap between the pieces

All unevenness and defects along the edges can be smoothed out with a finger soaked in water

Place the sheet with the preparations in the preheated oven to 200 degrees for 15 minutes, then change the temperature to 180 degrees, bake another 20 minutes

Well, our preparations are ready, let’s put them on the table until we get them again

Prepare top cream - beat the mixture, add milk

Strain the sumish in a saucepan

Add zukor and vanilla zukor until sumisha

Place the saucepan on the stove over medium heat, bring to a boil, and cook for another 5 minutes.

Remove the syrup from the liquid, pour it into a bowl, and cool to room temperature

Syrup, thickening, thickening and predictably condensed milk consistency

Olya, softened at room temperature, beat with a mixer at medium speed for about 5-6 minutes until white in color.

The creamy butter and custard must remain at exactly the same temperature - this will prevent the success of the cream

The finished cream is placed in a pastry bag, using a nozzle with a spout, reminiscent of a leather eclair, with a small splinter opening on the side in one row.

When the dough is ready, take it out into the cold

Now let's start preparing the glaze - mix the gelatin with water to prevent it from swelling

Heat a top of oil in a saucepan

Remove from the fire, add sour cream, zukor and cocoa, mix with a spatula

Turn on the fire - bring to a boil, remove from the fire

Add gelatin, stir well, set aside

Soak the eclair leather in it and let the glaze drip off.

Place the eclairs on the wire rack so that the glaze accumulates

Delicious!

Bottom eclairs with custard cheese cream and half-bottom

Perhaps another culinary masterpiece is in your hands. Such a cute little pastry with a half-neck in the middle is a great way to greet your guests and make sure they're stored right away. Let's try cooking! Good luck!