Eclairs: Cooking The Perfect Dessert

Eclairs are made from ingredients that are in every refrigerator. Just an hour of simple manipulations and you can enjoy delicious homemade eclairs with protein cream.

Eclairs are made from ingredients that are in every refrigerator. Just an hour of simple manipulations and you can enjoy delicious homemade eclairs with protein cream.

 

For eclairs, butter, protein or custard is prepared. We have classic choux pastry eclairs with custard.

Eclair Ingredients:

butter - 85 g (plus for lubrication); wheat flour - 100 g; large fresh eggs - 3 pcs. a pinch of salt; water - 220 ml.

In a saucepan, melt the butter with 220 ml of water, bring to a gentle boil over low heat. Sift salt and flour onto a plate or parchment and pour into the water with oil at a time. Beat the mixture with a wooden spoon until the mixture is smooth and easy to move away from the sides and bottom of the saucepan (30-40 seconds). Then pour into a bowl and leave for 20 minutes to cool.

Turn on the oven to heat up to 200 degrees, prepare a baking sheet covered with parchment.

Beat eggs until smooth. Return the mixture to the saucepan over medium heat and add the beaten eggs. Enter gradually, constantly stirring with a wooden spoon. The mass should turn out to be quite thick, shiny and fall freely from a spoon, maybe you do not use all the egg mixture. You can also check the consistency by running a spoon over the dough. If the groove does not tighten, then what you need.

 

With a teaspoon or using a pastry bag (cellophane bag with a cut off corner), deposit strips of dough, 2 cm thick (5-6 cm long) onto a baking sheet. Be sure to leave free space between the blanks (5 cm), the eclairs will double in size after baking!

Bake in hot oven for 25 minutes or until golden brown.

Poke a hole in one end of the eclairs with a drinking straw or skewer, then invert onto a wire rack to cool completely.

Note to the hostess: the dough for eclairs should be fresh and should be used immediately!

 

Custard Ingredients:

sugar - 180 g; fresh eggs - 2 pcs.; cream 20 percent - 375 ml; wheat flour - 1 tbsp. l.; vanilla sugar - 1 tsp; butter - 50-70 g.

Cooking cream. Beat the eggs in a bowl, add the sifted flour and mix well. Then add sugar and vanilla sugar, mix again until smooth.

Pour cream into saucepan and bring to a boil. Pour the hot cream into the egg mixture in a thin stream, whisking continuously. Then pour the mass into the saucepan where the cream was brewed.

 

Cut the butter into pieces, and cook the mixture in a saucepan over medium-slow heat until thickened. Stir constantly! When the cream boils, add oil to it, mix and transfer to a bowl. It remains only to cool the cream to room temperature and fill the eclairs with a pastry syringe.

If you do not have a syringe, then simply cut the eclair with a knife at the base on one side and fill with cream with a spoon.

 

It remains only to decorate the eclairs with powdered sugar, melted chocolate and chopped nuts. You can use any topping and confectionery topping. Enjoy!